Pedigree Dairy Breeds : Guernsey

History

The Guernsey originated on the small Isle of Guernsey, situated in the English Channel just off the coast of France. There is no concrete evidence as to the development of the Guernsey before the 19th Century but there may be some truth in the theory that the Isigny cattle of Normandy and the Froment du Léon breed from Brittany were ancestral relatives of the modern Guernsey. Indeed the Jersey, the Guernsey and the Froment du Léon are the only members of the Channel Island sub type of European Blond cattle. 

The Guernsey was first recorded as a separate breed around 1700. In 1789, imports of foreign cattle into Guernsey were forbidden by law to maintain the purity of the breed although some cattle evacuated from Alderney during World War II were merged into the breed (Spahr and Opperman, 1995). 

The Guernsey breed built its reputation for the production of quality milk from grass during the 19th and early 20th centuries and then exported cattle to found significant populations in several other countries. From an original mixed foundation, island breeders concentrated on improving the stock by eliminating faults and making their cattle more homogeneous. All this was based mainly on visual appearance supplemented by some milk recording. 

Guernsey's renown as an unique producer of rich yellow coloured milk gave her the title "Golden Guernsey".

Characteristics

Photo courtesy of Hoards Dairyman farm,http://hoards.com

The colour of the Guernsey varies from yellow to reddish-brown with white patches. They have a finely tuned temperament, not nervous or irritable. Physically the breed has good dairy conformation and presents the visual impression of a plain animal bred for utility rather than good looks. The cow weighs 450 to 500 kg slightly more than the average weight of the Jersey cow which is around 450 kg (1000 pounds). The bull weighs 600 to 700 kg. They have an attractive carriage with a graceful walk, a strong back, broad loin, wide rump and deep barrel, strong, attached udder extending well forward, with the quarters evenly balanced and symmetrical. Heifers generally come into milk at about two years of age. The average weaning weight of heifers and bull calves is 75 kg. The Guernsey bull has an attractive individuality, revealing ample vigour and masculinity. It has smooth-blending shoulders showing good refinement, strength and even contour.

Statistics

• Guernseys are efficient converters of feed to product, being of intermediate size, Guernseys produce their high quality milk while consuming 20 to 30 percent less feed per pound of milk produced than larger dairy breeds.
• Guernseys are capable of High Milk Flow.

  Photo courtesy of The English Guernsey Cattle Society, guernseycattle.com

• Guernseys reach reproductive maturity at an early age and can calve at 22 months of age. This provides an early return on investment.
• Guernseys produce calves big at birth, which are easy to rear.
• Guernseys are well known for having the minimum of calving complications.
• Guernseys are adaptable to all climates and management systems and lack any known undesirable genetic recessive's.
• Her fawn and white coat enhances her heat tolerance and reduces heat stress, which adds to her ability to maintain production levels anywhere.
• They are docile and have an ideal Dairy Temperament.

Comparative

Milkiness

Research carried out in USA has shown that 60% of Guernseys carry the Kappa Casein 'B' gene. This is of real economic benefit to cheese plants, giving a firmer curd, increased volume and better cheese characteristics. 

Guernsey milk contains 12% more protein, 30% more cream, 33% more vitamin D, 25% more vitamin A and 15% more calcium than average milk. 

96% of Guernsey cows carry the protein Beta Casein A2 in their milk. There is some anecdotal evidence that this protein MAY be better for the health of some people than the Protein Beta Casein A1 that is found in most other milks. PDF 

UK NMR Annual Report 1997/1998
	Butterfat%	Protein%
Guernsey	4.81%	3.59%
Holstein	4.02%	3.19%

Calving

Research has shown that Guernseys have the lowest incidence of calving difficulty of any of the major dairy breeds. This is witnessed by the fact that there is no need for AI companies to indicate 'Calving Ease' bulls in the Guernsey breed. Trials have shown that Guernseys also calve easily even when crossed with heavier beef breeds.

Distribution

Photo courtesy of The English Guernsey Cattle Society,guernseycattle.com

Today, numbers of Guernsey's are decreasing slightly due to the increase in popularity of the Holstein, but it remains a popular breed and is bred in the UK, the USA, Canada, South Africa, Australia and New Zealand. 

Original Article Here

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Pedigree Dairy Breeds : Girolando

History

The origins of the first Girolando date from the 1940's, compared to other breeds it is a relatively young breed. 

