Testimonials

"I've been milking my first 1/2 Rotokawa Devon cow and I wanted to let you know how it was going. I know Gearld has spoken about how they would make good family cows, but I've not been able to find out about anyone who is actually milking one and I thought folks might want to know how it's going for me. I started out comparing her with my Jersey milk cow from a grass-fed line and ended up selling the Jersey. The milk from  the two was indistinguishable to me in terms of flavor or cream content. My Devon was quite gentle when I first milked her and only gave one trial kick. I had prepped her for this from calfhood, however, by touching her teats and legs and training her to tie and lead and by feeding her in the stantion every once in a while. After the calf had 10 days all to herself, I started separating her from her mother for about 10 hours at a time. At the end I milked the mama and then give the baby back, who got the rest of the day to feed. That way I don't have to bottle feed and the calf is healthier and happier. Doing this, I get 2-3 quarts per day. Now, I was getting 6-8 quarts per day from my Jersey with the same system. I liked having more milk, but here's the thing: my devon makes the milk on my mediocre pasture and hay. I'm upgrading the pasture as fast as I can, but it isn't there yet. The jersey required outrageously expensive high-end hay and molasses for eight of her ten months in production each year. With the drought this summer, I was unable to find hay of the necessary quality for the jersey at any price. So, I determined that what I need is more Devons. That way I can milk three or four of them for an abundance of milk, they can all maintain themselves, their calves, and me on the feed that I have available, and I'll get six times as much beef as I did from the Jersey calves. Voila!"

- Leah

 

"The knowledge I learned by attending one of Gerald Fry's classes on linear measurement was invaluable as the starting point of realizing that with this information,  I had the tools to build a better cattle herd.

As a testimonial for what I have experienced...  I have searched for a good source for grass-fed beef and have been sadly disappointed until recently.  Almost every meal of grass-fed beef I ate was tough and a poor eating experience.  Enter the Devon genetics of Heritage Beef in Tampico, IL...  When I was invited to Heritage Beef's open house a couple weeks ago I was so impressed with the tenderness and flavor of their Devon beef they served us.  I realized that the Devon breed really does have something special to offer.  I also heard that their sample of ribeye steak they sent to the NADA conference to be tested for tenderness came in 4th out of 13 samples submitted for the Warner-Bratzler Test.  When I learned that restaurant quality beef has a sheer test of 4 points or under, and the Heritage Beef steak tested less than 3 points, it confirmed what I had just experienced in person.  Devon and American Herbataurus beef is tender and Heritage Beef is doing things right. 

I am totally committed to using the Fry Herd Management Program to better my herd and wish to band together with like minded people to further the cause of Gourmet Quality Grass-fed Beef."

- Clay Nielsen, Atkinson, Illinois

 

"We believe that the Devon breed and particularly the Rotokawa line of Devon, to be a pure, genetically dense line of cattle that have been genetically protected from fads and trends for thousands of years.  But the proof is in the pudding.  We are currently running approximately 200 head of devon influenced (American Herbataurus)  cattle and our cows have had a calf every year and weaned an 8 month old calf averaging 550 pounds on the least amount of supplement that we have ever fed.  In addition to our mother cows doing such a great job they are also a pleasure to be around.  Some of the old timers have it in there head that the wild cattle are best cattle to cover country but we have seen our Devon cattle cover more country, have no contact with humans for 6 months at a time and when located are just as gentle as when they where last worked.  Our ½ Devon steers when weaned and finished on irrigated grass pastures have all graded low choice to choice and the flavor and tenderness are unequaled in any other breed.  Because of our hot climate we prefer a red hided animal, as it has been proven that the red hide versus the black hide is much cooler, allowing it to spend more of its time working and not shading up.

As you can see we are “staking” a lot on the Devon breed, and thus far, are extremely pleased with the results.  It almost sounds too good to be true, but the Devon has opened our eyes to just how amazing the design of a pure cow can be.  Now our cows work for us instead us working for them."

