Spring Run Herefords a walk in the park for third generation breeder

Lucy McEachern from Wingeel is carrying on her family’s legacy with a new Hereford stud. See how she’s chosen the right genetics.

The McEachern name has always been associated with quality Hereford cattle and Lucy McEachern is determined to ensure that continues.

She has started a new stud called Spring Run Herefords at Wingeel in the Western District and as a third generation stud breeder her instincts are strong.

Her parents Clive and Kate ran one of Australia’s oldest and most prominent Hereford studs Ardno before it was dispersed and sold to the Cleves family at Mt Gambier, South Australia, in 2015.

Lucy McEacharn, with her horse Howqua, dog Piper, and heifers. Pictures: Yuri Kouzmin

Lucy always loved the stud and was heavily involved in her youth but said it was a family decision to sell seven years ago.

Her father passed away a year later but his legacy lives on in Lucy’s passion for breeding.

Spring Run Herefords has been heavily founded on Ardno genetics.

“We kept a large portion of the heifers that weren’t offered and I re-registered them as a stud three years ago,” Lucy said.

“I know the female genetics and we have a lot of old semen in the tank which I am experimenting with which gives me a good base to start again.”

Her timing could not have been better with cattle prices booming and exceptional seasonal conditions combining to ensure a helpful leg up back into the beef industry saddle.

“We are calving 177 cows and we’ll be joining 220 head this year,” Lucy said.

“We’ve had good conditions to enable that to happen.”

She is almost running at capacity with herd numbers expected to sit between 220 and 250, 80 per cent of which will be registered. Ten bulls are currently produced and sold each year.

“We are aiming to open for Beef Week next year with about 15 bulls,” Lucy said.

“I think Beef Week will be a good way of marketing to put all of them on display on one day rather than throughout the year.

“I’m not diving into the bull sales. I’ll do it quietly and see how it goes. I’ve been flying under the radar for a few years.”

Lucy herding.

It is a mixed farming enterprise with cropping and fat lambs.

Calves are weaned onto crop stubble for a month prior to sale at Ballarat.

“The commercial side of the business keeps the stud more relevant,” Lucy said.

“We concentrate on type more than figures. Length, depth, volume, shape, fertility, temperament, softness and milking ability. Classic Hereford. Balanced, soft and easy doing.”

Longevity was also important with cows staying on as long as they were functional and producing, up to 15 years.

Lucy said she had already introduced some old genetics into the herd via semen stored from the 1980s and 90s.

“We have some South Boorook calves due in April which is exciting getting some of the old qualities back that might have been lost,” she said.

There are currently 11 sires in the stud. Nine are her own and two were bought from Ennerdale and Riverside Hereford studs.

The herd is comprised of one-third horned cattle and two-thirds poll.

“We weighed at weaning and the horned cattle were 13 per cent heavier than the poll. I think it’s important to keep those bloodlines going,” Lucy said.

“Weight gain is more efficient in the horned cattle so at the moment I keep them separate to keep the strengths. That’s $250 to $300 more per animal by the time you do the math.”

Lucy says her Dad would be proud of her new stud breeding direction and thrilled with the state of the beef industry.

“I remember when bull sales were averaging $1500 to $2000 and now the averages are $10,000. That would’ve been the top price a few years ago,” Lucy said.

“I sent a cull bull the other day that sold for $3500. It has changed a lot and Dad would be ecstatic.”

Lucy feels confident that her background will help her in the stud game and says she has felt strong support from within the farming community.

“I studied fine arts but my roots have always been on the land,” she said.

“It’s always been a passion. It’s never dwindled.”