The Rose Herd Bull Testing Project came about through the late Robert Rose’s generous donation of his herd to the Belted Galloway Foundation several years ago. The cows in the herd were leased to Malabar Farm in St. Charles, Iowa for the purpose of researching economically important traits in Belties managed in a grass-based production system.
 
Over the last few years the bulls in the herd have been placed on test to compare them within the herd and determine which bulls are most productive on forage alone. The most productive of the bulls were kept intact and the remainder were steered.

The initial testing was designed to determine production benchmarks -- in other words, to set a minimum standard which all grassfed bulls must reach if they are to be considered as possible herd sires. For example, one of the most important production values is the Yearling Weight per Day of Age (YWDA) which is the weight of the yearling bull divided by his age in days. 

After determining our initial benchmarks, we turned to technology and began using ultrasound testing to make comparisons of rib eye size, tenderness and back fat. Another important measure is Rib Eye Area per 100 lbs. of weight of the bull (REA/100 lbs). Since this is one of the premium cuts of beef, what we are looking for is optimization of the size of the rib eye area. The larger the rib eye per 100 lbs. of weight, the greater the amount of premium beef.

In our more recent trials we have introduced genetic testing for tenderness. The purpose is to identify those animals which have DNA markings associated with superior carcass traits. If the bull excels in each of these initial tests he must then pass a breeding soundness exam, which includes examination of the testicles and a semen analysis. Only then will the bull be considered for use within the herd or sold as a bull prospect.

Our goals are the following:

 1. To be able to raise a steer to about 1000 lbs in 20-24 months on grass alone.
 2. To raise cattle efficiently within a sustainable environment.
 3. To improve carcass quality through the use of ultrasound.
 4. To improve quality of the final product through DNA testing for tenderness.
 5. To use only bulls which have satisfied these criteria to work toward overall herd improvement and produce a beef product which is consistently and predictably superior.

[Photo courtesy Loren Olson, IA.]