The Pinzgauer breed of cattle is one of the oldest breeds in the world. They originated from the Pinzgau valley in Austria, where they were dual purpose cattle. In the early 1970's, they were imported into North America as a beef animal.

     Because of the hundreds of years of selective breeding, the cattle remain true to their genotype. Their distinctive coloring - the white stripe down the spine, on the tail, and on the belly - passes down to cross-bred generations. Their maternal traits and disposition are also enduring.

     More importantly, the quality of their beef is also a genetic factor. Recently, DNA testing was performed on the animals originally imported into the U.S. What was discovered was that these sires all possess two copies of the gene that figure prominently in beef tenderness determination. The special enzyme make-up of the breed ensures that the meat is tender without the heavy marbling and fat cover found with other beef breeds. 

     The cows produce extremely high quality milk, which makes weaning weights of 500 - 700 lbs common. The calves average about 80 lbs at birth and hit the ground growing. Their weight per day of age is outstanding. The breed is extremely fertile and the cows breed back quickly.

     If your goal as a cattleman is to produce a high quality product, in quantity, with a minimum of cost, then Pinzgauer cattle would be a good choice to add to your herd.

     Please visit the official web site for the American Pinzgauer Association at www.pinzgauers.org for more information.