USA #2 Cattle Breeds

1-Barzona Origin: USA (Arizona). Developed in the 1940’s from Afrikander, Angus, Hereford, and Shorthorn. Type: Meat. Flavor: No reliable information can be found. Size: Medium. Color: Red, sometimes white. Horns: Polled or Horned. Temperament: “good, and they are easy to handle” Notes: Excellent in heat and drought. >>>>>>>>>>>>>>>>>>> 2-Beefalo, also referred to as cattalo or the American hybrid, are a fertile hybrid offspring of domestic cattle (Bos taurus), usually a male in managed breeding programs, and the American bison (Bison bison), usually a female in managed breeding programs. The breed was created to combine the characteristics of both animals for beef production. Beefalo XJ-B1 Beefalo.jpg Beefalo bull Conservation status Domesticated Scientific classification Kingdom: Animalia Phylum: Chordata Class: Mammalia Order: Artiodactyla Family: Bovidae Genus: Bos Bison Species: Bos taurus × Bison bison Beefalo are primarily cattle in genetics and appearance, with the breed association defining a full Beefalo as one with three-eighths (37.5%) bison genetics, while animals with higher percentages of bison genetics are called "bison hybrids". History Accidental crosses were noticed as long ago as 1749 in the southern English colonies of North America. Beef and bison were first intentionally crossbred during the mid-19th century. The first deliberate attempts to cross breed bison with cattle was made by Colonel Samuel Bedson, warden of Stoney Mountain Penitentiary, Winnipeg, in 1880. Bedson bought eight bison from a captive herd of James McKay and inter-bred them with Durham cattle. The hybrids raised by Bedson were described by naturalist Ernest Thompson Seton The hybrid animal is [claimed] to be a great improvement on both of its progenitors, as it is more docile and a better milker than the Buffalo, but retains its hardihood, while the robe is finer, darker and more even, and the general shape of the animal is improved by the reduction of the hump and increased proportion of the hind-quarters. After seeing thousands of cattle die in a Kansas blizzard in 1886, Charles "Buffalo" Jones, a co-founder of Garden City, Kansas, also worked to cross bison and cattle at a ranch near the future Grand Canyon National Park, with the hope the animals could survive the harsh winters. He called the result "cattalo" in 1888.Mossom Martin Boyd of Bobcaygeon, Ontario first started the practice in Canada, publishing about some of his outcomes in the Journal of Heredity. After his death in 1914, the Canadian government continued experiments in crossbreeding up to 1964, with little success. For example, in 1936 the Canadian government had successfully cross-bred only 30 cattalos. Lawrence Boyd continues the crossbreeding work of his grandfather on a farm in Alberta. It was found early on that crossing a male bison with a domestic cow would produce few offspring, but that crossing a domestic bull with a bison cow apparently solved the problem. The female offspring proved fertile, but rarely so for the males. Although the cattalo performed well, the mating problems meant the breeder had to maintain a herd of wild and difficult-to-handle bison cows. In 1965, Jim Burnett of Montana produced a hybrid bull that was fertile. Soon after, Cory Skowronek of California formed the World Beefalo Association and began marketing the hybrids as a new breed. The new name, Beefalo, was meant to separate this hybrid from the problems associated with the old cattalo hybrids. The breed was eventually set at being genetically at least five-eighths Bos taurus and at most three-eighths Bison bison. Nutrition characteristics A United States Department of Agriculture study Beefalo meat, like bison meat, to be lower in fat and cholesterol than standard beef cattle. The American Beefalo Association states that Beefalo are better able to tolerate cold and need less assistance calving than cattle, while retaining domestic cattle's docile nature and fast growth rate. They damage rangeland less than cattle. They also state that Beefalo meat contains 4 to 6% more protein and is more tender, flavorful, and nutritious than a standard steer. Beefalo has significantly less calories, fat, and cholesterol, than beef cattle, chicken, and cod. The American Beefalo Association states that the "crossbreeds are hardier, are more economical (and less care-intensive) to nurture, and