A Relationship That Lasts History and Moostory

Calf, heifer, bull, cow, zebu, steer, and oxen—all refer to domestic bovines, one of the three species that have sustained humanity throughout history. But how did this enduring relationship begin?

Domestic cows belong to the species Bos taurus and are part of the larger family of mammals known as Bovidae, which includes sheep, goats, and bison. Their significance goes beyond being sources of milk, meat, and leather; they are integral to various industries, cultures, and historical developments.

Domestication and Breeding

The domestication of cows occurred between 8,000 and 10,000 years ago, with modern cattle descending from the wild aurochs (Bos primigenius). Once prevalent across Eurasia, the aurochs were extinct in the early 1600s due to overhunting and habitat destruction.

Domestication took place in two main regions: southern Turkey and the Indian subcontinent, leading to the development of two distinct species: Bos taurus (taurine) in Turkey and Bos indicus (indicine) in India. These species diverged approximately 200,000 years ago, but most modern cattle are hybrids, with European cattle primarily being taurine and Indian cattle primarily indicine. In North America and Australia, taurine cattle dominate due to importation by European settlers.

In India, indicine cattle remain prevalent, reflecting the region’s ancient herding traditions. Africa exhibits a hybridization pattern: indicine cattle dominate in the east, while taurine influence is more pronounced in the west and south. In South America, indicine cattle thrive, particularly in major beef-producing countries such as Argentina, Brazil, and Chile.

Spanish explorers introduced Longhorn cattle to America in 1534, followed by British colonists bringing Devon cattle as early as 1623. By then, Native Americans were still hunting buffalo on the vast prairies, where ample pastureland allowed for the raising of cattle and dairy cows. Numerous other breeds, including Herefords, Aberdeen Angus, and Shorthorn, were subsequently imported. The Aberdeen Angus, introduced in 1873, surprised livestock expositions with its natural lack of horns. Today, Black Angus is the most popular breed in the United States.

The primary motivation for cattle domestication was meat production, with dairying emerging much later. Cattle bones dating back 10,000 years have been discovered in Turkey and Syria, indicating early domestication for meat. Widespread milk consumption and selective breeding for increased milk production became common only much later, as Central and Northern Europeans were largely lactose intolerant until about 4,000 years ago.

Raising Cows and the Cowboy Culture

The iconic image of the cowboy—riding a horse and brandishing a lasso—emerged in the 1860s alongside the beef cattle industry. Texas ranchers bred Longhorn cattle with Hereford and Angus breeds to meet rising demand in the Eastern states. The vast open spaces allowed cattle to roam freely, while cowboys rounded them up and drove herds to towns. The Transcontinental Railroad enabled the transportation of live cattle to butchers in the east, particularly in Chicago. These “cow towns” became wild places where cowboys spent their earnings in saloons and brothels, cementing the cowboy’s status as an American icon.

The era of open-range cattle drives was relatively short-lived, as increasing settlement depleted grasslands and repurposed land. By the 1890s, cattle farming had become more common on ranches. The invention of barbed wire allowed ranchers to enclose land and control cattle grazing. Nevertheless, the enduring image of the cowboy on horseback, rounding up cattle on vast plains, persists in American memory. Cowboys still play a vital role in ranching, donning wide-brimmed hats, jangling spurs, and leather chaps as they work.

The Rarity – the Wagyu

Wagyu beef is renowned for its exceptional flavor, velvety texture, and impressive marbling. The term “Wagyu” translates to “Japanese beef,” referring to several breeds known for producing highly marbled, tender beef.

Cattle were introduced to Japan between 500 BC and 300 AD. Due to the rugged terrain, they thrived in isolated regions, fostering specific traits in their breed. Until 1868, cattle served as beasts of burden, and Buddhist beliefs largely prohibited the consumption of meat from four-legged animals. However, during wartime, soldiers were permitted to eat beef for strength, leading to a cultural shift. Upon returning to their farms, these soldiers continued to consume beef, culminating in the invention of “sukiyaki,” which means “plow cooking,” where thinly sliced beef was cooked on plow blades over hot coals.

