Pedigree Beef Breeds : Zebu

History

Zebu cattle originated in Southwest Asia and that their descendants were non-humped, they have evolved from three breeds of Indian cattle. The Guzerat, Nelore and the Gir had most influence over Zebu breeding. Zebu cattle are humped and belong to the Bos primigenius species of cattle. They were taken to Africa at an early date and within the last 100 years, have been exported to Brazil and the US. 

Photo courtesy of the USDA

It started off with small groups of this breed being taken to Brazil in the 17^thand 18^th Centuries where they were crossed with Brazilian cattle. These importations slowly spiked interest in cattle breeders which increased the number larger importations. From 1890 to 1921 over 5000 Zebu cattle were exported to Brazil from India, a Rinderpest outbreak occurred which then saw a ban on importation of Indian cattle for 9 years. 

During this time cross breeding of these cattle went on, Brazilian farmers that were unsure of pure bred Indian cattle used characteristics such as large ears, loose skin, the presence of a hump as an indicator of purity, both of which were common to the Gir and Guzerat not the Nelore. This cross breed were originally called Indu-Uberaba as it was developed in the region of Uberaba in the state of Minas Gerais but was then changed to Indu-Brazil. The Rinderpest was slowly eradicated and imports were resumed and the new imports of Gir, Guzerat and Nelore were used to create pure strains of the Zebu breed. 

They are thought to be the worlds oldest domesticated cattle. The name Zebu today can be used as a direct name for that breed of cattle but it is also used as a general name for breeds such as Brahman, Gir, Guzera and Nelore.

Many other breeds have been created through cross breeding and selection using the Zebu such as the Sanga and Canchim.

Characteristics

Zebu cattle are usually red or grey in colour, are horned, have loose skin, large ears and have a hump above their shoulders.

This breed is used for its milk, meat and as draft animals. In India they are sacred and are only used for draft and milk.

In Brazil and other meat producing countries they are produced largely for their beef as they cope better than european breeds in sub-tropical environments.

Statistics

Heat tolerant

Parasite and disease resistance

Hardy

Milk, Meat and Draft

Distribution

Today the Zebu is present on all continents, mainly in India and Brazil, which has the largest commercial herd in the world, with 155 million head. 

India has over 270 million Zebu and the United States has over 2 million Zebu. 

Original Article Here

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Pedigree Beef Breeds : Whitebred Shorthorn

History

The Whitebred Shorthorns (often referred to as the White Shorthorn) exact history is not known, but what is known is that it originated in Northwest England and Southwest Scotland and aroused interest in the Border counties of the UK over 100 years ago when the breed was referred to as the Cumberland White. 

Photo courtesy of The Whitebred Shorthorn Association, www.whitebredshorthorn.co.uk

One of the early pioneers and founders of the breed was Mr David Hall of Larriston, Newcastleton Roxburghshire, who along with Mr Andrew Park of Stelshaw, Bailey, Cumberland sold Blue-grey suckled calves at Newcastleton suckler sales way back in the late 19^th Century. 

These two breeders had found the Bluegrey's to be fast maturing cattle valued highly be feeders of beef. 

These popular Blue-grey cattle were the product of the crossing of the hardy Galloway cow with the Whitebred Shorthorn bull, many of which came from Cumberland. 

The Whitebred Shorthorn is considered a rare breed, a completely separate breed from the Beef Shorthorn or Dairy Shorthorn. It is bred primarily used as a crossing bull to mate with any breed of female, but principally with the Galloway to produce the noted Bluegrey, and the Highland producing a Cross Highlander, the progeny from both these crosses being well suited to the full range of British climatic conditions, and able to utilise the poorest of grazing land. 

Breed association sales continue to be held in Carlisle, in spring and autumn, although numbers sold are now in single figures.

Characteristics

The Whitebred Shorthorn is white in colour with an outer coat of soft hair and a thick mossy undercoat. 

Photo courtesy of The Whitebred Shorthorn Association, www.whitebredshorthorn.co.uk

They are a medium size both in frame and conformation, they have a wide muzzle, straight top line, wide at the pins, a deep body with firm fleshing.

The cows have good milking qualities, the udder is compact with medium sized teats, well spaced and has the appearance of being able to produce ample milk and be a long weaning regular breeder.

Statistics

Winter in or out

Hardy

Improves any crossbred dam

Docile temperament

Regular breeders

Manageable

Tried and trusted

Bluegrey sire

Reliable milkers

Originally dual purpose

Easy calving

Distribution

Whitebred Shorthorn are being conserved in the UK and was classified as critical by the RBST in 2004. 

