Pedigree Beef Breeds : Galloway

History

Galloway, which has given its name to this breed of black or dun polled cattle, was an ancient regality or lordship lying in the south-west of Scotland. 'Galloway' is derived from the words Gallovid, or Gaul and the Gauls were the first to inhabit this part of Scotland. 

Photo courtesy of Erray Farm, www.erray.co.uk

This ancient breed of cattle were said to be dark, smooth-polled, wavy-haired with undercoats like beaver's fur and for centuries they went unnamed, referred to only as the black cattle of Galloway. From this coastal environment of winds and damp cold, combined with an undulating terrain of moors, granitic hills, heathery mountain ranges and fertile glens emerged the Galloway breed of cattle. 

Much has been written of the history of British cattle since the middle of the 18^th Century, the period immediately before that is almost without a record but there are points in which historians do agree upon. 

The Galloway breed of cattle became important during the Scoto-Saxon period, and the breeders of Galloway enjoyed the export of cheese and hides. Later the cattle were sold in considerable numbers to English farmers who sent them to Smithfield market after a fattening period on English grass. It is said that the Galloway breed was never crossed with the other breeds. It is not known where the polled character was acquired by the Galloway breed because in its beginning many of the cattle were horned. However, many writers during the last part of the 1700's and early 1800's mentioned polled Galloway cattle, and the breeders decided they liked the polled characteristic and started selecting their cattle for the character. Most of the early cattle in the Galloway district were black, but red, brown, brindles, and cattle with white markings were not uncommon. 

In 1851, a fire at the Highland Agricultural Museum at Edinburgh destroyed all the historical records and pedigrees of the Galloway collected prior to that time. Eleven years later (1862), a Polled Herd Book was published and it included the Galloway, Aberdeen, and Angus breeds. In 1878 the Galloway Cattle Society of Great Britain initiated its own volume of pedigrees. The first exportation of Galloways to North America came in 1853 to the Graham brothers of Toronto, Canada. From then on the Galloway was exported to America and to the rest of the world due to its great qualities. 

The Galloway has produced the Belted Galloway and more recently the White Galloway and even the Poll Hereford.

Characteristics

Galloway's are mainly black with a brownish tinge, they are also bred in dun and black or dun belted, the latter being a recessive gene strain of red and white. They have a long, soft wavy coat which serves a dual purpose, the coarse outer coat sheds wind and rain, while the soft, fur-like under coat provides insulation and waterproofing. 

Galloways are all hornless or polled although some writers say that formerly they were mixed, some being horned and others polled. 

The breed is very docile and couragous, it has been said that they will team up and attack predators to prevent attacks on their calves. Even when there are just a few Galloways in a field of sheep, they will act the same making it safer for the sheep. 

The Galloway is a maternal breed. The cows are easy calvers, while the calves themselves are hardy, vigourous and have a 'will to live' that gets them up and nursing quickly. The Galloway is long-lived, with many cows producing regularly into their teens and beyond. 

Photo courtesy of Erray Farm,www.erray.co.uk

They are a medium sized breed with a mature bull weighing from 1700 to 2300 pounds with an average being 1800 pounds and a mature cow generally weighing from 1000 to 1500 pounds with the average being around 1250 pounds. Calf birth weights average from 75-80 pounds. 

In confirmation the Galloway will be found to c

arry its meat from behind the shoulder along the back to the tail, through the buttock and deep into t

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Pedigree Beef Breeds : English Longhorn

History

English Longhorns (also known as Longhorns) are not related to the American or Texas Longhorn whose ancestors came from Spain. They do have a long and fascinating history linked to that of the great livestock pioneer of the 1700's, Robert Bakewell of Dishley. 

The English Longhorn originated from the northern counties of England, it was used as a draught animal and its milk was used for butter and cheese. The creamy white horns were treasured by manufacturers of buttons, cups, cutlery and lamps. Fine slivers of clear horn were a poor mans' glass and many a household were grateful for the end product of these elegant long horns. 

