The Pinzgauer was first referred to as a breed in 1846, and prior to this called "Pinzgauer Fasel" or "Pinzgauer Schlag." They were originally bred for milk, beef, and draft work. In the 19th century, they were bred into strong stock for work on farms, at breweries, and in sugar-beet areas.
They also are well adapted to drier landscapes of the USA, Australia and Southern Africa where they are kept for beef production or dual purposes. They can be naturally polled. The breed is classed as endangered.
Pinzgauer cows are very appreciated because of their hardiness, resilience and longevity, and high adaptability to highland pasture. Solid red with very distinctive white blaze from wither, down to tail tip and underside.
All Pinzgauers have the typical finched pattern in common: having a broad white streaks or spots along the whole back. The abdomen, chest, udder, and tail are white as well. The Pinzgauer cow stands 130-138 cm at the withers, weighting 650 kg on average, while for bulls the figures are 140 – 147 cm and 900 – 1100 kg.
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 Pinzgauer breed also for breeding nursing cows.
Pinzgauer breed