Original Article Here

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Pedigree Beef Breeds : Welsh Black

History

The Welsh Black is a native British breed descended from cattle of Pre-Roman Britain in the rough mountain and hill country of Wales. There is evidence that the breed, or its forerunners, existed in Roman times and it has been suggested that the breed is based on cattle from the Iberian Peninsula. 

Certainly black cattle have been bred in Wales for well over 1,000 years and, as in Scotland and many other parts of Britain, were often used as currency. This gave rise to the description of the Welsh Black as "the black gold from the Welsh hills". 

Photo courtesy of Bridin, www.bridin.co.uk

Up until the early 1970's the Welsh Black was regarded as a dual purpose breed for both dairy and beef production. There were two distinct strains of the breed; the stocky North Wales beef type and the more dairy like South Wales or Castlemartin animal. 

The successful intermingling of these types over the past 90 years has resulted in an optimum sized animal with an emphasis on beef production. The unique traits of the breed are a result of this heredity and environment.

Characteristics

The majority of Welsh Blacks are horned and black, varying from rusty black to jet black, with some white permitted on the underline behind the navel.

The red recessive gene occasionally appears in a black herd and without exception breeds true. The red animal has no black genes and a red bull on a red cow will produce a red calf. 

There are naturally polled Welsh Blacks available in increasing numbers, both Black and Red.

This hardy breed that provides high quality meat and milk has much to offer modern farming systems, with its ease of production and award-winning succulent meat.

The Welsh Black has been shown to perform well in a wide range of situations, including lowland beef breeding and finishing systems, its formidable reputation has been built on the breed’s capability to thrive on marginal and upland areas. There, its foraging habit, coupled with hardiness, ease of calving, and mothering ability, comes into its own.

Statistics

Photo courtesy of Bridin, www.bridin.co.uk

• Hardiness and Adaptability - Neither cold or rain seem to worry them, as the experience of Canadian and New Zealand Breeders have confirmed. It is common to see them grazing happily in the open in driving rain or snow, when other types of cattle have gone in search of shelter. They develop a thick winter coat, which is usually shed in Spring.
• Ease of Calving - To some extent the harsh hills of Wales have culled the poor mothers and difficult calvers from the breed, so today the Welsh Black has evolved to be a breed noted for its ease of calving and its strong mothering instinct, where even the notoriously difficult European breed cross calf does not worry it. Welsh Black cows have a large reproductive tract which opens very wide before calving.
• Mothering Ability and Temperament - Once a calf is born it gets absolute priority on its mothers body resources, and even cows that have a difficult season will rear an excellent calf. It is not unusual in such circumstances to see a depleted looking cow suckling a big strong calf. A typical cow gives approximately 4000 litres in an even lactation of 9-11 months so that the calf is not confronted with a great surge of milk while too young to cope, yet still gets plenty later on when it needs the nourishment for maximum growth.
• Longevity - It is common for cows of 15 - 20 years to calve regularly and a female is considered in her prime when 10 - 15 years of age.
• Fertility - The bulls are noted for their fertility, able to join in any weather condition with a high sperm count.
• Rate of Growth - It is not generally appreciated that Welsh Blacks are amongst the fastest growing of the British breeds, both in their rate of growth and weights for age.
• Carcass Quality - The longer hair in winter and the excellent digestive system ensures maximum muscle and least amount of fat produced. At the same time the meat is generally marbled.

Distribution

The Welsh Blacks are now established throughout the UK and over the past 30 years they have travelled to Canada, New Zealand, Australia, Spain, Germany, Saudi Arabia, Uganda and Jamaica. 

Original Article Here 

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Pedigree Beef Breeds : Watusi

History

Long-horned, 'humpless' domestic cattle were well established in the Nile Valley by 4000 BC. These cattle, known as the Egyptian or Hamitic Longhorn, appear in pictographs in Egyptian pyramids. Over the next 2000 years, the Egyptian Longhorn migrated with its owners from the Nile to Ethiopia, and then down to the southern reaches of Africa. 

By 2000 BC, humped cattle (Longhorn Zebu) from Pakistan and India reached Africa. 

