Dairy Cattle Breeds: An Illustrated Guide

This guide to the classic breeds of milk cows is the perfect starting point for deciding which breed is right for your small farm.

| September/October 1989

Ayshire cow




Vigorous and hardy, Ayrshires graze in sun, rain and cold when others might seek shelter. Their butterfat-laden milk is ideal for making cheese. Average mature weight: 1,200 pounds (cow) and 2,000 pounds (bull). Average milk per year: 14,000 pounds. Average butterfat content: 3.9%. This breed is productive for many years and has an ideal udder shape. American Minor Breeds Conservancy Status: Watch, which indicates less than 5,000 registrations per year or a declining population.

Brown Swiss

Second to the Holstein in milk production (when well fed), and a fair beef animal too, this is one of the oldest of cattle breeds. Average mature weight: 1,500 pounds (cow) and 2,100 pounds (bull). Average milk per year: 14,400 pounds. Average butterfat content: 4.0%. This breed is calm and heavily muscled, and produces milk that is excellent for cheese. AMBC Status: Numerically strong.


The smallest of North American breeds, Dexters are heat- and cold-tolerant, accept poor pasture and produce both milk and tasty beef. Average mature weight: 650 pounds (cow) and 800 pounds (bull). Average milk per year: 7,500 pounds. Average butterfat content: 4.1%. This breed can be outwintered and eats 40% less than larger breeds. AMBC Status: Minor, meaning less than 1,000 registrations per year.

Dutch Belted

Though brought to the U.S. in 1840 by P. T. Barnum solely for exhibition, these striking cattle are fine, prolific milkers. Average mature weight: 1,100 pounds (cow) and 2,000 pounds (bull). Average milk per year: 10–12,000 pounds. Average butterfat content: 3.5–4.0% . This breed is gentle and calves easily. It was first bred by Dutch nobility. AMBC Status: Rare, which means less than 200 are registered per year.