Yes mostly. There are a few black brockle and black white face cows that are 1/2 to 1/8 Hereford. And a couple Hereford cows. We usually run Hereford bulls in one pastures that have all 100% Black Angus cows and then run Black Angus bulls in pastures with the crossbred and Hereford cows.
Just amalgamations of imported cattle. Even the longhorn is such. Bison are our only native “cattle”. I believe there are a couple “breeds” of bison/import hybrids they refer to as American breeds. South American cattle all have European origins as well, starting with Spanish cattle. I guess it depends on how you define “breeds”. Yes, we’ve crossed up mostly European and Indian (Bos taurus and Bos indicus) subspecies to create “breeds”, but they are really just composites in my opinion. Here’s a short list of what pass for US “breeds” but are really just composites. https://beef2live.com/story-cattle-breeds-united-states-89-106449
I’ve been through Florida once and saw a lot of black angus and brangus cattle. I wouldn’t know a cracker if I saw one. Are they common there?
Well with pasteurized milk ice cream is hard without exit it you have to have something to break up those ice crystals other than those it's like eating a popsicle right, I've never made it without eggs
That makes sense. If you put leftovers from my “recipe” in the freezer it will get pretty hard. But the fat content is high enough that it is very smooth coming straight out of the ice cream maker. We usually make malts with leftovers so it doesn’t matter if it gets a little solid in the freezer. The blender smooths it right back out.
I don't know I've never made ice cream with pull up online I don't have access to cows. Plus I'm lactose intolerantly mostly like make food for are as well.
So everybody drinks something. I’m surprised this subforum gets so little traffic. Saaaaaaaaaaaaaaaaaaaaaaaaaad
