The Kerry cow is black, sometimes with a little white on the udder. She is of dairy type, well ribbed with fine bone. She has slender white horns tipped with black, though most herds are now dehorned. She has character, is alert and light on her feet. Cows weigh 350 to 450 kgs depending on the type of land on which they are kept. They are equally suited to being one of a big herd or single house cows. The bull is similar in character to the cow. He is usually docile and easily managed.

The cows enjoy a long useful life, still strong and calving regularly at 14 and 15 years of age. They are extremely hardy and will out winter quite happily, growing a good coat of hair which keeps the cold out. Their agility enables them to travel safely over rough ground and they do little damage to the pastures. Because of their size at least three Kerries can be kept to two of other breeds.

The cows rarely have trouble calving, for there is more room in the pelvis than would appear from the size of the cow. The calves are easily reared and the bullocks will fatten, though they may take 4 to 6 months longer than other breeds. They make excellent quality beef weighing up to 550 kg.

The globules of butterfat in Kerry milk are much smaller than those found in other breeds, thus making it easier to digest. As a result it is ideal for feeding to babies, invalids and others who find it hard to take fat. This emphasises the breed as eminently suitable for fresh milk, cheese and yogurt production. Several Irish farmhouse cheese makers use Kerry milk. The average milk yield is between 3000 and 3700kg at 4% butterfat. However there are quite a number of cows capable of yielding over 4500kg.

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