Photo courtesy of Fazenda Morro Da Mandioca, www.morrodamandioca.com.br

Around the 1940's Brazilian farmers began to cross the Gir intensively with the Dutch, looking for two breeds which complemented each other to serve as an improved breed for the Brazilian market requirements at that time. 

Production and popularity of this breed as been sped up due to its high productivity in terms of fertility and efficiency plus, the efforts of the governmental project for improvement called 'Program Girolando'. 

In 1989 the Ministry of Agriculture together with the representing associations, drafted the standards for the breeding of Girolando to be 5/8 Holtein and 3/8 Gir.

Today the Girolando is responsible for 80% of milk produced in Brazil.

Characteristics

The Girolando takes its looks from the Holstein and the Gir, it can be black and white in colour but it can vary depending on the percentage of each in the cross. Their ears are large like Gir.

Female Girolando have physiological and morphological characteristics perfect for the production in the tropics (udder capacity and support, size of teats, factors intrinsic to the milk, pigmentation, thermo-regulatory capacity, strong hooves and legs, forage conversion, reproductive efficiency).

Girolandos start producing calves at around 30 months, the peak of milk production is at 10 years and they can keep on producing til about 15 years. The interval between births is around 410 days.

The average production of milk per lactation is 3,600 kg (two milkings/day) in 305 days, with 4% fat, accumulating a lifetime production over 20,000 kg of milk. 

Males have adaptability (efficient foraging, resistance to diseases and pests, speed of weight gain), can perform comparable to any specific industrial crossing for meat, when placed in similar situations in breeding. 

In tests it has shown that average weight gain per day is 1kg, plus it has length and thickness with an even distribution of fat to produce a good carcase.

Statistics

Hybrid vigour

Quiet disposition

Good milk production even in hotter climates

Adaptability

Longevity

Fertility and calving ease

Meat yield

Distribution

Photo courtesy of Girolando da Setão,www.gruposertao.com.br

The Girolando is mainly produced in Brazil and is gaining popularity.

Original Article Here 

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Pedigree Dairy Breeds : Friesian

History

The exact origins of the breed are difficult to determine but it is known that in the 18^th century, herds of small black-and-white cattle were brought into northern Holland and Friesland from northern Jutland to replace animals that had fallen victim to disease and flooding. 

Photo courtesy of Lismulligan British Friesians,www.lismulligan-friesians.co.uk

These animals were crossed with the existing Dutch cattle and formed the basis of the Friesian. 

Before the establishment of the Netherlands herdbook in 1873 and the Friesland herdbook in 1879, both black-pied and red-pied animals were maintained separately. The preference for black-pied cattle, particularly in the United States, led to the further segregation of red-pied animals and presently this colour variation only exists in small number in the Netherlands. 

Production levels of this breed declined during the 1950's when excessive emphasis was placed on correct colour pattern. During the 1970's Holsteins were imported from the United States and used to improved the milk production. This resulted in larger animals with a more pronounced dairy characteristics. The mixing of these two breeds is such that now many Friesians are 25% to 75% Holstein. 

The modern Friesian is pre-eminently a grazing animal, well able to sustain itself over many lactations, on both low lying and upland grassland, being developed by selective breeding over the last 100 years. Some outstanding examples of the breed have 12 to 15 lactations to their credit, emphasising their inherent natural fecundity. In response to demand, protein percentages have been raised across the breed and herd protein levels of 3.4% to 3.5% are not uncommon. 

As the Friesian is mainly a dairy breed, surplus male animals are highly regarded, as they are producers of high quality lean meat, whether crossed with a beef breed or not. Beef cross heifers have long been sought after as the ideal suckler dam replacement.

Characteristics

The Friesian can be one of two coat colour types, white with black patches (the common colour) or white with red patches. They are very similar in size and confirmation to the Holstein.

The Friesian is a renowned dairy breed with some outstanding examples of the breed having 12 to 15 lactations to their credit, emphasising their inherent natural fecundity. In response to demand, protein percentages have been raised across the breed and herd protein levels of 3.4% to 3.5% are not uncommon. 

One of the great strengths of the British Friesian is the ability of the male calf to finish and grade satisfactorily, either in intensive systems, or as steers, extensively.

