Holstein Friesian cattle

Cattle breed

Description
Holstein Friesians are a breed of dairy cattle originating from the Dutch provinces of North Holland
and Friesland, and Schleswig-Holstein in Northern Germany. They are known as the world's highest-
production dairy animals. Wikipedia

Mass: Female: 580 kg (Large Adult)

Height: Female: 1.5 m (Large Adult, At the withers)
Scientific name: Bos taurus
Rank: Breed
Higher classification: Cattle
Did you know: The red color over black markings are Holsteins in due to a recessive
trait. dairycarrie.com

Holstein

History
The Holstein breed originated in Europe. The major historical developement of this breed occured about 2000 years
ago in what is now the Netherlands and more specifically in the two northern provices of North Holland and Friesland
which lay on either side of the Zuider Zee. The original stock were the black animals and white animals of the
Batavians and Friesians, migrant European's who settled in the Rhine Delta region about 2,000 years ago. For many
years, Holsteins were bred and strictly culled to obtain animals which would make best use of grass, the area's most
abundant resource. The intermingling of these animals evolved into an efficient, high-producing black-and-white dairy
cow.

Characteristics
Holsteins are most quickly recognized by their distinctive colour
markings and outstanding milk production. Holsteins are large
cattle with colour patterns of black and white or red and white.
A healthy Holstein calf weighs 90 pounds or more at birth. A
mature Holstein cow weighs about 1500 pounds and stand 58
inches tall at the shoulder.

Holstein heifers can be bred at 15 months of age, when they weigh

Photo courtesy of West Port
Holsteins, www.westportholsteins.ca
about 800 pounds. It is desirable to have Holstein females calve for
the first time between 24 and 27 months of age. Holstein gestation
is approximately nine months.
While some cows may live considerably longer, the normal
productive life of a Holstein is six years.

Average production for all Holsteins enrolled in official U.S.

production-testing programs in 1987 was 17,408 pounds of milk, 632 pounds of butterfat and 550 pounds of protein
per year.

There is growing interest in the polled factor in dairy cattle. All breeds have some polled (naturally hornless) cattle. A
number of Red & White breeders have shown a special interest in developing polled cattle. A large number of polled
young sires, both red and red factor are currently in sampling.

Statistics
Holsteins have the highest milk productions in the world. They have an unequalled genetically anchored achievement
ability which has no biological ceiling. Genetic improvements of 1 to 2 percent per year are totally realistic.

They adapt to all management and utilisation systems. They can

be stabled, but are equally suitable for grazing. They can be kept
on grassland or in mixed farming systems with bi-annual grazing,
or be stabled throughout the year. Neither does it matter whether
they are kept in high-lying or low-lying area. Not only are Holstein
suitable for low-cost farming systems, they are also eminently
suitable as dairy industry cows in intensive farming, which requires
the stabling of cows.

However, Holsteins, compared to natural breeds, are not as

resistant to heat and diseases when in difficult agro-ecological
areas. Their reaction to such conditions is a reduced production
capacity. Experience has taught that they exhibit divergent Photo courtesy of West Port
adaptation abilities, which should therefore receive attention from a Holsteins, www.westportholsteins.ca
technical point of view when breeding. In the case of cross-
breeding with natural breeds the calves show a higher heat tolerance and higher production figures are achieved than
in the case of cross-breeding with other cultural breeds.

Holsteins produce vigorous calves distinguished by rapid growth, early maturity and easy care. If they are managed
well, they exhibit no fertility problems.

They are good-natured, are easy to handle and can be stabled without any problems. They are also resistant to
stress, exhibit a herd mentality and are not solitary animals.

Holsteins are more than just a dairy breed. The animal also contribute to the meat supply worldwide, have a high
growth percentage in the fattening sector and produce meat with a fine fibre. In industries aimed exclusively at milk
production, they are cross-bred with beef breeds for a better quality veal.

