Canadienne cattle

Did You Know?

• The milk contains high levels of butterfat and protein, making it suitable for cheese production.
• The meat tends to be lean.

History

The Canadienne breed traces back to cattle brought from the Normandy and Brittany regions of France in the 1600s. The specific breeds that arrived are unknown, as interbreeding produced a distinct type. Though often linked to Guernsey, Jersey and Kerry ancestry, mitochondrial D-loop data suggest a closer connection to Brown Swiss. The cattle developed into a hardy, compact dairy breed suited to Quebec's harsh environment, also providing draught work and meat. In 1850, the Canadian Parliament noted that most Quebec cattle were Canadienne and began discouraging its breeding, leading to competition from other breeds. The Société des Éleveurs de Bovins Canadiens formed in 1895; in 2000 it had 82 members and registered 103 pure-bred and 105 other cattle that year. A herd-book was established in either 1886 or 1896. The breed gained recognition in 1901 as the most profitable dairy breed at the Pan-American show in Buffalo, New York. In the early 1970s, the Ministry of Agriculture introduced Brown Swiss blood to address in-breeding and low milk production, but this uncontrolled crossbreeding was stopped to preserve the breed's identity. The Government of Quebec granted official heritage status in 1999 and supports its breeding program.

Characteristics

Canadienne cattle are small- to medium-sized, with cows and bulls weighing less than heavier breeds. Their small size allows longer grazing in early spring and late fall by causing less soil damage. Horns, if present, are long and upturned with dark tips. Coats are black, brown or russet with lighter topline, udder and muzzle; calves are born light-colored, with permanent coloration established after four months.