The Parthenais cows are a meat cows breed in the Deux-Sèvres départment of western France. It originated in France’s Middle, across the boundaries of Brittany.
The Parthenais cows are thought to be among the earliest French cattle breeds together with documents going back into the start of the Century. And the next portion of this 19th century was the era of this strain.
A French herdbook for its strain-based in 1893, along with also the Canadian herdbook was created 100 years later.
The strain is offered in a number of countries across the world. It’s been exported into Canada, the United States, the United Kingdom, Ireland, and several other nations.
Parthenais Cattle Characteristics
Parthenais cows are big animals with gold-brown hair color. Both cows and bulls have their horns are completely shaped. They have thighs, muzzle, and eyes.
However, hooves their nose and tail are black. Bulls stand around 145 cm cows around 135 cm.
The bulls weigh approximately 1150-1250 kg. And the bodyweight of these cows is approximately 700-900 kg.
Parthenais Cattle Advantages
The Parthenais cows were formerly utilized as dual-purpose creatures and have been used for both meat and milk production. But they are used chiefly as a meat cows breed.
Parthenais Cattle Facts
Parthenais cows are powerful and hardy creatures.
The strain was employed for generating. The creatures were used for work previously.
They have exceptional abilities that are disease-resistance. They have systems that are great and they’re not likely to fall sick to ailments or the typical disorders.
The cows possess excellent mothering skills and are fertile. The calves develop faster and are hardy and more both very lively.
The Parthenais cows are mainly used for meat production and they’re great for producing meat that was fantastic tasting.
Parthenais Cattle Breed Information
|Special Notes||Good milkers, calves grow fast|
|About 1150-1250 kg|
|Cows||About 700-900 kg|
|Climate Tolerance||All Climates|
|Coat Color||Golden brown|
|Country/Place of Origin||France|