Pinzgauer
The Practical Breed
The Pinzgauer is a breed of domestic cattle from the Pinzgau region of the federal state of Salzburg in Austria. It has distinctive colouring, with chestnut-brown sides and white back and underside. It was in the past a triple-purpose breed, raised for meat, milk and draught use. There is a naturally polled sub-type, the Jochberg Hummeln. In 2007 the breed was not considered by the FAO to be at risk.
According to genetic and morphological studies, the Pinzgauer cattle breed is most closely related to North German lowland breeds.
The Pinzgauer was first referred to as a breed in 1846, and prior to this called "Pinzgauer Fasel" or "Pinzgauer Schlag." In the 19th century, they were bred into strong stock for work on farms, at breweries, and in sugar-beet areas. In its heyday, the Pinzgauer became the most popular cattle breed in Austria-Hungary, subsequently expanding through Eastern Europe.
According to genetic and morphological studies, the Pinzgauer cattle breed is most closely related to North German lowland breeds.
The Pinzgauer was first referred to as a breed in 1846, and prior to this called "Pinzgauer Fasel" or "Pinzgauer Schlag." In the 19th century, they were bred into strong stock for work on farms, at breweries, and in sugar-beet areas. In its heyday, the Pinzgauer became the most popular cattle breed in Austria-Hungary, subsequently expanding through Eastern Europe.
Pinzgauers are highly fertile. Heifers are early maturing and calve at an early age, mostly before they are 30 months old. Obviously, the most important economic factor in any breeding program is reproduction. When it comes to male fertility, Pinzgauers possess the two most important qualities in a breeding bull: high sperm count and libido.Pinzgauers are well known for their longevity. Bulls continue to breed up to 11 to 12 years of age. Their strong legs and hard dark hooves carry them through many successful working seasons. Cows however, breed up to the age of 16 to 18 years, but cows breeding up to 21 years of age are no exception.
The Pinzgauer breed has a naturally polled type, the Jochberg Cattle.
Milk Yield:
The milk productivity of Pinzguaer cows is on average 4,000/5,000 kg of milk. The good capacity for eating large amounts of food, good temperament, maternal instinct and remarkable fertility are important elements for justifying using the Pinzguaer breed also for breeding nursing cows.
Beef production:
With an intensive fattening the average daily weight increase is about 1,400 g with a slaughter yield of 56-58%. The good meat quality, with first rate marbling, fine fiber and light red color satisfy consumer requirements.
The Pinzgauer breed has a naturally polled type, the Jochberg Cattle.
Milk Yield:
The milk productivity of Pinzguaer cows is on average 4,000/5,000 kg of milk. The good capacity for eating large amounts of food, good temperament, maternal instinct and remarkable fertility are important elements for justifying using the Pinzguaer breed also for breeding nursing cows.
Beef production:
With an intensive fattening the average daily weight increase is about 1,400 g with a slaughter yield of 56-58%. The good meat quality, with first rate marbling, fine fiber and light red color satisfy consumer requirements.
Characteristics
The animals are auburn in color. A luscious chestnut-colour is the breeding target. Black animals have occurred, but rarely, and were once seen as a curse. After 1900, black bulls were removed from the breeding system, and the black colour vanished. All Pinzgauers have the breed-typical white pattern in common: a broad white stripe lengthwise along the whole back. The abdomen, chest, udder, and tail are white as well.
The weight of cows ranges from 600 to 700 kg, and cows average 137 cm in height. Bull weight ranges from 1,000 to 1,100 kg, and bull height is 147 cm on average.
The weight of cows ranges from 600 to 700 kg, and cows average 137 cm in height. Bull weight ranges from 1,000 to 1,100 kg, and bull height is 147 cm on average.
- Fertility
- Early maturity
- Adaptability & Hardiness
- Disease resistance
- Range ready
- Productivity
- Docility
- Feed efficiency
- Carcass results
- Meat quality, tenderness and flavour
Breed Standards
HEAD
Bulls
NECK
Bulls
SHOULDERS AND FOREARMS
Bulls
CHEST
Bulls and Females
BACK AND RIBS
Bulls and Females
HINDQUARTERS
Bulls and Females
ROUND AND TWIST
Bulls
UDDER
Females
TESTICLES
Bulls
LEGS
Bulls and Females
OVERALL
Markings - Discriminations
Bulls and Females
DISCRIMINATION:
The use of this term for the Breed Standard is to be applied to the show ring first and foremost. All things being equal, animals exhibiting any of the listed discriminations will be downgraded in the show ring. The APA realizes the complexity of the genetic markings involved with the Pinzgauer breed, however, it is desirable that breeders follow the Standard as closely as possible in their breeding program.
DISQUALIFICATIONS:
The use of this term for the Breed Standard will mean disqualified from the show ring. It is the goal that each and every breeder selectively breed against any disqualifying trait.