Top producing Holsteins milking twice a day have been known to produce up to 67,914 pounds of milk in 365 days.
unexcelled production, greater income over feed costs, unequaled genetic merit, and adaptability to a wide range of
environmental conditions Such convincing evidence of genetic superiority has created an active export market for
Holstein genetics. Currently, live Holstein females and males and frozen embryos and semen are being exported to
more than 50 countries and used extensively to improve foreign food supplies and dairy producer incomes.

Comparative
Genetic Relationships between Lifetime Profit and Type Traits in Spanish Holstein Cows, PDF format
Distribution
Holsteins can now be found on every continent and in almost
every country.

References (the above information was cited from the following

sites)

www.ansi.okstate.edu
www.saholstein.co.za
www.westportholsteins.ca

Photo courtesy of West Port

Holsteins, www.westportholsteins.ca

Jersey Cattle Information

The Jersey cattle are relatively a small breed of dairy cattle which are raised primarily for milk
production. It is originally bred in the Channel Island of Jersey. The breed is popular and famous
for high milk production and also for the high butterfat of their milk. The breed was apparently
descended from the cattle stock brought over from the nearby Norman mainland, and it was first
recorded as a separate breed around 1700. It was isolated from outside influence for over two
hundred years (actually from 1789 to 2008). Currently the breed is raised mainly for milk
production and raised as a dairy cattle breed throughout the world. Read more info about the
breed below.
Characteristics
The Jersey cattle are relatively a smaller sized dairy cattle breed. Their body color is usually
slightly red, deep brown or mixed. They have relatively long sized head, and they usually have
no hunchback. Tail of the Jersey cattle is of black color and as a dairy breed their udder is
usually big. Both bulls and cows usually have horns. Their horns are usually thin and curved.
Average live body weight of the mature Jersey cows vary from 400 to 500 kg. And the mature
bulls on average weight between 540 and 820 kg. Photo and info from Wikipedia.
Uses
The Jersey cattle are mainly a dairy cattle breed. They are raised primarily for milk production.

Special Notes
The Jersey cattle are very docile in temperament. They are noted for lower maintenance and also
for superior grazing ability. The breed is also noted for easy calving. The calf is relatively small
in size when they born. They grow relatively faster and contain low fat in their body. The Jersey
cows are excellent milk producers. And on an average the cows can produce 3500-4500 kg of
milk per year. Their milk is of very good quality containing about 5 percent of butterfat content.
However, review full breed profile of the Jersey cattle in the following chart.
Jersey Cattle | Breed Profile
Breed Name Jersey

Other Name Jersey

Breed Purpose Milk

Well adapted to almost all climates,

good for milk production, able to
withstand extreme variations in
temperature, fertile, ease of
calving, long life, good quality milk,
Special Notes docile temperament

Breed Size Small to medium

Weight Bulls 540-820 kg

 Cows 400-500 kg

Climate Tolerance All climates

Coat Color Slightly red, deep brown or mixed

Horned Yes

Milk Yield Very good

Rarity Common

Country/Place of Origin Jersey

Ayrshire cattle
From Wikipedia, the free encyclopedia

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Ayrshire cattle

A mature Ayrshire cow.

Country of origin Scotland

 Distribution Worldwide

Use Dairy, with exceptional foraging ability

Traits

Coat Red and white

Horn status Horned, normally removed

 Cattle
 Bos (primigenius) taurus

Ayrshire cattle (IPA /ˈɛərʃər/) are a breed of dairy cattle from Ayrshire in southwest Scotland. The
adult Ayrshire cow weighs from 450 to 600 kilograms (990–1,320 lb). Ayrshires typically have red
and white markings; the red can range from a shade of orange to a dark brown. They are known for
their hardiness and their ability to convert grass into milk efficiently. The breed's strengths today are
traits of easy calving and longevity.

