Rose, from the Hickman strain of Pineywoods
Caramel coming to introduce herself
Paint Boy, our bull, with Vanilla
Pineywoods cattle were introduced to the Americas by Spanish colonists
in the 1500s. The thrifty scrub browsing cattle that the Spanish brought
with them ranged throughout the south. In the Southwest they
developed into the Texas Longhorn, in Florida the Cracker and in the Gulf coast area they inhabited the long leaf pine forests, gaining the
moniker of Pineywoods.
A triple-purpose breed, these cows provided beef, milk and draft power
to settlers and native inhabitants. As is the case with so many
heritage breeds, this
versatility became a liability when measured by modern commercial
agricultural standards. Of the twenty recognized strains of
Pineywoods, five have already gone extinct. The remaining strains
of Pineywoods are known
by their family name, as it was isolated groups of cattle maintained by
generations of the same families that give us the current
Pineywoods are used to their full
potential on our farm, providing milk, draft power and beef; as well as controlling
scrub brush in the pine plantations.
The Pineywoods cattle are listed as having critically low population numbers by the American
Livestock Breeds Conservancy and are considered one of the ten rarest foods in America.