Bulls
- Masculine but proportionate to body
- Wide muzzle
- Wide and open nostrils
- Good width between eyes
- Feminine, refined but proportionate to body
- Wide muzzle
- Wide and open nostrils
- Clean throat latch and jaws
- Short, dished face
- Long, narrow
NECK
Bulls
- Medium to long in length
- Moderate crest and dewlap development
- Muscular, blends smoothly into body
- Medium to long in length
- Moderate dewlap development
- Clean cut, blends smoothly into body
- Thick, course necked cows
- Thin necked bulls
- Excessive Crest in bulls
- Clean dewlap area in cows
SHOULDERS AND FOREARMS
Bulls
- Well muscled, smooth, masculine
- Thickly muscled with definition of forearm muscling
- Smooth and moderately muscled
- A cleaner, less wasty front end, blending smoothly into rest of body
- Loose, open shoulders
- Lack of muscling on forearm
- Overly excessive heavy brisket in cows
CHEST
Bulls and Females
- Full and wide chest floor
- Full heart girth with ample capacity
- Protruding and/or heavy brisket
- Pinched or narrow heart girth
- Narrow chest floor
BACK AND RIBS
Bulls and Females
- Long back with natural thickness down top
- Ribs well sprung from backbone, well arched with good length to give good depth of body and capacity
- Short middle or short coupling, cobby
- Tight ribs and middle giving appearance of a barrel belly
- Weak or easy topline
- Hump back
HINDQUARTERS
Bulls and Females
- Tail head smoothly attached
- Rump long, naturally thick, moderate slope from hook to pins
- Extremely sloping rump
- Extreme muscle definition
- Completely level or flat rump (in females) indicating excessive fat deposits around reproductive organs
ROUND AND TWIST
Bulls
- Thick and deep, meeting well down to the hocks
- Long with well-developed stifle, muscle extending well into flank
- Deep and full quarters
- Shallow round or twist lacking natural thickness
- Excessive muscling in cows and/or coarseness
- Any indication of double muscling in bulls or cows
UDDER
Females
- Showing ample capacity
- High attachment, extending forward and upward in rear
- Four teats moderate in size and placed proportionately under the udder
- Pendulous udder
- Fleshy udder
- Large or uneven teats
- Less than four teats
TESTICLES
Bulls
- Well developed and proportionate in size
- Small or under-developed testicles
LEGS
Bulls and Females
- Length proportionate to animal
- Well boned or heavy boned
- Straight and correctly placed
- Crooked front legs
- Weak Pastern
- Excessive set to hocks (cow hocked)
- Post-legged, absence of any set to hocks
- Fine boned
OVERALL
- Hide to be loose and pliable
- Cows – feminine and angular
- Bulls – masculine, virile, high libido
- Disposition – mild
- Size – large and growth for age, fast gaining
- Hair - short, straight, slick coat
- Color
A. Base color to be Black or Red
B. the ideal Pinzgauer marking would be to have the base color to continue unbroken forward of the hind quarter
C. White on the lef should not extend more than halfway between the knee and hood, dark hoof is desirable
D. Tail - 50% white or more with a white switch
Markings - Discriminations
Bulls and Females
- Face: White spot(s) or white faced
- Less than 50% white tail and/or non-white switch
- One white leg or more
- Any base color other than Black or Red
DISCRIMINATION:
The use of this term for the Breed Standard is to be applied to the show ring first and foremost. All things being equal, animals exhibiting any of the listed discriminations will be downgraded in the show ring. The APA realizes the complexity of the genetic markings involved with the Pinzgauer breed, however, it is desirable that breeders follow the Standard as closely as possible in their breeding program.
DISQUALIFICATIONS:
The use of this term for the Breed Standard will mean disqualified from the show ring. It is the goal that each and every breeder selectively breed against any disqualifying trait.
- Any extreme manifestations of discriminations or combination of discriminations that will be a definite detriment to the improvement of the Pinzgauer breed.
- Inherited defornities, such as (but not limited to): Hernia, Cryptorchidism, wry nose, wry tail, double muscle, malformed genetalia, undershot or overshot jaw, dwarfism, etc.
Meat Quality
The best of both worlds offering tender juicy flavoursome meat without a lot of fat wastage.
Pinzgauer beef is unique in that it can be well marbled for taste and tenderness yet still have a minimum amount of external fat.
Studies performed at the U.S.D.A Meat Animal Research Centre, Clay Nebraska, show that Pinzgauers produce meat that is the most tender of any beef breed and routinely exceeds other breeds in juiciness and flavour. Because of the enzyme make up of these animals, the meat retains it’s tenderness without the use of artificial chemical process.
Additionally, Pinzgauer steers in the feedlot showed above average gains and a minimum of health problems.
Pinzgauer beef is unique in that it can be well marbled for taste and tenderness yet still have a minimum amount of external fat.
Studies performed at the U.S.D.A Meat Animal Research Centre, Clay Nebraska, show that Pinzgauers produce meat that is the most tender of any beef breed and routinely exceeds other breeds in juiciness and flavour. Because of the enzyme make up of these animals, the meat retains it’s tenderness without the use of artificial chemical process.
Additionally, Pinzgauer steers in the feedlot showed above average gains and a minimum of health problems.
