French #4 Cattle Breeds

1-Originally from the regions of the Loire and southern Brittany, Nantaise cattle live in coastal areas. This breed is a relative of the more well known Parthenaise cattle, with which it was often bred in the past, and with the Maraîchine: all three are part of the larger Vendéenne breed. This breed’s coat typically fluctuates between a wheat color and light grey (the males are darker), while their muzzles and the areas around the eyes are black. A medium sized breed, the bulls can weigh up to 850 kg., while the females reach about 600. Originally bred as beasts of burden, today they are principally raised for the production of meat and milk. As this breed is slow growing and rustic, it is particularly suited to a humid and poor environment, and is able to adapt to areas that are more difficult for other breeds. Despite their resistance and docile nature, which are both appreciated by the breeders, today there are few people who raise these cattle. The Association for the promotion of Nantaise cattle is trying to increase the number of breeders and of heads of cattle. In 2010 there were only 900 specimens in all of France, raised for the most part in the open air and fed hay, though their diet is rounded out with grains. 2-The Normande breed has its origin in cattle that were brought to Normandy by the Viking conquerors in the 9th and 10th centuries. For over a thousand years these cattle evolved into a dual purpose breed to meet the milk and meat needs of the residents of northwestern France. The present herd book in France was started in 1883. Though the breed was decimated by the Allied invasion of Normandy during World War II, there are currently 3 million Normandes in France. Their present role in France is to provide rich milk for the cheese industry while maintaining their excellent carcass quality. Normandes have been exported world-wide but have received their greatest acceptance in South America where they were introduced in the 1890's. The cattle have thrived there as one of the world's best dual purpose breeds. Total numbers there now exceed 4 million purebreds plus countless Normande crossbreds. Columbia alone has 1.6 million purebreds with the rest mainly in Brazil, Ecuador, Paraguay and Uruguay. They are a highly adaptable and hardy breed and have done well in beef operations in the Andes Mountains at elevations up to 13,000 feet. The Normande cow with her sound feet and legs can travel great distances over rough terrain to economically convert native roughages. Carcass Quality Because of the breed's high muscle mass to bone ratio and their small heads, the Normande has a high percentage yield at slaughter. The carcass is very lean but marbles readily and purebred Normande steers will easily grade choice at 1,250 lbs. The Normande breed won’t produce bulging rear quarters of cheap ground round but will increase the length and width of the top priced loin area cuts. In the 1990 and 1991 Montana 4-H Steer of Merit Carcass Contests, three 7/8 Normande steers placed in the top 10 out of the 1,000 steers entered annually including crossbreds. A 1991 Normande steer had a 16.2 in. rib eye, a 0.15 in. backfat, and a yield grade of 0.99! Feedlots in the U.S. and South America have proved that Normande cross steers and heifers will grade and yield with the best while maintaining moderate carcass size. Body Type Normandes are a medium frame size breed with most cows weighing 1,200 to 1,500 lbs. and bulls 2,000 to 2,400 lbs. They possess excellent body depth and spring of rib while maintaining exceptional body length. This characteristic high capacity body type probably explains their ability to perform on high roughage diets. The cattle are also very clean fronted and carry a strong topline. If you've lost volume and depth of body in your commercial cows, Normandes will definitely replace it. normbull.gif Maternal Traits Normande females reach sexual maturity early and have good fertility, mammary conformation, mothering ability and production longevity. They have large pelvic areas and calve easily with calves showing excellent vigor and most birth weights in the 70 to 95 lb. range. In France, milk production averages 14,000 lbs. per lactation with 4.2 % butterfat and 3.5 % protein. You won't find more productive females anywhere and half blood Normande cows are exceptional commercial beef cows when crossed with almost any beef breed. Growth Rates With their rich milk, Normande purebred and crossbred cows produce calves with rapid growth rates with no need to creep feed. Weaning weights will be in the 500 to 700 lb. range. Recent bull tests have shown that this rapid growth rate will continue on high roughage feed. Normande bulls have topped the St. Croix Valley Bull Test at River Falls, Wisconsin in both years that they've been entered. In 1991 a Normande bull set an all time station record 4.93 lb. ADG and also had a 3.64 lb. WDA. The second place bull that year was also a Normande. In the 1992 test a Normande bull again topped