Pinzgauer Genetics

The Canadian Pinzgauer is balanced with thick muscling down the hindquarter, a deep flank and width over the top and loin. The progressive breeder focus on creating a more refined front to complement the increased muscle development has created a smaller head and less dewlap and waste skin. With leg set conducive to sloping hillsides and hard, dark hooves, Pinzgauer are perfect for Canada's widely varied range conditions. For harsh winter and wind conditions, Pinzgauer cattle have not only thick skin but a very thick hair coat. They are just as capable of thriving under hot, dry conditions as well. Their dark pigment absorbs harsh sunlight, whether coming from the sun or reflecting off snow, minimizing any impact from sunburn on the cattle.

Naturally horned, characteristic colors of the breed are chestnut brown hair and pigmented skin with varying amounts of white hair along the back, tail and barrel. Pigmented skin on the head protects eyes from ultra violet rays, thus making eye disease virtually non-existent. Smooth hair and pliable skin play an important role in adaptability, allowing this breed to thrive in hot or cold climates. Hard, dark, closed hooves and strong leg bone formation give Pinzgauers excellent ranging ability.

Pinzgauer cattle are probably the most "rounded" breed in the beef industry today. Other breeds can provide statistics showing they excel in some traits, but how many of them are dominant in as many areas at Pinzgauer? Another point to consider is that the prices paid for Pinzgauer cattle continue to remain constant and realistic.

The keys to economical, efficient beef production are: Fertility, Milk production, and Feed efficiency. Pinzgauer possess these qualities, and will prove they are profitable because they are "Practical".

After weaning, the cattle destined for the meat industry gain weight rapidly by converting feed efficiently. Pinzgauers adapt to life in the feedyard easily due to their docile nature. Minimal days on feed and the ability to convert grain and forage into well marbled beef is part of a Pinzgauer's natural inheritance. Optimum slaughter weight of 1200 pounds (540 kg) by 12 - 14 months of age is easily achieved. Pinzgauer cattle can also perform on pasture alone and reach market weight without the use of grain.

Today's consumer wants tender, tasty, low-fat beef every time they eat it. This is difficult to achieve, as fat content is believed to contribute to the taste and tenderness of beef. Since quality is now the focus of consumer demand, the move toward AAA marbling is gaining momentum in the beef industry. Pinzgauer cattle possess the unique capability to disperse fat evenly throughout muscle while minimizing external carcass fat cover, leading to tender, tasty beef with little waste from trimming.