produce meat that's superior to that of the common cow."to Registration In 1983, the three main Beefalo registration groups reorganized under the American Beefalo World Registry. Until November 2008, there were two Beefalo associations, the American Beefalo World Registry and American Beefalo International. These organizations jointly formed the American Beefalo Association, Inc., which currently operates as the registering body for Beefalo in the United States. Effect on bison conservation Most current bison herds are genetically polluted or partly crossbred with cattle. There are only four genetically unmixed American bison herds left, and only two that are also free of brucellosis, the Wind Cave bison herd that roams Wind Cave National Park, South Dakota; and the Henry Mountains herd in the Henry Mountains of Utah. A herd on Catalina Island, California is not genetically pure or self-sustaining. Dr. Dirk Van Vuren, formerly of the University of Kansas, however, points out that "The bison today that carry cattle DNA look exactly like bison, function exactly like bison and in fact are bison. For conservation groups, the interest is that they are not totally pure." Cattalo The term "cattalo" is defined by United States law as a cross of bison and cattle which have a bison appearance; in Canada, however, the term is used for hybrids of all degrees and appearance. In some U.S. states, cattalo are regulated as "exotic animals", along with pure bison and deer. However, in most states, bison and hybrids which are raised solely for livestock (meat and sale) purposes similar to cattle, are considered domestic animals like cattle, and do not require special permits. >>>>>>>>>>>>>>>>>>> 3-Beefmaster cattle are the first American composite breed (combination of three or more breeds). These cattle have been developed by the Lasater Ranch then headquartered in Texas. The breeding program leading to their establishment was started by Ed C. Lasater in 1908, when he purchased Brahman bulls to use on his commercial herd of Hereford and Shorthorn cattle (Beefmaster cattle are 50% Brahman, 25% Hereford, and 25% Milking Shorthorn). Ranch www.cbsranch.com The first of these bulls that he used were principally of Gir breeding, although some of the Nelore breed were also used. In 1925 he introduced Guzerat blood into the herd. Mr. Lasater also developed a registered Hereford herd in which the cattle had red circles around each eye. In both his Brahman and Hereford breeding, milk production was stressed. Following his death in 1930, the breeding operations came under the direction of his son, Tom Lasater, who began to combine the breeding of the Brahman and Hereford cattle and also used some registered Shorthorn bulls. After making crosses of Brahman-Hereford and Brahman-Shorthorn, he felt a superior animal had been produced and called the cattle Beefmaster. The exact pedigree of the foundation cattle was not known. The breeding operations were carried on in multiple-sire herds and rigid culling was practiced. The Lasater Ranch estimates that modern Beefmaster have slightly less than one-half Brahman blood and slightly more than one-fourth of Hereford and Shorthorn breeding >>>>>>>>>>>>>>>>>>> 4-Black Baldy is a type of crossbred beef cattle produced by crossing Hereford cattle with a solid black breed, usually Aberdeen Angus. Angus bulls are also used on Hereford heifers in an attempt to produce smaller calves and reduce dystocia. The term is particularly used in Australia and New Zealand. In North America, the term "Black Whiteface" is also used in some regions. It is characterized by a white face similar to the Hereford, but the red body color of the Hereford is replaced by black from the Angus. This is because both the alleles for white faces and black coat color are both genetically dominant in cattle. Black Baldy cows are noted for their good mothering abilities. In addition to general hybrid vigor expected with a crossbred, the cross also produces black skin, which in sunny climates reduces the prevalence of sunburn on bare skin, such as the udder of the cow. The prevalence of Black Baldies significantly increases wherever cattle breeders switch from the traditional Hereford herds to the Aberdeen Angus breed. A cross of Hereford cattle on predominantly black-colored dairy breeds results in a similarly-marked crossbred called the Black Hereford in