Pedigree Dairy Breeds

Source:
http://www.thecattlesite.com/breeds/dairy/
Pedigree Dairy Breeds

Select the Dairy Cattle Breed you would like to know about from the list below. You
can also select/change the breed you are viewing using the drop-down list in the
header above.
 Ayrshire
 Brown Swiss
 Busa
 Canadienne
 Dairy Shorthorn
 Dutch Belted
 Estonian Red
 Friesian
 Girolando
 Guernsey
 Holstein
 Illawarra
 Irish Moiled
 Jersey
 Kerry
 Lineback
 Meuse Rhine Issel
 Milking Devon
 Montbéliarde
 Normande
 Norwegian Red
 Randall
 Sahiwal
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.
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
Photo courtesy of Topline Ayrshires, Ayrshires are red and white in colour. The
www.toplineayrshires.com
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
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.
Photo courtesy of Crawford Family Farm,
www.crawfordfamilyfarm.com 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.
References (the above information was cited

from the following sites)
www.ansi.okstate.edu
www.usayrshire.com
www.ayrshireontario.ca Photo courtesy of Crawford Family Farm,
www.toplineayrshires.com www.crawfordfamilyfarm.com
www.crawfordfamilyfarm.com
Brown Swiss
History
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.
A background of extreme 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
Photo courtesy of Bo Joy Farm, noze, dark-blue eye pigmentation which helps
www.holsteinworld.com/Bo-Joy/home.htm
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
• Close protein/fat ratio - Brown Swiss

milk possesses the closest protein/fat
ratio of any dairy breed.
• Feet and legs - Properly structured Photo courtesy of Bo Joy Farm,
legs allies to strong, hard, black, well www.holsteinworld.com/Bo-Joy/home.htm
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.
Comparative
Growth
Braunvieh-cross females
produced 5% more
weaning weight than the
traditional Hereford-
Angus cross females and
from 4% to 11% more
weaning weight than any
other Continental cross
females. Economically,
any commercial cow-calf
operator that can
increase the pounds of Source: US Meat Animal Research Center
calf weaned per cow
exposed by 4 to 11% has a tremendous economic opportunity to increase the herd's
profit potential. By combining this calf weight-per-cow-exposed advantage with the
7% increase in conception rate from the use of Braunvieh bulls, the economic
advantage for using Braunvieh genetics becomes significant. The following chart
shows Braunvieh's advantage for calf 200-day weight per cow exposed.
Milkiness
Further data from the US
Meat Animal Research
Center shows why
Braunvieh and Braunvieh-
cross females make such
good mothers. The date
reveals that they rebreed
and calve on a regular
basis and milk sufficiently
to produce heavy calves
at weaning.
Calving
Increased Calf Survival: Source: US Meat Animal Research Center
10 to 15%
Increased growth of crossbred calves: 4 to 11%
Increased weaning weight due to more milk: 4 to 11%
Fertility
Increased Fertility: 10 to
15%
Bull
A documented example of
Braunvieh fertility comes
from Texas A&M Research
Center, Uvalde, Texas,
where, as part of a
research project, the
center turned out five
Braunvieh bulls and five
bulls of another heat-
Source: US Meat Animal Research Center
tolerant breed with 266
crossbred cows. When the calves were DNA verified to their sire breed, the Research
center found that 68% of
the calves were
Braunvieh-sired.
Dam
Braunvieh and Braunvieh
cross females are sexually
mature at a young age.
At the U.S. Meat Animal
Research Center (MARC),
Clay Center, Nebraska, it
was shown that the
average age of puberty
for Braunvieh cross
heifers was 332 days and the percent of Braunvieh cross heifers pregnant at 550
days was 93%. These figures are graphed to illustrate a comparison for the
Braunvieh cross females versus the other breed crosses in this MARC study.
Meat
The superiority of
Braunvieh genetics for
producing more pounds
of marketable weight was
first verified at the US
Meat Animal Research
Center where Braunvieh-
cross females produced
4% more calf weight per
cow exposed than their
nearest competing breed
cross.
Braunvieh cows will
typically weigh 1,100 to 1,500 pounds and mature bulls 1,800 to 2,500 pounds.
While moderate in size and frame, Braunvieh females and bulls will pass on their
muscle, superior quality grade, growth rate and efficient feed conversion to their
progeny. The cost of gain for Braunvieh and Braunvieh-cross cattle is comparable to,
or less than, all other breeds and, because they are of moderate size and have the
inherent ability to grade choice, Braunvieh and Braunvieh-cross cattle can be
harvested from a feedlot situation at a live weight that eliminates days on feed other
Continental breeds take to reach marketable condition.
Distribution
As the Brown Swiss or Braunvieh is very popular within the dairy and beef industry,
it can be found in over 60 countries from the Tropics to the Arctic Circle including
Europe, the USA, South America, Canada, Australia, South Africa and New Zealand.
References (the above information was cited from the following sites)
www.gatewaybbs.com.au
http://homepage.braunvieh.ch
http://browncow.ca
www.fieldstonebraunvieh.com
www.holsteinworld.com/Bo-Joy/home.htm
Busa
History
The breed of cattle called Busa or sometimes Busha, Bosnian or Illyrian are a small
native breed which belong to a group of primitive short horned cattle (Bos
brachyceros europaeus) with multiple strains of the breed being found across the
Balkans. Some sources state that the Busa has existed around the Balkan Peninsula
since Neolithic times.
In the 19th Century, Busa from Croatia and