The most usual method of cattle keeping in those early times would have been one or more animals belonging to an individual, kept on common grazing, which were served by a bull owned by the Lord of the Manor. It was all a most haphazard and unsatisfactory method. There was no possibility of an organised breeding programme being carried out. The peasant farmers had to put up with what the Lord provided. As a result, cattle were long in the leg, narrow bodied and coarse, ideally designed for the plough. 

Photo courtesy of Linton Longhorns,www.lintonlonghorns.co.uk

Robert Bakewell (1725-1795), a man who was a revolutionary in the field of interbreeding became devoted to one aim - improving livestock to provide meat for the masses of people who went to work in towns in the Industrial Revolution.

He took horned heifers and crossed them with a Westmoreland bull to create the Dishley Longhorn, now called the English Longhorn. Through this new and careful selection of cattle he improved the size and quality (specifically its quick growth and heavy hind quarters) of this breed which became widely produced throughout England and Ireland until it was surpassed by the Shorthorn in the 1800's. 

The breed declined rapidly for nearly 200 years and was becoming rare by the 1950's and 60's. The trend for producing cattle was increasingly cereal fed, housed cattle which pushed selection of cattle with shorter horns or polled to reduce injury. Thankfully it was rescued by the Rare Breeds Survival Trust in 1980. With the efforts of RBST and interest in extensively lean grass fed cattle it has made a dramatic comeback. 

In 1981 a pair of Longhorns won the much coveted 'Burke Trophy' in the Interbreed Cattle Championship of The Royal Show, and a Longhorn bull was Reserve Interbreed Beef Champion at the Royal Welsh Show in 1994. In 1999 a Longhorn took the Interbreed Native Championship in the Leicester Show and a Longhorn pair were Reserve native Interbreed at the Counties Show.

Characteristics

English Longhorns are large lean beef cattle with an impressive sweep of horns that curve down to around the nose. These impressive horns are valued in the pedigree. The body may be any one of a wide range of brindle colours (including colours from red to grey) but they all have the characteristic white line or "finching" along the back and down the tail, which is passed onto their cross bred progeny. Cows range in height from 130 to 140cm and weigh 500 to 600kg. Males average 150 cm in height and 1000 kg in weight. 

Photo courtesy of Linton Longhorns,www.lintonlonghorns.co.uk

English Longhorn is renowned for its ease of calving. Prominent hook bones, deep pins and a roomy birth canal result in almost no recorded incidence of assistance being needed at birth. Longhorns have excellent milking ability and their long and level lactation help avoid a flush of milk at calving. They rear their calves very well. A 6% butter fat is not uncommon although no-one is currently milking them commercially. 

They are excellent mothers and their docile nature makes them an easy breed to manage. Their breeding, longevity and relatively low body weight makes them very economical and inexpensive to feed. 

A number of butchers are now stocking Longhorn beef as one of their traceable, quality products. The beef has a velvet texture and tastes delicious.

Statistics

Milking Qualities

The Longhorn is noted for its “feed responsive milk supply”. It is well known that it is the butterfat element of the milk which gives “bloom” to suckled calves. The Longhorn was renowned for the high butterfat of its milk which, in days gone by, was used in the making of famous cheeses like Stilton and Red Leicester. The lactation is long and level which helps to avoid a flush of milk at calving when the newborn calf cannot cope.

Calving Ease

The combination of prominent hook bones with wide deep pin bones, whilst still retaining a level top line, produces a roomy birth canal at the right angle to minimise calving problems. This means that a Longhorn or Longhorn Cross Cow when put to a continental bull experiences little or no calving difficulties and thus forms a highly efficient, productive and profitable unit. She is an adaptable long-lived cow that can produce and rear big, growthy calves to any breed of bull.

Longevity

Longhorn cows live to an unusually old age – and keep on breeding. Their hardiness and thriftiness together with their level lactation and ease of calving ensure that they do not place themselves under undue stress.

Docility

Whilst their horns may, to some, give an opposite impression Longhorns are noted for their exceptional docility.