Statistics

Photo courtesy of Lismulligan British Friesians,www.lismulligan-friesians.co.uk

1) Calve more frequently
2) Calve more often in their lifetime
3) Need less replacements
4) Provide valuable male calves
5) Have lower cell counts
6) Have higher fat and protein percent

They are also known for their:

Versatility

Quality milk

High lifetime yields

High quality lean meat

Distribution

This breed is generally found in the Netherlands, USA and the UK, although semen exports are on the increase to grass based systems of milk production. 

Original Article Here

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Pedigree Dairy Breeds : Estonian Red

History

Estonian Red cattle have evolved from continuous crossbreeding of the the native Estonian cattle with the Angler and Danish Red cattle. This crossbreeding started in the middle 1800's with the aim to create a breed which produced milk with a high fat content and an increased yield. Later on more attention was focused on weight and body size. The first Estonian Red animals were entered in the herdbook in 1885. 

The Estonian Red started to spread throughout Estonia towards the end of the 19^th Century although a great number of herds perished during World War 1 and 2. In 1916 there were 269,000 cows which was reduced to 225,000 by 1920. A strong advocate of the breed Jaan Mägi set up the Estonian Angler Breeders' Society in 1919 to help the breed, and in 1928 he renamed the breed to what it is known today, the Estonian Red, it has been gaining popularity ever since. 

In 1993 the European Red Dairy Breed Association was set up in Denmark which aims to improve Red breeds to make them more economical, provide opportunities for breeders and increase communication between European Red cattle breeders with the Estonian Red being one of the five breeds. This breed is also part of the International Red Cow Club.

In the last 10 years seven different breeds have been used to inprove this breed, these are, Angler, Danish Red, Swiss, Red Holstein, Norwegian Red, Ayshire and Swedish Red and White. The Estonian Red is now fully restored to its popular position and is fully competitive with the Estonian Holstein, as now it accounts for 63.3% of all cattle in Estonia.

Characteristics

The Estonian Red is medium in size with a strong frame. The coat colour is red and can range from light to dark, the bulls tend to be dark. 

Some body measurements are as follows; withers height 127.5cm, chest depth 70cm, chest width 45.5cm, oblique body length 157.9cm, heart girth 195.6cm, cannon bone girth 18.3cm. 

The mature cows weigh 450 to 550 kg with a maximum of 780 kg and mature bulls weigh 800 to 900 kg again an approximate maximum of 1000 kg. Calves at birth weigh 31 to 33 kg. 

The milk yield of 164,900 evaluated cows was 3456 kg with 3.92% fat. The production of Estonian Red cattle at 77 breeding farms is as follows; average milk yield per cow 3784 kg, fat content 3.98%, protein content 3.30%. In 12 high producing herds the average milk yield per cow during a 305 day lactation amounts to 4127-5029 kg, and fat content is 3.90-4.18%. There are 25 record holders in these herds: including cow 5338 - 5^th lactation, 9610 kg milk, 4.14% fat; cow 4519 - 7^th lactation, 8554 kg of milk, 4.47% fat; cow 2431 - 2^ndlactation, 7806 kg milk, 4.65% fat. 

Improvement of the Estonian Red is being carried out by pure breeding and by crossbreeding with the Danish Red and the Angler. The new type with Angler blood should have the following performance; milk yield not less than 7000 kg with 4.0% fat, milking rate 1.9 kg per minute, live weight of cows over 600 kg and wither height of at least 140cm.

Statistics

High milk yield

Increased milk fat content

Strong conformation

Good udder traits

Distribution

This breed is produced in Estonia. 

History

Estonian Red cattle have evolved from continuous crossbreeding of the the native Estonian cattle with the Angler and Danish Red cattle. This crossbreeding started in the middle 1800's with the aim to create a breed which produced milk with a high fat content and an increased yield. Later on more attention was focused on weight and body size. The first Estonian Red animals were entered in the herdbook in 1885. 

The Estonian Red started to spread throughout Estonia towards the end of the 19^th Century although a great number of herds perished during World War 1 and 2. In 1916 there were 269,000 cows which was reduced to 225,000 by 1920. A strong advocate of the breed Jaan Mägi set up the Estonian Angler Breeders' Society in 1919 to help the breed, and in 1928 he renamed the breed to what it is known today, the Estonian Red, it has been gaining popularity ever since. 

In 1993 the European Red Dairy Breed Association was set up in Denmark which aims to improve Red breeds to make them more economical, provide opportunities for breeders and increase communication between European Red cattle breeders with the Estonian Red being one of the five breeds. This breed is also part of the International Red Cow Club.