Photo courtesy of The World Watusi Association,watusicattle.com

When these Zebu reached the region now known as Ethiopia and Somalia, they were interbred with the Egyptian Longhorn. This combination produced the Sanga which spread to the Sudan, Uganda, Kenya, and other parts of eastern Africa, becoming the base stock of many of the indigenous African breeds. The Sanga demonstrated most of the typical Zebu characteristics, such as pendulous dewlap and sheath, upturned horns, and a neck hump of variable size. Modern descendants of the Sanga, however, vary greatly in size, conformation, and horns, due to differing selection pressures by different tribes. 

Particularly remarkable are the cattle found in Uganda, Rwanda, and Burundi. In Uganda, the Nkole tribe's Sanga variety is known as the Ankole. In Rwanda and Burundi, the Tutsi tribe's Sanga variety is called the Watusi. The Rwanda common strain of Watusi is called Inkuku. The giant-horned strain, owned by the Tutsi kings and chiefs, is called the Inyambo, though some current tribal reports claim that this type is now extinct. 

Traditionally, Ankole-Watusi were considered sacred. They supplied milk to the owners, but were only rarely used for meat production, since an owner's wealth was counted in live animals. Under traditional management, the Ankole cow was grazed all day, then brought home to her young calf. The calf was allowed to suckle briefly to stimulate milk letdown, then the cow was milked by the herdsman. The calf suckled after hand-milking was finished and was again separated from its mother. The process was repeated in the morning. This minimal nourishment of calves resulted in high death rates in the young. Milk production was not high, with a typical cow producing only 2 pints of milk daily, although an exceptional one could manage up to 8 pints. In addition, the lactation period was short. Over the last 10 years, the national government has attempted to select for animals which produce more milk and have better meat production. Famine and disease, as well as the conflict with traditional practices, have slowed this effort. 

Watusi Cattle Outside of Africa 

Because of their striking appearance, and the resulting ability to attract paying customers, Ankole cattle were imported from Africa by European zoos during the late 19^th and early 20^th centuries. Zoos and game parks in Germany, Sweden, and England were among the breeders of these cattle outside Africa. The cattle were called Ankole, or Ankole-Watusi, and they were treated as a single breed. American zoos and other tourist attractions imported Ankole-Watusi cattle from European zoos in the 1920's and 1930's. As time went on, and zoos began to change their emphasis from visually-exciting animals to those (wild) animal species in desperate need of preservation, more Ankole-Watusi cattle became available for sale to private individuals and several private herds were begun. 

In January, 1983, North Americans interested in the Ankole-Watusi cattle breed met in Denver, Colorado, and formed the Ankole Watusi International Registry. Within five months, the Registry had 74 members nationwide. These members shared a strong commitment to the breed, though they had different priorities for it. Some wanted to concentrate solely on the prevention of breed extinction; some selected for their utility in the production of superior cross-bred roping animals. Still others championed the low-fat and low-cholesterol meat values after these were discovered. 

Watusi cattle are the show-stoppers of the bovine kingdom, they attract attention wherever they appear. These regal animals can easily trace their ancestry back more than 6,000 years and have often been referred to as "cattle of kings."

Characteristics

The Watusi appear elegant, well-bred, and graceful. They have a straight topline and a sloping rump, and sometimes a neck hump. Watusi may be solid or spotted in colour, their horns are long and symmetrical, with a base large and proportional to horn length. The Watusi is medium in size, with cows weighing 900 - 1200 pounds and bulls weighing 1000 - 1600 pounds. Newborn calves weigh 30 - 50 pounds. This small birth-weight makes Watusi bulls useful for breeding to first-calf-heifers of other breeds. 

The milk is about 10 percent fat. Some dairy farmers have used crossbred Watusi cows in their herds to boost the butter-fat levels. Because they were developed in a climate where daily temperatures may range from 20 to 120^oF, Watusi tolerate temperature and weather extremes well. The large horns act as radiators; blood circulating through the horn area is cooled and then returned to the main body. This allows excess body heat to be dispersed.

Statistics

Photo courtesy of The World Watusi Association, watusicattle.com

Quality lean meat

Small calves, easy calving

Strong maternal instincts

Comparative

Three meat studies have been done and the results have been good for the breed. Watusi meat has been demonstrated to be very low fat and to have lower cholesterol than other commercial beef. These studies will continue, because the AWIR has the establishment of utility value as a high priority. This will be a way to protect the market for breeding stock as "curiosity" prices begin to disappear.

Distribution

The Watusi breed is mainly bred in the USA and Africa. 

Original Article Here 

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Pedigree Beef Breeds : Wagyu

History

The word Wagyu refers to all Japanese beef cattle ('Wa' means Japanese or japanese-style and 'gyu' means cattle). 

