The cow I mentioned the other day was a black baldy.
Black baldies are half Hereford/half “black Angus.”
Now, in the US, we consider the breed called the Aberdeen-Angus is divided into two separate breeds– the black and the red. In most other countries, these colors are recognized as a single breed.
The breed known as a black Angus has been selected for strong marbling qualities in the meat. As a result, it has actually started to replace the Hereford cattle in the United States as the top beef breed.
Now, modern beef producers are not dog breeders.
So they have always liked some diversity in their strains.
Years ago, I remember when local beef breeders kept Charolais cattle, which are huge. In those days, it was possible to sell larger cattle, even from breeds that were originally used as draft animals.
I remember seeing cattle that were built just like Charolais, but their sides were red. These were half Charolais/half Hereford cattle. Usually, the Hereford bulls were crossed with Charolais cows to create some hybrid vigor into the strain.
I have not seen Charolais or their hybrid offspring in a very long time.
The beef cattle are all black or black with white heads.
Not only do “black Angus” produce marketable meat, they also are smaller than Herefords. That means that one can breed “black Angus” bulls to Hereford cows to avoid dystocia and still produce calves with hybrid vigor.