In 1868, a military leader lifted the ban on beef consumption, but it wasn’t until the 1950s that beef became widely accepted in Japanese cuisine. Isolated for centuries, Wagyu cattle were interbred, resulting in a pure stock known for high marbling and tenderness. The breed was closed to outside bloodlines in 1910, and the Japanese Wagyu Registry has since monitored genetic data closely. Recognized as a national treasure, Wagyu cattle were only allowed to be exported starting in the 1970s. Today, numerous U.S. ranches, particularly in Texas, raise Wagyu crossed with Angus, adhering to traditional Japanese raising methods in expansive pastures.

Beef and Dairy

Beef breeds, such as Hereford, Angus (or Aberdeen-Angus), and Charolais, are heavier and more muscular than their dairy counterparts. These breeds are valued for their growth rates, muscle development, and fat distribution, which are key factors in producing high-quality beef.

Breeds such as Holstein-Friesian are particularly noted for their high milk output, with some cows producing an average of 30 liters (8 gallons) per day. Dairy cows are typically milked twice daily, though technological advancements have improved milking efficiency. Other dairy breeds include Jersey, Ayrshire, Brown Swiss, and Guernsey, each offering unique characteristics regarding milk quality and yield.

Global Beef and Milk Production (2023)

According to the United States Department of Agriculture (USDA), the largest beef and fluid milk producers in the world are as follows:

Top 10 Beef Producers

Top 10 Fluid Milk Producers

The Evolution of Milking Technology: From Hand to Robot

In the early days of dairy farming, milkers would sit on a stool with a pail at their side, hand-milking each cow—an arduous and time-consuming process. This method not only limited the number of cows a farmer could manage but also led to long, grueling workdays. To meet the growing demand for milk, the dairy industry had to embrace technological advancements and mechanization.

The journey began in 1879 when Anna Baldwin, a New Jersey farmer, invented the first mechanical milking machine in the United States, known as the Hygienic Glove Milker—one of the first patents listed in the U.S. This innovative device featured a hand pump connected to a container equipped with rubber cups designed to fit all four teats of the cow. While it allowed for continuous milking, comfort was not its strong suit. Nevertheless, it marked the start of a technological revolution in dairy farming.

By 1895, the introduction of the Thistle Vacuum Milker transformed the landscape further. This machine utilized a pulsator, providing intermittent flow rather than a constant stream of milk. This breakthrough laid the groundwork for the Surge Bucket Milker, developed by Herber McCornack in 1922, which mimicked a calf’s natural milking motions, offering improved sanitation and enhanced comfort for the cows.

The 1960s brought another significant advancement with the advent of pipeline systems installed above milk stalls, enabling multiple cows to be milked simultaneously. This innovation drastically increased efficiency and productivity in dairy operations.

The next major leap occurred in 1992, when the prototype of the first robotic milking machine was introduced—a milestone many dairymen consider the most important invention of the 20th century. These automated milking systems (AMS) revolutionized dairy farming by allowing cows to be milked several times a day while reducing labor costs.

Since then, robotic milking has evolved tremendously, and its adoption shows no signs of slowing. These systems allow cows to set their own milking schedules, creating a voluntary and automated process. Equipped with advanced technology, robotic milking machines clean the cow’s teats, attach the milking cups, and carry out the milking process. They can identify individual cows, measure milk production, analyze milk quality, and record vital data about each animal.

In the past 25 years, automation has truly transformed the dairy industry. U.S. milk production has grown, on average, 18% faster per year since 1997. The arrival of AI technologies can bring the industry even bigger developments.

AI and Cattle Breeding

In the age of AI, breeders and dairy farms can gain significant advantages from cutting-edge technologies. With AGRI-FOOD.AI systems, every breeder can monitor the daily fattening of livestock and count the animals using machine vision technologies, cameras, sensors, and software. Dairy farms can also gain significant advantages if all the data on feeding, fattening, and data from the milking machines converge in a “super brain.”

We help farmers worldwide, from Australia through Europe to the U.S. markets. Be the next to join us, and let our technologies bring the future to you—now. Do not hesitate—contact AGRI-FOOD.AI, and our experts will find tailored solutions for your unique challenges!