Smallholdings provide a great opportunity for self sufficiency and cows are a real favourite with so many products derived from them - milk, cheese, cream, butter and even ice cream. For many this may be enough but for those able to keep their animals for meat - dairy and meat production compliment each other well.
Meat
Novice smallholders will find meat only production far easier. Milk producers have to ensure that each cow produces calves. And if you're thinking "Great - even more beef!" think again. Dairy cows are bred to produce the maximum quantities of good milk, rather than to produce good beef calves.
A good time for smallholders to take in a calf is late winter or very early spring. Whenever you buy availability of small calves from dairy herds is cheap most of the year round. Find out about the calf's breeding background - small calf, just taken from his or her mother is ideal with males growing a little faster than the females.
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Choosing a breed that is hornless - known as polled - is a wise idea, particularly if you're a first time cow owner. Cows can of course have their horns removed but you'll need an expert to do this.
Your calf will need dry accommodation and then the fun begins in teaching him/her to drink the milk substitute from a bucket. Once you've achieved this trick together a good idea can be to train your calf with a halter - they'll become used to being handled making for an enjoyable smallholding companion.
Once the weather warms up your calf can be allowed out for an increasing amount of time. Be sure to provide water and shelter and a little food to keep the animal tame and responsive.
If you rotate paddocks with your animals, cattle like longer grass than sheep, so they should precede the sheep into any paddock.
So long as the cow is slaughtered before 30 months the meat ought to be fit for human consumption. Smallholders tend to slaughter within the year as there is no commercial need for a larger animal.
Your butcher can produce joints, steaks and mince to fill your freezer for the year ahead.
MilkA dairy cow will requiring milking twice a day for two thirds of the year. If you're not around you'll need someone around that can fill in for you.
Young heifers are ideal for smallholders - they're cheap as commercial farmers often have too many female calves.
The famous Jersey or Guernsey breeds are great although you will need to have them dehorned and hand raise them as described above.
Unlike some goats, cows do not give milk unless they have calved. Artificial insemination is most common rather than introducing them to a bull.
Whether you choose the bull or the semen from a bull, be careful about the actual breed. If you plan on producing beef, cross breeding with a beef breed such as an Aberdeen Angus which is well suited for a Jersey.
Gestation is around nine months. Cows usually calve easily but read up on it and make sure you know the signs when the cow is in difficulty to call a vet. When it comes to milk there are two choices - remove the calf and feed separately, with its mother's milk or allow the calf to remain with the mother, and share the milk. Milking must be carried out twice a day with twelve hours inbetween.
If bred for meat, come the autumn, for the calf goes to slaughter.
Milking can continue until early the following year, the milk will have started to drop naturally.
And then it all starts again...