Bosnia (then under the Austria-Hungarian
Empire) were crossed with an Austrian
breed. This cross is larger than the original
Busa and it is exclusively grey in colour.
During the civil war (in Bosnia) in the
1990's, the Yugoslav army brought Busa in
from Serbia, these cattle were all used as a
meat supply. So although the Busa is
sometimes referred to as Bosnian the use of
this name is incorrect as the majority of the
Busa population is in the Southern Balkans
and found in the mountainous regions of
Serbia.
Today in Kosovo, cattle are the main source Photo courtesy of Zoran Petrov, Busa breeder, Serbia
of milk and meat with small scale farmers
making up 95% of the industry. Research shows that the Busa in Kosovo is nearly
the only breed which provides genetic bases for the majority of crosses in the
country.
Today a pure Busa is very rare and generally are found in mountainous, hilly areas of
Serbia. There is a herdbook for the Busa, which is helping the determination of the
different strains and increasing numbers of the breed.
Characteristics
Busa colour varies according to the regional strain. For example the strain from the
Metohija region of Yugosalvia are red, while the Macedonian strain is blue-grey. In
Serbia there are three strains - black (considered the oldest), red and grey.
They have a compact conformation, the average cow stands 104cm at the withers
and weighs between 230 and 270kgs. The average bull measures 115cm at the
withers and weighs between 340 and 430kgs.
The breed are very resistant to disease, internal and external parasites, plus survive
well with a minimum ammount of management, low feed and natural grazing.
It is also said that this breed is very clean as they defacate in one place only
compared to other cattle which go anywhere.
The milk production is very efficient compared to their small size, each lactation
averages 1400kgs over a 240-280 day period. The calves are born at about 15 to
22kgs and put 500gms on per day.
Statistics
 Disease and parasite resistance
 Minimal management required
 Thrives on natural grazing
 Efficient milk producer relative to body size
Distribution
Busa can be found throughout southern Yugoslavia, Croatia, Bosnia, Macedonia and
Serbia. Breeding programs and associations are being set up to determine breed
strains and standards as well as to keep Busa numbers constant.
www.save-foundation.net
Zoran Petrov
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.
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
Photo courtesy of www.ansi.okstate.edu 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.
Dairy Shorthorn
History
The Shorthorn breed of cattle has evolved over the last two centuries, from
Teeswater and Durham cattle found originally in the North East of England in the
Tees river valley and Durham. In the late 18th Century two brothers, Charles and
Robert Colling started to improve these Durham cattle using line breeding techniques
established so successfully by Robert Bakewell on Longhorn cattle. In 1783 Charles
Colling found four particular cows recorded as Duchess, Cherry, Strawberry, and Old
Favourite among others, and at the same time his brother Robert had noticed the
superiority of calves in the local market bred from a bull known as Hubback, which
he subsequently bought for £8.
It was a combination of these bloodlines, which led to the birth of the bull Comet
bred by Charles Colling in 1804, and later sold at the Ketton sale in 1810 for
1,000gns. This was the first 1,000 guinea bull ever recorded, but the wisdom of this
bid was later to be justified by his progeny and he has since become a legend in
cattle breeding.
The breed was used in the early part of the 20th Century, primarily as a dual purpose
breed, but specialisation for beef and milk led to the beef breeders starting their own
section of the herd book in 1958.
The dairy breeders sought to improve the dairy aspect of their animals, and a
blending scheme to introduce outside blood from other breeds was introduced in
1970. Some breeders did not wish to participate in this scheme, and so there is now
quite a diversity of type within the Shorthorn breed. This diversity of type means
that the Shorthorn can be used in a variety of different systems. In Ireland, the
majority of Shorthorns are used for their suckler/beef capabilities, whereas in the UK
the milking qualities of the breed have been developed.
The importance of the Shorthorn breed

in the development of other cattle
breeds is enormous, and Shorthorn
genetics have been used worldwide in
the development of over 40 different
breeds. The breed has a very long and
distinguished history, and
developments on both the beef and
dairy sides have ensured that the
breed also has a very bright future.
The Dairy Shorthorn is also called the

Milking Shorthorn in the USA and
Canada.
Characteristics Photo courtesy of Oceanbrae Farms
Dairy Shorthorns are either red, red and white, white or roan, the last named colour
being a very close mixture of red and white, and found in no other breed of cattle.
They can be horned or polled and are very docile in nature.
They are moderately framed at approximately 142cm and 635-990kg and have
comparatively small calves that are vigorous at birth and easy to raise. These hardy
cows recover quickly and are in condition to rebreed earlier.
Shorthorn milk has the most favorable protein-fat ratio of the dairy breeds which is
an added plus when marketing your milk for cheese. Shorthorns can be successfully
crossed with any other dairy breed to quickly incorporate the Dairy Shorthorn-related
grazing traits. Although no bulls can be completely trusted, Dairy Shorthorns tend to
be quieter than other dairy bulls and fit well where a bull is used to get cows settled.
Shorthorns are also known for their structural soundness and longevity. Most cows
are productive for five or more lactations, and several cows have produced in excess
of 10,000 kgs per lactation at greater than ten years of age. Dairy Shorthorns have
very few problems with feet and legs, allowing the producer to cut out the expenses
of lost milk production, veterinary bills, and replacement animals due to feet and leg
difficulties. Both cows and heifers are easy calvers and excellent mothers,
substantially decreasing calf mortality or unthriftiness.
Dairy Shorthorns have been widely used as "foundation" females in the

establishment of the European breeds introduced to Australia in more recent times
(eg. Charolais, South Devon, Limousin, Maine-Anjou).
Statistics
• More efficient converter of feed to milk, especially pasture and other forages,
lowering feed cost.
• Cows producing in excess of 9000 kgs of milk per 305 days on low input
management.
• Superior feet and leg structure, with excellent hoof durability.
• Greater reproductive efficiency, with fewer days open, higher non-return rate
of cows and heifers, and smaller calving intervals, meaning less wasted time
and expense to the breeder.
• Ease of calving and excellent mothering ability - most cows require no calving
assistance.
• Greater salvage value for bull calves and cull cows than other dairy breeds.
• Improved longevity, with the majority of cows lasting more than 5 lactations.
• According the Canadian Dairy Network (2001), the breed with the greatest
percentage of cows recorded as very quiet or quiet temperament.
• According to recent CDN studies, the breed with the lowest average somatic
cell score.
Comparative
In an extensive study done over a 13 year period on an Idaho dairy owned by a
veterinarian, it was found that under the same management conditions, Dairy
Shorthorns were significantly less prone to disease, particularly in the areas of
lameness, mastitis, dystocia and milk fever, than their Holstein herdmates. (Paper
presented at the 1995 World Shorthorn Conference by Dr. Martin R. Lee, Jerome,
Idaho.)
Lee (1995) notes that Milking Shorthorns have almost one half the incidence of cystic
ovaries as Holsteins.
Milking Shorthorn milk can be worth more. On a recent USDA Sire Summary, Milking
Shorthorns were listed with the lowest base Somatic Cell score of all dairy breeds,
indicating the possibility of an increased resistance to mastitis which is consistent
with the Idaho study.
Minnesota DHI data shows Milking Shorthorns as having the lowest feed cost per
hundredweight of milk, and the lowest total dry matter intake per hundredweight of
body weight.
The 1995 Minnesota DHIA data showed Milking Shorthorn cows with the shortest
calving interval of any breed - 12.8 months. Fertility
Distribution
The Dairy Shorthorn is increasing in popularity and are found in the UK, the USA,
Canada, Argentina, Brazil, Australia and New Zealand.
www.shorthorn.co.uk
www.milkingshorthorn.com
www.cmss.on.ca
Oceanbrae Farms
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.
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.
Photo courtesy of The Dutch Belted Cattle Association of
America, www.dutchbelted.com 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
• 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 Photo courtesy of The Dutch Belted Cattle Association of
pounds of milk, primarily on forage. America, www.dutchbelted.com
• 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.
www.embryoplus.com
www.rarebreeds.co.nz
www.dutchbelted.com
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 19th
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 - 5th lactation, 9610 kg milk, 4.14% fat; cow 4519 -
7th lactation, 8554 kg of milk, 4.47% fat; cow 2431 - 2nd lactation, 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.
www.eau.ee
Friesian
History
The exact origins of the breed are difficult to determine but it is known that in the
18th 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.
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
Photo courtesy of Lismulligan British Friesians, www.lismulligan-
presently this colour variation only
friesians.co.uk 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
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: Photo courtesy of Lismulligan British Friesians, www.lismulligan-
friesians.co.uk
 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.
www.britishfriesian.co.uk
www.lismulligan-friesians.co.uk
Girolando
History
The origins of the first Girolando date from the 1940's, compared to other breeds it
is a relatively young breed.
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'. Photo courtesy of Fazenda Morro Da Mandioca,
www.morrodamandioca.com.br
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
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
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
Photo courtesy of Hoards Dairyman farm, http://hoards.com
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.
• Guernseys reach reproductive Photo courtesy of The English Guernsey Cattle Society,
maturity at an early age and can guernseycattle.com
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
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.
References (the above information was cited

from the following sites)
www.worldguernseys.org
http://studbook.co.za Photo courtesy of The English Guernsey Cattle
Society, guernseycattle.com
http://hoards.com
guernseycattle.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

