PINZGAUER ... From the Pasture to the Packer

This moderate framed beef breed is practical because of its many outstanding characteristics:

• Fertility
• Early maturity
• Adaptability & Hardiness
• Disease resistance
• Range ready
• Productivity
• Docility
• Feed efficiency
• Carcass results
• Meat quality, tenderness and flavour

Conformation facilitates beef production

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".

Fertility is the most important economic factor in any breeding program.

Pinzgauer bulls exhibit masculine characteristics early in life, and are fertile, aggressive breeders. Yearling bulls weigh from 1200 - 1400 pounds (544 - 635 kg) with scrotal circumference of 35 - 38 cm, and extensive research has proven that scrotal size is directly related to sperm production. While on feed as yearlings, tests have identified that Pinzgauer bulls are quick gainers with excellent feed conversion.

In spite of their aggressive breeding instincts, mature Pinzgauer bulls usually remain docile and easy to handle throughout their breeding careers. Again, their longevity is evident, with many bulls continuing to breed at 10 years of age and older with no decreases in productivity. Strong legs and hard, dark hooves carry them through many successful working seasons. Average weight at maturing is 2000 - 2300 pounds (900 - 1050 kg). Mature Pinzgauer bulls measure up to 140 - 148 cm at the withers.

Pinzgauer bulls possess the two most valuable qualities in a breeding sire - high sperm count and elevated libido. They work well in both purebred and commercial herds, therefore Pinzgauer is a practical choice for producing excellent replacement heifers and fast gaining market animals.

Heifers that breed ... Cows that breed back ...

Early maturity is also evident in the Pinzgauer female. Average age at puberty is between 305 and 340 days. At one year of age, most heifers have been cycling regularly for months and are ready to conceive early in the breeding season. Optimum breeding weight is easily achieved with proper management. The "first calf" Pinzgauer exhibits strong mothering instincts paired with exceptional milk production. It is rare to find a Pinzgauer that will not accept her first calf or produce sufficient milk.

The Pinzgauer female is generally easy calving, with average birth weights of 85 pounds in heifer calves and 90 pounds for bull calves and a general range of 80 to 100 pounds. Careful selection of low birth weight sires for heifers will ensure a vigorous first calf and start a long, productive life. Longevity is expected as many cows continue calving regularly past 16 years of age, easily raising big, strong calves. A mature Pinzgauer cow weighs from 1200 - 1500 pounds (544 - 680 kg) and weans a calf weighing 600 - 800 pounds (272 - 363 kg). Pinzgauer calves grazing with their dams with no additional feed maintain a WDA (weight per day of age) of over 2.5 - 2.9 pounds/day (1.13 - 1.31 kg/day) prior to weaning.

A strong mothering instinct, high milk production and calving ease make Pinzgauer cows an efficient addition to any herd. Careful selection for both meat and milk production has resulted in a female that maintains herself well enough to rebreed early in the season and produce enough milk to wean a heavy, growthy calf. Well attached udders with good teat formation are also traits of the breed.

The milk productivity of Pinzgauer cows can be, on average, in excess of 8800 pounds (4000 kg) of milk with one of the highest butterfat contents in the beef business. 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. That's why they are such efficient cows.

Pinzgauers are maternally strong, with characteristics complementary to terminal breeds. Milk production, handling ease and longevity make them practical in both purebred and commercial operations.

Canadian Pinzgauers convert grain and forage
into well marbled, tasty, tender beef.

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.