Cattle were first introduced into Japan in the 2nd century to provide power for the cultivation of rice. Because of the rugged terrain, migration was slow and restricted. Cattle tended to be isolated in small areas and each area had essentially a closed population. 

From 1635 to 1868, the cow herd in Japan was officially closed by mandate of the Shogun. And except for a short period during the Meiji Restoration in the late 1800's the national herd has remained closed to this day. 

Although,there are reports that most of the cattle were influenced by British and Continental breeds for a few generations nearly 100 years ago. Brown Swiss, Shorthorn, Devon, Simmental, Ayrshire, Korean, Holstein and Angus had been imported by 1887 and impacted today's Wagyu. 

Crossbreeding was prominent for several years, but when the price of crossbreds collapsed in 1910 no further crossbreeding was conducted. The result was selection for specific traits determined by region and extensive linebreeding was used to achieve those traits. 

The dominant black Wagyu strains are Tottori, Tajima, Shimane, and Okayama. Tajima cattle, bred in the Tajima region, were originally chosen and bred for their heavy forequarters because their primary use was to pull carts. 

Photo courtesy of Lone Mountain Cattle,www.lonemountaincattle.com

They tend to be smaller and less heavily muscled than the Tottori breed. Tottori cattle, because they were used as pack animals for the grain industry of the Tottori region, were selected for their size and strength of topline. 

The other main "breed" of Wagyu, was developed on the island of Kyushu and are red in colour. As with the blacks, there are two distinct strains-Kochi and Kumamoto. Kochi cattle were strongly influenced by Korean breeding while Kumamoto are believed to have considerable Simmental influence. 

The original import of these cattle to the U.S. in 1976 consisted of two Tottori Black Wagyu and two Kumamoto Red Wagyu bulls. That was the only importation of Wagyu into the U.S. until 1993 when two male and three female Tajima cattle were imported and 1994 when 35 male and female cattle consisting of both red and black genetics reached the U.S. 

Japan's rugged terrain created isolated pockets in which different breeding and feeding techniques were used. This resulted in distinctly different characteristics which, over the years, led to cattle from the Kobe region becoming a standard for the world in terms of flavor and tenderness. Since then, two decades of research and development have resulted in an eating experience unequaled by any domestically produced beef today. Every bite bespeaks a quality that, until now, was unavailable in this country at an affordable price. 

These feeding practices have come about through belief and science, such as feeding the cattle beer. Beer is fed to the cattle during summer months when the interaction of fat cover, temperature and humidity depresses feed intake. Beer seems to stimulate their appetite. It's merely part of the overall management program designed to keep the cattle on feed in the heat of the summer. 

They are also known to massage their cattle too. The massaging is done to relieve stress and muscle stiffness. It's believed that the eating quality of the meat is affected positively by keeping the cattle calm and content. 

Another practice common amongst Wagyu cattle breeders is the brushing of the cattle coats with Sake, producers in Japan believe that haircoat and softness of skin are related to meat quality. It's believed brushing the haircoat with sake improves the appearance and softness of the animal and is therefore of economic importance. 

Also: Wagyu History by Kiyoshi Namikawa

Characteristics

Wagyu have a coat colour of black or red, their horns are straight to slightly curving forward and start off a whitish colour then darken to black at the end.

They are known for their peaceful temperament, some think that it is because of their history with their special way of being grown.

Wagyu and the specialised growing techniques have given rise to the famous Kobe beef, which is a very tender, very marbled beef carcase. 

Wagyu cattle are unusually healthy cattle and readily adapt to a wide range of climatic conditions.

Lower birth weights allow greatest calving ease. 30-40 kg are a representative range of weights for Wagyu calves.

Wagyu cattle are very fertile and most females cycle before twelve months of age. Bulls can reliably service 50% more females than most other breeds.

Wagyu cattle have superior beef conversion and the ability to marble on both grain and pasture feeding. When crossed with other breeds Wagyu increases marbling, improves the quality grade and adds more consistency to carcass quality.

Statistics

Photo courtesy of Chateaux Wagyu, www.wagyu.net

• Carcase Production
• Calving ease
• Marbling
• Fertility
• Softer fat composition: higher ratio of unsaturated fats - flavour
• Quiet temperament
• Meat texture is finer
• Versatile adaptation to environments
• Not excessive back fat
• Early female maturity
• Rib eye Yield

Parentage and Relationships for Imported Wagyu Bulls

Comparative

2001 National Wagyu Sire Summary 

Meat

It's fairly easy to make claims about flavour and tenderness because in most cases, those qualities are very subjective. But Kobe Beef America™, Inc., working in conjunction with the food scientists at Washington State University, has compiled quantifiable data to back up the claims. 

