By Marci Glover
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.
From France come the Limousin, heavily muscular beasts raised initially for their usefulness on the farm pulling wheeled vehicles. Comparatively recently (200 years ago), someone discovered they also provided lean, tender beef of outstanding quality. This meat attracted equally outstanding prices.
The Wagyu breeds come from Japan. Their meat is intensely marbled with highly desirable unsaturated fat. Such high quality beef attracts a highly desirable price tag to match. Sake and beer are sometimes added to their feed to aid digestion and increase appetite in humid conditions. This does not appear to be reflected in the taste of the beef.
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.
From France come the Limousin, heavily muscular beasts raised initially for their usefulness on the farm pulling wheeled vehicles. Comparatively recently (200 years ago), someone discovered they also provided lean, tender beef of outstanding quality. This meat attracted equally outstanding prices.
The Wagyu breeds come from Japan. Their meat is intensely marbled with highly desirable unsaturated fat. Such high quality beef attracts a highly desirable price tag to match. Sake and beer are sometimes added to their feed to aid digestion and increase appetite in humid conditions. This does not appear to be reflected in the taste of the beef.
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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