Why
The Pinzgauer is adaptable to a variety of climates. Pinzgauers thrive in the cold, snowy regions of the U. S. and Canada and also do well in the hot and humid regions of Texas and Florida. Eye problems are rare. Smooth hair and firm but flexible skin prevents tick and other insect infestations. The pigmentation of the skin and hooves protects the breed from thesun. The breed reaches sexual maturity at a very young age and retains above average fertility.
Pinzgauers are a moderate frame breed that will compliment most other breeds. Birth weights are comparable with other continental breeds ranging from 70 to 80 lbs. Weaning weights are on average slightly higher due to improved milk production and quality. The average female weighing around 1200 lbs. will typically wean a 600 lb calf.
USDA Meat Animal Research Center trait averages for steers of Pinzgauer breeding have over 61% Choice, over 69% Retail Product, Rib Eye Area of 11.28 sq in. Shear force (tenderness) test for Pinzgauer was the best at 4.47kg versus 4.5 for Angus with most breeds being over 5.0kg.
Pinzgauers are a moderate frame breed that will compliment most other breeds. Birth weights are comparable with other continental breeds ranging from 70 to 80 lbs. Weaning weights are on average slightly higher due to improved milk production and quality. The average female weighing around 1200 lbs. will typically wean a 600 lb calf.
USDA Meat Animal Research Center trait averages for steers of Pinzgauer breeding have over 61% Choice, over 69% Retail Product, Rib Eye Area of 11.28 sq in. Shear force (tenderness) test for Pinzgauer was the best at 4.47kg versus 4.5 for Angus with most breeds being over 5.0kg.
Maternal Traits
Longevity of breeding life is the norm with cows still calving at 13-16 years of age.
Probably the most notable quality of the Pinzgauer as a mother is its superb milk production ability. Undoubtedly due to their origins as a dual purpose breed Pinzgauer cows are “designed” to produce large quantities of high quality milk.
This abundance of milk production ensures high weaning weights of between 250 and 350 kg. Even “first calf” Pinzgauers exhibit strong mothering instincts and exceptional milk production.
It is rare to find a Pinzgauer that will not accept a first calf or not have enough milk to raise it properly, no matter what the conditions. As such Pinzgauer and Pinzgauer cross cattle provide excellent fast growing steers
Probably the most notable quality of the Pinzgauer as a mother is its superb milk production ability. Undoubtedly due to their origins as a dual purpose breed Pinzgauer cows are “designed” to produce large quantities of high quality milk.
This abundance of milk production ensures high weaning weights of between 250 and 350 kg. Even “first calf” Pinzgauers exhibit strong mothering instincts and exceptional milk production.
It is rare to find a Pinzgauer that will not accept a first calf or not have enough milk to raise it properly, no matter what the conditions. As such Pinzgauer and Pinzgauer cross cattle provide excellent fast growing steers
Cross Breeding
With a lot of today cattlemen breeding for black, many breeds have lost their identity as confirmation and breed traits have scarified all in the name of color. Crossbreeding has always produced the hybred vigor the commercial operation has required.
The day is soon approaching when breed identity will play an important part in selecting sires for commercial herds. Pinzgauers will put the distinctive white tail on these calves along with the other breed traits of growth, muscling feed efficiency, fertility, milking, adaptability, and quiet disposition. No cattleman, buyer, feedlot or packer will have to guess what cross has made these superb calves.
The keys to economical, efficient beef production are:
• Fertility
• Milk Production
• Feed Efficiency
• Carcass quality
• Pinzgauer possess these qualities, and will prove they are profitable because they are The Practical Breed.
The value of a crossbreeding program can be expected to increase calving ease, number of calves weaned and milk yield. Crossbreeding can increase productivity in the cow herd by 20%-25% over a comparable straight breeding program due to heterosis.
There are many crossbreeding systems:
1. Rotational system
2. Terminal system
3. Rotational/Terminal
4. Composites
Which system selected will depend on each breeders needs and goals. The fact remains - Crossbreeding is a vital factor in a commercial cattle operation.
The day is soon approaching when breed identity will play an important part in selecting sires for commercial herds. Pinzgauers will put the distinctive white tail on these calves along with the other breed traits of growth, muscling feed efficiency, fertility, milking, adaptability, and quiet disposition. No cattleman, buyer, feedlot or packer will have to guess what cross has made these superb calves.
The keys to economical, efficient beef production are:
• Fertility
• Milk Production
• Feed Efficiency
• Carcass quality
• Pinzgauer possess these qualities, and will prove they are profitable because they are The Practical Breed.
The value of a crossbreeding program can be expected to increase calving ease, number of calves weaned and milk yield. Crossbreeding can increase productivity in the cow herd by 20%-25% over a comparable straight breeding program due to heterosis.
There are many crossbreeding systems:
1. Rotational system
2. Terminal system
3. Rotational/Terminal
4. Composites
Which system selected will depend on each breeders needs and goals. The fact remains - Crossbreeding is a vital factor in a commercial cattle operation.