In research conducted at the University it was learned that on comparable grade basis, where overall palatability, flavor, and tenderness were the main criteria, the American Wagyu out performed all other breeds on a consistent basis. 

Shear Testing And Laboratory Trained Test Panels 

Tenderness was quantified by using a highly sensitive coring machine to measure shear resistance. 

For flavor and palatability, a laboratory - trained taste panel was used in addition to a consumer panel. The findings of these groups confirmed the hypothesis of the food scientists. American Wagyu was judged superior in overall palatability. It also stood "head and shoulders" above the others when the combined characteristics of flavor, tenderness and palatability were considered. 

The Japanese Meat Grading System

Distribution

Wagyu cattle have been exported from Japan to Europe, Chile, Canada, New Zealand, Australia and the USA. 

Original Article Here

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Pedigree Beef Breeds : Tuli

History

The Sanga breed from which Tuli originate from evolved several thousand years ago in Africa. It is thought that the breed was the result of natural mixing of indigenous cattle with the Zebu cattle, which were herded through the continent by nomads during the first Arab invasion. 

They have most likely existed in their present form for more than 5,000 years.

Photo courtesy of Tuli Cattle Breeders Society of SA,www.studbook.co.za

The Sanga breed is prone to wide variations in constitution and appearance. 

Most are a light shade, ranging from yellow to reddish - brown and have a humped neck. They can have either short or long horns, depending on the exact ancestry of any given animal. 

Of the many Sanga derivations, the Tswana cattle are perhaps the most interesting for Tuli enthusiasts. The Tswana cattle wandered South into Zimbabwe and developed the rugged heartiness that typifies the Tuli breed. Due to the extreme climate, the Tswana became heat and drought tolerant, and learned to find new food sources when conditions worsened. Because the Tswana had to become scavengers, they developed thick, strong legs and hard hooves from walking to water and food sources. Wrought with parasites, disease, heat, drought, and famine, these cattle experienced a harsh evolution that should have driven them to extinction. 

The most docile and domesticated Tswana cattle were selected by local Matabele chiefs for their herds, and their selective breeding practices and domestication enhanced the breed and refined its evolution. Thanks to the Matabele, the Tswana continued to prosper, and only 60 years ago became the foundation for the Tuli breed as we know it today. 

In the early 1940's, near Tuli, Rhodesia, a South African named Len Harvey began his life's work establishing an indigenous domestic breed of cattle that could withstand the harsh conditions of the region and still provide quality food and dairy attributes to the native farmers. 

Harvey's dream was that communal farmers might benefit from his work. After observing the many variations of cattle native to the region, he chose the specimens that were the healthiest, heartiest, and most fertile. These, from the Sanga breed, became the "mother herd" for today's Tuli. Through his position with the Rhodesian Agricultural Department, he established a government breeding program in Gwanda, Rhodesia, on a 3000 acre farm he aptly named Tuli Station. 

By 1948, Harvey's cattle were competing at block shows throughout Zimbabwe and Rhodesia. They won consistently year after year, beating out European contenders that had over 300 years of formal breeding management behind them. The Tuli had all of the ruggedness that thousands of years of evolution in Southern Africa had fostered, yet still maintained a high beef and dairy quality that rivaled established breeds. 

These characteristics are the driving force behind the Tuli's growing popularity today. Commercial farmers soon began taking an interest in Harvey's breed. Struggling with a name for the breed, many farmers wanted them to be called Harvey's Cattle. But Len Harvey had another name in mind. Since the breed originated in Tuli, Rhodesia, and they were the colour of the red silt of the Tuli River, Harvey thought Tuli was a fitting name.

Characteristics

Tulis are moderate framed cattle and have three basic coat colours - red, yellow and white. These colours enable them to adapt to intense sunlight.

Their coat is smooth, they have moderate sized ears and dewlap and they can be horned or polled. 

Tulis are known for their early maturity, docile nature, good mothering ability and high fertility, and they can withstand intense heat without showing signs of stress. Due to their unique genotype, Tulis offer the maximum hybrid vigour in a crossbreeding program. They are highly disease-resistant, especially to tick-borne diseases. 