the British Isles. >>>>>>>>>>>>>>>>>>> 5,6-The Brahman breed originated from Bos indicus cattle originally brought from India. Through centuries of exposure to inadequate food supplies, insect pests, parasites, diseases and the weather extremes of tropical India, the native cattle developed some remarkable adaptations for survival. These are the "sacred cattle of India," and many of the Hindu faith will not eat meat from them, will not permit them to be slaughtered, and will not sell them. These facts, in conjunction with he quarantine regulations of the United States, have made it difficult to import cattle from India into this country. >>>>>>>>>>>>>>>>>>> 7-The Brahmousin breed blends the best of Limousin and Brahman characteristics. Purebred Brahmousin are classified as five-eights (5/8) Limousin and three-eights (3/8) Brahman. This mix has been found to be the most widely accepted and most useful for the majority of the United States. However, the American Brahmousin Council offers a flexible program that allows animals that are not purebred to be recorded as long as they are at least one-quarter (1/4) Limousin and one-quarter (1/4) Brahman. It is important to note, that in order to be recorded as a Brahmousin, the animal must be sired by a registered Limousin bull, registered Brahman bull or a registered Brahmousin bull. >>>>>>>>>>>>>>>>>>> 8-Most dairy historians agree that Brown Swiss or Braunvieh cattle are the oldest of all dairy breeds. The beautiful brown cows were developed in the north-eastern part of Switzerland. Bones found in the ruins of Swiss lake dwellers date back to probably 4000 BC, and have some resemblance to the skeleton of today's Brown Swiss cow. Documentary evidence shows that the Benedictine monks residing at the Einsiedeln Monastery started breeding these cattle as early as approximately 1000 years ago. The canton of Schwyz was the scene of most of the early improvement of the Brown Swiss, and in Switzerland the breed is often referred to as Schwyer or Brown Schwyzer. All the cantons in which the breeds originated are inhabited by German speaking people, and apparently large cattle were brought in from Germany to improve the cattle of Switzerland, which until about 1860 were often lacking in size. And for that fact the Swiss Brown is also known as Braunvieh. Many people refer to Braunvieh as Brown Swiss and want to know the difference between the two. Brown Swiss dairy cattle were in fact developed from the Braunvieh beef cattle. Braunvieh was an extremely good milking beef breed and, many years ago, some animal breeders selected the best milking Braunvieh and began breeding these selected individuals for milk production. After many generations the dairy type was developed, and thus the Brown Swiss dairy cattle. Switzerland, the native home of the Brown Swiss is a very rough and mountainous country with a total area of about 15,940 square miles. However, approximately 25 percent of the area is covered with rocks, lakes, rivers, snow-capped mountains, and glaciers, and there are only about eight million acres of productive land of which one half is used for hay and pasture. Switzerland has been noted as a cheese producing country for many years, and in the summer many of the dairy herds are taken into the mountainous regions and are grazed on the abundant pastures and meadows that result from the heavy rainfall. terrain and weather has produced a cattle breed world renowed for many definitive characteristics. Today the Brown Swiss is the second largest dairy breed in the world with a reported over 8 million registered cattle and the world population estimated at over 14 million head. Characteristics The Brown Swiss or Braunvieh is light brown in colour with a creamy white muzzle and dark noze, dark-blue eye pigmentation which helps the breed to resist extreme solar radiation. Brown Swiss cattle have been bred horned and polled, when horned the horns are short and white growing dark towards the top. Brown Swiss are robust, a prolific breeder, long-lived, strong, adaptable, and very well-balanced in build with good hooves and limbs. This breed has a double utility as they are used for dairy and beef purposes providing good milk and meat output. Milk producers throughout the world are adding Brown Swiss to their herds daily, because of the good milk, protein, and butter fat production. Their correct feet and legs