In the last 10 years seven different breeds have been used to inprove this breed, these are, Angler, Danish Red, Swiss, Red Holstein, Norwegian Red, Ayshire and Swedish Red and White. The Estonian Red is now fully restored to its popular position and is fully competitive with the Estonian Holstein, as now it accounts for 63.3% of all cattle in Estonia.

Characteristics

The Estonian Red is medium in size with a strong frame. The coat colour is red and can range from light to dark, the bulls tend to be dark. 

Some body measurements are as follows; withers height 127.5cm, chest depth 70cm, chest width 45.5cm, oblique body length 157.9cm, heart girth 195.6cm, cannon bone girth 18.3cm. 

The mature cows weigh 450 to 550 kg with a maximum of 780 kg and mature bulls weigh 800 to 900 kg again an approximate maximum of 1000 kg. Calves at birth weigh 31 to 33 kg. 

The milk yield of 164,900 evaluated cows was 3456 kg with 3.92% fat. The production of Estonian Red cattle at 77 breeding farms is as follows; average milk yield per cow 3784 kg, fat content 3.98%, protein content 3.30%. In 12 high producing herds the average milk yield per cow during a 305 day lactation amounts to 4127-5029 kg, and fat content is 3.90-4.18%. There are 25 record holders in these herds: including cow 5338 - 5^th lactation, 9610 kg milk, 4.14% fat; cow 4519 - 7^th lactation, 8554 kg of milk, 4.47% fat; cow 2431 - 2^ndlactation, 7806 kg milk, 4.65% fat. 

Improvement of the Estonian Red is being carried out by pure breeding and by crossbreeding with the Danish Red and the Angler. The new type with Angler blood should have the following performance; milk yield not less than 7000 kg with 4.0% fat, milking rate 1.9 kg per minute, live weight of cows over 600 kg and wither height of at least 140cm.

Statistics

High milk yield

Increased milk fat content

Strong conformation

Good udder traits

Distribution

This breed is produced in Estonia. 
Original Article Here

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Pedigree Dairy Breeds : Ayrshire

History

The Ayrshire breed originated in the County of Ayr in Scotland, prior to 1800 and was regarded as an established breed by 1812. During its development, it was referred to first as the Dunlop, then the Cunningham, and finally, the Ayrshire. How the different strains of cattle were crossed to form the breed known as Ayrshire is not exactly known. There is good evidence that several breeds were crossed with native cattle to create the foundation animals of the breed. In Agriculture, Ancient and Modern, published in 1866, Samual Copland describes the native cattle of the region as "diminutive in size, ill-fed, and bad milkers." Prior to 1800 many of the cattle of Ayrshire were black, although by 1775 browns and mottled colours started to appear. 

The improvement of the native stock is thought to of begun around 1750 when it was crossed with other breeds such as the Teeswater cattle and Channel Islands cattle. 

Regardless of the details of origin, the early breeders carefully crossed and selected the various strains of cattle to develop the cow we now know as the Ayrshire. She was well suited for the land and climate in Ayr. The Ayrshire is an efficient grazer; noted for her vigour and efficiency of milk production. Ayrshire's are especially noted for the superior shape and quality of the udder. The composition of the milk made it ideally suited for the production of butter and cheese by the early Scottish dairymen. 

Photo courtesy of Topline Ayrshires,www.toplineayrshires.com

Many changes have taken place during the late 1980's and early 1990's which have affected the numbers of Ayrshires (and all other breeds) leading to a decrease. Much of this is due to increased profitability of all dairy cows, which has led to an over-supply of milk to the domestic market. However, careful management has convinced Ayrshire breeders that their chosen breed has served them well, and will continue to do so in the future.

Characteristics

Ayrshires are red and white in colour. The red colour is a reddish-brown mahogany that varies in shade from very light to very dark. On some bulls, the mahogany colour is so dark that it appears almost black in contrast to the white. The colour markings vary from nearly all red to nearly all white. The spots are usually very jagged at the edges and often small and scattered over the entire body of the cow. Usually, the spots are distinct, with a break between the red and the white hair. Some Ayrshires exhibit a speckled pattern of red pigmentation on the skin covered by white hair. Brindle and roan colour patterns were once more common in Ayrshires, but these patterns are rare today. 

