Cattle Breeds

The Santa Gertrudis cattle was originally bred at King Ranch, in Kingsville, Texas. Santa Gertrudis cattle are a cross of Brahman and Shorthorn.

Popularity is a huge disadvantage, as it is not nearly as well-known as other breeds like Angus or Scottish Highland. When you get a breed that isn't popular, that means it isn't very high in demand by other producers.

While it is highly advantageous for a grass-fed operation, it may not be as suitable for feedlot or grain-fed operations like Simmental or Charolais-bred or cross-bred cattle are.

Dairy cattle like Holsteins, Brown Swiss and Jerseys.

Of course!! Longhorns (Texas Longhorns, English Longhorns, etc.) are not a specific gender or sex of cattle, it is a BREED, just like Angus and Holstein and Simmental and Jerseys are. As with ALL breeds of cattle, there are both males AND females in that particular breed. If that breed only has one gender or sex, that breed wouldn't even be considered a breed, and if it was it certainly wouldn't last very long!

The cow will never produce anymore milk than she is capable of. Selective breeding is used to make her DAUGHTERS produce more than she. It's done be researching bulls who pass the greater milk ability onto his daughters.

Brahma cattle is a domestic breed developed from Indian stock. They have a hump between their shoulders and a dewlap. Angus is a breed of hornless cattle originating in Scotland. They have low, compact bodies and are known for their prized flesh.

A severely roach-backed cow. Other than that, there is no breed of bovine that has a hump on its back. Bos indicus cattle like Brahmans have humps, but that is over the shoulders, not the back.

Usually a barn.

All over the world. They are very popular in the mid west States. They used to be the most common beef breed but I believe that the Angus is now. They are still very popular for crossbreeding. In fact the most sought after cattle for feed lots are white face black cattle. They generally bring a higher price.

Depends on what your looking for. A good T-bone steak? Or just good hamburger? If you are looking for quality meat you would want to pick one of the many beef breeds. No need to buy a full blood breed either. A good F1 cross of any two beef breeds will have good fat/muscle ratio (marbling) maybe even better than any one breed alone. To get good beef you will want to buy a steer (castrated bull) or a young bull if you don't mind castrating one yourself. Also look at some "ideal" animals either in person at a livestock show or in pictures so you know what to look for. If your just looking for hamburger meat any old cow will do.

The thing is, there is really no best breed for meat. What you choose depends on what's available in your area, what you're willing to spend on and how much meat you want to get. There are so many breeds and composites of those breeds to choose from that the choices can be a bit mind-boggling. You don't have to go with a top beef breed like Angus or Simmental, even a Jersey steer can produce some good meat if fed correctly and fed long enough. What quality of meat you get also depends on what you feed it, so you will have to plan and research for that as well.

Indigenous are those animals or people that have been on a particular piece of land or island long before other "invaders" "found" it. Exotics are newly arrived species of animals that are not native or usual to a particular landscape.

Limousins range from the traditional golden-red colour to black. Those animals that are the traditional golden-red have lighter points around their eyes and muzzle. Limi's have a characteristic unlike any other breed that involves their lips: the formation of the lips, when looking at an animal from the side are flatter at the base, not a half-moon shape like that found in all other breeds. This makes the muzzle, when looked at from the front, look flat at the base. Bulls tend to be deeper in red on their necks than cows, and have much more muscularity over their shoulders, necks and rumps than cows do. Often bulls are so muscular that in the summer time in their short coats, you can easily see the musculature over their bodies as they stand and move. This is because the breed is naturally a lean-muscled animal, just like all other French-originated breeds are. Also, another distinct characteristic that Limousin cattle have is their body shape. In all animals, the shape of the barrel, from the shoulders to the rump, are rectangular in shape. They are very blocky, but fine-boned, with often highly defined rounded rumps, though not as obvious as with Belgian Blue and Piedmontese cattle.

Check out the related links for pictures and more information.