Tuli cattle produce high quality beef, their meat receives consistently excellent ratings for its flavour, tenderness and marbling, and usually Tuli Cattle are large enough to be slaughtered at about 18 months of age.

Statistics

Photo courtesy of Tuli Cattle Breeders Society of SA, www.studbook.co.za

Adaptation to heat and nutritional stress

Carcass merit

Fertility and maternal strength

Calving ease

Disposition

Outcross genotype

Polled - 70-80% are naturally polled

Solid colour

Moderate frame, low maintenance

Adaptability

Comparative

Dr. Bill Holloway of Texas A&M University stated it best when referring to his research conclusions: "The most significant results are the pounds of calf weaned per pound of cow exposed. The Tuli-crossed calves weaned 75% more pound of calf per cow exposed that Brahman: 53% more than Angus and 21% more than Senepole. This points to the efficiency, productivity, and adaptability of the Tuli. If you are running cattle in a hostile environment, with limited feed resources," added Dr. Holloway, "this study is very significant. For producers seeking optimum production, the Tuli offers tremendous advantages."

www.tuliassociation.com

Distribution

The Tuli is produced in South Africa, Australia and North America. 
Original Article Here

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Pedigree Beef Breeds : Texas Longhorn

History

The Texas Longhorn was fashioned entirely by nature in North America. Stemming from ancestors that were the first cattle to set foot on American soil almost 500 years ago, it became the sound end product of "survival of the fittest". Shaped by a combination of natural selection and adaptation to the environment, the Texas Longhorn is the only cattle breed in America which - without aid from man - is truly adapted to America. In his book The Longhorns, J. Frank Dobie states this situation well: "Had they been registered and regulated, restrained and provided for by man, they would not have been what they were." 

With the destruction of the buffalo following the Civil War, the Longhorns were rushed in to occupy the Great Plains, a vast empire of grass vacated by the buffalo. Cattlemen brought their breeding herds north to run on the rich grazing lands of western Nebraska, Wyoming, the Dakotas, and Montana. Thus, the Great Plains became stocked largely with these "bovine citizens" from the Southwest. And, the Texas Longhorns adapted well to their expanding world. They had reached their historical heyday, dominating the beef scene of North America like no other cattle breed has done since. However, the romantic Longhorn era came to an end when their range was fenced in and plowed under and imported cattle with quick maturing characteristics were brought in to "improve" beef qualities. Intensive crossbreeding had nearly erased the true typical Longhorn by 1900. 

Photo courtesy of Dickinson Cattle Co. Inc.www.texaslonghorn.com

Fortunately, beginning in 1927, the Texas Longhorn was preserved by the United States Government on wildlife refuges in Oklahoma and Nebraska. Also, a few southwestern cattlemen, convinced of the Longhorn's value as a genetic link and concerned for their preservation, maintained small herds through the years. The Texas Longhorn has been perpetuated further by members of the Texas Longhorn Breeders Association of America, which was formed in 1964. Thus, the Texas Longhorn was rescued from extinction. It was unfortunate for today's beef industry, however, that most of the continuing interest in the Texas Longhorn was in its historic and academic aspects. The Longhorn's genetic prospects and economic potential were almost completely overlooked for many years. 

The longhorn now appears headed along another important new trail. Lean, natural meat, offering more nutrition per calorie, is in demand, and the longhorn fills the bill. Those who have tasted longhorn beef pronounce it tender and full of flavour. 

But changes in the U.S. food chain don't happen overnight. It requires 107,000 cattle every day to supply our taste for beef, and longhorns number only about 100,000. Though it will be a while before we can ask for "longhorn lean" at supermarkets, the outlook is optimistic that its singular attributes will help strengthen other breeds and thus revitalise the industry.

Characteristics

The most spectacularly coloured of all cattle, with shadings and combinations so varied that no two are alike, they reach maximum weight in eight or ten years and range from 800 to 1500 pounds. Although slow to mature, their reproductive period is twice as long as that of other breeds. Most longhorn cows and bulls have horns of four feet or less. However, mature steers have an average span of six feet or more and a 15-year-old's horn span reach up to nine feet. 

It does not take eight to ten years for Texas Longhorns to reach their maximum weight and they are by no means slow to mature. Texas Longhorn heifers have been known to conceive while still nursing their mother and produce a living calf without assistance before they are even 16 months old. This is not slow maturity. 

