Bonsmara cattle are used for beef production in South Africa. Their name derives from the surname of the professor who oversaw its breeding programme, Prof Jan Bonsma, and Mara, which is one of the research stations where the breed was developed between 1937 to 1963.
Consisting of five eights Afrikaner and three sixteen Hereford and three sixteen Shorthorn, the breed has become known for its high adaptability, suitability for extensive production and excellent meat quality, according to the Bonsmara cattle breeders society, Bonsmara SA, which was established in 1964.
Attributes
The Bonsmara is a medium framed red coloured animal that is born with horns, but has to be dehorned to conform with breed standards. Mature cows on average weigh between 500 to 550 kg, producing calves with an average weaning weight of about 230 kg each.
The bulls weigh around 800 kg. There is nevertheless a lot of variation in weight, depending on the quality of the veld on which the cattle are raised, with farmers in the sour veld preferring smaller animals than those farming on soet (sweet) veld.
The cows make excellent mothers and with its Afrikaner heritage, is generally resistant to many of the tick born diseases that plague the more European breeds. A good anti-parasite programme should nevertheless still be followed to prevent problems. The breed is also relatively docile, making them easy to handle on the farm and in feedlots.
Production Regions
Bonsmara has over time become the most produced beef breed in South Africa, accounting for between 50% and 60% of the total commercial beef herd. The Bonsmara Breeders Society boasted over 130 000 registered cattle in 2019.
The breed thrives under extensive production conditions, so is produced all over South Africa. It is also in high demand in many African countries, such as Namibia, Botswana, Mozambique, Zambia and Zimbabwe and Kenya as well as Latin American countries, such as Chile, Brazil, Columbia, Uruguay and Argentina.
While being able to thrive on veld in regions that receive less than 150 mm of annual rain, they also do well in regions that receive more than 2 400 mm of rain per year, Louis Steyl from the Bonsmara SA told SouthAfrica.co.za.
Use
The Bonsmara can be used on its own or to enhance the meat and mothering qualities of other breeds.
They produce great offspring when crossed with Brahman and are often crossed with Charolais or Limousin for weaner production.
Recent trials have revealed that the use of Bonsmara on Wagyu produces excellent marbling and meat, in a much shorter time than would have been possible if Wagyu is produced on its own.
Meat Quality
The meat is juicy and tender, with excellent marbling. The fact that the animal is docile, also means that they experience less stress in the feedlot, that could have had a negative impact on meat quality. In the Free State, an agribusiness has launched a certified Bonsmara beef brand.
The goal of the branding is to offer consumers complete peace of mind when it comes to purchasing 100% authentic South African Bonsmara beef.
By Glenneis KrielFor bulk or Bonsmara Beef export enquiries please use the enquiry link below.