Contents

 1Etymology
 2History
 3Characteristics
o 3.1Temperament
 4Population
 5References
 6External links

Etymology[edit]
The breed originated in the county of Ayrshire in Scotland before 1800. During the breed's
development, it was referred to as the Dunlop, later the Cunningham, and finally, the Ayrshire.
These are all parts of the County Ayr. Which strains of cattle were crossbred to create the Ayrshire
are still not known.[1]

History[edit]
Although they are now native to Ayrshire, Scotland, many cattle historians believe the Ayrshire breed
originated in Holland.[2][3] In 1750, they were crossbred with other breeds of cattle, which led to their
distinctive brown spots.[1] The cattle were recognised as a distinct breed by the Highland and
Agricultural Society in 1814.[4] Many modern dairy farmers favour Ayrshires because of their
longevity, hardiness, and easy calving.[5] These traits are thought to have developed due to the
rugged conditions of its native habitat.[6]
Ayrshire cattle were first brought to the United States in 1822, primarily to Connecticut and other
parts of New England.[4] The environment was similar to their native land of Scotland. The American
Ayrshire Breed Association was founded in 1875. The Approved Ayrshire Milk programme, which
licensed farms that owned Ayrshire cattle, began in the 1930s. Ayrshire milk was identified as being
of higher quality compared to that of other breeds.[7] Today, the cattle are owned by farmers in many
areas of America, including New York and Pennsylvania.[8]

Characteristics[edit]

The head of an Ayrshire cow

The Ayrshire is considered to be a medium-sized breed by most conservation organisations and

breed associations.[8] The average adult individual "should weigh over 1,200 lb (540 kg) at
maturity."[8] Their milk production can reach 20,000 lb (9,100 kg) or greater per annum.[9]
Ayrshire cattle are usually red and white in colour. The red colour can vary from very deep to a
lighter shade; according to the U.S. Ayrshire Breeders' Association, "[t]here is no discrimination or
registry restriction on color patterns for Ayrshires."[8] Calves are normally dehorned to reduce injuries
to other cattle and human handlers. If they are not polled, their horns can grow up to 30 cm (12 in) in
length. Due to the environment of their native Scottish lowlands, they are typically strong and
adaptable to many farming methods. Compared to other dairy breeds, such as the Holstein-Friesian,
Ayrshires are usually able to survive despite less feed and less fertile ground.[1]
Temperament[edit]
A study of the social behaviour of Polish Black-and-White dairy cattle and their F1-crossbreds with
Ayrshire, Jersey, Holstein-Friesian and Swedish Black-and-White breeds, found the Ayrshire
crossbreeds were most dominant, least attacked by their group-mates and least susceptible to a
group change.[10] A further study found that among Ayrshire, Holstein, Jersey, Brown Swiss and
Guernsey (the other common dairy breeds), the Ayrshire had the highest number of agonistic
interactions, however, this was not related to bodyweight.[11]

Population[edit]
In 2008, 63,356 Ayrshire cattle were registered in the United Kingdom.[12] In the United States,
Ayrshire cattle are classed as a "recovering" breed by the Livestock Conservancy, despite a
significant decline in registrations over the last 30 years.[13] This means more than 2,500 registrations
occur annually, but the breed is "still in need of monitoring."[14]
Brahman

History
The Brahman breed (also known as Brahma) originated from Bos indicus cattle from India, the "sacred cattle of
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 which cattle
producers in the USA found useful and advantageous.

Three principal strains of Indian cattle were brought to the United

States and used in the development of the Brahman breed; the
Guzerat, the Nelore and Gir. The Krishna Valley strain was also
introduced and used but to a lesser extent. The general similarity
of the Guzerat strain to the cattle selected and developed in the
USA would indicate that cattlemen working with the breed have
generally preferred this type.

It is said that during the period from 1910 to 1920, many cattle in
the south-western part of Texas and the coastal country along the
Gulf of Mexico showed considerable evidence of Bos
Photo courtesy of Tuscany indicus breeding. Naturally, many of the bulls that were used were
Farms, www.tuscanybrahmans.com
the result of crosses with other breeds. Some breeders attempted
to keep the stock pure, but they were in the minority.
Since there are records of less than 300 imported Brahmans (most of which were bulls), it must be assumed that
other breeds supplied the foundation animals for the breed.
The bulls were used on cows of the European breeds and on the descendants of these crosses. By the fifth
generation (31/32) the offspring carried not only a preponderance of Bos indicus breeding but selection pressure had
permitted the development of an animal generally regarded as superior to the original imports for beef production.