Photo courtesy of West Port Holsteins, age, when they weigh about 800 pounds. It is
www.westportholsteins.ca 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 adaptation
abilities, which should therefore receive
attention from a 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. Photo courtesy of West Port Holsteins,
www.westportholsteins.ca
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. Photo courtesy of West Port Holsteins,
www.saholstein.co.za
Illawarra
History
Illawarra cattle have taken their name from the Australian aboriginal word for a piece
of land 50 miles south of Sydney, land locked between the Pacific Ocean and what
was once a near impenetrable escarpment which rears abruptly to the west.
In Australia dairying began as an industry in the 1840's, up till then cattle had
mainly been produced for beef.
The early settlers had for the most part, cleared the Illawarra area with the
assistance of convict labour. All breeds, types and colours of cattle had been
introduced into the area.
Cattle grants from Government and private herds reached the Illawarra. These
included Longhorn Durhams, Shorthorn Durhams, Red Lincolns, Red Ayrshires and
Jerseys. However, three members of the Osborne family from Northern Ireland had,
since 1829, laid the foundations of a dairy industry, and in doing so, the evolution of
the breed the Australian Illawarras. The Osbornes imported the best cattle, promoted
the first Agricultural Show at Wollongong and encouraged others in forming a dairy
industry.
The Australian and Californian gold rushes provided the impetus for an expansion of
the industry and the Illawarra area took up the demand for butter and other dairy
products, and dairy has remained an important Illawarra industry ever since.
The Illawarra breeders were credited with having a flair for stockbreeding and an
“eye for a good beast”. The 1860's saw increased recording of breeding details and
facts, which noted the importation of several outstanding bulls bought to suit the
environment.
In 1898 the embargo was lifted allowing a fresh wave of cattle imports. Breeders
introduced Jersey, Guernsey, Kerri Dexter, Friesian, Shorthorn and Ayrshire
bloodlines and it was from this amalgamation that the Australian Illawarra dairy
cattle descended.
One Ayrshire bull, from Victoria, named “The Earl of Beaconsfield” proved
outstanding when mated with cattle of the Illawarra. The progeny was magnificent
and amongst the most celebrated was a cow called “Honeycomb”. Claimed to be
Champion Dairy Cow of the world in the early nineties, she was also invincible in the
show ring and winner of all the milk and butterfat awards. This was the cow that
inspired the Illawarras, and the breeding programs began revolving around Red and
Roan Shorthorns and Ayrshire bulls. Studs became more prevalent and spread to
many other parts of Australia including Queensland.
In 1910, dairymen met at Kiama to establish another Herd Book, under the title
Illawarra Dairy Cattle.
Milking Shorthorn and Illawarra Dairy Cattle Societies continued to flourish and
expand throughout all Australian States. In Queensland the two breed Societies
amalgamated to form the Illawarra Dairy Cattle Association of Queensland. This lead
to further interstate amalgamations until, after protracted negotiations over many
years, a national body called The Australian Illawarra Shorthorn Society was formed
in Brisbane in 1930. For many years they were referred to as the Illawarra
Shorthorns, or “the A.I.S. cattle”.
Now the term Illawarras is commonplace and the Society is called The Illawarra
Cattle Society of Australia. The “Shorthorn” was dropped from the name because it
caused confusion to some overseas buyers, who associate Shorthorn with dual-
purpose animals. International recognition has consolidated the breed worldwide.
Characteristics
Illawarra cattle can be a rich red colour with a bit of white on the flanks or roan,
other colours such as broken colours or black and brindle are not allowed. The breed
has strong dark hooves and dark pigmentation which helps protect from skin cancers
and sunburnt teats. They are a medium sized animal with a confirmation that
increases in depth towards the hindquarters with a sharp, clean outline.
Illawarras produce large quantities of milk in excess of 40 litres per day, the milk has
moderate fat and high protein. Other favourable attributes of this breed are its
adaptability to varying climatic conditions, the calving ease being one of the most
noticeable features as they calve unattended and their pelvic formation being suited
to the job. Illawarra cows can keep producing calves every year into their early teens
which overall provides a very sound investment.
Statistics
 Produce large quantities of milk, many in excess of 40 litres/day
 Very adaptable to climatic conditions
 Calving ease with superior pelvic formation
 Longevity, can keep producing till their early teens
 Strong pigmentation, less skin cancers
 Good temperament
Distribution
Illawarras are one of the top ranking dairy cattle breeds in Australia.
www.illawarrasqld.com.au
Irish Moiled
History
The Irish Moiled is one of the rarest cattle breeds which originated in Ireland.
Traditionally a dairy cow, it has earned the reputation as a truly dual purpose breed,
producing both high quality beef and milk from poor quality grazing.
In the 20th Century the breed declined in numbers as it was superseded by new more
specialised breeds.
The decline was so dramatic that by the
1970's the breed had been reduced to
less than 30 females maintained by two
breeders in Northern Ireland - David
Swan of Dunsilly and James Nelson of
Maymore.
The Society was formed in 1926 to

develop and improve the breed. In 1982
the Society was revived with the
encouragement of the Rare Breeds
Photo courtesy of Ystrad Traditional Organics, Survival Trust. The breed has enjoyed
www.ystradorganics.co.uk valuable research and guidance from
both the Trust and the Genetics
Department of Liverpool University.
The Society has a well established DNA testing programme to ensure validity of
pedigrees and the integrity of this important gene pool.
In 2008 a breed conservation strategy was launched. It is hoped that this strategy
will help maintain the genetic base of the breed and also reduce to a minimum any
increase in inbreeding within the breed.
Today there are approximately 140 members of the Society with over forty breeders
on the mainland of Great Britain and the others being in Northern Ireland and the
South of Ireland.
Characteristics
The Irish Moiled is a hornless breed with a varied colouration, characteristically red in
colour marked by a white line or 'finching' on the back and under parts, but can vary
from white with red ears to nearly all red. The name Moile is derived from the Gaelic
language and relates to the distinctive
dome or mound on top of the head.
The Irish Moiled is of medium size for
example, a mature cow can weigh up
to 650kg.
They are generally easy to handle with
a placid docile temperament.
Irish Moiled bulls are normally of an

