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There are really two types of answers to this question: popularity and size as in weight and height. In the United States, the largest cattle breed in terms of popularity is Angus. However, in terms of size as in weight and height, the Chianina is superior not only in America, but also in the world. In contrast to Angus, however, Chianina is not a common breed.
Now here are some comparisons between Angus and Chianina in terms of size:
Chianina Bull :
Height : 160cm - 180cm
Weight : 1 150 - 1 500 kg
Angus Bull :
Height : 150cm - 171 cm
Weight : 1 000 - 1 300 kg
Wiki User
∙ 14y ago
Wiki User
∙ 14y agoChianina are the largest in size. As for popularity, it may be the Holstein-Friesian breed that is the largest breed in the world in terms of popularity.
Wiki User
∙ 12y agoChianina, followed by Marchigiana and Charolais.
Wiki User
∙ 12y agoThe Chianina. Mature bulls can weigh upwards of two tonnes, or close to 4000 lbs.
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Why was the Dexter breed of beef cattle developed?
They were developed because they are easy to keep due to their small size and they are triple-purposed (meaning they can be used for milk, beef and oxen).
What is the name of a black and white cattle breed?
There is more than just one breed of white cattle. Those breeds of cattle that are primarily white or will have white cattle include:CharolaisMarchigianaChianinaCharbrayWhite ShorthornBritish WhiteWhite ParkAmerican White ParkAmrit MahalBachaurBhagnariBlanca CacerenaBlanca OrejinegroCanchimCarinthian BlondDajalGaolaoGirGobraHarianaHungarian GreyKherigarhKhillariKrishna ValleyKuriLourdaisMalviMewatiNagoriNeloreOngoleRathTharparkar
How much beef do you get from cattle?
Please be more specific. Are you asking about cattle in a plural form or from "a cattle?" If the former, how many are you talking about here? What size are they? What breed? What class or type: cow, steer, bull, heifer, etc.?? And are you asking about ready-to-eat beef that you get from a bovine or carcass weights? So again, please be more specific in this question so that it can be properly answered.
What is the approximate birth weight of a bison calf?
It depends on what breed of beef cattle you are asking about.
How do you get cattle to gain weight at a low cost?
Ground beef is both a muscle and fat building food, perfect for "beef"ing up cattle. simply hire a cow wisperer to teach your cattle cannibalism! the lack of cattle will be made up in the sales of cows that have mysteriously tripled in size!
How big will a lab husky get?
A cross-breed has the potential to grow to the full size of the largest parent's breed.
What do Hereford cattle look like?
Herefords are primarily red with a white face, ears, nape or mane, dewlap, legs, belly, and tail switch. They are a beef breed with a blocky build, and are primarily of low to medium frame size. They can come as horned or polled.
Are horses big animals?
Horses can be big animals. They range in size depending on the breed. The largest breed is the Shire Horse.
When humans domesticated beef cattle they selectively bred the cattle for size What did this selective breeding do to the level of genetic variation in domesticated beef cattle?
It actually increased it. Cross breeding is a good example of this, since one breed that was more growthier than another breed, but that other breed had better carcass quality than the former breed, they could be combined to produce an animal with both good growth and size, but also have good carcass quality characteristics. Also, producers could be looking for a growthy animal, but at the same time need to have cows be easy-calvers and produce small calves. Those calves, though, needed to be quite growthy. This lead to the creation of more breeds, such as the Charbray, Beefmaster, the RX3, the Texon, Santa Gertrudis, etc. Even in breeds like Simmental and Charolais, the infusion of Angus and Red Angus still creates cattle that are large in size, but increases the genetic variation for those breeds, so that not all cattle are of the same colour as was predetermined by their historic genes. When referring to a purebred operation, animals are selected for size, and those other ones that are smaller are left behind, to be sold out of the herd. Often these cattle did not get slaughtered right away, but got picked up by other folks who preferred to breed for the smaller size instead of going on the "Bigger is Better" bandwagon. These smaller cattle became a different genetic variation in themselves, apart from those cattle that were gaining in size. Heritage breeds that are the originators of these modern, improving breeds, have become their own genetic pool in themselves. However, one can argue that this increase in size also narrows the playing field. This is because, as mentioned above, selection of animals for size leaves the other animals that are too small to compete in this market in the dust. This means that there can be less and less animals, or less pedigrees, that have this size potential. This can lead to in-breeding and line-breeding, especially within a pure breed. And yet, why does crossbreeding exist, right? The beef market doesn't really care whether the animal that is being slaughtered and quartered for out meat consumption is really purebred. What matters is the beef quality, and that very often comes with crossbreeding one purebred breed with another.