Today, its use in crossbreeding has become a great tool for the production of steers for various purposes. Its meat is
highly appreciated in the five continents.
The Brahman has become so essential in the tropics that many British and Continental breeds have been "adapted"
to such zones by incorporating a relevant percentage of Brahman blood. Synthetic breeds have resulted from such
crossings: Brangus - Braford - SimBrah - ChaBray - BeefMaster. These are just a few examples of Brahman
popularity.

Characteristics
All Bos indicus cattle including the Brahman are characterised by a large hump over the top of the shoulder and neck.
Brahmans vary in colour from very light grey or red to almost black. A majority of the breed are light to medium grey.
Mature bulls are normally darker than cows and usually have dark areas on the neck, shoulders and lower thighs.
They have short, thick, glossy hair which reflects much of the suns rays and black pigmented skin, making it able to
graze in the midday sun without suffering. Their horns curve upwards and sometimes tilt to the rear plus they have
pendulous ears.

Brahman have an abundance of loose skin which is thought to contribute to its ability to withstand warm weather by
increasing the body surface area exposed to cooling.
Another feature of this breed is the increased number of sweat glands and the ability to sweat freely, Bos
indicus cattle also produce an oily secretion from the sebaceous glands which has a distinctive odour and is reported
to assist in repelling insects.
Brahmans are intermediate in size among beef breeds. Bulls will generally weigh from 1600 to 2200 pounds and
cows from 1000 to 1400 pounds in average condition. The calves are small at birth, weighing 60 to 65 pounds, but
grow very rapidly and wean at weights comparable to other breeds.

Brahmans are intelligent, inquisitive and shy. They are unusually thrifty, hardy and adaptable to a wide range of feed
and climate. However, these characteristics also suggest careful, kind handling methods. Brahmans like affection and
can become very docile. They quickly respond to handling they receive, good or bad. Well bred, wisely selected and
properly treated Brahmans are as easily handled as other breeds.

They are also good mothers and produce a very satisfactory milk flow under conditions that are adverse for best
performance of the European breeds.
Cancer eye is almost unknown in the breed. They have established a considerable reputation for a high dressing
percentage,

and their carcasses have a very good "cutout" value with

minimum of outside fat.

Statistics
 Quick growth

 Early finish

 Abundant muscle

 Ideal formation

 Sexual precocity Photo courtesy of Tuscany

Farms, www.tuscanybrahmans.com

 Regular calving

 Tameness

Comparative
Studies at the University of Missouri found that Brahman and European cattle thrive equally well at
temperatures down to 8° F. They found that European cattle begin to suffer adversely as the air
temperature goes above 70° F, showing an increase in body temperature and a decline in appetite and
milk production as 75° F, is passed. Brahmans, on the other hand, show little effect from temperatures
up to and beyond 105° F. Although heat tolerance is only one factor in environmental adaptation of
cattle, it is considered the most important.

Another factor contributing to the great heat tolerance of Brahmans, discovered in the Missouri studies,
is that they produce less internal body heat in warm weather than do cattle of European breeds. Waste
heat is produced from feed at the expense of growth and milk production.

www.brahman.org
Distribution
The Brahman is very popular and has been exported from the USA to many beef cattle producing
countries including Argentina, Paraguay, Mexico, Brazil, South Africa and Australia.

Aberdeen Angus

History
The Aberdeen Angus breed (or Angus as it is known internationally) was developed in the early part of the
19th Century from the polled and predominantly black cattle of North east Scotland known locally as "doddies" and
"hummlies". As with other breeds of cattle and sheep in Britain, establishment followed improvements in husbandry
and transport. The earliest families trace back to the middle of the eighteenth century but it was much later that the
Herd Book (1862) and the Society (1879) were founded. The early history of the breed is the history of its breeders,
progressive lairds and farmers, of whom three were outstanding.

