Brown Swiss are known for
dairy strength

Originating in the Swiss Alps, Brown Swiss adapt well to high altitudes and hot or cold climates, while producing large volumes of milk, ideal for cheese-making. Their unique ability to yield high components with an ideal fat-to-protein ratio sets them apart from other dairy breeds. 

Correct feet and legs, well-attached udders and dairy strength contribute to their exceptional productive life, allowing them to thrive in any modern dairy set-up. Style, balance and fancy frames also make Brown Swiss easy winners at county, state, national and international shows.

THE BROWN SWISS CATTLE BREEDERS’ ASSOCIATION OF THE USA

800 Pleasant Street, Beloit, Wisconsin 53511-5456
Ph: 608-365-4474    •    Fax: 608-365-5577    •    E-mail: info@brownswissusa.com

The Brown Swiss Association was established in 1880, registers about 10,000 animals per year and serves about 1800 combined adult and junior members. It is governed by a 10-person board of directors elected by and from the membership.

BSCBA Mission Statement... To promote and expand the Brown Swiss breed with programs that assist the membership and industry to compete favorably in the market place now and in the future.

Today’s U.S. breeders have built upon the breed’s rich heritage to develop a worldwide demand for their cattle in both the show ring and commercial dairy herd. 

   Upcoming Events   

  
Illinois State Fair, Springfield
August 16, 2018

Missouri State Fair, Sedalia
August 17, 2018

Kentucky State Fair, Louisville
August 18, 2018

Minnesota State Show & Fair, St. Paul
August 29, 2018

New York State Fair, Syracuse
Youth Show, August 30, 2018
Open Show, September 2, 2018

South Dakota State Fair, Huron
August 31, 2018

Wisconsin Classification Apps Due
September 1, 2018

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Organic, grazing good fit for Wedemeiers

Tillage tools once put away being used again


Ron Johnson, Staff Writer, DairyStar.Com
6/11/2018 10:22 AM

Scott Wedemeier grazes his herd of Holsteins, Brown Swiss and crossbreds on his farm near Maynard, Iowa. The Wedemeiers switched to organic dairying to boost the farm’s income and for philosophical reasons. PHOTO BY RON JOHNSON

    MAYNARD, Iowa – When Gary and Scott Wedemeier of Maynard, Iowa pulled their rotary hoe out of the machine shed, its wheels would not work. The tillage tool had not seen the light of day for more than two decades.
    The father-son farming partners had not needed the hoe for years. They’d relied on spraying for weed control on their Fayette County farm. But the move to organic dairying and organic crop production made the rotary hoe useful again.
    Scott and Gary trace their switch to organic farming to a few years ago. Their dairy was part of a study comparing the economics of conventional dairy farms to those of hybrid dairies. The Wedemeier farm is a hybrid because it uses a combination of traditional cow housing and feeding plus rotational grazing.


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