For many years, the Ayrshire horns were a hallmark of the breed. These horns often reached a foot or more in length, they gracefully curved out and then up and slightly back. When polished for the show ring, the Ayrshire horns were a spectacular sight. Horns are not very practical, and today almost all Ayrshires are dehorned as calves. 

Ayrshires are medium-sized cattle and weigh approximately over 1200 pounds at maturity. They are strong, rugged cattle that adapt to all management systems including group handling on dairy farms with free stalls and milking parlors. Ayrshires excel in udder conformation and are not subject to excessive foot and leg problems. 

Few other breeds can match the ability of the Ayrshire to rustle and forage for themselves under adverse feeding or climatic conditions. The ruggedness of the terrain and the unfavourable climatic conditions of their native land led to the selection for those points of hardiness that adapt them to less than ideal conditions. These traits make Ayrshires outstanding commercial dairy cattle. 

Other traits that make Ayrshires attractive to the commercial dairyman include the vigor of Ayrshire calves. They are strong and easy to raise. Ayrshires do no possess the yellow tallow characteristic that would reduce carcass value, so Ayrshire bull calves can be profitably raised as steers. 

The Ayrshire is a moderate butterfat breed. Top producing Ayrshires regularly exceed 20,000 pounds of milk in their lactations. The current world record for Ayrshire is held by Lette Farms Betty's Ida. In 305 days, on twice-a-day milking, she produced 37,170 pounds of milk and 1592 pounds of fat. The Ayrshire Breeders' Association does not officially recognize records in excess of 305 days, but one Ayrshire has produced over 41,000 pounds of milk and 1800 pounds of butterfat in 365 days.

Statistics

Photo courtesy of Crawford Family Farm,www.crawfordfamilyfarm.com

They are known for low somatic cell counts, ability to convert grass into milk efficiently, and hardiness. The breeds strong points are the now desired traits of easy calving and longevity, Ayrshires are also free of genetic disease. 

Ayrshire milk is referred to as "the ideal drinking milk". Their milk is not excessively rich, not lacking adequate fat, and it possesses quantities of desirable non-fat solids such as protein. 

In South Africa, a chain of large upscale stores selling only high quality products had their cliental taste different kinds of dairy milk (Ayrshire, Holstein, and Jersey). Over 70% preferred the taste of Ayrshire milk over all the other milk. As well, the high fat, protein and kappa casein in Ayrshire milk is a more desirable milk for conversion into yogurt, cheese and ice cream because the particles of fat are slightly smaller and better distributed throughout the milk. The actual average of all Ayrshires on Official DHIR test is over 12,000 pounds of milk with a 3.9% test. 

Ayrshires respond to good management and feeding practices and individual Ayrshire herds average as high as 17,000 pounds of milk and 700 pounds of butterfat. These days it is not rare to see an Ayrshire cow producing over 10, 000 kg of milk per lactation or 80, 000 kg or more in a lifetime.

Distribution

Ayrshires remain popular in many countries such as Russia, North America, Britain, Australia, New Zealand, Africa and parts of Europe and South America. 

Original Article Herehttp://www.thecattlesite.com/breeds/dairy/19/ayrshire/overview

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Pedigree Dairy Breeds : Dutch Belted

History

The Dutch Belted (Lakenvelder) breed traces directly to the original belted cattle which were described in Switzerland and Austria. The breed was then established in the Netherlands in the 17th century. From the records obtainable, it seems they were bred by the nobility who conceived the idea of breeding animals of all kinds to a particular colour, mainly with a band of white in the center and both ends black. 

The Dutch were very protective of their belted cattle and would generally not part with them. They were highly prized for their milking and fattening abilities. The breed began to flourish in Holland around 1750. (This historical account is found in Professor Raymond Becker's book, Dairy Cattle Breeds: Origin and Development.) 

The American Livestock Breeds Conservancy now lists Dutch Belted as on the critically rare breeds of livestock in the North America, with fewer than 200 registered cattle in the country. 

Photo courtesy of The Dutch Belted Cattle Association of America, www.dutchbelted.com

In 1976, after two and a half decades of cross breeding the original Lakenvelders, the remaining cattle of those herds were only 2% well-marked. Since reintroduction of pure bloodlines via semen from the U.S. in 1990, the national Lakenvelder herd is 57% well-marked. 

