Native Mongolian cattle

At January, 1 2003, the total population of cattle stood at 1884.4 thousand head, including yaks. 27.6% of cattle are distributed in high mountain area, 25.2% in forest steppe, 28.8% in steppe, 12.5% in the Great Lake Depressions and Altai region and 5% in Gobi region.
Mongolian cattle are adapted to migratory husbandry with year-round grazing.Meat of cattle is jusy, tasty and marble with fine muscle fibres(49microns) compared to other beef breeds(51-53 microns).
Chemical composition of meat shows that content of moisture is 60-63.4%, protein-19.5-21.2%, fat -14.5-20.5%, minerals -0.77-0.93% and calorific value -2027.3-2358.3 kcal.
Mongolian cattle are small. The head is light, the forehead is broad, the muzzle is thin. Coat colour is red, reddish, dark red, sometimes with dark pots, black, red and white or black and white.They exhibit resistance to tuberculosis, leucosis, brucellosis and poor feeding.
Mongolian cattle have a low milk yield: it varies from 750-800 kg for 180 days lactation. The average fat content is 4.36%.
For the last years, 66.9-113.6 thousand tons of beef are produced annually, out of which 12.9-14.0 thousand tons go to export.
Cattle populations of beef, dairy and dual purpose breeds like Simmental, Alatay, Russian Black and White, German Black and White, Red steppe, Kazakh White headed, Kalmyk, Selenge and East Mongolian Red, are bred in Mongolia.

1. Selenge
2. Sarlag
3. Hainag
4. East Mongolian Red