Diversity In Different Cattle Breeds By: Casey Fiehler

North American Dairy Cattle Breeds

AyrshirBrown SwissCanadienneDutch Belted

GuernseyHolsteinJerseyKerry

Milking Short hornDexter

Red Poll

11 different breeds of dairy breeds

Ayrshire

Coloring: red and white Average Weight: 1,200 lbs Average Gallons per Day: 5-6.5 Butter Fat: 3.9% Protein: 3.3% Originated From: Scotland Environment: harsh winters & rocky terrain Known for: good udders, small fat molecules in the milk (easier to digest, makes creamy cheese)

Brown SwissColoring: light brown or gray/silver with a white muzzle and a dark noseAverage Weight: 1,300-1,400 lbsAverage Gallons per Day: 5.3-9Butter Fat: 4.0%Protein: 3.5%Originated From: SwitzerlandOriginal Environment: harsh climate, slopes of the Alps in SwitzerlandKnown for: large quantity of milk, long lifespan, sturdiness & strength, ability to stay in lactation longer than other breeds, best milk for cheese market (due to high protein and large quantity), quiet temperamentNotes: large calves, may have difficulty calving first time

DexterColoring: black, brown and red (most are black)Average Weight: 600-700 lbsAverage Gallons per Day: 1 1/2-2 1/2Butter Fat: 4%Protein: ? unknownOriginated From: IrelandKnown for: smaller cow (400 lbs of meat), lean meat, perfect small-farm cow, strength (can be trained to pull things), birthing without assistance, longevity (can keep calving/milking for up to 15 years), smaller fat globules in the milk (easier to digest), good mothers–will nurse 2-3 calves from other cowsNote: can carry a gene that leads to dwarfism, will lead the cow to have stillborn calves with a deformed “bull dog” face (can check for this with a DNA test)

GuernseyColoring: white and brown, orangish-red Average Weight: 1,100-1,200 lbsAverage Gallons per Day: 4.6-5.5 Butter Fat: 4.5%Protein: 3.5% Originated From: British Isle of Guernsey Known for: good disposition, yellow milk because of extra Carotene/Vitamin A, few problems with calving, quick breeders, early maturation

Holstein-FriesianColoring: black and white or red and whiteAverage Weight: 1,400-1,500 lbsAverage Gallons per Day: 8-10 (some say up to 14!)Butter Fat: 2.5-3.6%Protein: 3.1%Originated From: GermanyOriginal Environment: grass pasturesKnown for: large quantity of milk, used in almost all commercial operations

JerseyColoring: light brown, gray, brown, cream or blackAverage Weight: 900-1,000 lbsAverage Gallons per Day: 4-6Butter Fat: 4.9%Protein: 3.7%Originated From: Britain’s Isle of JerseyKnown for: best disposition of all dairy cows, easy calving, early maturation, high fertility, rich and creamy milk, hardy, not great beef but ok

Red PollColoring: red or red and whiteAverage Weight: 1,200-1,250 lbsAverage Gallons per Day: 4-5.25Butter Fat: 4-4.75%Protein: 3.5%Originated From: EnglandEnvironment: lush grass, sandy beaches and marshlandKnown for: good for beef and milk, early to mature, long life, hardiness, docile temperament, ability to gain weight from grass, good fertility, healthy calves, endangered

CanadienneColor: Black, brown, tan, or russet with a pale fawn muzzle and udder. Many have a lighter colored stripe along the back. The black tipped horns curve ‑up and turn back toward each other. Average Weight: Cows weigh about 1,100 pounds, and bulls about 1,600 pounds. Milk production: Averages about 15,000 pounds per lactation, Butterfat: 4.35%Protein: 3.7%Originated: Normandy and Brittany Environment: They will thrive in pasture rather than on expensive importedKnown For: Most significant is the breed’s ability to produce milk on poor forage and under very challenging conditions.

