All breeds of cows are divided into three main areas: dairy, meat, dairy and meat. The last variety of animals is characterized by the largest weight and growth rate. The meat in such cows is usually covered with fatty layers, and therefore it is distinguished by its juiciness and excellent taste. Moreover, both cows and bulls can boast a similar advantage over dairy animals. Breeds of bulls of the meat direction are usually unpretentious in leaving and feeding.
General characteristics of the rocks
The main feature of the breeding of such cows is that the calves are on the mother’s suction for six to eight months. The reason for such a long period is quite simple. With rare exceptions, meat cows are not milked. Over the next 5-8 months, young heifers and gobies are kept on compound feed, hay and vegetables. Some time before slaughter, the grown animals are transferred to the grain diet. This allows you to achieve the best results in terms of weight gain and meat quality. The output of the latter can reach up to 64% of the mass of the carcass.
The history of the Kalmyk breed
This is the best domestic meat breed of cows. It was bred by Kalmyk nomads in the steppes of Central and Central Asia. In Russia, they became interested in this breed and began to breed more than 400 years ago. As the nomads moved westward, the Kalmyk breed of bulls gained popularity first in Siberia, and then on the Volga and Don.
Key Features
The constitution of these animals is massive, strong and harmonious. The body is distinguished by pronounced meat forms. The main sign of the breed is the absence of an occipital crest on the head. Kalmyk cow can weigh 450-600 kg. 800-1100 kg is what the bulls can brag about. Breeds of bulls of meat direction are characterized by rapid growth. At birth, Kalmyk calves weigh only 20-25 kg. A cow can produce 800-1500 kg of milk per year. This is more than enough to feed a healthy, well-developed young.
The color of cows of this breed is usually red or red-white. There are also red-motley, brown-motley and red representatives. The breed is used, including as a parent when conducting breeding work. For example, by crossing Kalmyk, Hereford and Kazakh cows, a Kazakh white-headed was obtained .
Care
Kalmyk breed does not require any special conditions of maintenance or feeding. These are very hardy cows and bulls. Breeds of bulls bred for many centuries in a sharply continental climate always have good adaptability to adverse environmental factors. When transferred to places with more severe conditions, animals instantly adapt, without reducing productivity. Unpretentiousness, therefore, is the main advantage of the Kalmyk breed. Even on very poor, sun-dried steppe pastures, these animals quickly weight up. The meat of these cows is tasty and high-calorie. Kalmyk cows are bred mainly in the arid steppe regions of the country.
Hereford breed
These animals were bred in the 18th century in England. Hereford bull breed was used only as working cattle. However, in the 18th century, purposeful breeding made it possible to obtain highly productive animals. Herefords began to be exported to other countries. At the moment, this is the most common meat breed in the world. It was imported to Russia in 1928.
Features
Hereford cows have a physique that is characteristic of meat. Their torso is barrel-shaped, squat and wide, their neck is short and their ham is muscular. The color of the breed is dark red. At the same time, the withers, head, chest, belly and lower legs are white. The mass of cows is 550-650 kg, bulls can reach 850-1000 kg. The breed of bulls Hereford and Kalmyk, thus, in the ability to walk weight to each other are almost inferior. Animals are very highly productive. Hereford's meat is “marbled” with veins, very tasty, and its yield can reach up to 62% of the carcass weight.
Hereford Care
Like Kalmyk, Hereford cows are unpretentious and adaptable to harsh climatic conditions. The temperament of these animals is very calm and friendly. In food, they are completely unpretentious. Calves are born small (25-30 kg), but they gain weight very quickly and practically do not get sick.
Russian hornless
This is another highly productive domestic meat breed. It was bred in the Volgograd region recently - in 2007. The main feature of the breed is a black suit. The mass of hornless Russian cows can reach 550-550 kg, bulls - 1100 kg. This breed, like most other meat, is very unpretentious and feels good even in a sharply continental climate. Another advantage of the Russian kolola is its resistance to diseases. The meat of these cows is “marbled”.
Abedin Angus breed
These animals were bred in Scotland in the 18th century. The first representatives of this breed were brought to Russia in 1917. However, they did not receive much popularity at that time. The second time such animals were brought to the country in 1948. The breed is distinguished by a black-skinned black suit and a strong physique. The legs of the Abedin-Agus cows are short, and the head is small. One of the advantages of this breed is early maturity. Calves at birth weigh about 25 kg. The live weight of bulls is 750-1200 kg. Cows can reach a weight of 450-500 kg.
Limousine breed
At first, these animals were bred as meat and dairy. A limousine cow was obtained in France in the 18th century by crossing Aquitans with other highly productive breeds. Later, breeding work was aimed at developing mainly meat qualities. This breed was introduced to Russia in the early 60s.
The bull breed limousine has a well-developed muscular body, as well as a small head and horns. These are very low animals (cows - 135 cm, gobies - 145 cm). Calves are born small - at 40 kg. However, by the time of slaughter they can reach a weight of 310 kg. The breed is unpretentious and resistant to disease. In France, it is one of the most common. The meat of both limousine calves, which are often slaughtered for sale, as well as adult cows and bulls, has excellent palatability.
Other popular breeds
The meat breeds of bulls described above are very common in our country. In particular, Kalmyk and Hereford. However, meat and dairy animals are often grown on farms. One of the most popular breeds in this area is Simmental. These are highly productive and not too whimsical animals. Of the dairy breeds, Holstein is very popular.
Simmental cows
These animals were bred in Switzerland. Once upon a time, Simentals were unproductive mountain cows. However, the tremendous work of selecting the best animals yielded very good results. Today, the Simmental bull breed is a large, milk-giving animal. The constitution of these of them is very strong, muscular, sometimes even rough, tall, and the backbone is strong. From one cow you can get 3500-6000 kg of milk per year. The weight of the bulls can reach 900-1000 kg. Cows - 600-900 kg. Calves are born quite large - 60 kg. Slaughter meat yield can be 56-65%. Simmental cows very well tolerate strong cold and heat. However, to get good results, they need to be well fed.
The breed has several high-milk lines. These cows are bred mainly in the chernozem regions of Russia and Ukraine.
Holstein cows
The homeland of these animals is Holland. However, the Holstein bull breed owes its current high productivity to the American breeder from Belmont, Winsrop W. Chenery. At the moment, it is the most popular dairy in the world. They breed it in many countries. Holstein cow can produce 8000-10000 kg of milk per year. One of the hallmarks of the breed is the udder of a bath-shaped form of large capacity. The color of these animals is black-motley or red-motley. Sometimes there are completely black animals with small marks in the area of the legs, abdomen, tail and head. Since 1971, they are recognized as a separate breed. Calves at birth weigh 37-42 kg. This is not only high-dairy, but also a very large breed. Adult bulls can weigh up to 1200 kg, cows - up to 750 kg.
The meat breeds of bulls discussed above can be considered the most popular at the moment. They grow their representatives not only for milk and meat. Very often, these breeds are used as parent when breeding new, highly productive and hardy.