With this brief article, we aim to explain why L Bar Beefmaster genetics—the brand of the founding family of the Beefmaster breed—are the ideal choice for producing beef in any environment across the American continent.

First, it is important to understand that Tom Lasater began his work in management, selection, and genetic improvement in the 1930s, guided solely by production parameters and a clear vision: to develop cattle capable of producing the best feeder calves in the most efficient and profitable way possible. In doing so, he was a visionary pioneer who understood that cattle must perform under the conditions provided by nature, and that a rancher’s role is to work in harmony with nature—respecting it and making the most of what it offers.

His Six Essentials philosophy of selection and management is one of the oldest and most consistent systems for improving a herd while working in partnership with nature. This philosophy focuses on six economically relevant and interrelated traits: fertility, disposition, weight, conformation, hardiness, and milk production.

 

For nearly 100 years, the Lasater family has continued to apply this philosophy in a disciplined and consistent manner, resulting in the L Bar herd becoming one of the leading genetic sources in the world. It is no coincidence that South African professor Jan Bonsma, after evaluating the foundation Beefmaster herd in 1937, described it as the most efficient cattle herd in the world and went on to develop the Bonsmara breed using the same principles.

Dr. Bonsma maintained a close relationship with the Lasater family throughout his life, participating together in field conferences around the world. Another visionary in grazing management, Allan Savory of Zimbabwe, upon arriving in the United States, also recognized what the Lasater family had been practicing for years—observing that pasture regeneration and soil stewardship were already fundamental to their operation. The Lasater family played a key role in promoting these practices across the U.S. and supported Savory in delivering some of the first Holistic Management courses in North America.

In later years, figures such as Johan Zietsman, also from Zimbabwe, combined the Lasater philosophy with Savory’s approach to develop what is now known as regenerative management. Zietsman even utilized L Bar, Lasater, and Casey genetics to create his Veldmaster line, all rooted in the Six Essentials philosophy.

With this background, and through disciplined selection and management, L Bar genetics demonstrate their full potential. Where other breeds require supplementation, L Bar Beefmasters produce efficiently on pasture alone. And this is not just theory: the L Bar herd maintains calving rates above 90%, average weaning weights of 535 pounds (240 kg) at seven months, heifer calving losses below 1%, and pre-weaning calf mortality (from health-related causes) below 2%.

L Bar heifers begin reproduction at an average age of 14 months, and no “heifer bulls” are used, as that would go against the Lasater philosophy. L Bar bulls are expected to breed both cows and heifers with the same level of calving efficiency.

This philosophy is not theoretical or isolated. L Bar genetics have been evaluated in studies conducted by multiple U.S. universities, livestock research centers, and even the Agricultural Research Center of Panama. These studies have compared L Bar genetics with other breeds, crossbreeding systems, and even other Beefmaster lines, involving over 600 animals, with some trials lasting up to five years. Click here to read more.

These were objective studies focused on reproduction, feed efficiency, feedlot performance, and carcass quality—and in all cases, L Bar genetics outperformed the competition. For detailed results, we invite you to visit www.isabeefmasters.com, where all study data is available.

Beefmaster-sired Steer Results

Number of steers 121

Days on feed 208

Final weight 1473 lbs (668 kg)

Avg. daily gain 3.9 lbs (1.77 kg)

Dry matter conversion 5.60

Feed conversion 7.70

Mortality 0.83%

Hot carcass weight 916 lbs (415 kg)

Dressing percentage 63.29%

Prime 1.74%

Choice 85.50%

Select 12.73%