Dutch BeltedColor: black or occasionally red with a bright white belt around its middle.Average weight: Bulls range up to 2000 pounds and cows from 900-1500 pounds.Milk production: 12,000-15,000 pounds of rich milk per lactation period. Butter fat: 3.5-5.5%. Protein: unknownOriginated from: HollandEnvironment: Known for: The breed’s fertility / reproductive efficiency is claimed to exceed that of the Holstein. Calving difficulties are not common. Because of the stockier frame of the breed, crossbreeding will produce a higher beef yield than through the average dairy cow, rendering the Dutch Belted a viable all-purpose breed.

Kerry Color: Mostly black in color with a little white on the udder. The horns are whitish with dark tips. Average Weight: 780-1000 poundsMilk Production: 7000-8000 pounds, but can occasionally exceed 10,000 poundsButter Fat: 4%Protein: 3.24% Originated From: IrelandEnvironment: Marginal pastures of the hill districts of southwestern Ireland do quite well on poor pasture.Known For: One of the oldest breeds in Europe. Its milk is ideal for ice-cream making

Milking ShorthornsColor: red, red with white markings, white, or roan.Average weight: 640 to 680 kg (1,410 to 1,500 lb). Milk production: 7,000 kg (15,000 lb) in an annual lactation of 305 daysButter fat: 3.8%Protein: 3.3%Originated from: Great BritainEnvironment: Valley of the Tees River Known for: Milking/Dairy Shorthorn cattle are also known for high levels of fertility, grazing efficiency, and ease of management that result in the breed being high suitable for low-input dairy operations in various production environments. Milking Shorthorns are known for their durability, longevity, and ease of calving as well as their versatility in a number of production environments.

Beef Cattle BreedsBlack AngusRed Angus

HerefordshirePiedmontese

WaguyuCharolais cow

Brangus

AngusModest or higher degree of marblingMedium or fine marbling texture"A" maturity10 to 16 square-inch ribeye areaLess than 1,000-pound hot carcass weightLess than 1-inch fat thicknessModerately thick or thicker musclingNo hump on the neck exceeding 5 cm (2")Practically free of capillary ruptureNo dark cutting characteristicsUsually black or red in color

Herefords

Greater weight for age and rate of gain either at pasture or on yard feeding The ability to command top prices in the markets as finished beef or as store cattle A higher selling price for breeding stock Greater economy of gain in feeding High percentage of calf crops Lower wintering costs Docility and ease of management Lower labor costs Early maturity and longevity

PiedmonteseEarly maturing and long living High fertility levels Calving ease High feed efficiency Climate adaptability High dressing percentages High cutability Beef with lower fat and cholesterol

WaguyuCalving ease Generous ribeye size Finer meat texture No excessive back fat Wagyu are very fertile: bulls have a high servicing capacity at a young age, and heifers reach sexual maturity at a young age Wagyu cattle have docile temperaments and are easy to handle and move The breed is hardy and adaptive to different environments. Wagyu are being raised across the United States with ease.

Charolais cowCharolais are good for growth and uniformity They have superior natural live weight gain for age Tremendous muscling and conformity Easy to manage in terms of temperament Ease of calving The ability to fit into any system – grass based or intensive Charolais delivers a distinct color code, Charolais cross calves have dominant color markings which provides a guarantee of their parentage

Brangus

Resistant to heat and high humidity Hardy in cold climates Good mothers Resistance to ticks and bloat A good forager Rapid weight gain Average to slightly late maturing A carcase without excessive fat

Fistulated cow: is a cow with an intentional hole in it for scientific research. In 1822, a Canadian suffered a wound that refused to heal, but the man otherwise was in fine health. His doctor discovered that the digestive process could be observed directly through the hole. The discovery spread, and for over 150 years, fistulation has been used to observe digestive processes in living animals, with the first recorded scientific use on animals dating to 1833. In modern days, scientists install a plastic device called a 'cannula' into the side or stomach of an animal which allows them access to the various organs. In the case of the Davis fistulated cows, they observe how fast the cow digests various foods and what chemical/biological processes the food undergoes. To learn more about fistulation there is a video link below.http://www.youtube.com/watch?v=-ban6fHArBU

Fistulated