Length and Leanness

The great overall length generally associated with the Longhorn is correlated with a rapid growth rate and lean carcase. It is a well established fact that intramuscular fat or “marbling” within meat is largely responsible for succulence, tenderness and flavour – the hallmark of beef with superior eating quality. Unlike many rival breeds, which require the laying down of excessive amounts of external fat before the formation of intramuscular fat can take place, a properly finished Longhorn carcase will benefit from “marbling” without such excess external fat cover. 

Today’s Longhorns are clean, modern cattle, well capable of producing lean beef with superior eating qualities to suit today’s discerning market.

Distribution

The English Longhorn is growing in popularity and can be found in the UK, Ireland, Germany and New Zealand. 

Original Article Here

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Pedigree Dairy Breeds : Sahiwal

History

The Sahiwal originated in the dry Punjab region which lies along the Indian-Pakistani border. They were once kept in large herds by professional herdsmen called "Junglies". With the introduction of irrigation systems to the region they began to be kept in smaller numbers by the farmers of the region, who used them as draft and dairy animals.

Photo courtesy of The Australian Sahiwal Society,www.sahiwal.com.au

Today the Sahiwal is one of the best dairy breeds in India and Pakistan. Due to their heat tolerance and high milk production they have been exported to other Asian countries as well as Africa and the Caribbean. 

The Sahiwal was exported to Australia via New Guinea in the early 1950’s. In Australia, the Sahiwal was initially selected as a dual-purpose breed. It played a valuable role in the development of the two Australian tropical dairy breeds, the Australian Milking Zebu and the Australian Fresian Sahiwal. Sahiwals are now predominately used in Australia for beef production, as crossing high grade Sahiwal sires with Bos taurus animals produced a carcass of lean quality with desirable fat cover.

Characteristics

Their colour can range from reddish brown through to the more predominant red, with varying amounts of white on the neck, and the underline. In males the colour darkens towards the extremities, such as the head, legs and tail. 

It is tick-resistant, heat-tolerant and noted for its high resistance to parasites, both internal and external. Cows average 2270kg of milk during a lactation while suckling a calf and much higher milk yields have been recorded. They are generally docile and lethargic, making them more useful for slow work. 

The Sahiwal is the heaviest milker of all Zebu breeds and display a well developed udder. Sahiwals demonstrate the ability to sire small, fast-growing calves and are noted for their hardiness under unfavorable climatic conditions.

Statistics

High milk yields

Tick and parasite resistance

Heat tolerant

Ease of calving

Longevity, reproducing for upto 20yrs

Drought resistant

Bloat tolerant

Good temperament

Lean meat with even fat cover

Distribution

The Sahiwal is bred in Pakistan for its milking ability and in Australia for its beefing qualities but it has also been exported to Africa, the Carribean, India and other parts of Asia. 

Original Article Here

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Pedigree Dairy Breeds : Randall

History

Randall cattle are a rare breed of purebred cattle developed in Sunderland, Vermont, USA, on the farm of cattle breeder Everett Randall. He produced a closed herd for over 80 years, they are considered to be a landrace breed, descended from the indigenous cattle common in New England in the nineteenth Century. 

Photo courtesy of Cynthia Creech,www.cynthiasrandallcattle.com

In 1985 the Randall cattle were rescued from the Randall farm as Mr E. Randall had passed away and his wife was unable to keep them, Cynthia Creech took on the breed to preserve the genetics from extinction. During the following years the breed had been called various names but in the 1990's it was decided that they would be called Randall cattle and the Registry was set up in 2001. 

Randalls have historically been used as a dairy breed, although they also possess meat and draft qualities. From a small number of remaining animals this breeds population has increased to approximately 200 breeders which are being produced on small subsistence farms.

Characteristics

Randall cattle are variable in size and conformation and have a constitution that Randall cattle have black markings on a white base, other colours such as blue, mahogany, red and grey have been observed. This breed are similar in pattern to the Lineback but are not related. Their size and conformation is variable but they are usually of a medium size with the cows weighing about 600-1100 lbs. Bulls may weigh from 1000 to 1800 lbs. or more. 