allow them to stay in the milking herd for more lactations than many other breeds. The milk of the Brown Swiss cow is coveted by cheese makers. The volume of milk plus the protein produced by Brown Swiss makes the best milk for the fluid and cheese markets. Brown Swiss breeders benefit from the best fat-to-protein ratio of any of the dairy breeds for production of most cheeses. Statistics www.holsteinworld.com Close protein/fat ratio - Brown Swiss milk possesses the closest protein/fat ratio of any dairy breed. Feet and legs - Properly structured legs allies to strong, hard, black, well formed feet, that mean Brown Swiss cattle have few problems. No doubt this is one of the key qualities that enable many Brown Swiss to continue producing in the herd until they are 12-15 years of age. Quiet Temperament - Dairymen, members of the association, all of whom have worked with a variety of breeds are completely unanimous in their praise of the docile temperament and inquisitive nature of these quiet cattle. Longevity - The characteristic longevity of the breed is very evident in the Brown Swiss. While the breed tends to be later maturing than other breeds, cows tend to reach their peak in 5th or later lactations. Some breeds find it difficult to reach this stage, while the strength of the Brown Swiss allows them to lead long productive lives. Strength & Hybrid Vigour - Brown Swiss cows are cattle of great substance and strength. The experience of having cows ‘go down’ with metabolic problems or any other reason is rare amongst Brown Swiss owners. Brown Swiss are renowned for their role when crossed with other dairy breeds or for that fact with beef breeds as well, in generally improving the production and strength of the parent breed. This is evident throughout the world from the tropics to the alpine regions. Braunvieh bulls are noted for their scrotal and testicular development at a young age and are capable, fertile breeders at 12 to 14 months of age. Top 10 Highest Milk Producing Cattle Breeds in The world Sr No. Names of Cattle Breeds 1 Holstein 2 Norwegian Red 3 Kostroma Cattle Breed 4 Brown Swiss 5 Swedish Red Cattle 6 Ayrshire Cattle 7 Angeln Cattle 8 Guernsey Cattle Breed 9 Milking Shorthorn Cattle Breed 10 Pie Rouge des Plaines Cattle Breed Brown Swiss is a North American breed of dairy cattle. It derives from the Alpine Braunvieh. After the Holstein Friesian, it has the second-highest annual milk yield, over 9,000 kg (20,000 lb) per annum. The milk contains on average 4% butterfat and 3.5% protein, making their milk excellent for production of cheese. The Brown Swiss is known for a long gestation period, immense size, large furry ears, and an extremely docile temperament. Regardless, the Brown Swiss is quite a resilient breed of cattle; they are hardy and capable of subsisting with little care or feed. Origins The Brown Swiss originated on the slopes of the Alps in Switzerland; because they were bred in this harsh climate, they are resistant to the heat, cold and many other common cattle problems. In 1949, animal scientist Hilton M. Briggs postulated the original population of cattle in the European Alps were improved with Pinzgauer blood. The hypothesis was based on an incomplete knowledge of cattle color genetics and history.Greater knowledge of the bovine genome has disproved that conjecture. The conventional, American breed known as Brown Swiss is actually quite different from the original Schwyzer Braunvieh cattle bred in Switzerland around the end of the 17th and 18th centuries. The first cows and bulls of the breed that became later known as Brown Swiss were imported from Switzerland into the United States by Henry M. Clark in the winter of 1869—William Tell, the bull, and seven cows called Zurich, Lucerne, Gretchen, Brinlie, Lissa, Christine, and Geneva. 