Murray Grey

Murray Grey cattle are an Australian beef breed developed in the Murray River country of New South Wales and Victoria in the early twentieth century. The foundation story is tied to grey offspring from an Angus bull and a Shorthorn cow, followed by selection for a consistent polled, grey-coated beef animal. Coats range from silver to dark grey, with dark skin and pigmentation that help reduce sunburn risk. The breed is generally moderate-framed and smooth-muscled, with selection emphasizing calm handling, calving ease, maternal ability, and carcasses that can grade well on grass or grain programs.

Commercial beef producers use Murray Greys as purebreds and in crossbreeding, especially where docility, easy handling, and lighter-colored calves are wanted. They fit many pasture systems, but body condition before calving and during rebreeding still drives performance. Bulls should be selected for sound feet, scrotal development, structural correctness, and breeding values that match the herd's market, whether that means replacement females, feeder calves, or branded beef. Prospective buyers often check registration status, temperament, eye and skin pigmentation, health testing, and biosecurity requirements for cattle movement.

Colors: Belted, Black, Black and White, Blaze Faced, Blue Roan, Brindle, Brockle Faced, Brown, Brown and White, Dun, Gray, Light Gray to Dark Gray, Lineback, Mottled, Red, Red and White, Red Roan, Roan, Silver, Solid Black, Solid Red, Speckled, Spotted, White, White Faced, Yellow