Dutch Belted have other unique characteristics which make them desirable in crossbreeding programs. Of course, due to the rarity of the pure Dutch Belted crossbreeding can only be recommended by use of Dutch Belted males or semen on common cows, not crossbreeding Dutch Belted females to males of other breeds. Such crossing has been to some extent responsible for the decline in numbers of pure Dutch Belted.

Characteristics

The name Lakenvelder or Lakenfield cattle derives from the word “laken” meaning a sheet or cloth, referring to the white band passing around the body. In some countries animals with this marking are known as “sheeted” cattle. This belt or sheet is of pure white hair extending from the shoulders to the hip bones and should encircle the body completely. The cattle are otherwise black (or occasionally red). In their original form they were horned and primarily a dairy breed – comparing favourably with the Holstein in milk yield. Cows weigh from 900-1500 pounds with bulls bulls weighing 1350-2000 pounds. Their milk tests 3.5 to 5.5 per cent butter fat making it an ideal drinking milk. Dutch Belted are small-boned, making them very easy calving. They have unusual longevity and fertility, high meat yield and friendly dispositions.

Statistics

Photo courtesy of The Dutch Belted Cattle Association of America, www.dutchbelted.com

• The breed retains excellent grazing ability and forage efficiency.
• Optimum calving interval is an important trait for seasonal dairy production.
• Many cows produce over 20,000 pounds of milk, primarily on forage.
• Longevity reduces replacement costs, and there are many teenage cows still in production.
• Moderate frame size results in high dairy beef yield.
• Heifers breed early and produce a calf every year.
• Conception rate far exceeds the average 2.7 services required for Holsteins.
• An average birth weight of 70 pounds assures calving ease and less postpartum stress.

The Dutch Belted offers remarkable genetic consistency resulting from centuries of pure breeding and selection. Dutch Belted bulls are prepotent, and their offspring are highly predictable and uniform. Dutch Belteds can impart significant hybrid vigor when crossed with other breeds. These crossbreds have found great favor in grass-based dairy production. Due to the rarity of the breed, crossbreeding can be recommended only if using Dutch Belted semen on dairy cows of other breeds. Pure Dutch Belted cows must only be bred to pure Dutch Belted bulls.

Distribution

The Dutch Belted although still quite rare can be found in the Netherlands, the USA, Canada, Mexico and there are a small number in New Zealand. 

Original Article Here

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Pedigree Dairy Breeds : Canadienne

History

Canadienne cattle were developed in Canada primarily from animals imported from Normandy and Brittany during the 16th and 17th century. This stock was blended on this continent and selected for hardiness and productivity in the New World. The first regular importations of cattle into Canada were in 1608-1610 from Normandy in France. Later importations came from Brittany and Gascony. The population remained largely closed to other breeds and eventually became known as the Canadienne. 

Photo courtesy of www.ansi.okstate.edu

Unfortunately, the breed's characteristics were not highly valued and by the mid-1800's a number of influential farmers were encouraging the crossing of the native Canadienne with bigger imported breeds less adapted to local environmental conditions. In 1895 a small group of concerned breeders and academics joined to form the Canadienne Cattle Breeders Association. In recent years the Quebec government has initiated several programs aimed at conserving the breed and encouraging the breeders to continue. Most breeders and their cattle continue to be found in the province of Quebec.

Canadienne Cattle have made a comeback today and are known as Black Canadians, Black Jerseys, Canadians, or French Canadians.

Characteristics

The Canadienne is small (cows weigh 1000-1100 pounds) about four and half foot tall, long-lived and has an exceptionally docile temperament. They are born pale, then become black or dark brown, often with paler muzzle, side, and udder or scrotum. There may occasionally be white on the udder, stomach and chest. Canadienne also have very darkly pigmented skin and dark hooves. Their horns are quite short and their straight faces are refined, tidy.

Canadiennes produce good quantities of milk in relation to their own body size and food requirements. The meat tends to be lean, and the light bone results in a high percentage of usable meat in relation to total body weight. A cow annually produces about 3800 kg of 4.4% butterfat, 3.6% protein milk.

An extremely rare breed, the Canadienne breed of cattle is well known in Quebec and are very well suited to Canada's cold climate.

Statistics

• Very hardy cattle
• Adapts well to many dairy management systems
• They will thrive in pasture rather than on expensive imported grain
• Production of quality milk in quantity compared to body size

Distribution

This breed is mainly limited to Quebec in Canada and is still quite rare although they are making a comeback.

Original Article Here

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