Lihakarja

Lihakarja is a category of cattle kept for beef production in Finland. The term distinguishes meat-producing cattle from dairy cattle (maidon karja) and encompasses animals bred for carcass yield rather than milk. It includes bulls, cows, and heifers raised primarily for meat and is associated with a variety of production and breeding practices across the Finnish livestock sector.

Breeds and origin: Lihakarja comprises both native Finnish cattle and imported beef breeds, as well as crossbreeds chosen for desirable meat characteristics. Common beef breeds used in Finland include Charolais, Limousin, Hereford, Angus, and Simmental, among others, with selection often emphasizing growth efficiency, muscle development, and meat quality.

Management: Two main production systems predominate. In suckler systems, cows calve and rear calves which are later sold to fattening operations. In dedicated fattening units, calves or young cattle are finished on diets that combine forage with concentrates. Pasture grazing is typical in the summer, while winter housing and controlled feeding are common to maintain health and productivity. Finishing ages and targets vary with market requirements and production practices.

Breeding goals: Selection prioritizes rapid growth, favorable carcass conformation, and meat quality, while maintaining feed efficiency. Performance records and, increasingly, genomic information support breeding decisions and phenotype selection.

Economy and policy: Lihakarja production contributes significantly to Finland’s meat supply and rural livelihoods. The sector faces challenges such as feed costs, climate influences, and evolving sustainability and animal welfare standards, and it engages with EU and Nordic market rules emphasizing traceability and quality assurance.

See also: Beef cattle; Cattle farming; Finnish agriculture.