Randall meat characteristics can vary down diferent family lines, for example some produce a lovely lean carcase with yellow fat and another produces a beefy well marbled carcase. Preliminary tests on their milk show an average of 3.7% Butter fat and 3.2% protein. 

Photo courtesy of Cynthia Creech,www.cynthiasrandallcattle.com

Calving difficulties are rare, and metabolic disorders have not been seen. They have strong maternal and survival instincts, high intelligence, and are very docile when handled regularly. 

This breed is uniquely adapted to extensive or low input farming systems. Historically, the most suitable and natural environment for these cattle has been on small scale forage-based farms, subsistence farms, and homesteads. It is on such farms and homesteads that the unique genetic attributes of the Randalls can be fully expressed.

Statistics

High functionality, modern triple purpose breed

Self reliance

Draft power, willingness to work

Quick to train

Hybrid vigour

Easy calving

Strong maternal instincts

Very docile

Photo courtesy of Cynthia Creech,www.cynthiasrandallcattle.com

Distribution

The Randall is being produced in the USA and Canada. 

Original Article Here

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Pedigree Dairy Breeds : Norwegian Red

History

Photo courtesy of Oklahoma State University,www.ansi.okstate.edu

This breed designation originated in 1961 when the Norwegian Red-and-White, Red Trondheim and the Red Polled Østland. Later in 1963 the Døle was also absorbed into the designation and in 1968 South and West Norwegians were added. Others breeds which have been said to contribute to the gene pool include Ayshires, Swedish Red-and-Whites, Friesians and Holsteins. By 1975, 98% of the Norwegian national herd belonged to this designation. Using the classical definition the Norwegian Red cannot be considered a breed. It is an amalgamation to develop superior strain of dual-purpose cattle. With time and selection this designation may develop into a breed but this is not the case yet. 

Cows are selected for milking potential, rate of milk flow and fertility, while bulls are selected on the basis of performance in a rate-of-growth test. 

In Norway they are also known by the name Norsk rodt fe.

Characteristics

Norwegian Red cattle do not express the external uniformity seen in a true breed, although they are red or red-pied for the most part. Cows weigh about 495kg to 600kg bulls about 900 kg. They produce approximately 6200 litres of milk a year. 

They are of a medium size and give a average yield, average milk-fat and average meat - they are specifically bred for these traits.

Photo courtesy of Oklahoma State University,www.ansi.okstate.edu

Statistics

• Calving ease - with shorter gestestion lengths, fewer still births and more live progeny
• High fertility - producing reduced semen, vet and AI costs
• High fat and protein milk
• Higher Mastitis resistance
• Choice of Polled or Horned
• Hardy hooves

Distribution

This breed or type of cattle is not one of the most popular in terms of export and global numbers, but they are found in Norway and have a population of about 280000. 

Original Article Here

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Pedigree Dairy Breeds : Normande

History

The Normande originated in Normandy, France from cattle brought to the country by Viking conquerors in the 9 ^th and 10 ^th centuries. For over a thousand years these cattle evolved into a dual purpose breed to meet the milk and meat needs of the residents of northwestern France.

The present herd book in France was started in 1883. Though the breed was decimated by the Allied invasion of Normandy during World War II, there are currently 3 million Normandes in France. Their present role in France is to provide rich milk for the cheese industry while maintaining their excellent carcass quality. In other parts of the world such as the US, this breed has been primarily bred for beef but now there is a strong push for it to be used for dairy too. 

Photo courtesy of CR Normande Cattle,http://home.earthlink.net/~crcattle/index.html

In France, the Normande is associated with the production of such famous cheeses as Camembert, Pont-Lévêque and Livarot. 

While the Normande has always been used for dairy, it has always presented strong dual-purpose qualities. In France, the Normande has always been known for its unsurpassed marbling quality, flavour and tenderness, and regularly wins blind tests for its taste. A special label for Normande meat enjoys great popularity in major supermarkets. In the US, Normande bulls have won growth tests at various test stations and carcasses have often ranked first at major beef shows.

