World's First Dairy Breed Starting To Come Back
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Kerry cattle are considered to have been the world’s first dairy breed, a descendant of the ancient Celtic Black cattle that originated in central Asia and were predominant in Ireland through the end of the 17th Century. Kerry cows are beloved for their exceptional quality milk, butter, and cheese.
Today the breed is on the Livestock Conservancy’s “critically endangered” list, and there are about 70 registered Kerry cattle in the United States. The American Kerry Cattle Society was incorporated in 2011, with a membership of nearly a dozen dedicated owners and breeders.
Relatively small in size at 900 to 1,000 lbs., Kerry cows produce milk efficiently with minimal feed cost.
“Kerry cattle are typically owned by artisan cheese makers and small family farms,” says Patti Adams, who raises Kerry cattle with her husband, Clay, in Overbrook, Kan. “Kerry cows have a reputation for producing sweet milk, and butter made from the cream is considered to be particularly sweet and finely flavored. Artisan cheese makers value Kerry milk for these special qualities.”
The all-black cattle have white horns with black tips. Most owners dehorn their cattle so they are easier to work with in close quarters. Cows have well-developed udders and good-sized teats for hand or machine milking. Butterfat is 4 to 5 percent, so with each gallon of Kerry milk Adams can make 8 oz. of butter, 1 lb. of mozzarella cheese, and 8 oz. of ricotta cheese.
Mature Kerry bulls typically weigh between 1,400 and 1,600 lbs., and steers that are properly grass-finished produce high quality, tender beef.
“The muscle fiber is finely grained, and the marbling is like grains of rice, very finely distributed in the meat for an exceptional eating experience,” Adams says. She adds that the fat in grass-finished Kerry beef is creamy white, not yellow, which is noticed and appreciated by consumers.
Kerry cattle are efficient grazers, and they do very well on adequately growing pasture, good quality hay, and a well-balanced loose mineral/salt supplement, with only minimal need for supplementary feeds. They tolerate cold weather very well. In humid heat, cool water, deep shade, and adequate ventilation are necessary for their health and well being. Because of their special needs in humid heat, Adams generally does not recommend Kerry cattle for the deep South — or for hobby farmers.
“They aren’t a ‘learner’ cow,” she says. “They can be domineering because they have an intelligent nature and are very aware of their surroundings — and their people.” Properly handled and raised they form a strong and affectionate bond with their owner.
She encourages cheese makers, experienced cattle owners, and people interested in preserving the breed to contact the American Kerry Cattle Society, (www.kerrycattlesociety.org) for information about available stock. Currently most of the owners live in the Northeastern states.
Contact: FARM SHOW Follow up, Patti Adams, Wakarusa Ridge Ranch, 7393 E. 109th St., Overbrook, Kan. 66524 (ph 785 836-3065; pvwcadams@aol.com).
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World s First Dairy Breed Starting To Come Back DAIRY EQUIPMENT & IDEAS Kerry cattle are considered to have been the world’s first dairy breed a descendant of the ancient Celtic Black cattle that originated in central Asia and were predominant in Ireland through the end of the 17th Century Kerry cows are beloved for their exceptional quality milk butter and cheese Today the breed is on the Livestock Conservancy’s “critically endangered” list and there are about 70 registered Kerry cattle in the United States The American Kerry Cattle Society was incorporated in 2011 with a membership of nearly a dozen dedicated owners and breeders Relatively small in size at 900 to 1 000 lbs Kerry cows produce milk efficiently with minimal feed cost “Kerry cattle are typically owned by artisan cheese makers and small family farms ” says Patti Adams who raises Kerry cattle with her husband Clay in Overbrook Kan “Kerry cows have a reputation for producing sweet milk and butter made from the cream is considered to be particularly sweet and finely flavored Artisan cheese makers value Kerry milk for these special qualities ” The all-black cattle have white horns with black tips Most owners dehorn their cattle so they are easier to work with in close quarters Cows have well-developed udders and good-sized teats for hand or machine milking Butterfat is 4 to 5 percent so with each gallon of Kerry milk Adams can make 8 oz of butter 1 lb of mozzarella cheese and 8 oz of ricotta cheese Mature Kerry bulls typically weigh between 1 400 and 1 600 lbs and steers that are properly grass-finished produce high quality tender beef “The muscle fiber is finely grained and the marbling is like grains of rice very finely distributed in the meat for an exceptional eating experience ” Adams says She adds that the fat in grass-finished Kerry beef is creamy white not yellow which is noticed and appreciated by consumers Kerry cattle are efficient grazers and they do very well on adequately growing pasture good quality hay and a well-balanced loose mineral/salt supplement with only minimal need for supplementary feeds They tolerate cold weather very well In humid heat cool water deep shade and adequate ventilation are necessary for their health and well being Because of their special needs in humid heat Adams generally does not recommend Kerry cattle for the deep South — or for hobby farmers “They aren’t a ‘learner’ cow ” she says “They can be domineering because they have an intelligent nature and are very aware of their surroundings — and their people ” Properly handled and raised they form a strong and affectionate bond with their owner She encourages cheese makers experienced cattle owners and people interested in preserving the breed to contact the American Kerry Cattle Society www kerrycattlesociety org for information about available stock Currently most of the owners live in the Northeastern states Contact: FARM SHOW Follow up Patti Adams Wakarusa Ridge Ranch 7393 E 109th St Overbrook Kan 66524 ph 785 836-3065; pvwcadams@aol com
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