Friday,
21 February 2025
Quality bloodlines leading the pack

BEEF Week was in full swing across the North East on February 4 as local cattle studs opened their gates for buyers and the public to view quality bloodlines with a high calibre of bulls offered to purchase.

Mistletoe Limousins at Greta South saw a steady flow of interest on the day, selling two bulls for $5000 each and one for $4500.

Owner Dennis O’Connor said it was a successful open day, helping to raise more awareness of the operation he started on his 480 acre property in 1993.

He said recent decades had focused on building up the genetics of his cattle by selecting the finest stock, along with importing stock to strengthen genetic lines and produce the finest cattle.

“When we first started, our aim was to focus on quality lines as we had the desire to dream big from the start and produce the perfect breed of cattle that would be desirable to ourselves and other producers,” Mr O’Connor said.

“We then looked to source the best bloodlines from France, USA, Canada and England.

“Each variety possessed qualities we were looking for to put together high-end quality cattle.

“Like building blocks, genetic building takes years as each line is produced...we carefully select cattle with the strongest genetics and features we were looking for moving forward.

“As years went on, we could begin to see our stud develop into something very special and seeing the time, decision making and hard work begin to pay off.

“The variety we now have on our stud farm is called the homozygous Pollard variety which again is a combination of selected international varieties.

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“Our Pollard variety differs to other breeds as they have a quiet temperament and are fantastic animals to work with.

“Another plus is that this variety has more meat than other cattle and have very little body fat.

“Further to that, the cattle have good body structure and excellent bone structure which really helps when calving.

“Feed to meat conversion is good as the meat is short in texture which makes it more tender."