MONTBÉLIARD BREED
Montbeliard breed
The Montbéliard cattle were bred in France in the Franche-Comté region, but its roots go to Switzerland. The goal of the breeders was to create a hardy and unpretentious cow with high productivity, and with the quality milk used in the production of local cheesemakers. For those breeders crossed Swiss Simmental, local Alsan, colored cattle, and Charolais breeds. The Monbéliard breed was officially recognized in 1889.
Montbéliard cattle is valued for its versatility - high-fat content milk of excellent quality and solid meat production. It also developed high immunity to various diseases. Montbéliard breed is popular in more than fifty countries of the world and in all climatic zones: Central Europe, North Africa, Australia, etc.
The Montbéliard is white, the legs and the lower part of the body have a milky white color, and the upper part is red-brown. It has a large white head with a large symmetrical muzzle. Fairly powerful neck, turning into a deep chest, the bulls have a developed wide front. Tightly fitting shoulder blades, straight back, and massive legs. The overall structure is proportional, the skeleton is strong.
THE BREEDERS HAVE CREATED A HARDY AND UNPRETENTIOUS COW WITH HIGH PRODUCTIVITY
DULE PRODUCTION BREED
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Height of full-grown cows at the withers is 140-152 cm
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Length of the body is 162-165 cm
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Weight of full-grown cows varies from 600 to 800 kg
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Milk productivity is 7,500-8,500 kg during standard lactation
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The fat content of 3.9-4.0%
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The protein content of 3.45%
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Milk refers to a high-level product with an excellent taste and is used not only for making high-quality cheeses but also for yogurt and other milk-based products.
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Slaughter yield of meat in cows is 52-54%, in bulls 56-58%
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European breed
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Distribution: worldwide
