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A fresh cow is a dairy term for a cow (or a first-calf heifer in few regions) who has recently given birth, or "freshened." The adjective applying to cattle in general is usually bovine. The terms bull, cow and calf are also used by extension to denote the sex or age of other large animals, including whales, hippopotamus, camels, elk and elephants.
Name a cow and give it character! But whether you’re calling them in for feeding or talking to them like they’re part of the family (Ree gets it!), the right name can make all the difference.
This is a list of the cattle breeds considered in India to be wholly or partly of Indian origin. Some may have complex or obscure histories, so inclusion here does not necessarily imply that a breed is predominantly or exclusively Indian.
Breeds of Cattle – Cow World (archived 19 January 2017) Cattle Breeds – Embryoplus.com (archived 29 November 2013) Breeds of Cattle – Official 2nd Edition; Cattle Breeds of the World; Portuguese Cattle Breeds (archived 17 January 2016) EuReCa – Towards self-sustainable EUropean, REgional CAttle breeds; Native cow varieties of India
[160] [161] Cattle play a part in several religions. Veneration of the cow is a symbol of Hindu community identity. [162] Slaughter of cows (including oxen, bulls and calves) is forbidden by law in several states of the Indian Union. [163] In Christian art, the Evangelist St. Luke is symbolised as an ox. [164]
Beef is classified according to different parts of the cow, specifically "chest lao" (the fat on the front of the cow's chest), "fat callus" (a piece of meat on the belly of the cow), and diaolong (a long piece of meat on the back of the beef back), "neck ren" (a small piece of meat protruding from the shoulder blade of a beef) and so on.
Haryanvi bull Haryanvi cow. Hariana (Hindi: हरियाना) or haryanvi is an Indian breed of cow native to North India, specially in the state of Haryana.They produce about 10 to 15 litres of milk a day, compared to 8.9 litres when cross-bred with Holstein Friesian cattle (HS), whereas pure HS can produce 50 litres a day, but it is not as disease-resistant in the conditions of North India.
Various names of meats further butchered from the loin section of cattle and pig contain the name "loin" such as tenderloin and sirloin. In American butchery of beef , the loin section of beef is further divided and named sirloin , [ 17 ] top sirloin , [ 17 ] short loin [ 17 ] and tenderloin .