excellent temperament making their
use in even the smallest herds
commonplace. Surplus males sell well Photo courtesy of Ystrad Traditional Organics,
www.ystradorganics.co.uk
as steers finishing between 20-24 months on good quality forage diet to grade 03, at
carcass weights from 220-260 kg. Where forage is poor, supplements will be
required, but care must be taken to avoid them becoming over fat. The beef is of
superb quality with a distinctive flavour. Rapidly growing specialist markets for the
beef exist both in Great Britain and Ireland.
The Irish Moiled cow can be relied upon to produce a calf every 12 months if kept in
good health and body condition and is running with a bull. Artificial insemination is
also successful. They will calve to a continental bull without difficulty and have
sufficient milk to do a good job with the cross calf. They will continue to breed
satisfactorily until at least ten years of age. Many have continued to 15 years and
beyond.
Tradition has it that they are "big bellied" to consume and digest large quantities of
poorer quality forage which was their traditional diet. They are ready browsers,
especially of willow ash and ivy, which makes them ideal in extensive or conservation
grazing situations.
In the dairy, yields of up to 5000 litres are being recorded on these extensive
systems. In the suckler herd the cow will "milk off her back" to give the calf the best
start in life.
They are sound in hoof and leg and at home on most types of terrain. Moileds grow a
thick winter coat and out-winter happily
although being a heavy animal they will
'poach' soft ground. Silage or hay will be
needed for out-wintering in most situations.
Mineral supplements are advisable although
concentrates should not be required unless
cows start winter with no fat on their backs.
Female calves are either retained within the
herd or find a ready market with other
breeders of pedigree Irish Moileds.
Statistics Photo courtesy of Ystrad Traditional Organics,

 Dual purpose breed www.ystradorganics.co.uk
 Easy calving
 Longevity
 Great tasting beef
 Hardy and will out winter
 Easy to handle
Distribution
This breed in being conserved and produced in Ireland and Great Britain.
www.irish moiledcattlesociety.com
www.ystradorganics.co.uk
Jersey
History
Despite considerable research, nothing definite is known as to the actual origin of the
cattle first brought to Jersey Island. Most research agrees, that the Jersey probably
originated from the adjacent coast of France, where in Normandy and Brittany cattle
resembling Jerseys are found.
Whatever the correct phylogenetic form of the Jersey might be, it would appear,
when analysing the available data, that the domesticated fore-father of the Jersey
came from Asia, belonged in all probability to Bos brachyceros, was probably tamed
during the Stone Age, some 10 000 years ago or more and migrated to Europe
through Central and Southern Europe and North Africa to Switzerland and France. In
Northern France some cross-breeding undoubtedly took place between the pure Bos
brachyceros and Bos primigenius herds (which mostly came down the North Coast of
Europe to as far down as Northern France).
Jersey Island being joined to France until

about A.D. 709 by a narrow isthmus, it
stands to reason that cattle from Normandy
and Brittany were brought over regularly in
the early days to Jersey Island and must
have played a very important role in the
origin and development of the present day
Jersey.
Jerseys are known to exist in the UK

mainland since 1741 and probably well
before. At that time they were known as
Photo courtesy of Covington Jerseys, Alderneys.
www.covingtonjerseys.com
The flourishing times for the breed was the
period from the 1860s to the First World War when the Jersey cow enjoyed the
greatest period of development for the breed worldwide. For many years, thousands
of animals were shipped to the USA annually, but records show that early settlers
took Jerseys there in 1657. Canada imported her first Jerseys in 1868. Jerseys first
went to South Africa in 1880, and in 1862 New Zealand imported her first cattle.
Although records of earlier importations into Australia are not available, it is believed
that the first Jerseys arrived as "ship cows." The first reference of a Jersey dates
back to 1829 when Mr. J. T. Palmer of Sydney advertised the sale of 200 pure bred
Jerseys.
Latin America imported its first Jerseys before the turn of the century. Records show
that around 1892, the first cattle went to Guatemala. Brazil had its first Jerseys four
years later. But it was probably Costa Rica that first imported the breed to Central
and South America in 1873.
Today, the Jersey breed is the second largest breed of dairy cattle in the world. On
Jersey itself there are fewer than 6000 Jerseys in total with nearly 4000 of these
being adult milking cows. The purity of the breed on the island is maintained by a
strict ban on imports. This ban has been in place for some 150 years. There are no
other breeds of the cattle on the island.
Jerseys are well known for their milk which is noted for its high quality - it is
particularly rich in protein, minerals and trace elements. It is also rich in colour which
is naturally produced from carotene, an extract from grasses. The Jerseys has an
ability to adapt to many kinds of climates, environments and management practices.
Characteristics
It is typically light brown in colour, though this can range from being almost grey to
dull black, which is known as Mulberry. They can also have white patches which may
cover much of the animal. A true Jersey will however always have a black nose
bordered by an almost white muzzle.
The Jersey hard black feet are much less prone to lameness.
The Jersey is relatively small in size - about 400 to 450kgs in weight and have a fine
but strong frame.
Statistics
• Jerseys produces a pound of milk

components at a lower cost
compared to the other major breeds.
• She has little or no calving problems,
greater fertility, a shorter calving
interval, and earlier maturity.
• Jerseys stay in the herd longer than
any other dairy breed.
• Jersey milk has greater nutritional
value, plus the highest yield and
greater efficiency when processed
into cheese and other value-added
products.
• Jersey milk commands a premium Photo courtesy of Covington Jerseys,
price in many markets.
• Jerseys perform well under a wide range of systems and are well-known for
their high feed conversion efficiency
• Jersey milk is in many ways unique. As a product it contains:- 18% more
protein, 20% more calcium, 25% more butterfat than "average" milk.
• Jerseys are well-known to be less susceptible to lameness because of their
black hoof colour which makes their hooves very hard. Because Jerseys are a
lighter breed this may also give them less problems with lameness.
• Good Temperament is important in a dairy cow. In today's modern parlours
rapid throughput is of top priority. An animal misbehaving by continually
kicking, off the units will cause unwanted delays and even damage to the
expensive equipment. Jerseys are thought to have the one of the best
temperaments among, the dairy breeds, although a lot of this depends on the
handling the animals receive.
Comparative
Milk
Scientific studies also show the Jersey cow produces milk more efficiently than other
breeds. This can be especially important in countries where feed may be restricted.
As well as making the Jersey a profitable option in agriculturally developed countries.
Calving
A study from USDA in 2005 showed Jerseys in the United States to show almost a
20% superiority in the number of easy calvings (with very low incidence of very
difficult calvings) than other, larger dairy breeds evaluated in the same study,
regardless of lactation.
Likewise, figures from the Canadian Dairy Network in 2005 show first lactation
Canadian Jerseys to have 96% unassisted or easy pull calvings, while cows in
subsequent lactations have 99% unassisted or easy pull calvings.
Health
Results from several investigations lead to the conclusion that Jerseys are less
susceptible to mastitis, e.g., in dairy herds of Florida, mastitis and udder disorders
were more frequent among Holsteins (51% of cows treated) vs. 22% for Jerseys.
Distribution
The Jersey can now be found across the world with some of the largest populations
in countries such as Australia, Canada, Denmark, New Zealand, South Africa, USA,
and Zimbabwe, and in the UK.
www.jerseycattle.org
www.whyjerseys.com
www.jerseycanada.com
http://studbook.co.za
Kerry
History
Kerry Cattle are an Irish dairy breed believed to be one of the oldest breeds in
Europe (from comparing skull formation) and most probably the descendants of the
Celtic Shorthorn, brought to Ireland as long ago as 2000 B.C. They are still found
grazing in the marginal pastures of the hill districts of southwestern Ireland. The
Kerry has the distinction of being the first breed developed primarily as a milk
producer. This breed is no longer classified as a rare breed.
Kerry's are known for their milk and they produce good quality milk with small fat
globules which are easily digestible and ideal for cheese and yoghurt production.
Characteristics
In appearance they are black, of fine
dairy type with white horns tipped
black, though many herds are now
dehorned. The Kerry is adaptable and
hardy, of manageable size (350-
450kg), calves easily and has a long
and productive life, some still calving
at 14 and 15 years of age.
Average milk yield is between 2950