the field with a 4.68 lb. ADG and a 3.49 lb. WDA. The 140 day test annually features 100 bulls from 8 to 10 different beef breeds fed a corn silage based high roughage ration. Studies in France have documented 5.0 feed conversion rates on the same type of diet. 3-The Parthenais originated in the Centre of France, around the borders of Brittany to the Charente Basin, it is said to be one of the oldest french breeds with records going back to the beginnning of the Century. This breed provided good quality milk which was used to produce butter and they were also used for draught work. The French Parthenais Herdbook, established in 1893, is one of the oldest in France. In 1970, the breed society established a program of breed improvement with particular emphasis on the production of high quality beef. Today, herds are managed in the classic suckler system because of their beefing qualities (carcase yield, net yield, fine bone structure and beef tenderness). Characteristics Photo courtesy of The British Parthenais Cattle Society, www.parthenais.co.uk The Parthenais are reddish buckskin to a dark brown colour with dark brown to black around the neck, eyes, ears and jaw. The face and muzzle are lighter. The nose, hooves, and tail are black. Mature cows can weigh upto 900 kg and the bulls 1,250 kg, average birth weight for bulls is around 44 kg and heifers 41 kg. Fullblood cattle are well framed, double-muscled (not as large as the Belgian Blue) and have a high muscle-to-bone ratio. For example purebreds will dress out over 67% while fullbloods cut out at over 77%. French government statistics show Parthenaise to be highly productive, fertile producers of high quality, lean meat. Fertility, regularity and ease of calving, and hardiness of calves are all excellent, with the result that productivity is very high, both numerically and by weight, furthermore the maternal qualities and milk yields of Parthenaise cows ensure that their calves grow well. Calving surveys reveal that 94% of fullbloods are unassisted, another survey found 28% require slight assistance and 66% require no assistance at all. The Parthenais thrives on all types of terrain and can cope with differing climatic conditions and has very good disease resistance. They have great mobility and thriftiness. Statistics Attractive double muscled cattle Generally easier calving Fertile, hard working bulls Suits most systems Hard black feet Excellent terminal sire in commercial suckler and dairy herds Parthenais sired females sought for suckler replacements High killing out % and meat to bone ratio Superb eating quality beef Lower cholesterol than chicken Steaks cut from forequarters Top carcass value Distribution Photo courtesy of The British Parthenais Cattle Society, www.parthenais.co.uk From its ancient origins in France the Parthenais is now produced in the UK, Ireland, Canada and America. References (the above information was cited from the following sites) The Parthenaise cattle breed has become popular on Irish farms over the past 20 years. 1997 is supposedly the year that these cattle were first introduced in Ireland, and nowadays they have become quite a well-established breed! They originate from France of course, like many common Irish-used breeds such as Limousin. The name ‘parthenaise’ is derived from ‘Parthenay’, a town in western France; keep in mind, however, that other countries often call them simply ‘Parthenais’. The breed supposedly came to light around the 1800s and is considered one of the oldest breeds in France! They were once a dual-purpose breed, with a good reputation in both milk and beef production! The butter from Parthenaise milk was widespread across France in previous centuries! However, nowadays their meat is what’s sought after. Parthenaise cattle are light brown or ‘wheatish’ in colour. Around their muzzles, they are often tinted with grey or blonde, and the eye area has some black pigmentation. The tail, hooves and mouth are black. Bulls are also known to have stronger black pigmentation around the shoulders! The average cow can reach about 1,000kg, and bulls weigh around 1,300kg, making them quite the large breed! Their bone structure is quite fine but they carry a lot of muscle, making them ideal for beef production! They are naturally horned, which is something to think carefully on. Some farmers may not want to go through the effort and distress of dehorning their cattle, but the presence of horned livestock could be risky if animals are in close proximity to each other. Parthenaise usually thrive in Irish weather, since their continental origins allow them to deal with varying seasons throughout the year. Ireland’s temperate oceanic climate, with its lack of extreme high or low temperatures, should prove grand for these cattle. Their hooves are also tough and hardy, meaning that rocky terrains in mountainous areas should be no problem. The cattle have good immune systems, and are unlikely to fall ill to the usual bovine illnesses. Disease-resistance can be a very