I would like to now what is the deal with the red cattle always bringing less at the sale barn than the black cattle. I have talked to butcher shops and they all tell me that once the hide is off you cant tell the difference. So why the big difference in price? We have a local cafe that only sells hereford beef and the people say that its great. I have also talked to a few people who have had both an angus and hereford butchered and said their is a difference and they liked the hereford. Can someone tell me why the packers want the blacks I just dont get it.