DAIRY COWS PART II
Posted in: Uncategorized
Dairy Cows
Traditional small dairies, located primarily in the Northeast and Midwest, are going out of business. They are being replaced by intensive ‘dry lot’ dairies, which are typically located in the Southwest U.S.
Regardless of where they live, however, all dairy cows must give birth in order to begin producing milk. Today, dairy cows are forced to have a calf every year. Like human beings, cows have a nine-month gestation period, and so giving birth every twelve months is physically demanding. The cows are also artificially re-impregnated while they are still lactating from their previous birthing, so their bodies are still producing milk during seven months of their nine-month pregnancy. With genetic manipulation and intensive production technologies, it is common for modern dairy cows to produce 100 pounds of milk a day — ten times more than they would produce naturally. As a result, the cows’ bodies are under constant stress, and they are at risk for numerous health problems. Read the rest of this entry »
COW’S MILK IS FOR CALVES, NOT HUMANS
Posted in: Uncategorized
If you have ever driven through the center of Florida, you’ve probably seen cows grazing or resting under shade trees. These cows were almost certainly being raised for beef. Although the horrible final destination for dairy cows is the same as with beef cattle—the slaughterhouse—dairy cows in Florida spend much of their lives on concrete, confined in overcrowded and disease-ridden farms. Read the rest of this entry »
Beef Cattle
Posted in: Uncategorized
About Beef Cattle By Jason Chavis
Beef cattle are raised primarily for the production of meat and have a long history in the United States and around the world. They are distinguished from other cattle because they are not raised for dairy products. Beef is the name of the muscle tissue from the animal, although additional parts of the animal are frequently used.
Function
1. Beef cattle are primarily used for meat. It has come to be one of the principle sources of protein for the Americas, Australia and Europe as well as other parts of the world. The muscle of beef cattle is generally cut into roasts, steaks, ribs or ground into ground beef. Blood can be utilized for a variety of blood sausages. The heart, tail, tongue and tripe also can be eaten. The brain is usually not used in geographic areas of bovine spongiform encephalopathy, commonly known as mad cow disease. Bull testicles are also used, known in the United States as “Rocky Mountain oysters.” Read the rest of this entry »