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The Normande, a mixed breed
The Normande breed of cattle is one of the so-called “dual-purpose” breeds. Breeders who use it earn their revenue from milk production as well as from meat production. Its milk is rich in fat and in protein; it is highly sought-after by dairy produce makers and has contributed to the reputation of Normandy’s creams and cheeses. The males are valorized equally well as veal calves, steers and young bulls. Even after several lactations, the females produce tasty meat known for its flavour and marbling.In terms of breeding qualities, the Normande is characterised by its ability to make good use of fodder, its fertility, its longevity, and its hardiness.


The Normande hide
The three characteristic colours of the Normande's coat are called the three Bs, are Blanc (white), Blond (fawn/red), and Brindled (brown). The way these colours are arranged gives rise to a great variety of coats. Three types of coat are distinguishable:“Quail” coat: white with scattered patches of colour “Blond” coat: one big patch, fawn in colour, covers almost the whole of the cow's body. The belly (underneath the cow) remains white. “Brindled” coat: one big patch, brindled in colour, covers almost the whole of the cow's body. The belly (underneath the cow) remains white


The Normande type
The Normande is a dual purpose breed with a large build. The average weight of female animals is 750kg, but there are cows weighing more. Currently, the average height is 145cm to the sacrum (between the haunches), the aim being 147cm. The cows that inspire awe at shows usually measure between 150cm and 160cm.


A great milk cow
The Normande is the third most popular milk breed in France, after the Holstein and the Montbéliarde. The Normande's assets stem from a high-performance selection scheme whose objective (among others) is the improvement of dairy qualities while preserving beef qualities. The genetic levels in the controlled population are rising regularly: the annual genetic progress is +60kg of milk, with no deterioration in protein, butterfat, or protein values. Between 1989 and 1999, milk production (corrected milk yields – FFCL data) went from 5,880kg to 6,631kg per cow per year.

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