attractive trait for farmers looking to keep a healthy herd! Parthenaise cows have great mothering abilities, and raise very strong, safe calves. Protective instincts can be a good advantage for farmers worrying about the security of young cattle, although this kind of aggression could be dangerous to visitors on the farm. As well as this, bulls of any breed are always risky, so take a look at our article on Bull Safety for a reminder of the best ways to deal with tricky males. Fertility is high in Parthenaise cattle, and the birthing process is relatively easy. However, you may want to note that a French survey revealed almost a third of calving procedures require assistance, 5% are considered difficult and 4% of cases need a caesarean section. However, this still means that 62% of calving processes were complication-free! Calves are sturdy and lively, according to many farmers. Their mothers’ high quality milk allows them to be sufficiently nourished to an excellent standard. At birth, they weigh about 41-45kg. Smaller calves means easier calving in most cases, so the Parthenaise low birth-weight is a positive for many farmers. With regards to beef production, Parthenaise are well-liked. They have what is known as ‘double-muscling’, meaning that high levels of lean muscle can develop without being limited by the usual biological systems. This is similar to the Belgian Blue, but Parthenaise don’t reach the same large sizes. They convert feed to weight very efficiently, without needing extremely high feeding volumes. Even when crossed with other breeds, Parthenaise carcasses yield high levels of saleable meat; in some cases the killing-out percentage is more than 66%. There is an excellent ratio of meat against waste products like bone and fat. Steaks are cut from forequarters. Their beef is also considered tender, and reportedly contains lower cholesterol than chicken! If you’d like to learn more about this breed, check out the Irish Parthenaise Cattle Society website. Parthenais (French, English), Parthenaise (Irish), Cattle 4-The Pie Rouge des Plaines is a modern French breed of dairy cattle. It was created in about 1970 by cross-breeding the traditional Armorican cattle of Brittany, in north-western France, with red-pied cattle of the Dutch Meuse-Rhine-Yssel and German Deutsche Rotbunte breeds. Pie Rouge des Plaines Country of origin France Distribution Brittany Normandy Massif Central Use dual-purpose, milk and meat Traits Weight Male: 900–1100 kg Female: 700–800 kg Height Male: 155 cm Female: 144 cm Skin colour beige Coat red-pied Horn status horned in both sexes Cattle Bos (primigenius) taurus Cow at the Salon International de l'Agriculture in Paris in 2014 The Pie Rouge des Plaines is red-pied, with short crescent-shaped horns. The skin, muzzle and mucosa are pale. Cows have good resistance to mastitis. The Pie Rouge des Plaines is a modern breed. In 1970, farmers raising the traditional red-pied Armorican cattle in the three western départements of Brittany – Côtes-d'Armor, Finistère and the Morbihan – took the decision to merge their breed with red-pied cattle of Germany and the Netherlands, through a programme of extensive cross-breeding with German Rotbunt and Dutch Meuse-Rhine-Yssel stock, to create a new dairy breed with good meat-producing qualities. A breeders' association, the Eleveurs de la Race Française Pie Rouge des Plaines, was formed, and a herd-book was opened for the new breed in 1970 or 1971. From 1982 an attempt was made to increase size and udder quality by introducing Red Holstein blood; however, the resulting stock was less successful for beef production. The Pie Rouge des Plaines is concentrated mainly in Brittany, where about 80% of the total herd is found; it is also distributed in Normandy, and – to a lesser extent – in the Massif Central. The total population is estimated at about 60 000, with approximately 3 500 cows registered in the herd-book. Frozen semen from some 150 bulls is available for artificial insemination. The original Armorican breed has become rare: it was listed by the FAO as "critically endangered" in 2007. 136 In 2005, the population was estimated at about 240 head, and in 2014 it was 263. Top 10 Highest Milk Producing Cattle Breeds in The world Names of Cattle Breeds 1 Holstein 2 Norwegian Red 3 Kostroma Cattle Breed 4 Brown Swiss 5 Swedish Red Cattle 6 Ayrshire Cattle 7 Angeln Cattle 8 Guernsey Cattle Breed 9 Milking Shorthorn Cattle Breed 10 Pie Rouge des Plaines Cattle Breed 5-The Camargue is a breed of domestic cattle native to the Camargue marshlands of the river delta of the Rhône in southern France. It used for the traditional sport of course camarguaise, a kind of bloodless bull-fight, but not for the corrida, Iberian-style bull-fighting. It is one of two cattle breeds raised in semi-feral conditions in the Camargue; the other is the Brava or Race de Combat, a fighting breed. Since 1996 it has been officially known as the Provençal: Raço di Biòu. Camargue a small black bull with his horns shortened