Hugh Watson became tenant of Keillor in Angus in 1808. He gathered stock widely and produced cattle of
outstanding quality and character. Hugh Watson could be considered the founder of the breed, and was instrumental
in selecting the best black, polled animals for his herd. His favorite bull was Old Jock, who was born 1842 and sired
by Grey-Breasted Jock. Old Jock was given the number "1" in the Scotch Herd Book when it was founded. Another of
Watson's notable animals was a cow: Old Granny who was born in 1824 and said to have lived to be 35 years old
and produced 29 calves. A vast majority of Angus cattle alive today can trace their pedigrees back to these two
animals.

William McCombie came of a family of graziers and in

early life was dealing in large numbers of cattle. He took
the farm of Tillyfour in Aberdeenshire in 1824 and founded
a herd of Keillor blood. His well documented close
breeding produced outstanding cattle that he showed in
England and France to establish the reputation of the
breed.

Sir George Macpherson-Grant returned to his inherited

estate at Ballindalloch, on the River Spey, from Oxford in
1861 and took up the refining of our breed that was to be
his life's work for almost 50 years. Both McCombie and
Macpherson-Grant became Members of Parliament.

Photo courtesy of Clark Angus Ranch, www.clarkangus.com By line breeding and selection for type, the early pioneers
established in Angus, Aberdeenshire, Speyside and the
Laigh of Moray, the greatest of beef breeds. Stock from
this area continued to lead the breed well into the 20th century while Aberdeen-Angus cattle became spread
throughout Scotland, England and Ireland.

Black Angus are now the most popular beef breed of cattle in the United States with 324,266 animals registered in
2005.
Characteristics
Aberdeen Angus cattle are naturally polled and can be black or red in colour although black is the dominant colour,
white may occasionally appear on the udder.

They are resistant to harsh weather, undemanding, adaptable, good natured, mature extremely early and have a high
carcass yield with nicely marbled meat. Angus are renowned as a carcass breed. They are used widely in
crossbreeding to improve carcass quality and milking ability. Angus females calve easily and have good calf rearing
ability. They are also used as a genetic dehorner as the polled gene is passed on as a dominant characteristic.

Statistics

 Calving ease and vigourous, live calves - the Angus cow consistently delivers a calf that hits the ground
running, with little assistance required. The Angus mothering instinct is very strong, as is the calf’s instinct to
get up and suck within the first few moments after birth.
 Superb mothers with superior milking ability - The Angus cow is renowned for her maternal traits, calving
ease and ability to milk producing a calf each year that more than exceeds half her body weight. An Angus
mother puts her all into her calf, producing an
abundance of milk right up to weaning.

 Early maturity, fertility and stayability - The Angus

cow does her job well, whether it’s her first or her
fourteenth calf. Stayability (a cow’s continuing
ability to bear calves) is more than just a word
with Angus – it’s not unusual for 12- and 13-year-
old Angus cows to be productive.
 Naturally polled - No dehorning is required with
Angus cattle as they carry a highly heritable,
natural polled gene. Horns can cause bruising and
tearing and good animal care is another reason to
choose Angus.
 No cancer eye or sunburned udders - The dark Photo courtesy of Glympton Aberdeen
angus, www.glymptonaberdeenangus.co.uk
skin and udders of red and black Angus cattle
mean that sunburned udders are rarely a problem.
Similarly, cancer eye is not prevalent in Angus
cattle.
 Adaptable to all weather conditions - Angus thrive under all conditions with a minimum of maintenance.
 Superior feed conversion - A recent study of crossbred cow types demonstrated that Angus-cross were
among the most efficient, providing higher net returns on investment.
 Natural marbling for tasty, tender beef - The market is calling for carcasses with more marbling in order to
satisfy consumer demand. The heritability of marbling is moderately high. The correlation between marbling
and tenderness is also moderately high so when cattle producers select for marbling, tenderness improves.
Using Angus cattle with their superior marbling ability opens the door to improved beef tenderness and
increased consumer acceptance of beef
 Preferred carcass size and quality - Research demonstrates that Angus sires can be selected to produce
progeny that have an increased ability to grade AAA without compromising feed efficiency or animal growth
– and without increasing yield grade at the expense of carcass quality.