and 3650kg at 4% butterfat and there
are quite a number of cows capable of
yielding 4535kg at 4% and over.
Globules of butter fat in their milk are
Photo courtesy of The British Kerry Cattle Society,
www.kerrycattle.org.uk
much smaller than in any other breed
and so the food value of the milk is
enhanced
Kerrys are a manageable size, hardy, thrifty and easy calving and as such can make
ideal house cows. As house cows they provide enough milk during each lactation for
the average household and to rear several calves. As suckler cows double suckling is
recommended after the first lactation.
Calves are easily reared and steers will fatten well though they do take four to six
months longer than modern breeds. They produce excellent quality beef weighing up
to 535kg
Statistics
• Hardy and thrifty

• Long lived
• Easy calving
• A manageable size
• A Good convertor of poor quality forage
• A producer of quality milk and beef
Distribution
This breed is very rare but through
promotion of the breed it is slowly
reappearing, the Kerry can be found in
Ireland, the UK, Canada and the USA.
References (the above information

was cited from the following sites)
Photo courtesy of The British Kerry Cattle Society,
www.kerrycattle.org.uk www.kerrycattle.org.uk
Lineback
History
The Lineback is a rare breed originating from America, in the 18th and 19th Century
the Lineback was a dual-purpose animal, fulfilling the owners needs for both milk
and meat. During these times there was an increase in importation of European and
British breeds such as the Witrick, Gloucester and Welsh cattle. It can be assumed
that cattle that were exported to the
USA could have played a part in the
history of this breed.
During the 19th Century progressive
American farmers began to look again
to Europe for improved stock, including
Ayrshires, Friesians, Herefords and
Milking Shorthorns, all of which were
capable of throwing occasional
linebacked offspring. There breeds,
plus the English Longhorn, probably
contributed to the Lineback presence
in the United States.
As cattle breeds started to specialise in
either beef or dairy production, the Photo courtesy of the American Lineback Dairy Cattle Association,
Lineback has over time been selected americanlinebacks.tripod.com
for improved dairy production although

it remains very versatile.
In 1985 a group of Lineback enthusiasts gathered together and formed the American
Lineback Cattle Association. This group had the foresight and desire to maintain and
improve this beautiful breed. Today there are several thousand Lineback dairy cows
in the United States.
Characteristics
The Lineback has a very beautiful coat, it is generally black on the sides with a white
line down the back and along the belly as the name suggests. They can also come in
roan or white with red or black speckles on their sides.
Two named patterns are the Witrick pattern where the cattle have speckled or dark
sides, a black nose, eyes and ears. They fall into 3 major types of colour patterns;
the White Classic Witrick, the Dark Sided Witrick and the Dark Speckle Witrick.
There is also the Gloucester linebacks which have a solid black head, sides, legs,
white belly, white garters around the tops of the legs and the distinctive white stripe
across the back, from head to tail.
Distribution
The Lineback is being bred and conserved in the USA.
americanlinebacks.tripod.com
Meuse Rhine Issel
History
The Meuse Rhine Issel originates from the Netherlands and Germany. In the
Netherlands, it was developed in the region of the three rivers from which it gets its
name. In Germany it comes from the regions of Westfalia, Rhineland and Schleswig
Holstein, and is known there as the Rotbunt.
The last part of their name is sometimes spelled "Yssel" or "Ijssel". The Meuse Rhine
Issel is also known as Rotbunt, Roodbont, Maas-Rijn-
Yssel, Rotbunte holländische, Mosane-rhénane-ysseloise,
Dutch Red-and-White, Red Pied Dutch, MRI and MRY.
In 1874 the Dutch herdbook was formed and the

German breed societies followed in 1900. They were run
as one breeding area across the border until 1914.
During the 1920's, the Dutch bull called Sjoerd 1 925
was used extensively in the Rhineland area and played a
large part in establishing a good MRI type there.
Between 1920 and 1950, Belgium, Luxembourg, France
and Denmark founded their own Red and White Dual
Purpose breeds, based on the Dutch and German stock.
Photo courtesy of Dairy Dreams,
The breed in its early years was bred as a dual purpose www.dairydreams.co.uk
animal for beef and dairy, but recently breeders have
concentrated on its dairy qualities although the beef is still excellent
MRI cattle were first imported into the UK and Ireland in the early 1970's and have
increased in numbers to around 31500 today. Current milk pricing structures ensure
a huge demand for this extremely profitable breed, where yields of 8000 to 9000kgs
at 4.0% protein are not uncommon.
Characteristics
Meuse Rhine Issel are medium sized breed with a solid build, they are red and white
in colour with good length and depth to the body. They are an adaptable hardy breed
and have good disease resistance, they perform well on rough pasture. They are
very docile in temperament, the cows have a relatively short gestation period and
calve easily. The average weight for a cow is about 675 kgs with a rump height of
132 centimetres. For a bull the figures are probably around 1050 kgs and 143
centimetres respectively.
Statistics
 Higher milk quality
 - Protein production approaching 4%
 - Fat production over 4%
 - The right type of protein (high Kappa Casein-B for cheese making)
 Good milk yields
 - Up to 10000kgs is not unknown, large numbers of cows giving yields of 7500kg
 Longevity
 Proved in all UK conditions
 Higher calf values
 - Strong will to live
 - Take readily to bucket feeding
 - Active, lively
 - Sturdy and disease resistant
 - Good feed conversion
 - Good beef quality, ideal for bull beef
Distribution
The Meuse Rhine Issel can be found in many parts of Europe including the
Netherlands, Germany, Belgium, Luxembourg, France, Denmark, the UK and Ireland
plus it has been exported to Australia, New Zealand and North America.
www.mri.org.uk
www.rarebreeds.co.nz
Milking Devon
History
The Milking Devon has been bred (in the USA) from the Devon which originated in
Britain that is supposed to be descended from the same aboriginal breed as the
Hereford and the Sussex.
In 1623, two heifers and a bull from north Devonshire, England, were received by a
member of the Plymouth Colony. They were the first importation of cattle from
Britain, although the Spanish had introduced cattle in the south. Their immediate
value was as draft animals. Cattle from Devonshire had long been recognised in
England for their speed, intelligence, strength, willingness to work, and ability to
prosper on course forage, in a wide range of climates.
In later years, other cattle were imported and contributed to the American Devon,
which developed as the ideal multipurpose breed. None could surpass it for draft
work; the milk was good for cream and cheese making; and the carcass developed
fine beef on poor forage.
In more recent times, the importance of cattle for draft animals has all but
disappeared and the Devon has been replaced by high producing dairy breeds like
the Holstein and Jersey, with whom it could not compete for quantity.
In 1952, the American Devon Cattle Club decided that the breed had to move into a
specialist beef market in order to survive.
At that time, a small group of breeders decided to form a separate association for
dairy cattle and maintain triple-purpose stock. That association slowly dwindled, but
thanks to their efforts, many of their animals can be traced into the new registry
which was reformed in 1978. This registry represents a gene pool of genuine triple-
purpose cattle able to survive and be productive under minimal management
conditions in a harsh environment.
Characteristics
The Milking Devon is red in colour,
varying in shade from deep rich red to
light red or chestnut colour. They may
show white on the tail switch, udder or
scrotum. They are of a medium size,
mature cows will weigh about 1,000 –
1,200 pounds at maturity and bulls
may weigh 1,400 – 1,700 pounds at
maturity. They have medium sized
curving horns that are light coloured
with dark tips.
The Devon cow is especially elegant

