Yuanne Kyle V.

Santiago VI- SPED

Brown Swiss Cattle

The Brown Swiss or American Brown Swiss is an American breed of

dairy cattle. It derives from the traditional triple purpose Braunvieh of
the Alpine region of Europe, but has diverged substantially from it. It
was selectively bred for dairy qualities only, and its draft and beef
capabilities were lost. Milk yield was measured 2013 at 10231 kg per
year, the milk has about 4% butterfat and 3.5% protein and is suitable
for making cheese.

Charolais Cattle
The Charolais is a breed of taurine beef cattle from the Charolais area
surrounding Charolles, in Burgundy, in eastern France. Charolais are
raised for meat they may be crossed with other breeds, including Angus
and Hereford cattle. The breed was introduced to the southern United
States from Mexico in 1934. In 1965 it was introduced in the northern
New England.

Hereford Cattle
The Hereford is a British breed of beef cattle that originated in the
country of Herefordshire, in the west Midlands of England. It has been
exported to many countries and there are more than five million
purebred Hereford cattle in over fifty nations worldwide. The Hereford
cattle export trade began from United Kingdom in 1817, starting in
Kentucky, United States.
 Limousin Cattle
Limousin cattle are a breed of highly muscled beef cattle originating
from the Limousin and Marche regions of France. Limousins initially
used mainly as draft animals, interest in Limousins as a source of high
quality meat grew about 200 years ago.