Comparative
Trials in northern and southern Australia have shown that Angus cattle are early finishing with good growth, eye
muscle and yield. CRC crossbreeding research in northern Australia over Brahman cows shows that Angus have
more marbling and the highest MSA eating quality results when compared to other breed crosses.

In the Southern Crossbreeding Project conducted by South Australian and Victorian researchers, Angus cross calves
had the lowest birth weights, similar growth to weaning and in the feedlot, finished earliest and produced the most
marbling.
Distribution
Angus are a truly international breed, they are the dominant breed in the
USA, Canada, Argentina, New Zealand and Australia.
In Australia one in four cattle registered are Angus plus at bull sales,
30% of cattle sold are Angus.
Angus have also spread to South Africa, Brazil, Denmark, Norway,
Sweden, Spain, Germany and of course they still remain popular in
Britain.

Cattle breeds: Simmental

More topics in this section

Origin
The breed originated in the Simme Valley of Switzerland during the 18th century, and the first
Herd Book was established in 1806. The breed has since developed along specific lines
throughout Europe, the United Kingdom, the Soviet Union, South Africa, the Americas and
Australasia. Known by local names in Europe such as Pie Rouge (France) and Fleckvieh
(Germany), the ‘simmental’ breeds may be fullblood or upgraded purebred Simmentals. They
vary in type according to the demands of the local environment and market requirements.
World Simmental Federation statistics put the number of Simmental cattle worldwide at over
40 million head, making them second only to Zebu in worldwide numbers.
Importation of semen into Australia commenced in April 1972 with both German and Swiss
strains. In later years many Simmentals were imported through New Zealand and this,
together with access to semen from North America, has expanded the gene pool.
Distribution in Australia
The breed has rapidly increased in number since the early imports and is now well established
in most parts of Australia in areas as diverse as the Kimberleys and Tasmania. There are over
70 000 registered Simmentals in addition to the thousands of Simmental-infused commercial
cattle.
Breed characteristics

Simmentals vary from yellowish brown to straw colour to dark red, with white markings on the
head, brisket, belly and legs. They often have red pigmentation around the eyes, and white
patches on the body, especially behind the shoulders and on the flanks. Ideally the hair is soft
and short. The breed is naturally horned although breeders are producing polled Australian
purebred cattle.
Simmentals are well-muscled animals, being long and deep-bodied with strong bone. They
have good temperament and high milk production.
Simmental carcases are significantly heavier and leaner than other European breeds, with little
waste, and they give a higher yield of saleable meat.
The breed is ideal for crossbreeding, particularly with Herefords, giving even lines of red and
white cattle which can be selected to suit a range of markets.

Brangus

History
The Brangus breed was developed to utilise the superior traits of Angus and Brahman cattle. Their genetics are
stabilised at 3/8 Brahman and 5/8 Angus.

The combination results in a breed which unites the traits of two highly successful parent breeds. The Brahman,
through rigorous natural selection, developed disease resistance, overall hardiness and outstanding maternal
instincts. Angus are known for their superior carcass qualities. They are also extremely functional females which
excel in both fertility and milking ability.

A review of the development of the Brangus breed would take us back beyond the founding of the American Brangus
Breeders Association in 1949; however, registered Brangus descend from the foundation animals recorded that year
or registered Brahman and Angus cattle enrolled since then. Much of the early work in crossing Brahman and Angus
cattle was done at the USDA Experiment Station in Jeanerette, Louisiana. According to the USDA 1935 Yearbook in
Agriculture the research with these crossed started about 1932.

During the same period, Clear Creek Ranch of Welch,

Oklahoma and Grenada, Mississippi, Raymond Pope of
Vinita, Oklahoma, the Essar Ranch of San Antonio, Texas,
and a few individual breeders in other parts of the United
States and Canada were also carrying on private
experimental breeding programs. They were looking for a
desirable beef-type animal that would retain the Brahman's
natural ability to thrive under adverse conditions in
combination with the excellent qualities for which the Angus
are noted.

