The Pinzgauer cattle breed is of ancient Austrian Alpine descent developed almost 1,500 years ago. Considered a dual purpose, dairy and beef breed, Pinzgauers are naturally red or black with unique white markings and can be horned or polled. They are a moderate sized breed with heavy bone structure and a docile disposition that adapts to a variety of climates, thriving in cold, snowy regions as well as in hot, humid regions.
Pinzgauer cattle, though small in total number of head in the U.S., have been included in studies at the U.S.D.A. Meat Animal Research Center in Clay, Nebraska for many years. These studies have shown that Pinzgauers produce meat that is among the most tender of any beef breed. They often exceed other breeds in juiciness and flavor. The meat retains its tenderness without the use of artificial chemical processes because of their enzyme makeup. Pinzgauer steers in the feedlot show above average gains and minimal health problems.
Information obtained from The American Pinzgauer Association
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