Characteristics

The Normande is a red and white cow with occasional sometimes widespread areas of brown hair. Typically, the brown hair has the look of tiger stripes, or brindles, interspersed with the red spots, and there is some degree of balance between the three different hues. However, one colour often dominates, and there is a different name for the dominance of each colour. 

The representative Normande is red and white (with brown brindles), this is said to be “blond” others are “quail” - when the white dominates, “brindled” - predominantly brown and “trouted” which is a multitude of brown spots on the skin underneath white hair. Some bulls appear black but it is really brown hair, the Normande is homozygous red breed. 

Calves do not display their brindles until a few weeks after birth, and altogether, Normande cattle tend to darken as they age. 

Normandes are a medium frame size breed with most cows weighing 1,200 to 1,500 lbs. and bulls 2,000 to 2,400 lbs. They possess excellent body depth and spring of rib while maintaining exceptional body length. The cattle are also very clean fronted and carry a strong topline. 

Photo courtesy of the British Normande Cattle Society , www.britishnormandecattle.co.uk

Normande females reach sexual maturity early and have good fertility, mammary conformation, mothering ability and production longevity. They have large pelvic areas and calve easily with calves showing excellent vigour and most birth weights in the 70 to 95 lb. range. In France, milk production averages 14,000 lbs. per lactation with 4.2 % butterfat and 3.5 % protein. 

Because of the breed's high muscle mass to bone ratio and their small heads, the Normande has a high percentage yield at slaughter. The carcass is very lean but marbles readily and purebred Normande steers will easily grade choice at 1,250 lbs. The Normande breed won’t produce bulging rear quarters of cheap ground round but will increase the length and width of the top priced loin area cuts.

Statistics

Ultimate grazers that can be used for either beef and dairy production

Incredible feed converters

Rich milk for cheese production and good growth rate in calves

Ideal for dairy crossbreeding

Fertility

Calving ease

Strength

High percentage yield at slaughter

Comparative

Growth Rates

Recent bull tests have shown that this rapid growth rate will continue on high roughage feed. Normande bulls have topped the St. Croix Valley Bull Test at River Falls, Wisconsin in both years that they've been entered. In 1991 a Normande bull set an all time station record 4.93 lb. ADG and also had a 3.64 lb. WDA. The second place bull that year was also a Normande. In the 1992 test a Normande bull again topped the field with a 4.68 lb. ADG and a 3.49 lb. WDA. The 140 day test annually features 100 bulls from 8 to 10 different beef breeds fed a corn silage based high roughage ration. Studies in France have documented 5.0 feed conversion rates on the same type of diet. 

In the 1990 and 1991 Montana 4-H Steer of Merit Carcass Contests, three 7/8 Normande steers placed in the top 10 out of the 1,000 steers entered annually including crossbreds. A 1991 Normande steer had a 16.2 in. rib eye, a 0.15 in. backfat, and a yield grade of 0.99. 

North American Normande Association

Normande cows on high forage feeding systems average between 14,000 and 15,000 lbs of milk per lactation at 3.6 % protein and 4.4 % fat. Many cows produce more than 22,000 lbs and some reach 30,000 lbs. These results do not reflect the genetic originality of the breed: more than 90 % of the individuals carry the B Kappa Caseine gene and 82 % of AI Bulls have the BB Genotype. The levels of casein beta and kappa in the milk are known to improve the curdling quality of the milk for cheese manufacturing (speed and firmness of gel). In addition, Normande milk presents favorable calcium/phosphate ratio and casein miscella of small diameter, all of which result in yields of cheese 15 to 20 % higher depending on the type of fabrication/manufacture.