and covered with leather Young bull Conservation status FAO (2007): not at risk Other names Raço di Biòu Country of origin France Distribution Camargue, Provence-Alpes-Côte d'Azur Petite Camargue, Occitanie Standard French Use course camarguaise beef vegetation management Traits Weight Male: 400 kg Female: 250 kg Height Male: 125 cm Female: 115 cm Coat black Horn status horned in both sexes Notes semi-feral Cattle Bos (primigenius) taurus Bullock and razeteur in the course camarguaise History The Raço di Biòu has long been raised in semi-feral conditions in the wetlands of the Camargue, in the département of Bouches-du-Rhône in the region of Provence-Alpes-Côte d'Azur, and of the Petite Camargue, in the département of Gard in the region of Occitanie. It is one of two cattle breeds raised in the area, the other being the Brava or Race de Combat, a fighting breed. Both are associated with the rural and cultural traditions of the Camargue, including the gardians, mounted herders who manage the livestock in manades, and the small white Camargue horses they ride. In 1996 beef from the two breeds of the Camargue, or from cross-breeds between them, received Appellation d’Origine Contrôlée status as "Taureau de Camargue". The name of the Camargue breed was changed to Raço di Biòu, and a herd-book was established. The population in 2004 was estimated at 5950. In 2014 it was reported to be 5332. Characteristics The Raço di Biòu is uniformly black, or occasionally dark brown. The mucous membranes are.The horns are large; they are grey at the base, creamy white in the middle, and dark at the tips. Use and management The Raço di Biòu is raised principally for the traditional sport of the course camarguaise, a type of bloodless bull-running in which castrated bullocks are used. In the ring, raseteurs must try to remove a cockade from the forehead of the bull. The bullocks are driven on foot to the arena by mounted gardians (the abrivado), and returned to the manade in the same way (the bandido). The meat of the Raço di Biòu, along with that of the Brava cattle breed and crosses between the two, can under strict conditions of pasturage and of zone and methods of production be marketed with the Appellation d'Origine Contrôlée certification of origin as "Taureau de Camargue"; animals that have appeared in the bull-ring are excluded. Approximately 2000 head are sold each year for beef. The Raço di Biòu is managed extensively in the wetlands of the Camargue. The cattle are kept in manades, and herded by mounted gardians. The cattle contribute to the maintenance of large areas of Camargue wetland, and are also regarded as a tourist attraction. The administration of the Parc naturel régional de Camargue participates in several aspects of the management of the breed, including registration of births and matings, and organisation of course camarguaises. 6-The Maine-Anjou is a French breed of domestic cattle, raised mainly in the Pays de la Loire region in north-western France. It was created in the nineteenth century in the historic province of Maine by cross-breeding the local Mancelle dairy cattle with Durham stock from Britain, and was at first called the Durham-Mancelle. In France it has been known since 2004 as the Rouge des Prés, but the Maine-Anjou name continues to be used elsewhere. It was formerly a dual-purpose animal, raised both for meat and for milk, but is now principally a beef breed. Maine-Anjou Cow and calf Conservation status FAO (2007): no concern Other names Rouge des Prés Durham-Mancelle Country of origin France Distribution Pays de la Loire Basse-Normandie Poitou-Charentes Use formerly dual-purpose, now mainly for beef Traits Weight Male: 1000–1500 kg Female: 850–1000 kg Height Male: average 170 cm Female: average 140 cm Coat red pied Horn status horned in both sexes Cattle Bos (primigenius) taurus History The Maine-Anjou breed was created in the nineteenth century by owners of large estates in the traditional province of Maine, who cross-bred the local Mancelle dairy cattle with British Durham cattle – the breed that would later become the Shorthorn. The resulting dual-purpose breed was thus originally known as the Durham-Mancelle. A herd-book was started in 1908, and the name of the breed was changed to Maine-Anjou. It was changed again in 2004, to Rouge des Prés, but outside France the older name continues to be used.From about 1970, breeding favoured beef production over dairy use. The Maine-Anjou may display the genetic myostatin deficiency which produces "double muscling", but has not been selectively bred for this attribute. The Maine-Anjou is reported from em ight countries in the world, with an estimated total population of about 60000, of which approximately two thirds are in France. Of these, some 90% are in the Pays de la Loire, and most of the remainder in the neighbouring Basse-Normandie and Poitou-Charentes regions. About one third of the world population is in the United States, where registrations began in 1969. Use The Maine-Anjou was created as a dual-purpose breed, for both beef and milk. Since about 1970 it has been raised predominantly for beef. Maine Anjou beef from Rouge des Prés cattle raised in the départements of the Deux-Sèvres, the Ille-et-Vilaine, the Loire-Atlantique, the Maine-et-Loire, the Mayenne, the Orne, the Sarthe and the Vendée received Appellation d'Origine Protégée status in 2010. 