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The Ayrshire was exported to the United States from 1822, primarily to Connecticut and other parts of New England. [4] The environment was similar to their native land of Scotland. The American Ayrshire Breed Association was founded in 1875. The Approved Ayrshire Milk programme, which licensed farms that owned Ayrshire cattle, began in the 1930s.
Polled cows with ear-tags. The Finnish Ayrshire is a Finnish breed of dairy cattle.It derives from Scottish Ayrshire stock imported to Finland between about 1847 and 1923. [1]: 118 It is the most numerous dairy breed of the country, constituting approximately 61% of the dairy herd.
Ayrshire is one of the most agriculturally fertile regions of Scotland. Potatoes are grown in fields near the coast, using seaweed-based fertiliser, and in addition the region produces pork products, other root vegetables, and cattle (see below); [1] and summer berries such as strawberries are grown abundantly.
[2]: 142 A breed society, the Brown Swiss Cattle Breeders' Association, was formed in 1880; the first herd-book dates from 1889. By the end of the century breeding was directed towards dairy qualities; a production register for cows was opened in 1911. [2]: 142 From about 1940 the breed became more diffused across the United States.
The Ayrshire breed first originated in the County of Ayr in Scotland. It became regarded as a well established breed in 1812. ... Cows usually weigh some 350–400 kg ...
Typically, cows are milked every 12 hours, but for a show, showmen often "bag" the cow’s udder, meaning the cow may go 14–16 hours between milkings. Many showmen use a product called Final Mist, a spray applied to a sponge or towel and wiped onto the animal's ribs to give it a shiny appearance and highlight the ribs.
Cunninghamhead is a hamlet in North Ayrshire, Scotland. It was the centre of the lands of Cunninghamhead, Perceton and Annick Lodge in Cunninghame. This mainly rural area is noted for its milk and cheese production and the Ayrshire, Cunninghame or Dunlop breed of cattle.
Feeder cattle or store cattle are young cattle soon to be either backgrounded or sent to fattening, most especially those intended to be sold to someone else for finishing before butchering. In some regions, a distinction between stockers and feeders (by those names) is the distinction of backgrounding versus immediate sale to a finisher.
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