Development of the Beefmaker by the Wright family began in 1972 on the NSW properties
Wallamumbi and Jeogla. Its breeding is based on a specially designed genetic program
which involves infusing Simmental blood with specially selected base Herefords.
The Beefmaker program was designed to produce an animal with faster growth rates,
heavier carcass weights, an improved ratio of lean carcass meat to fat, maximum fertility,
improved lactation, and greater stress tolerance compared to the two contributing
After eight generations the Beefmaker has been stabilized at 75 percent Hereford and
25 percent Simmental content. It has established a national reputation for high conversion
efficiency levels, high carcass yields and low maintenance costs.
Handbook of Australian Livestock, Australian Meat & Livestock Corporation, 1989, 3rd