7-Traits and performances The Rouge Flamande is one of the oldest dairy breeds described in France, whose origin is common with shorthorns from Holland, Denmark, Angeln and Devon. It spread across Northern France to the Paris basin, before hitting a period of decline in the 1960s. In contrast with many other breeds, the Rouge Flamande has always been a dairy specialized breed, even back when all cattle had to be multipurpose. The Rouge Flamande logically left a lasting footprint on its original birthplace in the French Nord and Pas-de-Calais, where its milk has forged several regional cheeses (Bergues, Maroilles and Vieux-Lille, among others). This large-framed breed is currently experiencing resurgence in popularity, due to its adaptability to its home-region conditions and its highly protein-rich milk. Producers have leagued together to earn an Protected Designation of Origin (Appellation d’Origine Contrôlée – AOC) for the Bergues cheese, which is produced from Rouge Flamande milk. In addition to its dairy production, the Rouge Flamande also produces high marketable veal calves due to their good percentage yield at slaughter and a stand-out breed-specific dense beef that has high added-value for sector professionals. Selection Breed selection objectives for Rouge Flamande essentially hinge on two lead criteria: productivity, where the target is to improve both milk quantity and protein yields, and morphology, where the aim is to preserve the large frame while improving udder quality. The Danish Red, which had a long history of being crossed in to add genetic diversity to the bloodlines and improve dairy traits, is now used more sparingly. All the bulls enrolled into the progeny-testing program are of French maternal parentage, the aim being to reduce the Danish blood ancestry currently carried down to about 25%. Today, the return to a breed adapted to its home region and that carries signs of quality plays to the advantage of French bloodlines that present the frame and hardiness that the market is looking for. 8-The breed pronounced 'Sa-Lair', originate in the Southern half of the Massif Central in the Auvergne region of France. This isolated, mountainous area (2000 to 6000ft) noted for its rough, rocky terrain and harsh, damp climate is characterised by poor soil and a wide range of temperatures throughout the summer and long winter. As the topography allowed for little cereal grain production, the Salers cattle were forced to become foragers with bred-in range-ability to utilise, almost entirely, native grasses in summer and hay in winter. The breed Salers is one of the oldest breeds in the world, with prehistoric cave paintings suggesting that a similar type of animal has been bred in the area for 7-10,000 years. The drawings were found near Salers, a small medieval town in the centre of France. Until modern times Salers cattle were respected not only as beef animals, but as milk producers for cheese products and were also used as strong sources of animal power. The traditional management practice in the region was to join the cows to the bulls for a 45 day period in the spring and then walk the herds up to 100 kilometres into the surrounding mountains, where the herds were grazed on communal pastures for the summer without any bulls. Calves were kept shut in a pen. Twice daily each calf was brought from the pen and tied to the front leg of its mother while the cow stood un-tethered to be milked by hand. Some milk was left for the calf to suckle before the calf was re-penned. In France today, only about 10% of the Salers herds are still milked, the remainder being used for beef production. The milk is traditionally used to produce Appellation d'Origine Contrôlée (AOC) cheese such as the Cantal and the Salers. The Salers breed is also used to produce veal calves by cross breeding with the Charolais.Characteristics Salers cattle are typically horned and are dark mahogany red in colour, however a growing number are now polled and black. The availability of polled genetics in addition to both red and black, gives Salers the advantage of a flexible breeding program. The skin and membranes are brown, this reduces the occurance of eye or udder problems. Salers coat becomes thick and curly in winter this increases hardiness and adaptability to cold and heat. Having roamed the mountains for centuries and been draught animals they have developed strong legs and good feet with black hooves. Consequently the cattle can travel long distances over rough ground without developing foot problems. Being one of the oldest and genetically most pure of the European breeds, the Salers produces a positive effect