Brian and Denise McNamara from the Wai-iti Valley have bred the docile Murray Grey cattle since 1978. Brian started farming when he left school in 1960. After suffering with back problems in 1987 he turned the 150 acre dairy farm into the beef unit it is today.
Fifty acres of the property was sold in 1991 to purchase a 900 acre block at the Howard, land which the Australian Murray Grey cattle handled well. Earlier this year the McNamara's scaled down their operation back to Wai-iti Valley.
"Most people that started with them years ago have still got them," Brian said, "for their easy calving, easy care and docile temperament."
Denise described how the Howard property had 25- 40 acre paddocks so taking the cattle to the yards was a major operation. "We used to catch the calves when they were 2 days old to tag and ring them, while the cow would just stand there and blow it's nose and talk to us. And we did all our weaning drafting at the gate."
The McNamara's explained that when the breed first arrived in this region poor breeding practices caused a major set back to getting the breed established. "A Friesian breeder used Murray Grey semen and sold the bulls as Murray Grey and so the resulting stock was not good, and a lot of people were stung by that."
The biggest downfall of the breed is that their colour is so strong that stock with as little as one quarter Murray Grey, can be sold in the yards as Murray Grey cattle.
Many dairy farmers are using Murray Grey bulls for their easy carving, and the resulting cross bred cattle grow very well and are ideal for commercial use. Breeders need to source their bulls from recognised breeders to be assured that they are using a true Murray Grey. While they may not grow as large as some exotic breeds, you can carry more of them.
A Murray Grey/Jersey cross has held the Australian record for yield per carcass, and the breed consistently win carcass competitions across the Tasman, while the marbled and fine textured meat of the Murray Grey has long been a favorite of the butchery trade.
Denise told of a Blenheim butcher that wouldn't have sold anything but Murray Grey meat had there been enough cattle in the area to meet his requirements. "There are not enough on the ground. As a club we could not supply the numbers he would need to put though his shop all year."