- Kelly Heaton, St. George, Utah

 

"I wanted to tell you how well these American Herbataurus cattle cut out when taken to slaughter.  We took a ½ blood steer sired by Rotokawa 982 out of Red Angus cow to be processed for our own use.  He was 28 months old when we took him but was actually ready at 24 months.   With our processor 2 hours away we waited until we had more than one to go.  Anyway here are the results.

Live Weight was 1420 lbs. no shrink, he was full of haylage and water
His carcass Weight was 715 lbs.
Saleable Meat returned to us was 531.7 lbs
This American Herbataurus steer ended up having a meat to bone ratio of 74.36 %, which is incredible by anybody’s standards.

What more do we as beef producers need to do to convince us that the Devon and AH are the breeds we need to use on cows to produce Gourmet Beef for our neighbor?

The meat is tender, fine textured, evenly marbled with fat and I would put it against any grain fed meat anytime.

I regularly encourage people to try some semen on their cows or buy a bull and prove it to themselves what high quality food the Devon and AH cattle can produce."

- Kendall Shrock, AHS "Core Breeder", Tampico, Illinois

 

"I am amazed at how consistent the Rotokowa offspring are (even the 50%).  The worst are better than our best with other bulls! 

We are definitely on the small side but as one of our neighbors said we have the best looking cattle in the area (for whatever that is worth).  We have 35 mother cows of which 11 are 50% Devon.

Thanks for all your good work and helping us out with great cattle.  I can't wait till we have our own great bull."

- Scott & Marilyn Jondle, Dallas, Oregon

"Shelley and I just wanted to say how much we are enjoying the beef again this year.  My grandfather on my mom's side was a butcher in Kaysville.  He was born in about 1880 so this is a very "old" story. 
 
Anyway we grew up with my mom always saying that grandpa thought the sirloin was the best steak.  So the first thing we always try with the new beef is a sirloin steak.  Shelley and I both think this is the best beef yet.  You really are onto some outstanding eating.  The sirloin was great. 

So thanks again so much to you and Scott for really spoiling us...we are enjoying being spoiled.  <grin>
 
I would have to beg to differ about the sirloin being the best steak, as Shelley and I both love the bone in rib eye.  And with the sirloin as good as it is we are looking forward to the rib eyes."

- Shelley and Stewart, Odgen, Utah

 

I just wanted to let you know that we received the beef just fine yesterday.  Only a few of the ground beef packages had softened (the ones on the very top of the cooler), but they were still cold.  I re-froze all but two packs and I grilled hamburgers tonight.  They were amazing!!  Very tender and juicy...the best burger I've had in a long, long time!!

Thanks again for doing what you do and for your efforts in getting the beef to us!

- Vardell family, Layton, Utah

I became a member of the American Herbataurus Society when it was first established in 2004.  I am not a young man but this society has brought new life to me and the way I raise cattle.  I have learned so much about the soil, genetics and cattle management.  The results show in my cattle and in my beef.  The following are just a few of the many notes I get from my customers on a regular basis.

Thanks for the meat.  It's great to have farm meat again - my folks always farmed.  Please call the next time you do butchering.  Marla

Dan - we love the beef.  Thanks for the additional info & recipe.  Sharon & Doug

Hi Mr. Schmidt,  I am so anxious to have my first taste of your specialty raised beef.  I am so glad that someone here sees the value in not adding hormones, GMOs and all the pesticides, etc. to our food supply.  Thank you for your work.  Jalene Primus

Dear Mr. & Mrs. Schmidt,  I cooked one of the roasts last weekend for a family gathering.  It was delicious!  i do enjoy the recipes & info you send, as do our children.  We will be taking some beef to New Mexico in March & Minnesota this weekend.  Thanks so much.  Jody & Kitty Choate.

American Herbataurus breeder - Dan Schmidt - Hi-Lo Acres, Marshalltown, Iowa