Livestock

Cows are large animals in the family Bovidae that are kept as sources of meat, hides, and milk. Cows are grazing animals, eating grasses and other types of herbaceous plants.

The domestic cow or ox (Bos taurus) is a massive animal with a heavy body, a short neck with a dewlap hanging beneath, two hollow horns, and a long, tufted tail. The natural tendency of these animals is to live in herds of mature females and their calves, led by a mature bull. One calf is usually born after a nine-month gestation, and these feed on their mother's milk for six months, after which they are weaned.

Some races of domestic cattle may be descended in part from the golden ox or aurochs (Bos primigenius) of Europe, which became extinct in the wild in the seventeenth century. Domestic cows are also partly descended from the zebu (B. indicus) and the Indian ox (B. namadicus).

The zebu, brahman, or oriental domestic cow is a tropical species of cow with a distinctive, fatty-humped back, and a pronounced dewlap. Relatively minor, domesticated species are the gayal (Bos frontinalis) of southern Asia, and the banteng (B. sondaicus) of Southeast Asia.

The domestic cow, however, is by far the most abundant cow in agriculture. This species can be used as a draft animal, in which case they are referred to as oxen. These animals are very strong and are capable of hauling heavy loads or plowing soil. There are various races of domestic cows, which vary in the length and shape of their horns, body size and shape, body color, and other characteristics. The black-and-white blotched holstein is a familiar variety, as is the uniformly light-brown jersey.

In modern North American agriculture, beef cattle are commonly born and initially raised on rangelands. They are then herded together and transported to feedlots closer to their markets, where they are fed nutritious foods, and gain a great deal of weight prior to being slaughtered at a central facility. The carcass is dissected into various products, ranging from high-value steaks and roasts, to lower grades of meat that are ground into a composite product, known as hamburger. Especially fatty meats, internal organs, blood, and other tissues are generally used to manufacture sausages and hot dogs. The hide is used to make leather. Remarkably little of the carcass is wasted.

Veal is a specialty meat that is produced from young animals that are kept in very close confinement for their entire lives. The highest-quality, epicurean veal is pale-colored and very tender. To achieve this product grade, veal calves are tethered and confined closely so they cannot move very much, and they are fed a diet that is highly deficient in iron, which helps to lighten the color of their flesh. They are also removed from their mothers before they are fully weaned, because a milk diet also promotes the development of a less tender, red-colored flesh.

Dairy cattle are raised for their milk, which is a nutritious fluid rich in sugar, protein, and fat. Dairy cattle are usually kept under relatively confined conditions, although when the weather is suitable they are usually allowed to forage in local pastures. Cow milk can be drunk directly by humans (after pasteurization to kill bacterial pathogens that may be present), or used to manufacture butter, cream, cheese, or other foods. When their milk production starts to decline significantly as they age, dairy cows are typically slaughtered for their meat.