25 bulls and 140 cows total were imported from Switzerland to America. While not an uncommon breed to find as the basis of a pure-blooded herd, the Swiss is also commonly encountered as a pet or token example on larger farms with mostly Holstein or Jersey cattle. Characteristics Normally large with large fuzzy ears. They are also very resistant to heat and cold, and have a docile and kind nature. Milk of the Brown Swiss is unique as well, having longer-chain fatty acids than other popular dairy breeds and smaller fat globules in the cream; this difference means that cream rises much more slowly in milk from Brown Swiss cows. This difference, and the ratio of protein to fat in the milk, is ideal for cheesemaking.This breed is a soft-looking creamy brown. >>>>>>>>>>>>>>>>>>> 9-The BueLingo (aka Buelingo) began in North Dakota in the 1970’s with a foundation group of general Shorthorn-type cows belonging to Russ Bueling. Introduction of a Dutch Belted bull provided the signature coat marking of a white belt wrapping entirely around the body. Chianina admixture initially led to better beef muscling. The Angus, the Limousin, and the Belted Galloway have also played a part in development. >>>>>>>>>>>>>>>>>>> 10-Origin and history In January 1972 the first Chianina × Angus calf was born on the Tannehill Ranch near King City in California USA. In 1976 the American Chianina Association established a Chiangus Register. By 1993 Chiangus had won more steer championships than had most other 100-year-old registered beef cattle breeds in their entire existence. The exceptional rise of Chiangus in the USA has now reached a point of all but total dominance of the major steer shows throughout the country. A similar trend has emerged in Australia over the past several years: In 1978 Chiangus steers won Champion and Reserve Champion at the South Australian Beef Carcase Competition. In 1986 the Chiangus Stud Herd Book was opened in Australia, and in that year a Chiangus steer was Champion in Rockhampton, and the breed won the Champion Heavyweight Carcase and Grand Champion Steer in the Queensland Prime Cattle Championships. In 1989, Champion Heavyweight Steer was achieved by Chiangus at the Royal Brisbane Show. Numerous other ‘Hoof and Hook’ events have since been won by Chiangus. Breed characteristics Chiangus are black, polled or scurred Chianina × Angus cattle, having no less than one-quarter of either breed and no more than three-quarters of either breed. Chiangus function well in hot, humid climates, and also have the ability to withstand extreme cold. Bulls are large, fast-growing masculine animals of the Chianina type, but are, of course, black. They mature to a weight of 1200 kg at 3 years of age. They serve an above average number of cows and are prolific ‘calf-getters’. Cows are large framed and well shaped, retaining their femininity. They calve easily, have an ample well-set udder, and raise fast-growing calves. Steers are smooth well-muscled animals with a big butt and large eye muscle. They mature at an early age. The carcase is well suited for the local market at 6–8 months, and for the export market at 20–24 months. Commercial application The breed can be adapted to any breeding situation. The type and confirmation can be varied depending on the percentage of the bloodlines. The foundation cattle must either be full blood or upgraded Chianina, or straight-bred Angus. If straight-bred Angus are used as foundation animals, they do not have to be registered in the Australian Angus Herdbook. Crossbred Angus and percentage Chianina used in a Chiangus breeding program must be Chianina × Angus crosses. When Chiangus bulls are used on cows of other breeds and crosses, an additional hybrid kick is achieved. Among cattle introduced since 1697 to Baja California, Mexico, some varieties were notable in that once established, they were exposed to the dry environment of the region for many generations, and natural selection produced the creole cattle known locally as Chinampo, a small, rustic animal. At present about 30,000 Chinampo cattle are scattered in small ranches. Chinampo cattle in Baja California are kept using a system of extensive pasturing in marginal areas that are less appropriate for exploiting specialized breeds. The body weight of a cow averages from 115 kg at age 1 year, to 255 kg at 6 years and above. Bulls weigh from 130 kg at age 1 year, up to 345 kg at 4 years and above. Females average a length of 95 cm, which increases to 139 cm at 6 years and above. Bulls of age 1 year average 98 cm, while bulls of 4 years or greater measure 128 cm.The wither height of females varies from 101 to 117 cm in animals from 1 year to 6 years or more, respectively. In bulls, the wither height fluctuates between 100 cm in animals of 1 year, up to 120 cm at 4 years or more. The hair coloration of 30% of the animals is uniform, while the rest show a combination of two or three colors. Criolo type; usually white with black markings.