Canadian Cattle

Canadian Cattle

The Canadian race (Canadienne) is well adapted to the Canadian climate, soil and herbage and does not require the importation of expensive foods or intensive management. It is small (cows weigh about 530-545 kg, bulls weigh up to 770 kg), long-lived and has an exceptionally docile temperament. Canadiennes produce good quantities of quality milk in relation to their own body size and food requirements. A cow annually produces about 3800 kg of 4.4% butterfat, 3.6% protein milk.

Born pale, Canadienne cattle become black or dark brown, often with paler muzzle, side, and udder or scrotum. There may occasionally be white on the udder, stomach and chest.

The meat tends to be lean, and the light bone results in a high percentage of usable meat in relation to total body weight.

Also known as Black Canadian, Canadian or French Canadian, the Canadienne cattle were developed in Canada from animals imported from Normandy and Brittany during the 17th century.

Riverdale Cows. Canadien Cows. Photo: Elena

This stock was selected for hardiness and productivity in the New World. The first regular importations of cattle into Canada were in 1608-1610 from Normandy in France. Later importations came from Brittany and Gascony. Till today, most breeders and their cattle continue to be found in the province of Quebec.

The population of the cattle remained largely closed to other breeds and eventually became known as the Canadienne.  Unfortunately, the breed’s characteristics were not highly valued and by the mid-1800’s a number of influential farmers were encouraging the crossing of the native Canadienne with bigger imported breeds less adapted to local environmental conditions.

Only in the late 19th century the government decided to help the cattle and in 1895 a group of concerned breeders and academics joined to form the Canadienne Cattle Breeders Association.

In recent years the Quebec government has initiated several programs aimed at conserving the breed and encouraging the breeders to continue.

Canadien Cows, Riverdale Farm. Photo: Elena

In 1992 Canada had some 1.9 million milk cows and dairy heifers, about 73% in Ontario and Québec.

About 60% of the milk produced is processed into butter, cheese and skim milk powder; the remainder is consumed in liquid form. Canadian dairy products for domestic consumption or export must meet stringent health and safety as well as quality standards imposed by Agriculture and Agri-Food Canada and Health Canada.

Globally, the Canadian dairy industry uses seven breeds of cattle: Holstein, Ayrshire, Jersey, Guernsey, Canadian, Shorthorn and Brown Swiss. These dairy breeds are distinguished from beef cattle by their triangular, elongated, tall body form.