This depends on the breed. traditional breeds, like Highland, Galloway, shorthorn, moile, etc. take about 3 years to mature because they are normally much slower growing.. but the beef is much more flavoursome, ad it too, has had time to accumulate the nuances of flavours from the feed given to the animal. A traditional breed will be around 2 years old by the time it is used for breeding, and the first calf will, a large %age oif the time, be much smaller than subsequent calves... so it would pay to buy a cow that has already had one calf, (as it also proves she is not infertile). Commercial breeds, such as Limousin, Charolais, Belgian Blue, etc. are far faster growing, and can even have had a calf by the time they are 2 years old... they are ready to go to market by the time they are around 20 months, but they are both extremely lean, (ending up with a dry meat) and have significantl;y less flavour than a slower growing tradityional breed... they are also FAR more expensive, as they need high concentrate feeds and plenty of silage to make their weight within that time. Unfortunately in Europe, some short sighted ignoramous put severe restrictions on cattle over 2 1/2 years (30 months) old going into the food chain, because of the BSE scares... brought about by concentrate feeds containing animal proteins... but traditional breeds like Galloways and Highlands do not do well on concentrates, and are mostly grass fed, with some additional grain or silage when near to calving... although I agree with the restrictions, they should be limited to intensive farmed cattle, and extensive, natural-fed cattle, should be exempted, to encourage the native breeds, which have a synergistic relationship with the wildlife around them... Galloways of all types, are significant 'conservation' grasers, eating out the dry rough grasses, alowing wildflowers beneath, to see light and flourish, which in turn support insect life, and the satart of the food chain.

First of all, I'd like to address the grammatical errors in this question, to the best of my ability. Milk does not come in an individual particle or object form, it is a liquid and comes in terms of volume. When asking about the amount of a certain volume from something, you need to as "How much", not "How many."

Secondly, when saying about something that occurs only once, the word following is most often not in plural form, thus the correct phrase for this question would be "produce one time a day," or "once in a day," or "once a day."

Now, to answer this question, a Freisian cow may produce around 10 gallons of milk per milking. This maybe slightly less than the Holstein, a albeit close relative to this breed, which produces often over that amount in one milking. Naturally, though every cow is different and produces different amounts of milk each lactation, each day, or each milking.

Angus cattle are the most common of the beef breeds and Holstein cattle are the most common of the diary breeds.

Bulls don't go through gestation periods: cows and heifers that have been bred do. Bulls are intact male bovines that are used to breed cows, and can settle as many as 50 cows in one breeding season. Cows are mature female bovines that are capable of having a calf, and typically the definition of cows means that they have already had a calf. Heifers are females that have never given birth to a calf. So, if you asked your question with cows or heifers in it instead of bulls, you would get a better answer. :)

Mini's can live for 10 to 20 years, as long as a normal-sized cow.

Yes they are. Herefords are often raised in an extensive setting, and in such a setting good mothering ability is a must since a lot of the time the owner or rancher isn't around to make sure the calf mothers up to its new mom or the cow accepts her calf.

The exotic cattle breeds belong to the group Taurus. They have got certain distinctive characteristics in comparison with indigenous cattle. They are high milk produces, they hapless cattle. Though high producer they can't with stand high temperature.

- Ability to live in minimal conditions

- Great calving ease

- Horns to defend themselves and their young

- Ruminant stomach to digest roughage

- Thick skin to ward off insects and heat of the day

- Intelligence

- Longevity

- Great forage convertibility (no need to be supplemented with grain)

- Docility

Texas Longhornd originated from the Criollo-type cattle of Spain. These cattle were shipped overseas with Christopher Columbus to the southern Americas to be (as was the plan) used as food (meat and milk, mainly) for the Spanish settlers.

The same kind of horns that any other bovine (cow or bull) has. But if it's to describe the shape, they are short and curved, often made to curve down and towards the head of the animal to minimize risk of injuring other bulls and cows or the handlers.

The person making this inquiry was most likely thinking of a yak.