www.normandegenetics.com 

TRIAL IN CASTLELYONS

Three years ago Waterford Co-Op decided to look at ways of helping their suppliers improve profit margins on their farms. Three batches of heifers were bought in, Normande, Montbeliarde, and High RBI Dutch Holsteins. Their performances were measured alongside the Castlelyons animals. Cows calved down in Spring of '96'. Milk yield in 1997 for Normande is heading for over 1,000 gals. and with protein levels in the region of 3.6 percent on 500 kgs meal. The trial work being carried out by Waterford also looks at the financial implications of each breed from the average Waterford supplier based on 80 acres with 42,000 gallon quota and male progeny carried to beef. In estimating the profit implications, the following assumptions were made, dual purpose cattle achieving a factory price premium of £100 over ordinary Freisiens; Dutch cattle carrying a price penalty of £30 per head over own breed and no butterfat levy imposed. The comparisons show that the Normande herd provide for and increase in net profit of £6,277, the Montbeliarde herd increase was £4,796 and the high RBI herd increase was £1,748 over own bred cattle.

Irish Normade Dual Purpose Cattle Breed Society

Distribution

Normandes have been exported world-wide but have received their greatest acceptance in South America where they were introduced in the 1890's. Total numbers there now exceed 4 million purebreds plus countless Normande crossbreds. Columbia alone has 1.6 million purebreds with the rest mainly in Brazil, Ecuador, Paraguay and Uruguay. They are also growing in countries such as Madagascar, the US, Mexico, Belgium, Switzerland, Great Britain and Ireland. 

Original Article Here

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Pedigree Dairy Breeds : Montbéliarde

History

The Montbéliarde originated in the Haute SaÔne-Doubs region of France, they descend from the Bernoise cattle that were brought by the Mennonites in the 18th Century to France. 

The breed was originally called the Alsatian breed until around the mid 1800's when it changed to Montbéliarde. 

In 1990 the Montbéliarde accounted for 11% of the French national cattle herd, ranking third in the list of dairy breeds in France; that year there were 1,8 million head, 840,000 of which were cows. Two years later it had passed the Normande and ranked second on the list of dairy breeds in France, and in 1994 the breed numbered 280,000 herdbook cows. It is distributed over central East and Southeast France: in the Franche Comté, the Auvergne and Rhône-Alpes (mainly in the departments Saône-et-Loire, Ain and Isère). 

Todays modern Montbéliarde is described as a composite of the breeds Tourache, Bernoise through integration since 1960 from Red Holstein. 

These cattle are renowned for their milk as traditionally the milk is processed into Emmental and Gruyère cheese.

Characteristics

Photo courtesy of O.S. Montbéliarde,www.montbeliarde.org

The Montbéliarde is light red and white in colour quite similar to the red and white Holstein. They have a white head with a light muzzle and have lyra-shaped horns. Monbéliarde cows stand 135-140 cm at the withers and average 685 kg, while bulls stand 148 cm, weighing 1,100-1,200 kg. 

The breed is renowned for tough feet and strong udders. 

The milk yield of 287,734 cows in 1993 averaged 5,693 kg at 3.83% fat and 3.36% protein in 286 days. By 1991 the herdbook cows averaged 6,521 kg milk per lactation. Three month old veal calves and 14-15 month bulls are slaughtered at 130-180 and 470-570 kg. They dress out at 70% and 57%, respectively.

Statistics

Montbéliarde is placed in the first rank for its breeding qualities and functional characteristics:

• Resistance to mastitis (very low cell counts)
• Fertility (good success rate in artificial insemination)
• Longevity (24 % with 5 or more lactations)
• Calving ease (25 % of crossbreeding with the Charolais, no calving problems)
• Montbeliarde milk has excellent cheese-making value (for making gruyere) because of its high level of protein content and a high frequency of Kappa Casein B variants.

Photo courtesy of O.S. Montbéliarde,www.montbeliarde.org

All these features mean that it is a hardy, easily managed breed, which adapts remarkably easily to all environments. 

The Montbeliarde also has undoubted beefing qualities - its rapid growth rate and good conformation mean that its calves and young bulls are highly appreciated; the cull cows too produce good quality carcasses with no excess fat. 

