Hereford cattle have red bodies and white faces, with white patches on their chests, flanks, lower legs, and tail switches. They have short necks and broad heads.

Herefords can be raised on the grasslands of the western United States until they are ready for market, but their meat is tastier if they are fattened on corn and other grains. Herefords are especially popular as "baby beef," or veal.

The breed was developed in the county of Hereford in England, and brought to the United States by Henry Clay in 1817.

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