with her compact rounded form, and
when treated with kindness, possesses Photo courtesy of Devon Point Farm, www.devonpointfarm.com
a docile temperament. They have very

few calving difficulties and adequate milk production to raise a calf and for use on
the small farm. The Devon bull is noted for his ease of handling and even
temperament.
The Milking Devon is a triple-purpose breed adapted to survive on a low-quality, high

forage diet under severe climatic conditions. They are healthy, long lived, and thrive
on good care and management.
Today, Devons are still sought out for use as oxen. Those qualities so highly prised
by the colonists can still be found in today's Devons.
The Milking Devon produces Jersey-quality milk, without the Jersey’s dependence on
grain. Milk production depends a lot on feed of course. Butterfat and protein
numbers in Milking Devons are high, in the same range as the Jersey and the
Guernsey. Butterfat of 6% or higher is common.
Milking Devons tend to have small calves, resulting in calving ease; yet because the
Milking Devon cow produces high-component milk in moderate volume, she weans a
proportionately large and fat calf. Because she readily adjusts to demand (whether
that be a sucking calf, or milking, or both) she typically conserves condition and
breeds back on time.
Milking Devon steers, heifers, bulls and

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

greater ease and under less favorable
Photo courtesy of Wiseacre Farm, www.milkingdevons.com conditions than most other cattle
breeds. The fat is an attractive creamy
white.
When kept solely for cow-calf beef production, the Milking Devon cow does not
require stripping when fresh even though she lactates generously; she easily adjusts
her milk volume to meet demand. This natural flexibility is another factor favouring
the Milking Devon for straight beef, dairy/beef or even once-per-day milking
programs.
Milking Devon cows gain condition easily. This means that after a summer on pasture
alone it is possible for the herd to winter on hay, stockpiled hay and/or grass silage,
and still have reserves for spring calving and freshening.
Milking Devon steers gain as much weight in winter on dry hay, as they did when
grazing intensively rotated perennial pastures during the previous season.
Statistics
• Early maturing
• Better adapted to warm latitudes
• Noted rather for the quality than the quantity of
their milk suited to butter and cheese making
• Flesh evenly and smoothly hence they are not
given to patchiness Photo courtesy of Devon Point Farm,
• The meat is nicely veined and marbled, and is www.devonpointfarm.com
well flavoured, juicy, and of prime quality
• Easy-keeping, rugged vitality
• Longevity
• Excellent fertility and maternal performance
• Intelligence and mild temperament
• Agility and endurance
• Diverse forage palatability
Distribution
The Milking Devon strain is unique to America and has been maintained and is
represented by the American Milking Devon Cattle Association.
www.milkingdevons.org
www.milkingdevons.com
www.devonpointfarm.com
Montbéliarde
History
The Montbéliarde originated in the Haute SaÔne-Doubs region of France, they
descend from the Bernoise cattle that were brought by the Mennonites in the 18th
Century to France.
The breed was originally called the Alsatian breed until around the mid 1800's when
it changed to Montbéliarde.
In 1990 the Montbéliarde accounted for 11% of the French national cattle herd,
ranking third in the list of dairy breeds in France; that year there were 1,8 million
head, 840,000 of which were cows. Two years later it had passed the Normande and
ranked second on the list of dairy breeds in France, and in 1994 the breed numbered
280,000 herdbook cows. It is distributed over central East and Southeast France: in
the Franche Comté, the Auvergne and Rhône-Alpes (mainly in the departments
Saône-et-Loire, Ain and Isère).
Todays modern Montbéliarde is described as a composite of the breeds Tourache,

Bernoise through integration since 1960 from Red Holstein.
These cattle are renowned for their milk as traditionally the milk is processed into
Emmental and Gruyère cheese.
Characteristics
The Montbéliarde is light red and white in
colour quite similar to the red and white
Holstein. They have a white head with a
light muzzle and have lyra-shaped horns.
Monbéliarde cows stand 135-140 cm at the
withers and average 685 kg, while bulls
stand 148 cm, weighing 1,100-1,200 kg.
The breed is renowned for tough feet and
strong udders.
The milk yield of 287,734 cows in 1993

averaged 5,693 kg at 3.83% fat and 3.36%
Photo courtesy of O.S. Montbéliarde,
www.montbeliarde.org protein in 286 days. By 1991 the herdbook
cows averaged 6,521 kg milk per lactation.
Three month old veal calves and 14-15 month bulls are slaughtered at 130-180 and
470-570 kg. They dress out at 70% and 57%, respectively.
Statistics
Montbéliarde is placed in the first rank for its breeding qualities and functional
characteristics:
• Resistance to mastitis (very low cell counts)

