History of the Murray Grey breed…
The Murray Grey is a beef breed that originated in the upper Murray Valley on the New South Wales/Victoria border.
About the breed… (from www.murraygrey.com.au)
As befits a modern breed, Murray Greys are efficient for the producer. They are equally at home in the paddock, on grass or in feedlots. They are able to satisfy a variety of markets, both domestic and export.
Murray Grey's carry the genetics to produce marbled beef without excess subcutaneous or inter-muscular seam fat. This is vital for export to Japan and other Asia markets.
Supermarkets and butchers prefer Murray Grey beef as its consistent quality and tenderness can be relied upon. It provides the "right sized" serves for today's family home meal and restaurant trade.
Murray Greys dominate Taste Test competitions. Their success in carcase competitions is legendary.
Over the past decade, Murray Grey steers and carcases have won every major commercial competition in Australia. In fact Murray Greys have become the most successful breed in Australian inter-breed steer and carcase competitions.
Varying in colour from dark grey to a silver, the Greys are natural polls and are noted for their docile temperament. From their Angus ancestors, they inherited dark skin pigmentation and are not susceptible to skin or eye problems in severe climates. They have proved adaptable to most climatic conditions.
Murray Greys are easy care cattle. They calve easily, the females milk well, they grow quickly, they readily convert grass to beef, they fatten on grass, they finish economically in feedlots and they have high yields of saleable beef.
The demanding overseas markets such as Japan and Korea have identified Murray Greys as a preferred breed, both for live imports and as carcases, because of the breed's economical performance in feedlots and the outstanding quality of the carcases. This means that cattle buyers are actively seeking out Murray Greys and Murray Grey crosses in saleyards and in the paddock and are paying premiums.