Unlike experienced breeders, many city dwellers identify cows not by breed, but by suit. However, this criterion does not give an accurate idea of the performance and other important characteristics of the animal. After reading this article, you will learn about the main features of Aberdeen Angus cows : their pros and cons, feeding and breeding. The information below will be very useful for beginner farmers.
A bit of history
These animals were descended from British hornless livestock that had been bred on Scottish farms for a long time. Since 1775, cows began to be actively improved, in every possible way trying to increase their productivity. Improvement work continued for nearly a hundred years. Their result was a new breed of animals, characterized by early maturity, a unique exterior and excellent meat quality. Today, the Aberdeen Angus cow is known far beyond the borders of its native Scotland. She is successfully bred on the territory of most world countries, including Australia, Argentina, New Zealand, Canada and the United States.
Exterior Features
This precocious horned cattle is of the meat type. Representatives of this breed visually differ from their relatives. They have fairly short legs and a rounded trunk. On a short wide neck with well-developed muscles there is a small head with an expressive forehead and an outstanding facial part. Aberdeen Angus, whose photo can be viewed just below, has a well-developed strong skeleton. The cow's body is covered in a rather thin loose skin with a noticeable subcutaneous tissue. The majority of the livestock of these animals is black, but sometimes brown calves are also born. The height of an adult is about 110-130 centimeters. The average weight of a cow is 550-600 kilograms. An adult Aberdeen Angus bull weighs up to 800-850 kilograms.
Productivity
The period of puberty in the heifers of this breed begins quite early. Most of them at the age of one and a half months are already ready for insemination. Newborn Aberdeen Angus calves weigh on average about 28 kilograms, but gain weight very quickly (about 800 grams per day). Therefore, by the age of six months, many of them reach 180 kilograms.
The lean meat of these cows is appreciated for its excellent taste. It has a very delicate structure and a unique color, which is why it is often called marble. Light and rather thin bones make up no more than 17% of the total mass of the carcass of a killed animal. By analogy with representatives of other meat breeds, Aberdeen Angus does not produce large milk yields. Usually this milk is only enough to feed the calves.
The main advantages of animals of the Aberdeen Angus breed
These cows are perfectly acclimatized to various weather conditions. Therefore, they can be bred with equal success in the northern and southern regions. The breed Aberdeen Angus is especially popular among farmers. This is due to the fact that its representatives quickly gain weight. As for meat qualities, suit and precocity, these characteristics are passed on to the offspring by inheritance. All of them are laid at the genetic level.
The relatively rapid formation of muscles is explained by the structural features of the digestive tract. Cows of this breed have a stable immunity to infectious diseases. They are practically immune to severe temperature changes, and the fat layer reliably protects them from frost. The meat obtained from these animals is highly regarded in the modern world market. It is ideal for making high-quality steaks with a uniformly distributed fat layer.
The most important disadvantages of such cows
Despite the advantages described above, Aberdeen Angus animals have several significant disadvantages that every novice farmer should know about. These cows have well developed leg muscles. But in relation to the total body weight, they are still too weak. Therefore, it is so important to monitor the nutrition of animals. Overfat obese cows often fall to their feet and even break them. Obese pregnant females are particularly difficult to tolerate their own weight. In such cases, various complications with calving are often noted. Among the main difficulties associated with breeding Aberdeen-Angus cows can be attributed to the fact that large areas are needed for grazing animals. Farms or hunting farms are best suited for their maintenance.
How to feed cows of the Aberdeen-Angus breed?
To breed such animals at home, it is not necessary to purchase all kinds of concentrates. The representatives of this breed are quite enough natural forage base of the pasture. These animals can be kept free all year round. Additional feeding is introduced only in winter, when cows are no longer able to independently obtain food under a layer of snow.
It is desirable that along the perimeter of the pasture there were forest or shrub thickets, and somewhere nearby there was a reservoir. Animals grazing in such conditions do not need human supervision and do not require additional care. As for calves, their fattening begins almost from the first days of life. However, the situation is facilitated by the fact that they are grown on suction. Thanks to breast milk, young animals receive all the vital nutrients. Therefore, Aberdeen-Angus calves practically do not get sick. Young growth can be fed with premixes, crushed grain and compound feed.
What is the difference between meat obtained from Aberdeen-Angus cows?
According to most European livestock breeders, quality marbled meat can only be obtained from bulls. Scottish farmers are convinced that the best product comes from the castrated gobies. The muscle fibers of such animals are much thinner than in ordinary individuals. Beef obtained from Aberdeen Angus is considered truly elite. This unusually soft and juicy marbled meat has a thin, evenly distributed fat layer.
To improve the taste of this product, it is recommended to withstand it for a certain time for aging or ripening. For this, the meat is sent to a special room in which there should be no drafts. It maintains a constant temperature on the verge of freezing of the product. As a result, it becomes much softer, more nutritious, juicier. This is because connective tissue exposed to enzymes begins to decompose, enhancing the special taste of beef.