• Fertility (good success rate in artificial insemination)
• Longevity (24 % with 5 or more lactations)
• Calving ease (25 % of crossbreeding with the Charolais, no calving problems)
• Montbeliarde milk has excellent
cheese-making value (for making
gruyere) because of its high level of
protein content and a high frequency
of Kappa Casein B variants.
All these features mean that it is a hardy,

easily managed breed, which adapts
remarkably easily to all environments.
The Montbeliarde also has undoubted

beefing qualities - its rapid growth rate and
good conformation mean that its calves and
young bulls are highly appreciated; the cull
cows too produce good quality carcasses Photo courtesy of O.S. Montbéliarde,
with no excess fat. www.montbeliarde.org
In addition, this breed is very hardy and
well suited to harsh climates; it is not affected by the heat, and can ingest large
quantities of rough forage, which enables it to maintain its performances when used
in much hotter regions.
Distribution
This breed is highly popular in France and exports of the breed have included South
Africa, Germany, Austria, Belgium, Brazil, the Canaries, Chile, China, Columbia,
Ivory Coast, Croatia, Spain, the US, Greece, Hungary, Luxembourg, Ireland, Italy,
Kuwait, Mexico, New Zealand, Poland, Portugal, Russia, Slovakia. Switzerland,
Tunisia, Turkey and many more.
www.tiho-hannover.de
www.iol.ie
www.cattlenetwork.net
www.montbeliarde.org
Normande
History
The Normande originated in Normandy, France from cattle brought to the country by
Viking conquerors in the 9 th and 10 th centuries. For over a thousand years these
cattle evolved into a dual purpose breed to meet the milk and meat needs of the
residents of northwestern France.
The present herd book in France was started in 1883. Though the breed was
decimated by the Allied invasion of Normandy during World War II, there are
currently 3 million Normandes in France. Their present role in France is to provide
rich milk for the cheese industry while maintaining their excellent carcass quality. In
other parts of the world such as the US, this breed has been primarily bred for beef
but now there is a strong push for it to be used for dairy too.
In France, the Normande is associated

with the production of such famous
cheeses as Camembert, Pont-Lévêque
and Livarot.
While the Normande has always been

used for dairy, it has always presented
strong dual-purpose qualities. In
France, the Normande has always
been known for its unsurpassed
Photo courtesy of CR Normande Cattle, marbling quality, flavour and
http://home.earthlink.net/~crcattle/index.html
tenderness, and regularly wins blind
tests for its taste. A special label for Normande meat enjoys great popularity in
major supermarkets. In the US, Normande bulls have won growth tests at various
test stations and carcasses have often ranked first at major beef shows.
Characteristics
The Normande is a red and white cow with occasional sometimes widespread areas
of brown hair. Typically, the brown hair has the look of tiger stripes, or brindles,
interspersed with the red spots, and there is some degree of balance between the
three different hues. However, one colour often dominates, and there is a different
name for the dominance of each colour.
The representative Normande is red and white (with brown brindles), this is said to
be “blond” others are “quail” - when the white dominates, “brindled” - predominantly
brown and “trouted” which is a multitude of brown spots on the skin underneath
white hair. Some bulls appear black but it is really brown hair, the Normande is
homozygous red breed.
Calves do not display their brindles until a few weeks after birth, and altogether,
Normande cattle tend to darken as they age.
Normandes are a medium frame size breed with most cows weighing 1,200 to 1,500
lbs. and bulls 2,000 to 2,400 lbs. They possess excellent body depth and spring of
rib while maintaining exceptional body length. The cattle are also very clean fronted
and carry a strong topline.
Normande females reach sexual maturity
early and have good fertility, mammary
conformation, mothering ability and
production longevity. They have large pelvic
areas and calve easily with calves showing
excellent vigour and most birth weights in
the 70 to 95 lb. range. In France, milk
production averages 14,000 lbs. per
lactation with 4.2 % butterfat and 3.5 %
protein.
Photo courtesy of the British Normande Cattle Society ,
Because of the breed's high muscle mass to www.britishnormandecattle.co.uk
bone ratio and their small heads, the
Normande has a high percentage yield at slaughter. The carcass is very lean but
marbles readily and purebred Normande steers will easily grade choice at 1,250 lbs.
The Normande breed won’t produce bulging rear quarters of cheap ground round but
will increase the length and width of the top priced loin area cuts.
Statistics
 Ultimate grazers that can be used for either beef and dairy production
 Incredible feed converters
 Rich milk for cheese production and good growth rate in calves
 Ideal for dairy crossbreeding
 Fertility
 Calving ease
 Strength
 High percentage yield at slaughter
Comparative
Growth Rates
Recent bull tests have shown that this rapid growth rate will continue on high
roughage feed. Normande bulls have topped the St. Croix Valley Bull Test at River
Falls, Wisconsin in both years that they've been entered. In 1991 a Normande bull
set an all time station record 4.93 lb. ADG and also had a 3.64 lb. WDA. The second
place bull that year was also a Normande. In the 1992 test a Normande bull again
topped the field with a 4.68 lb. ADG and a 3.49 lb. WDA. The 140 day test annually
features 100 bulls from 8 to 10 different beef breeds fed a corn silage based high
roughage ration. Studies in France have documented 5.0 feed conversion rates on
the same type of diet.
In the 1990 and 1991 Montana 4-H Steer of Merit Carcass Contests, three 7/8
Normande steers placed in the top 10 out of the 1,000 steers entered annually
including crossbreds. A 1991 Normande steer had a 16.2 in. rib eye, a 0.15 in.
backfat, and a yield grade of 0.99.
North American Normande Association
Normande cows on high forage feeding systems average between 14,000 and 15,000
lbs of milk per lactation at 3.6 % protein and 4.4 % fat. Many cows produce more
than 22,000 lbs and some reach 30,000 lbs. These results do not reflect the genetic
originality of the breed: more than 90 % of the individuals carry the B Kappa Caseine
gene and 82 % of AI Bulls have the BB Genotype. The levels of casein beta and
kappa in the milk are known to improve the curdling quality of the milk for cheese
manufacturing (speed and firmness of gel). In addition, Normande milk presents
favorable calcium/phosphate ratio and casein miscella of small diameter, all of which
result in yields of cheese 15 to 20 % higher depending on the type of
fabrication/manufacture.
www.normandegenetics.com
TRIAL IN CASTLELYONS
Three years ago Waterford Co-Op decided to look at ways of helping their suppliers
improve profit margins on their farms. Three batches of heifers were bought in,
Normande, Montbeliarde, and High RBI Dutch Holsteins. Their performances were
measured alongside the Castlelyons animals. Cows calved down in Spring of '96'.
Milk yield in 1997 for Normande is heading for over 1,000 gals. and with protein
levels in the region of 3.6 percent on 500 kgs meal. The trial work being carried out
by Waterford also looks at the financial implications of each breed from the average
Waterford supplier based on 80 acres with 42,000 gallon quota and male progeny
carried to beef. In estimating the profit implications, the following assumptions were
made, dual purpose cattle achieving a factory price premium of £100 over ordinary
Freisiens; Dutch cattle carrying a price penalty of £30 per head over own breed and
no butterfat levy imposed. The comparisons show that the Normande herd provide
for and increase in net profit of £6,277, the Montbeliarde herd increase was £4,796
and the high RBI herd increase was £1,748 over own bred cattle.
Irish Normade Dual Purpose Cattle Breed Society
Distribution
Normandes have been exported world-wide but have received their greatest
acceptance in South America where they were introduced in the 1890's. Total
numbers there now exceed 4 million purebreds plus countless Normande crossbreds.
Columbia alone has 1.6 million purebreds with the rest mainly in Brazil, Ecuador,
Paraguay and Uruguay. They are also growing in countries such as Madagascar, the
US, Mexico, Belgium, Switzerland, Great Britain and Ireland.
normandeassociation.com
www.normandegenetics.com
www.britishnormandecattle.co.uk
CR Normande Cattle
Irish Normade Dual Purpose Cattle Breed Society
Norwegian Red
History
This breed designation originated in
1961 when the Norwegian Red-and-
White, Red Trondheim and the Red
Polled Østland. Later in 1963 the Døle
was also absorbed into the designation
and in 1968 South and West
Norwegians were added. Others breeds
which have been said to contribute to
the gene pool include Ayshires,
Swedish Red-and-Whites, Friesians and
Holsteins. By 1975, 98% of the
Norwegian national herd belonged to
this designation. Using the classical
Photo courtesy of Oklahoma State University,
www.ansi.okstate.edu definition the Norwegian Red cannot be
considered a breed. It is an
amalgamation to develop superior strain of dual-purpose cattle. With time and
selection this designation may develop into a breed but this is not the case yet.
Cows are selected for milking potential, rate of milk flow and fertility, while bulls are
selected on the basis of performance in a rate-of-growth test.
In Norway they are also known by the name Norsk rodt fe.
Characteristics
Norwegian Red cattle do not express the
external uniformity seen in a true breed,
although they are red or red-pied for the
most part. Cows weigh about 495kg to
600kg bulls about 900 kg. They produce
approximately 6200 litres of milk a year.
They are of a medium size and give a