on the predictability in crossbreeding programmes in a consistent increase in hybrid vigour. At birth, Salers calves are typically long and slender and have small heads. This shape contributes to their calving ease. Birth weights of Salers-sired calves are usually between 30 and 40 kilograms and vary with age, size and breed of the dam. Low birth weights give the calf agood start, which enhances their vigour and cuts calf mortality. Salers calves are noted for their "get up and suck". Salers females are usually very conscientious and vigilant mothers, often caring for other calves in the group as well as their own. The Salers has the largest, well shaped pelvic area of the major beef breeds which accounts for their exceptional calving ease and it also has a shorter than average gestation period. As a breed Salers are very intelligent and calm in temperament.Statistics Cows wear longer - 10% less depreciation Easier calving - 10% extra calves Less replacements - 10% saving on foster calves Less bad calving - 10% saving on vets bills Fitter calves born Own replacement heifers - 20% more value for heifers Extra heifers for sale as breeders Less labour needed for calving surveillance - 10% less labour needed Better milking cows - 10% saving on feed Better grazers A female can produce almost 3000 kg of fat-rich milk in her lifetime. Salers females are extremely fertile. Comparative Research of 59,000 cows of 28 breeds show Salers dams weaned the heaviest (200 day) calves of any breed. The Salers is the ideal suckler dam, having been selected over the centuries for the maternal traits of high milk yield from rough forage, early maturity (first calf at two years old) and short calving interval. She is capable of calving the progeny from the more muscled terminal sires without assistance. Structure The Montana State University in the USA measured 153 Salers, 175 Angus and 94 Hereford yearlings and found the average pelvic areas of the Salers to be 15 square centimetres greater than the Herefords and 10 square centimetres greater than the Angus. In a similar study, the Colorado State University measured more than 900 yearlings representing 17 breeds in the USA and again confirmed that Salers had, on average, larger pelvic areas than any of the other breeds examined. Milkiness Research conducted in France with 4864 lactations found Salers to have an average daily milk production of 11.1 litres over a 274 day lactation (more than 3000 litres). By comparison, this same trial shows Charolais at 5.7 and Limousins at 4.9 litres per day. Also, high protein milk necessary for cheese production is another Salers characteristic. Calving Research of 59,000 cows of 28 breeds show Salers dams weaned the heaviest (200 day) calves of any breed. The Virginia Polytechnic Institute and State University in the USA conducted a study in which Salers bulls and Angus bulls were used over similar heifers to evaluate calving ease. Birth weights of calves were similar - 33 and 34kg - but the Salers sires gave 10% fewer calving difficulties. The significant difference in the study was that all the Salers sired calves survived to weaning while only 63% of the Angus sired calves survived. Expected ease of calving (% unassisted) for matings to heifers. Sire Breed Number Matings within breed Matings across all breeds Salers 2673 89 84 Angus 2748 81 80 Hereford 6967 79 77 Charolais 6855 70 68 Simmental 6294 68 65 Data from P.G. Sullivan & J.W. Wilton. University of Guelph Publication. Bulls Basalt Grazing Company of Rolleston, Queensland, used a Salers bull in each of two paddocks with seven or eight other bulls and 220 cows. In these two paddocks, the pregnancy rate was 96% while in another nine mating groups with similar numbers but without Salers bulls, the calving percentage was consistently 80%. This represents a 20% increase in production with no extra cost. Meat The Salers combines continental carcase conformation (kills out greater than 60%) with a traditional marbling to give a high quality meat much appreciated by the butcher. Distribution Currently, there are about 300,000 head of Salers in France. They have also been exported. Rigel Pedigree, www.rigelpedigree.com to more than 25 countries in Europe, North America, Africa and Oceania. 10-Tarentaise cattle descend from the domestic cattle of the Tarentaise valley in France where they were isolated from other breeds for many thousands of years. The cattle adapted in such a way as to allow them to exist in high altitudes and be able to range in very steep and rough terrain to forage. They are used in France today to produce the cheese with a distinct flavor that comes from the high alpine villages of the Tarentaise, Beaufortain and Maurienne valley. These cattle have found special niches around the world in commercial cattle grazing and calving. In the USA these cattle are used primarily for producing crossbred cows distinctly suited for tough rangeland conditions and higher elevations. They are also bred for the beauty of their markings and their docile demeanor. 