Photo courtesy of Buffaloe Cattle The early breeders from 16 states and Canada met in Vinita,
Company, www.redbranguscattle.com Oklahoma, on July 2, 1949, and organised the American
Brangus Breeders Association, later renamed the
International Brangus Breeders Association (IBBA), with headquarters in Kansas City, Missouri, and eventually San
Antonio, Texas, where the permanent headquarters has been located since January, 1973. There are now members
in nearly every state, Canada, Mexico, Australia, Central America, Argentina, and South Rhodesia in Africa.

Characteristics
Brangus cattle are black or red, polled, with a sleek coat and pigmented skin. Their ears are medium to large and the
skin is loose, with neck folds. The rump is slightly rounded, and the bulls have a moderate hump.

The Brangus have a good temperament which was originally selected for when the breed was created.
Mature Brangus bulls generally weigh between 1,800 and 2,000 pounds, while mature females generally weigh
around 1,100 to 1,200 pounds.

Bulls mature by two years of age and are ready to go into service by 18 months. Heifers are ready to breed by 14
months of age and deliver their first calf at 24 months of age. The bulls can remain in service through age 12, while
the cows can produce calves beyond the age of 14.

This breed is considered to be very versatile being high performers on pasture and in the feed yard and have also
proven resistant to heat and high humidity. Under conditions of cool and cold climate they seem to produce enough
hair for adequate protection.

The cows are good mothers and the calves are usually of medium size at birth.

Statistics
 Resistant to heat and high humidity

 Hardy in cold climates

 Good mothers

 Resistance to ticks and bloat

 A good forager
Photo courtesy of Hidden Oak Red
 Rapid weight gain Brangus, www.hiddenoakredbrangus.com

 Average to slightly late maturing

 A carcase without excessive fat

Comparative
Research at Louisiana has indicated that Brangus cows increased their weights during the summer
months while Angus cows lost weight, indicating that they were more adapted to coastal climates.

In recent carcass tests conducted by Texas A & M University confirmed the ability of Brangus to produce
exceptionally high quality carcasses. Three hundred thirty (330) steers by seventeen Brangus sires, and
thirty two Angus steers by 2 high marbling accuracy Angus carcass sired were used in this test. The
nineteen sires were randomly bred to predominantly Brangus females. The cattle were managed alike,
fed at Tri-State Feeders and harvested at Iowa Beef processors, Amarillo, Texas.

The Warner-Bratzler Shear Force Test was conducted on ribeye samples from each of the steers. Ninety-
seven percent (97%) of the Brangus samples scored "tender" or better, while 94% of the Angus samples
tested tender. Fourteen of the seventeen Brangus were more favorable that the Angus average.
According to the 1990 National Beef Tenderness Survey, the average for shear force rating was 7.4 lbs.
Distribution
The Brangus can be found all over the USA, Canada, Mexico, Australia, Argentina and South Rhodesia in
Africa.

Wagyu

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

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

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

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

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

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

They tend to be smaller and less heavily muscled than the

Tottori breed. Tottori cattle, because they were used as
pack animals for the grain industry of the Tottori region,
were selected for their size and strength of topline.

The other main "breed" of Wagyu, was developed on the

island of Kyushu and are red in colour. As with the blacks,
there are two distinct strains-Kochi and Kumamoto. Kochi
cattle were strongly influenced by Korean breeding while
Kumamoto are believed to have considerable Simmental
influence.

The original import of these cattle to the U.S. in 1976

Photo courtesy of Lone Mountain consisted of two Tottori Black Wagyu and two Kumamoto
Cattle, www.lonemountaincattle.com
Red Wagyu bulls. That was the only importation of Wagyu
into the U.S. until 1993 when two male and three female
Tajima cattle were imported and 1994 when 35 male and female cattle consisting of both red and black genetics
reached the U.S.