Photo courtesy of Dickinson Cattle Co. Inc.www.texaslonghorn.com

Longhorns have a natural resistance to the most common cattle diseases and parasites, including the worst enemy of range cattle, the screw worm. Soon after a calf is born, blow flies deposit eggs in its navel, and under the cow's tail. The cows instantly lick the worms off the calf and themselves. If the worms infest some part of a longhorn's body that it can't reach, it will stand for hours in deep water, drowning them. 

Texas Longhorn cattle eat a wider range of grasses, plants, and weeds than do most other cattle. Texas Longhorn owners are able to use pastures that require less fertilizer and weed killers than owners of other breeds of cattle. 

The Texas Longhorn produces a very lean beef (more meat less fat per ounce). Studies at major universities have shown that Texas Longhorn beef is significantly lower in cholesterol than other breeds of beef cattle. A Texas Longhorn's, who was raised on grass without chemicals or supplements, meat is lower in cholesterol than a skinless chicken breast. The Texas Longhorn owner can feel good knowing he is producing a heart healthy product for consumption. Their Meat is very tasty and a pretty bright red colour. 

The Texas Longhorn is the living symbol of the Old West.

Statistics

Photo courtesy of Dickinson Cattle Co. Inc.www.texaslonghorn.com

• Lean Meat - The breed produces naturally less fat and lower cholesterol for today’s health conscious public.
• Longevity - Texas Longhorns breed well into their teens. More live calves over the years mean more dollars.
• Browse Utilisation - Less supplemental feed is needed because the cattle take advantage of the forage available.
• Disease/Parasite Resistance - A natural immunity developed over the centuries means fewer veterinarian bills and less maintenance for todays cowman.
• Reproductive Efficiency - Large pelvic openings and low birth weights result in live calves. Busy cattlemen can say “goodbye” to sleepless nights.
• Docility - Longhorn cattle are intelligent, easy to work and to handle.
• Adaptability - The breed thrives in climates from the hot, damp coastal regions to the harsh winters of Canada.
• Hybrid Vigour - Heritable quality enhances your present breed and gives you a new genetic pool.
• No two Texas Longhorns are alike. They all differ in colour pattern, size, horn length, and personality.
• Tradition and Nostalgia - The Texas Longhorn is the living symbol of the Old West. Wherever the western influence is desired-front pasture, cattle drive, or tourist attraction-you’ll find a demand for this magnificent breed.
• Horns and Hide - The Texas Longhorn is worth money even after it has outlived its usefulness as a beef producer. Top dollars are paid for the horns, skulls, and mounts that are used in the popular Southwestern decor of businesses and homes.
• Pure Pleasure - Intelligent and easy to work with, the Texas Longhorn is easily trained to exhibit in the show ring, lead or drive in parades, pull wagons, and yes, even to ride!

Distribution

Texas Longhorns are becoming fairly popular and are mainly distributed across America and Canada although some Texas Longhorn exports are gaining pace. 

Original Article Here

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Pedigree Beef Breeds : Tarentaise

History

Courtesy of Ankenman Ranch,www.ankenmanranch.com

The Tarentaise originated in the rugged Savoie region of France, in the Tarentaise Valley in the French Alpine mountains (in 1859). This breed is considered to have experienced less mixing with other breeds in the last 100 years than with most French breeds. 

Originally they were selected primarily for milk production when making their breeding decisions. Due to the habitat of this breed, it was naturally selected for muscling, hardiness and adaptability in order for them to live under range conditions in the French Alps, the result is a dual purpose breed. 

Today, the french use the breed solely for milk production and for the making of Beaufort, a Gruyere-type cheese. The average production is 5,500 kilos (12,199 lbs) of milk in a 305 day lactation with no feed concentrates in the summer. 

This breed is distinctive for its abundant muscling in the hip region, and they are exceptionally long from hooks to pins. Climbing at high altitudes is what makes their remarkable natural muscling and marbling, as well as endowing the breed with a very robust cardiovascular system.

Characteristics

The Tarentaise coat is a tan colour with darkening around the eyes and sometimes on the neck of the bulls, they also have a black nose, udder and hooves. They are of a medium build and well muscled.

A Tarentaise cow is universally recognized for her moderate size, early maturity, large volume of milk and ease of calving. The dark pigmentation of the eyes, feet, and udders guard against pinkeye, cancer eye and sunburn.