11-Herd-Book creation : 1979 Nb. Breeding females (2006) : ~ 340 Trend : stable Location : French Préalps Local name : Villard-de-Lans breed is a cattle breed originated from Vercors Moutains not far from the city of Grenoble, in French Préalps. Traditionally it is a triple-purpose breed (milk, beef, work). In fact, all cows were milked and the most of them were trained up for work on the small farms. Calves were very appreciated for veal. At the beginning of the 20th century, the number of females was around 16 000 cows. This breed was certainly a local strain of another breed or bigger population that we could call "Comtoise" breed (with Albanaise, Bressane, Fémeline Mézine, Villard de Lans strains). This population extended on an immense territory in the 19th century before the arrival of swiss spotted or jurassic breeds : Fribourg (at the origin of Montbéliard breed) and Simmental. So, the last remnants of Villard-de-Lans breed are the last witness of this old blond population of south-east of France . Villard-de-Lans breed was maintained in its area of origin until the end of the Fifties. Indeed, because of the desertion of bovine working, the aggressive disease prevention against tuberculosis and brucellosis and the installation of a policy of specialization of the farms, this period was fatal to this breed. During the Seventies, there only were a few dozens of purebred animals and one could fear a total extinction of the breed. In 1976, after a decision of the National Commission of Genetic Improvement to help to preserve cattle breeds and thanks to a credit of the Ministry of Agriculture the first actions of conservations started. In 1977 three purebred bulls entered in AI Center. Institut de l'Elevage ensured the technical and methodological follow-up of the breed since 1978. In 2006, registered population increased to reach 338 females in 51 herds. Today, it isn't possible to associate Villard-de-Lans breed with a specific product nor breeding system. A little more half of the animals are bred in suckling herds, sometimes by part-time breeders and in general, products are marketed in short circuits. The other animals are bred in dairy herds. Some herds participate to a guaranteed cheese product: AOC "Bleu du Vercors-Sassenage". Breed Description The Villard-de-Lans is a dual purpose breed well adapted to the "plateau" of its préalpic region. It's a good grazer The current mean size and weight of females are 1,40 m and 700 kg, and their milk production is around 3800 kg at 4,2% fat and 3,2% protein for adult cows. Calves bred with milk of their mothers are very estimated. They have good growth and very testable meat. Previous/Future conservation action(s) Bulls of different origins have been found and collected since 1977. Today, 27 bulls are available for animal insemination with a good genetic diversity which permits to avoid inbreeding (total inbreeding of females is 3,9%). Since 1980 a register of all Villard de Lans animals is recognized as the official herd- book and held by the "Institut de l'Elevage". Each year all breeders are contacted or visited. The breed is not enough publicized and we must make efforts to present the breed to the public and farmers. 12-This breed is a native of the Vosges Mountains, principally in Alsace. Vosges cattle are exceptionally healthy, fertile and long-lived, milk production at the age of fifteen is not unusual. The Vosges was originally a working breed that was transformed into a dairy type. The origin of the breed traces back to the 17th century, when Swedish soldiers brought Scandinavian cattle into the region after the Thirty Years War. The breed was at the height at the beginning of the 20th century (1914: 125,000 cows), but was strongly affected by World Wars I and II and then the pressure of other breeds. (1976: less than 3 000 cows). In 1971, semen from Telemark bulls in Norway was used to a limited extent and nowadays the proportion of Telemark blood is about 1/8. In 1977, a safeguard scheme was undertaken and the breed is now increasing, with about 8,500 cows (1997). The Vosges is a black and white, colorsided breed. The head is mainly milky grey. Dark rings around the eyes. The muzzle and the area around it are also dark. Vosges is a good natured, robust, undemanding milk-base dual purpose mountain cattle, well-adapted to difficult regions and to variation in temperature, able to walk long distances and to make good use of roughage. Fed almost exclusively on home grown fodder and kept in the summer on high land in the Vosges Mountains, the breed is well -known for the quality of its milk from which the distinct German Munster cheese is made. Another of its qualities is its ease of calving. Milk production: 3 479 Kg at 3,75 % butter fat and 3,33 % protein. Withers height: Bull: 135 - 140 cm Cow: 125 - 135 cm Liveweight: Bull: 800 Kg Cow: 600 Kg The Valais (aka Hérens; Eringer in German; French Herens in English) is a local breed name used in France for their imported Swiss H