In addition, this breed is very hardy and well suited to harsh climates; it is not affected by the heat, and can ingest large quantities of rough forage, which enables it to maintain its performances when used in much hotter regions.

Distribution

This breed is highly popular in France and exports of the breed have included South Africa, Germany, Austria, Belgium, Brazil, the Canaries, Chile, China, Columbia, Ivory Coast, Croatia, Spain, the US, Greece, Hungary, Luxembourg, Ireland, Italy, Kuwait, Mexico, New Zealand, Poland, Portugal, Russia, Slovakia. Switzerland, Tunisia, Turkey and many more. 

Original Article Here

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Pedigree Dairy Breeds : Milking Devon

History

The Milking Devon has been bred (in the USA) from the Devon which originated in Britain that is supposed to be descended from the same aboriginal breed as the Hereford and the Sussex.

In 1623, two heifers and a bull from north Devonshire, England, were received by a member of the Plymouth Colony. They were the first importation of cattle from Britain, although the Spanish had introduced cattle in the south. Their immediate value was as draft animals. Cattle from Devonshire had long been recognised in England for their speed, intelligence, strength, willingness to work, and ability to prosper on course forage, in a wide range of climates. 

In later years, other cattle were imported and contributed to the American Devon, which developed as the ideal multipurpose breed. None could surpass it for draft work; the milk was good for cream and cheese making; and the carcass developed fine beef on poor forage. 

In more recent times, the importance of cattle for draft animals has all but disappeared and the Devon has been replaced by high producing dairy breeds like the Holstein and Jersey, with whom it could not compete for quantity. 

In 1952, the American Devon Cattle Club decided that the breed had to move into a specialist beef market in order to survive. 

At that time, a small group of breeders decided to form a separate association for dairy cattle and maintain triple-purpose stock. That association slowly dwindled, but thanks to their efforts, many of their animals can be traced into the new registry which was reformed in 1978. This registry represents a gene pool of genuine triple-purpose cattle able to survive and be productive under minimal management conditions in a harsh environment.

Characteristics

Photo courtesy of Devon Point Farm,www.devonpointfarm.com

The Milking Devon is red in colour, varying in shade from deep rich red to light red or chestnut colour. They may show white on the tail switch, udder or scrotum. They are of a medium size, mature cows will weigh about 1,000 – 1,200 pounds at maturity and bulls may weigh 1,400 – 1,700 pounds at maturity. They have medium sized curving horns that are light coloured with dark tips. 

The Devon cow is especially elegant with her compact rounded form, and when treated with kindness, possesses a docile temperament. They have very few calving difficulties and adequate milk production to raise a calf and for use on the small farm. The Devon bull is noted for his ease of handling and even temperament. 

The Milking Devon is a triple-purpose breed adapted to survive on a low-quality, high forage diet under severe climatic conditions. They are healthy, long lived, and thrive on good care and management. 

Today, Devons are still sought out for use as oxen. Those qualities so highly prised by the colonists can still be found in today's Devons. 

The Milking Devon produces Jersey-quality milk, without the Jersey’s dependence on grain. Milk production depends a lot on feed of course. Butterfat and protein numbers in Milking Devons are high, in the same range as the Jersey and the Guernsey. Butterfat of 6% or higher is common.

Milking Devons tend to have small calves, resulting in calving ease; yet because the Milking Devon cow produces high-component milk in moderate volume, she weans a proportionately large and fat calf. Because she readily adjusts to demand (whether that be a sucking calf, or milking, or both) she typically conserves condition and breeds back on time. 

Photo courtesy of Wiseacre Farm,www.milkingdevons.com

Milking Devon steers, heifers, bulls and dry cows fatten easily. The Milking Devon is a good choice for grassfed beef with zero grain supplementation, because of the breed’s extraordinary efficiency converting forage into growth and marbling. A dress-out percentage of 60% is reasonable in steers of balanced breeding. 

The Milking Devon steer marbles with greater ease and under less favorable conditions than most other cattle breeds. The fat is an attractive creamy white. 