Statistics

Courtesy of Ankenman Ranch,www.ankenmanranch.com

Early Puberty

Good Pelvic Size

Strong Maternal Traits

Production Efficiency

Higher Fertility

Female Efficiency

Unassisted calving at two years and on schedule at three years

Optimum milk production with udder and teat conformation for easy feeding

Comparative

Tarentaise and Hereford Breed Effects on Cow and Calf Traits and Estimates of Individual Heterosis 

Genetic Components for Milk Production of Tarentaise, Hereford, and Tarentaise x Hereford Cows

Distribution

The Tarentaise has been exported from France to many other countries, which include, Algeria, Morroco, Tunisia, India, Canada and the USA.

Original article Here 

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Pedigree Beef Breeds : Simmental

History

Simmental is a breed of cattle whose history dates back to the Middle Ages. Early records indicate that Simmental cattle were the result of a cross between large German cattle and a smaller breed indigenous to Switzerland. The name Simmental is derived from the name of the area where the cattle were first bred - the Simme Valley which is situated in the Berner Oberland in Switzerland. 

Technically, the Simmental designation includes several breeds in Europe. 

Photo courtesy of Drumsleed Simmentals,www.drumsleedsimmentals.co.uk

The name is given specifically to the breed in Switzerland, while in Germany and Austria it is known as Fleckvieh, and in France as Pie Rouge. The Pie Rouge includes three separate herd book registries namely Abondance, Montbeliard and Pie Rouge de l'Est. 

Since its origin in Switzerland, the breed has spread to all six continents. Total numbers are estimated between 40 and 60 million Simmental cattle worldwide, with more than half in Europe. The worldwide spread was gradual until the late 1960's. Records show that a few animals were exported to Italy as early as the 1400's. During the 19th century, Simmental were distributed through most of Eastern Europe, the Balkans and Russia, ultimately reaching South Africa in 1895. Guatemala imported the first Simmental cattle into the Western Hemisphere in 1897, with Brazil following in 1918 and Argentina in 1922. In 1976 they were also shipped to the Republic of China. 

Photo courtesy of Drumsleed Simmentals,www.drumsleedsimmentals.co.uk

Selection in Europe was initially for three features - milk, meat and as draft animals. The demand for working animals is greatly reduced today but muscularity and high milk production are still important to the success of Simmental.

Characteristics

Simmental colour varies from gold to red with white, and may be evenly distributed or clearly defined in patches on a white background. The head is white and often a white band appears over the shoulders like the photos above. The majority have pigment around the eyes, helping to reduce eye problems which occur from bright sunlight. 

American Simmentals are coloured differently being predominantly black or red like the example photos below, the lighter colours are referred to as Fleckvieh. 

Simmental can be horned or polled, if horned horns are up turned, another distinguishing feature is that they have a heavy dewlap. They have a large frame with good muscling with cows at approximately 135-150cm tall and the bulls at 150-160cm. Their weight can vary on the use of their use but cows can weigh around 700-900kgs and bulls 1300kgs. 

Generations of selective breeding, with the objective of maximizing milk and beef production at minimum cost, have created a balanced hereditary proponent that is highly adaptable, heavily muscled, fine lined, and well conformed. Docility and good mothering traits are other characteristics of the breed. 

Photo courtesy of The American Simmental Association, www.simmental.org

The breed adapts easily to the most varied conditions from rural small-holder to large extensive ranching operations.

Simmentals are bred all over the world for their high beef yields. In breeding however it allows variations in emphasis from mothering ability to beefing qualities. The heavy muscling, length and overall size and weight of the animal are combined to produce a well fleshed carcass of solid red meat with a minimum of waste fat.

In crossbreeding, the Simmental has proved very successful. It provides good growth, a large frame and thus a better beef yield to its crossbred progeny. It improves the quality of the meat with white fat and excellent marbling. It improves the milk yield, resulting in strong development of the calves in suckler herds.

Statistics

• High, long term fertility
• Longevity
• Calving ease
• Short intervals between calving
• Excellent mothering ability
• Good grazing ability
• Early maturity
• Good growth rates
• Easy to handle
• Feed conversion and efficiency
• Uniformity in type & colour

Comparative

Body measurements of crossbred calves sired by Simmental bulls divergently selected for progeny first-calf calving ease in relation to birth weight - 1991, PDF format 930K

Photo courtesy of The American Simmental Association,www.simmental.org

Distribution

Simmentals are an adaptable breed and have been successfully introduced into all five continents. The breeds population of 41 million shows the ability of the breed to satisfy different breed programmes throughout the world. Simmental is the second largest breed in the world superceeded by the Brahman. 

Original Article Here

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