PURELY PINZGAUER

Crossbreeding - An Economical Alternative Cattlemen today are looking for increased production without adding excessive size and feed costs. Pinzgauer, when crossed with the British breeds, will not only increase milk production and weaning weights, but will also produce a more desirable carcass. Pinzgauer cross well with any breed, whether British, Continental, Asian or Latin. Pinzgauer, when crossed with Charolais, will produce calves that, when put on feed, will reach the ideal slaughter weight of 1100 - 1250 pounds (500 - 570) at 12 - 14 months of age. Pinzgauer x Simmental is growthy, but not excessively large, thus keeping feed costs low while maintaining milk and beef production. Low fertility in some breeds is quickly eliminated by injecting Pinzgauer blood. Crossbred Pinzgauer dams are proven superior milkers and wean heavier calves in the fall. Pinzgauer are also used around the globe on dairy cattle to improve meat quality and gainability without suppressing milk yield. Since the first Pinzgauer were imported, breeders have selected for a practical beef unit. Evidence of this is reflected in all aspects of the breed. Most important is carcass data compiled on cattle fed in different regions and under various conditions. They continually display rapid weight gains and command top rail prices with few grading below A1 or 2.

Meet the "Meat" Challenge!!! Pinzgauer beef is unique as it possesses greater marbling than other continental breeds, yet has a minimum amount of external fat to trim. Carcass data collected from hundreds of Pinzgauer steers processed by Cargill Foods at High River, Alberta proves that Pinzgauers meet as the specifications! Pinzgauer are easy to feed and finish due to their quiet nature, high average daily gain and excellent feed conversion. With minimum fat cover, above average marbling capabilities and built in tenderness, Pinzgauer beef is practical and delicious! Pinzgauer steers and heifers possess outstanding carcass qualities. The following data is taken from Government Beef Appraisal Reports (Blue Tag results). Of 1000+ carcasses evaluated: Average rib eye - 12.85 sq. in. Average warm carcass weight - 639.9 lbs. Average estimated cutability - 59.81% Important - 98.8% of carcasses graded A1 and A2

FACTS - Steer Test

Breed	Av Gain	ADG	Feed/lb Gain	Live Slaughter Wt	Dressed Wt	Rib-Eye	Cut-Out
Pinzgauer	385.8	3.27	6.126	1225.4	654.4	13.2	61.3%
Galloway	363	3.08	5.393	1069	585	11.8	58.8%
Simmental	311.6	2.641	7.34	1244.6	679.8	12.65	61.1%
Blonde	324	2.746	6.68	1156	658.5	12.8	61.0%
Charolais	338	2.86	6.55	1184	672	10.45	61.0%
Shorthorn	290	2.46	6.72	1038.2	556	11.35	58.0%
Salers	331	2.80	6.35	1161	676.8	13.5	61.3%

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CANADIAN PINZGAUER ASSOCIATION
c/o Rob Smith, CPA President
RR2 Site 16 Box 8, Olds, AB T4H 1P3
Telephone: 403-507-2255, Fax 403-507-8583
Website URL: www.pinzgauer.ca
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