I realy like then they are quiet and calm nature.
But did you notice the full size and thew minitures at the bottum?
Minitures are half the size of the full.
“If you trust in yourself, and believe in your dreams, and follow your star. . . you'll still get beaten by people who spent their time working hard and learning things and weren't so lazy.”
I would get whatever cows are locally bred and can manage the heat.
“I ask no favor for my sex. All I ask of our brethren is that they take their feet off our necks.” ~ Ruth Bader Ginsburg, paraphrasing Sarah Moore Grimké
Those hairy cows look like a hoot! 'Round here it's sheep or goats, cause they're faster breeders and easier to care for. Lotta personality, but I haven't known many cows in comparison.
I have had gaots they kept getting out and the wank next door wasn't helping by dumping his wast horse feed over the fence to feed them. But would complane constanly about the goats in his yards. Mind you same dickhead that when his dogs rip up 80% of my chooks, ducks and geese and blames me for the atackes.
The only problem with Brahmans are they need very good fences and can be a little toey.
The ones with hats seem to be hard to find and often expencive to keep. On the other hand they can be a lot more fun and I wouldn't be so cold at night.
Highlanders are in the top 3 they are good with the hot and cold and the minnies do require less work than a lowline
Cartoonishly cute, woolly and doe-eyed, alpacas are smaller and gentler than their distant cousins. They're well known for fine quality fleece. But sadly for them, alpaca meat - a delicacy at home in Peru - is finding a specialist market around the world.
Now a new joint venture between two of the state's biggest breeders is set to commercially process home-grown alpaca meat for the first time in NSW.
The breeders, Ian Frith, of Millpaca Farm in Berry, and Ian Davison, of Illawarra Alpacas in Cambewarra, declared their intentions to the world with a sold-out alpaca degustation by chef David Campbell at his Berry restaurant The Hungry Duck in May. On the menu: south coast alpaca prepared seven different ways, including tataki of alpaca sirloin with foie gras terrine, honey and rosemary; petite alpaca fillet with quinoa and pine mushroom risotto; alpaca shoulder braised Peruvian style.
“If you trust in yourself, and believe in your dreams, and follow your star. . . you'll still get beaten by people who spent their time working hard and learning things and weren't so lazy.”