average yield, average milk-fat and
average meat - they are specifically bred
for these traits.
Photo courtesy of Oklahoma State University,
Statistics www.ansi.okstate.edu
• Calving ease - with shorter gestestion lengths, fewer still births and more live
progeny
• High fertility - producing reduced semen, vet and AI costs
• High fat and protein milk
• Higher Mastitis resistance
• Choice of Polled or Horned
• Hardy hooves
Distribution
This breed or type of cattle is not one of the most popular in terms of export and
global numbers, but they are found in Norway and have a population of about
280000.
www.semex.co.uk
neurocad.lva.lt
Randall
History
Randall cattle are a rare breed of purebred cattle developed in Sunderland, Vermont,
USA, on the farm of cattle breeder Everett Randall. He produced a closed herd for
over 80 years, they are considered to be a landrace breed, descended from the
indigenous cattle common in New England in the nineteenth Century.
In 1985 the Randall cattle were

rescued from the Randall farm
as Mr E. Randall had passed
away and his wife was unable
to keep them, Cynthia Creech
took on the breed to preserve
the genetics from extinction.
During the following years the
breed had been called various
names but in the 1990's it was Photo courtesy of Cynthia Creech, www.cynthiasrandallcattle.com
decided that they would be
called Randall cattle and the Registry was set up in 2001.
Randalls have historically been used as a dairy breed, although they also possess
meat and draft qualities. From a small number of remaining animals this breeds
population has increased to approximately 200 breeders which are being produced
on small subsistence farms.
Characteristics
Randall cattle are variable in size and conformation and have a constitution that
Randall cattle have black markings on a white base, other colours such as blue,
mahogany, red and grey have been observed. This breed are similar in pattern to the
Lineback but are not related. Their size and conformation is variable but they are
usually of a medium size with the cows weighing about 600-1100 lbs. Bulls may
weigh from 1000 to 1800 lbs. or more.
Randall meat characteristics can vary down diferent family lines, for example some
produce a lovely lean carcase with yellow fat and another produces a beefy well
marbled carcase. Preliminary tests on their milk show an average of 3.7% Butter fat
and 3.2% protein.
Calving difficulties are rare, and

metabolic disorders have not been
seen. They have strong maternal and
survival instincts, high intelligence,
and are very docile when handled
regularly.
This breed is uniquely adapted to

extensive or low input farming
Photo courtesy of Cynthia Creech, www.cynthiasrandallcattle.com
systems. Historically, the most suitable
and natural environment for these cattle has been on small scale forage-based
farms, subsistence farms, and homesteads. It is on such farms and homesteads that
the unique genetic attributes of the Randalls can be fully expressed.
Statistics
 High functionality, modern triple purpose breed
 Self reliance
 Draft power, willingness to work
 Quick to train
 Hybrid vigour
 Easy calving
 Strong maternal instincts
 Very docile
Distribution
The Randall is being produced in the
USA and Canada.
References (the above information was Photo courtesy of Cynthia Creech,

www.cynthiasrandallcattle.com
cited from the following sites)
www.randallcattleregistry.org
www.cynthiasrandallcattle.com
Sahiwal
History
The Sahiwal originated in the dry Punjab region which lies along the Indian-Pakistani
border. They were once kept in large herds by professional herdsmen called
"Junglies". With the introduction of irrigation systems to the region they began to be
kept in smaller numbers by the farmers of the region, who used them as draft and
dairy animals.
Today the Sahiwal is one of the best
dairy breeds in India and Pakistan.
Due to their heat tolerance and high
milk production they have been
exported to other Asian countries as
well as Africa and the Caribbean.
The Sahiwal was exported to Australia

via New Guinea in the early 1950’s. In
Australia, the Sahiwal was initially
selected as a dual-purpose breed. It
played a valuable role in the
development of the two Australian
Photo courtesy of The Australian Sahiwal Society, tropical dairy breeds, the Australian
www.sahiwal.com.au
Milking Zebu and the Australian
Fresian Sahiwal. Sahiwals are now
predominately used in Australia for beef production, as crossing high grade Sahiwal
sires with Bos taurus animals produced a carcass of lean quality with desirable fat
cover.
Characteristics
Their colour can range from reddish brown through to the more predominant red,
with varying amounts of white on the neck, and the underline. In males the colour
darkens towards the extremities, such as the head, legs and tail.
It is tick-resistant, heat-tolerant and noted for its high resistance to parasites, both
internal and external. Cows average 2270kg of milk during a lactation while suckling
a calf and much higher milk yields have been recorded. They are generally docile and
lethargic, making them more useful for slow work.
The Sahiwal is the heaviest milker of all Zebu breeds and display a well developed
udder. Sahiwals demonstrate the ability to sire small, fast-growing calves and are
noted for their hardiness under unfavorable climatic conditions.
Statistics
 High milk yields
 Tick and parasite resistance
 Heat tolerant
 Ease of calving
 Longevity, reproducing for upto 20yrs
 Drought resistant
 Bloat tolerant
 Good temperament
 Lean meat with even fat cover
Distribution
The Sahiwal is bred in Pakistan for its milking ability and in Australia for its beefing
qualities but it has also been exported to Africa, the Carribean, India and other parts
of Asia.
www.sahiwal.com.au

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Pedigree Dairy Breeds

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