Cattle

Cattle are large domesticated ungulates that form one of the most important sources of meat, milk, and labor in agriculture. They are members of the genus Bos within the family Bovidae and include two major subspecies: Bos taurus (taurine cattle) and Bos indicus (zebu). Taurine cattle are common in temperate regions, while zebu are adapted to hot climates. Domestic cattle are descended from the extinct wild aurochs (Bos primigenius), domesticated in the Near East and Europe thousands of years ago.

Cattle are kept in a variety of production systems, from pasture-based to intensive feedlots, and are raised for beef, dairy products, or both. Dairy cattle such as Holstein, Jersey, and Guernsey are selected for milk production, while beef breeds such as Angus, Hereford, and Charolais are selected for meat. In many regions, crossbreeding and artificial insemination are common to combine desirable traits.

Biology and management: cattle are ruminants with a four-chamber stomach (rumen, reticulum, omasum, abomasum) that enables fermentation of fibrous forage. They are social animals with complex communication and herd dynamics. Their diet is primarily forage, supplemented with grains or concentrates as needed. Reproduction is typically cyclical; gestation lasts about 283 days, producing a calf every 12 to 14 months under good management. Lactation in dairy cattle lasts roughly 10 months.

Health and welfare: common production-related issues include bovine respiratory disease, mastitis, parasites, and digestive disorders. Welfare considerations emphasize humane handling, appropriate housing, pain management for procedures, and minimization of unnecessary confinement.

Environmental and economic aspects: cattle production contributes substantially to global food supply but also to land use, water use, and greenhouse gas emissions, prompting ongoing efforts to improve efficiency and sustainability.