When humans domesticated beef cattle they selectively bred the cattle for size. What did this selective breeding do to the level of genetic variation in domesticated beef cattle?
It actually increased it. Cross breeding is a good example of this, since one breed that was more growthier than another breed, but that other breed had better carcass quality than the former breed, they could be combined to produce an animal with both good growth and size, but also have good carcass quality characteristics. Also, producers could be looking for a growthy animal, but at the same time need to have cows be easy-calvers and produce small calves. Those calves, though, needed to be quite growthy. This lead to the creation of more breeds, such as the Charbray, Beefmaster, the RX3, the Texon, Santa Gertrudis, etc. Even in breeds like Simmental and Charolais, the infusion of Angus and Red Angus still creates cattle that are large in size, but increases the genetic variation for those breeds, so that not all cattle are of the same colour as was predetermined by their historic genes. When referring to a purebred operation, animals are selected for size, and those other ones that are smaller are left behind, to be sold out of the herd. Often these cattle did not get slaughtered right away, but got picked up by other folks who preferred to breed for the smaller size instead of going on the "Bigger is Better" bandwagon. These smaller cattle became a different genetic variation in themselves, apart from those cattle that were gaining in size. Heritage breeds that are the originators of these modern, improving breeds, have become their own genetic pool in themselves. However, one can argue that this increase in size also narrows the playing field. This is because, as mentioned above, selection of animals for size leaves the other animals that are too small to compete in this market in the dust. This means that there can be less and less animals, or less pedigrees, that have this size potential. This can lead to in-breeding and line-breeding, especially within a pure breed. And yet, why does crossbreeding exist, right? The beef market doesn't really care whether the animal that is being slaughtered and quartered for out meat consumption is really purebred. What matters is the beef quality, and that very often comes with crossbreeding one purebred breed with another.
What When humans domesticated beef cattle they selectively bred the cattle for size. What did this selective breeding do to the level of genetic variation in domesticated beef cattle?
It actually increased it. Cross breeding is a good example of this, since one breed that was more growthier than another breed, but that other breed had better carcass quality than the former breed, they could be combined to produce an animal with both good growth and size, but also have good carcass quality characteristics. Also, producers could be looking for a growthy animal, but at the same time need to have cows be easy-calvers and produce small calves. Those calves, though, needed to be quite growthy. This lead to the creation of more breeds, such as the Charbray, Beefmaster, the RX3, the Texon, Santa Gertrudis, etc. Even in breeds like Simmental and Charolais, the infusion of Angus and Red Angus still creates cattle that are large in size, but increases the genetic variation for those breeds, so that not all cattle are of the same colour as was predetermined by their historic genes. When referring to a purebred operation, animals are selected for size, and those other ones that are smaller are left behind, to be sold out of the herd. Often these cattle did not get slaughtered right away, but got picked up by other folks who preferred to breed for the smaller size instead of going on the "Bigger is Better" bandwagon. These smaller cattle became a different genetic variation in themselves, apart from those cattle that were gaining in size. Heritage breeds that are the originators of these modern, improving breeds, have become their own genetic pool in themselves. However, one can argue that this increase in size also narrows the playing field. This is because, as mentioned above, selection of animals for size leaves the other animals that are too small to compete in this market in the dust. This means that there can be less and less animals, or less pedigrees, that have this size potential. This can lead to in-breeding and line-breeding, especially within a pure breed. And yet, why does crossbreeding exist, right? The beef market doesn't really care whether the animal that is being slaughtered and quartered for out meat consumption is really purebred. What matters is the beef quality, and that very often comes with crossbreeding one purebred breed with another.
What does a super size cow look like?
It is the Belgian Blue the largest breed of Bovines.
