FAQ

Frequently Asked Questions

 

1)      What is the Bonsmara Breed?

The Bonsmara breed of cow is named after two things – Professor Jan Bonsma, one of the major developers of the breed, and the Mara Station, a South African farm on which these cows were bred. The Bonsmara breed was created with two things in mind – survivability and quality. A result of careful and diligent breeding, the Bonsmara breed stands

 
2)      What sets the Bonsmara Breed of cow apart from your average cattle breed?

The Bonsmara breed was created with two things in mind – survivability and quality. To that end, Bonsmara calves are able to survive in subtropical climates and harsh, hot and dry climates. However, their survivability and adaptability to punishing climates does not degrade the quality of their meat whatsoever. Not only does the Bonsmara produce tender beef, it also produces it in a highly consistent fashion. According to a study done on beef at Texas A&M, “Bonsmara calves grown … had lower measures of fat and cholesterol than USDA graded beef loin, chicken meat, and chicken breast with skin”. Rib eye steaks taken from the Bonsmara were also viewed as larger.

 
3)      How fast does the Bonsmara approach maturity?

One of the many qualities of the Bonsmara is the fact that it approaches breeding age much quicker when compared to a typical European breed. Bonsmara have early maturity and high fertility. The calves bred by Bonsmara are also smaller, to allow for easier calving.

 
4)      What are some other qualities of the Bonsmara?

Other qualities of the Bonsmara include

* Bonsmara exhibit a calm temperament and are easily handled

* There are many regulations for the breeding of Bonsmara in order to select favorable traits.

* Although bred for a South African climate, the Bonsmara shows adaptability in many other climates as well.