When you think of cattle, you think of herds of magnificent beasts thundering on the range. Think Ponderosa Ranch. Think Rawhide. The year 2009 saw the beef cattle genetics mapped, the first such livestock for which this remarkable milestone in molecular biological research was met. We eat their muscle as beef. We drink their milk and process it into butter, cheese and other dairy products. We use them on the farm as beasts of burden.
The first domesticated cattle have been traced back to southeast Turkey roughly about 10,500 years ago, when there were an estimated 80 progenitors. Today, the world accommodates approximately 1.3 billion of these tasty beasts, useful beasts. Other products derived from this group of mammals include dung (used for fuel) and leather, used for clothing and other items.
Among the many breeds of animal that have evolved from the original herd in Turkey are the Angus. These come from two counties in north Scotland in the United Kingdom, Aberdeenshire and Angus. They are solid in color, usually red or black with matching udders, although these may also be white. The most common variety of this breed in the USA are the Black Angus. Here, they are bred for their dairy products, beef and as working partners on the farm.
France gave us the Limousin breed. Raised initially as working animals, about two hundred years ago they were discovered to produce lean, tender, high quality beef. One reason people like to breed these cows is because they give birth to small calves. This quality means they provide for easier births.
Cattle are bred in Japan, too. These are the Wagyu breeds. The beef they produce is heavily marbled with desirable, "healthy" unsaturated fat, making them tender and tasty. These beasts attract a high price. It is not unheard of to lace their feed with beer or sake; this is to make it easier to digest and to boost the animals' appetite during spells of hot, humid weather. Perhaps sadly, the flavours do not come through in the final product that appears on the dinner table and in restaurants.
A curious hybrid is the Beefalo, derived from buffalo (usually a female) and domestic cattle (usually a male). These beasts were engineered for their ability to withstand cold, harsh winters. The down side to this breeding program is a decrease in the population numbers of the American bison. Of these, there are only four pure herds left, only one of which is disease free. These may be found in South Dakota.
The Belgian Blue actually does have blue hair, albeit mottled with gray. It can vary along a spectrum from white to black. These animals are known for their ability to easily convert feed into lean, low-fat muscle. This characteristic is reflected in their stature.
Lowline cattle were bred in Australia from the Aberdeen breed. Naturally small, they are good as pets or for children to show them in exhibitions. Shorthorns, from the East of England, are used for both dairy and meat. Hereford cows originated in England and now reside in more than 50 countries across the world. Brangus is a hardy cross between a Brahman and an Angus. These are only a few examples of the diverse breeds of livestock used for dairy, beef and as working animals.
The first domesticated cattle have been traced back to southeast Turkey roughly about 10,500 years ago, when there were an estimated 80 progenitors. Today, the world accommodates approximately 1.3 billion of these tasty beasts, useful beasts. Other products derived from this group of mammals include dung (used for fuel) and leather, used for clothing and other items.
Among the many breeds of animal that have evolved from the original herd in Turkey are the Angus. These come from two counties in north Scotland in the United Kingdom, Aberdeenshire and Angus. They are solid in color, usually red or black with matching udders, although these may also be white. The most common variety of this breed in the USA are the Black Angus. Here, they are bred for their dairy products, beef and as working partners on the farm.
France gave us the Limousin breed. Raised initially as working animals, about two hundred years ago they were discovered to produce lean, tender, high quality beef. One reason people like to breed these cows is because they give birth to small calves. This quality means they provide for easier births.
Cattle are bred in Japan, too. These are the Wagyu breeds. The beef they produce is heavily marbled with desirable, "healthy" unsaturated fat, making them tender and tasty. These beasts attract a high price. It is not unheard of to lace their feed with beer or sake; this is to make it easier to digest and to boost the animals' appetite during spells of hot, humid weather. Perhaps sadly, the flavours do not come through in the final product that appears on the dinner table and in restaurants.
A curious hybrid is the Beefalo, derived from buffalo (usually a female) and domestic cattle (usually a male). These beasts were engineered for their ability to withstand cold, harsh winters. The down side to this breeding program is a decrease in the population numbers of the American bison. Of these, there are only four pure herds left, only one of which is disease free. These may be found in South Dakota.
The Belgian Blue actually does have blue hair, albeit mottled with gray. It can vary along a spectrum from white to black. These animals are known for their ability to easily convert feed into lean, low-fat muscle. This characteristic is reflected in their stature.
Lowline cattle were bred in Australia from the Aberdeen breed. Naturally small, they are good as pets or for children to show them in exhibitions. Shorthorns, from the East of England, are used for both dairy and meat. Hereford cows originated in England and now reside in more than 50 countries across the world. Brangus is a hardy cross between a Brahman and an Angus. These are only a few examples of the diverse breeds of livestock used for dairy, beef and as working animals.
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