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

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

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

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

Also: Wagyu History by Kiyoshi Namikawa

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

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

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

Wagyu cattle are unusually healthy cattle and readily adapt to a wide range of climatic conditions.
Lower birth weights allow greatest calving ease. 30-40 kg are a representative range of weights for Wagyu calves.
Wagyu cattle are very fertile and most females cycle before twelve months of age. Bulls can reliably service 50%
more females than most other breeds.
Wagyu cattle have superior beef conversion and the ability to marble on both grain and pasture feeding. When
crossed with other breeds Wagyu increases marbling, improves the quality grade and adds more consistency to
carcass quality.

Statistics
 Carcase Production
 Calving ease
 Marbling
 Fertility
 Softer fat composition: higher ratio of unsaturated
fats - flavour
 Quiet temperament
 Meat texture is finer
 Versatile adaptation to environments
 Not excessive back fat
 Early female maturity
 Rib eye Yield Photo courtesy of Chateaux Wagyu, www.wagyu.net

Parentage and Relationships for Imported Wagyu Bulls

Comparative
2001 National Wagyu Sire Summary

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

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

Shear Testing And Laboratory Trained Test Panels

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

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

The Japanese Meat Grading System

Distribution
Wagyu cattle have been exported from Japan to Europe, Chile, Canada, New Zealand, Australia and the USA.
http://www.thecattlesite.com/breeds/beef/49/wagyu

What Is Marbling in Steak?

It Determines the Quality of a Steak

By Danilo Alfaro
Updated 07/02/19

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Paul Poplis / Getty Images

In the culinary arts, the word marbling refers to white flecks and streaks of fat
within the lean sections of meat. Marbling is so named because the streaks of
fat resemble a marble pattern. Also called intramuscular fat, marbling adds
flavor and is one of the main criteria for judging the quality of cuts of meat. In
general, the more marbling it contains, the better a cut of meat is.

Note that we're not talking about the layer of fat on the outside of the steak or
roast, which can be trimmed away. Nor are we talking about layers of fat
between two separate muscles, like you'll see in chuck roasts, for instance.
Marbling is strictly the flecks of fat that occur within the meat itself.

What Causes Marbling?

Marbling is fat, so it is largely determined by the diet of the animal (and to a

certain degree the breed of cattle). Cattle that are raised on grain will have
more marbling than grass-fed beef. This is fairly intuitive since you can imagine
how difficult it would be to get fat by eating grass. It's also why you've probably
never seen grass-fed beef that was graded prime (which is the highest grade),
despite the fact that grass-fed beef is more expensive.

Certain Cuts Have More

Certain cuts of meat naturally have more marbling than others. The beef rib and
short loin are among the most marbled sections, while the beef round and
sirloin tend to have the least.

Indeed, to ensure an apples-to-apples comparison (or steak-to-steak, if you

prefer), inspectors look at the loin muscle, specifically between the 12th and
13th ribs, which is where the short loin primal cut meets its next-door neighbor,
the sirloin.

Tenderness and marbling don't necessarily go hand in hand, so while the beef
tenderloin is possibly the most tender cut of beef, it doesn't usually have much
marbling. Hence the practice of wrapping tenderloin steaks with strips of
bacon—without it, the steak would lack flavor and moisture.

Moreover, quality grading is as subjective and arbitrary as the perceptions of

the individual person who performs the inspection. There is no formula for how
to ascertain the exact point where a moderate amount of marbling becomes
slightly abundant marbling. It all has to do with the inspector's impressions of a
single location on the carcass. https://www.thespruceeats.com/what-is-
marbling-in-meat-995777
References;

https://en.wikipedia.org/wiki/Ayrshire_cattle

https://www.roysfarm.com/jersey-cow/

https://www.britannica.com/animal/Holstein-Friesian

http://www.thecattlesite.com/breeds/beef/67/brahman

http://www.thecattlesite.com/breeds/beef/7/aberdeen-angus

https://www.dpi.nsw.gov.au/animals-and-livestock/beef-cattle/breeding/beef-cattle-breeds/simmental

http://www.thebeefsite.com/breeds/beef/43/brangus