When kept solely for cow-calf beef production, the Milking Devon cow does not require stripping when fresh even though she lactates generously; she easily adjusts her milk volume to meet demand. This natural flexibility is another factor favouring the Milking Devon for straight beef, dairy/beef or even once-per-day milking programs. 

Milking Devon cows gain condition easily. This means that after a summer on pasture alone it is possible for the herd to winter on hay, stockpiled hay and/or grass silage, and still have reserves for spring calving and freshening. 

Milking Devon steers gain as much weight in winter on dry hay, as they did when grazing intensively rotated perennial pastures during the previous season.

Statistics

Photo courtesy of Devon Point Farm, www.devonpointfarm.com

• Early maturing
• Better adapted to warm latitudes
• Noted rather for the quality than the quantity of their milk suited to butter and cheese making
• Flesh evenly and smoothly hence they are not given to patchiness
• The meat is nicely veined and marbled, and is well flavoured, juicy, and of prime quality
• Easy-keeping, rugged vitality
• Longevity
• Excellent fertility and maternal performance
• Intelligence and mild temperament
• Agility and endurance
• Diverse forage palatability

Distribution

The Milking Devon strain is unique to America and has been maintained and is represented by the American Milking Devon Cattle Association. 

Original Article Here

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Pedigree Dairy Breeds : Meuse Rhine Issel

History

The Meuse Rhine Issel originates from the Netherlands and Germany. In the Netherlands, it was developed in the region of the three rivers from which it gets its name. In Germany it comes from the regions of Westfalia, Rhineland and Schleswig Holstein, and is known there as the Rotbunt.

Photo courtesy of Dairy Dreams, www.dairydreams.co.uk

The last part of their name is sometimes spelled "Yssel" or "Ijssel". The Meuse Rhine Issel is also known as Rotbunt, Roodbont, Maas-Rijn-Yssel, Rotbunte holländische, Mosane-rhénane-ysseloise, Dutch Red-and-White, Red Pied Dutch, MRI and MRY. 

In 1874 the Dutch herdbook was formed and the German breed societies followed in 1900. They were run as one breeding area across the border until 1914. During the 1920's, the Dutch bull called Sjoerd 1 925 was used extensively in the Rhineland area and played a large part in establishing a good MRI type there.

Between 1920 and 1950, Belgium, Luxembourg, France and Denmark founded their own Red and White Dual Purpose breeds, based on the Dutch and German stock.

The breed in its early years was bred as a dual purpose animal for beef and dairy, but recently breeders have concentrated on its dairy qualities although the beef is still excellent

MRI cattle were first imported into the UK and Ireland in the early 1970's and have increased in numbers to around 31500 today. Current milk pricing structures ensure a huge demand for this extremely profitable breed, where yields of 8000 to 9000kgs at 4.0% protein are not uncommon.

Characteristics

Meuse Rhine Issel are medium sized breed with a solid build, they are red and white in colour with good length and depth to the body. They are an adaptable hardy breed and have good disease resistance, they perform well on rough pasture. They are very docile in temperament, the cows have a relatively short gestation period and calve easily. The average weight for a cow is about 675 kgs with a rump height of 132 centimetres. For a bull the figures are probably around 1050 kgs and 143 centimetres respectively.

Statistics

Higher milk quality

- Protein production approaching 4%

- Fat production over 4%

- The right type of protein (high Kappa Casein-B for cheese making)

Good milk yields

- Up to 10000kgs is not unknown, large numbers of cows giving yields of 7500kg

Longevity

Proved in all UK conditions

Higher calf values

- Strong will to live

- Take readily to bucket feeding

- Active, lively

- Sturdy and disease resistant

- Good feed conversion

- Good beef quality, ideal for bull beef

Distribution

The Meuse Rhine Issel can be found in many parts of Europe including the Netherlands, Germany, Belgium, Luxembourg, France, Denmark, the UK and Ireland plus it has been exported to Australia, New Zealand and North America. 

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