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Milking Shorthorn cows in Prince Edward Island, Canada. The Dairy Shorthorn is a British breed of dairy cattle. [5]: 132 [6]: 59 It derives from the Shorthorn cattle of Teesside, in the North Riding of Yorkshire and in Northumbria (now divided between County Durham and Northumberland) in north-eastern England. [7]
The breed was developed as dual-purpose, suitable for both dairy and beef production; however, certain blood lines within the breed always emphasised one quality or the other. Over time, these different lines diverged, and by the second half of the twentieth century, two separate breeds had developed – the Beef Shorthorn, and the Milking ...
He had then "no thought of becoming a breeder of shorthorns, and only kept dairy cows". The foundation of his pedigree herd was a yellow-red and white bull, originally bought on the advice of his brother Charles for eight guineas, and afterwards sold to his brother for the Ketton herd (known in shorthorn history as 'Hubback').
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The Illawarra Shorthorn or Illawarra is an Australian breed of dairy cattle. Its origins are not documented, but it is thought to derive from crossbreeding of Ayrshire, Devon, and Dairy Shorthorn. The name Illawarra was abbreviated from the earlier Australian Illawarra Shorthorn, and named after Illawarra, New South Wales. [1]
From the 1840s, most settlements had farms with some Shorthorn dairy cattle and it was common for families to have one or two cows, milked by the women and children. Herds tended to be larger near urban areas, where dairy products—predominantly milk and butter—could be sold or traded. [2]
In south-western Scotland and north-western England, Shorthorn bulls were used from the early nineteenth century on black Galloway cows to produce vigorous hybrid calves. If the bull was white, the calf was blue roan in colour; these were easily recognisable and were much in demand.
The Normande is a dual-purpose dairy breed, kept principally for its milk. Annual yield is 6595 litres in a lactation of 316 days. The milk has 4.4% fat and 3.6% protein. It is particularly suitable for making butter and cheese. [3] The meat has good flavour and is marbled with fat. [3]