Pinzgauer Rind

  
Register number: 29
 
Disclosure date
Around 800 BC the Celts introduced the ancestors of the Pinzgauer Rind to their primary breeding area in the Hohe Tauern mountain range, located in today's Province of Salzburg. The name is derived from the Pinzgau Region in Salzburg. Herd books from the 1700's show that selective breeding had been going on for some time. A first description of the cattle stems from Freiherr von Mesnil (1857), but the Pinzgauer breed was first defined in precise terms after the establishment of the first breeders’ associations at the end of the 19^th  century.In 1834, a genetically hornless Pinzgauer breed, known as “Jochberger Hummeln”, was recorded for the first time.
  

Photo: BMLFUW/A...

Title 
Pinzgauer Rind
(Pinzgauer cattle)
Breed classification Type PIN 13 (old breeding goal) 
 
 
 
 
Abstract or claim
Purebred Pinzgauer cattle are a breed recognized by the EU as an endangered domestic animal breed. The traditional extensive forms of livestock farming of the Pinzgauer breed in the alpine primary breeding areas has resulted in a natural selection of animals that are highly adaptable to the harsh surroundings and deliver excellent meat and milk quality. For centuries this extensive cattle farming has contributed to the preservation of the alpine and mountainous landscape in Austria. 
 
Name of product, Product class
Beef, meat products
 
Name of region
Pinzgau, Salzburg, Austria 
 
Field of search
Food and agriculture
 
Name(s) of information provider
ARGE Pinzgauer Rind
 
Name of applicant for title 
----
 
Holder of knowledge or associated resources
ARGE Pinzgauer Rind
 
Grantee(s), holder(s),
assignee(s) or owner(s) of title, if any 
----
 
Descriptors
- History:
Around 800 BC the Celts introduced the ancestors of the Pinzgauer Rind to their primary breeding area in the Hohe Tauern mountain range, which is located in today's Province of Salzburg. The name is derived from Salzburg’s Pinzgau Region.
In the various valleys of Salzburg, Tyrol, Carinthia, Bavaria and Styria, different types of the Pinzgauer breed have evolved, which are known as Pinzgauer, Pongauer, Salzburger Schecken, Mölltaler, Brixentaler, Tiroler Rückenschecken, Traunsteiner, or Berchtesgadner.
 
In former times, the Pinzgauer was a traditional three-use cattle, which was bred for milk, meat and its pulling power. Up to the 19^th  century, the cattle were still mainly bred as powerful draught animals, which were needed everywhere in farming. These draught oxen were called “Übertäuerer”.
 
The Pinzgauer breed was first defined in more precise terms after the establishment of the first breeders' associations at the end of the 19^th  century.
It is also worth mentioning the genetically hornless Pinzgauer breed, known as "Jochberger Hummeln" (‘hummel’ meant hornless). The first record of a hornless calf dates back to 1834 on the "Hallerwirt" farm in Aurach in the Province of Tyrol.
 
As early as 1820, Pinzgauer cattle were exported to regions which are now parts of Romania, the Czech Republic and Slovakia. At the time of the Austro-Hungarian Empire, Pinzgauers were the most common breed of cattle.
 
During World War II, Pinzgauer breeders lost their independence and all breeding activities were severely restricted. In 1950, the Pinzgauer breeders formed an association.
 
The amendment of the laws on animal breeding between 1965 and 1971 eliminated existing breed restrictions and, in 1969, led to the decision to include Red Friesian blood in order to improve milk performance, udder shape, and milkability. However, some breeders in the mountains insisted on pure breeding. Dr. Josef Lederer, Head of the Animal Breeding Department of the Salzburg Chamber of Agriculture, is the author of the currently applicable breeding program, which once again relies on the idea of pure breeding and is supported within the framework of the Austrian program for environmentally benign agricultural production.
 
- Region:
Pinzgau is a landscape in the west of the Province of Salzburg and borders the Provinces of Tyrol and Carinthia. It is coextensive with the administrative district of Zell am See.
 
Pinzgau is a high-alpine area, which is surrounded by the Hohe Tauern mountain range in the south, the Kitzbühler alps and the Steinernes Meer mountains in the north. In terms of area, the Pinzgau makes up the largest part of the Hohe Tauern National Park.
 
The landscape is dominated by bedrock zones called “Steinberge” (“stone mountains”; Limestone Alps), “Grasberge” (“grass mountains” with green, lush alpine pastures and gentle hilltops) and “Keesberge” (glaciated mountains - “Chees” is an Old High German word meaning glacier or ice).
The Pinzgau Region is home to 20 lakes of various sizes.
 
Original primary breeding areas in Austria are the Hohe Tauern valleys of Salzburg and Tyrol.
Currently, there are about one million of these cattle in 25 different countries (including 8 European countries) on four continents. About 90 % of the world's stock is found outside of Austria.
Pinzgauer cattle are held today in almost every town and village in the Province of Salzburg.
 
Alpine pastures in the region can be found all the way up to 2,600 m above sea level.
 
Soil and climatic conditions:
The alpine climatic conditions in the Pinzgau Region vary and are heavily influenced by the topography and elevation.
 
Short, rather chilly summers and long-lasting, cold winters are typical.
The Alpine divide acts as a meteorological divide and rain falls either to the south or north of the mountain ridge, depending on the meteorological conditions. The average yearly precipitation is about 1,150 - 1,200 mm, and the average yearly temperature is 6^o C. The region is covered with a snow mantle for about 142 days.
 
The mountain flora is subject to the local soil and climatic conditions and is characterised by plants like spotted gentian (Gentiana punctata), Clusius gentian (Gentiana clusii), monk's hood (Aconitum napellus), glacier crowfoot (Ranunculus glacialis), globe-flower (Trollius europaeus), potentilla (Potentilla frigida) or the orchid Nigritella nigra and large populations of larches (Larix) and Swiss Pine (Pinus cembra)
 
- Pinzgauer Rind (Pinzgauer cattle):
Originally, the Pinzgauer cattle breed was part of the European high-altitude livestock breeds and Pinzgauer cattle were dual-purpose animals raised specifically for dairy and meat production.
 
The Pinzgauer breed is the only breed native to Austria that has gained importance all over the world.
 
Fully-grown cows weigh on average between 600 and 700 kg. Bulls weigh around 1,000 – 1,100 kg and stand between 137 and 147 cm at the shoulder.
 
The robust, medium-sized and powerful Pinzgauer breed evolved from the red-spotted Bavarian cattle and the strong-boned, single-coloured Slavic cattle.
 
Pinzgauer cattle are characterised by their chestnut-brown base colour and the typical white streaks on the back, the flanks and the belly as well as on the thighs and calves. This typical colour is a dominant hereditary feature. The distinctive russet coat of the Pinzgauer cattle and their pigmented eyes provide perfect protection against UV radiation even in extreme climates.
Black-and-white types and the genetically hornless variant, also known as "Jochberger Hummeln", are found very rarely these days.
 
Pinzgauer cattle are famous for their ideal ratio of milk and meat and, in particular, for certain secondary performance traits, such as the ability to travel across difficult terrain and great distances, an excellent maternal instinct (keeping of suckler cows) and hardiness, which allow for extensive farming in alpine areas where harsh conditions prevail.
 
Today, the Pinzgauer is also of importance as organic cattle and as a "national-park breed”.
 
In Austria, the Pinzgauer breed population is around 47,000, which means that it makes up 2.3 % of all breeds.
The average milk yield of Pinzgauer cattle is 5,438 kg of milk.
 
Method of production:
In the Province of Salzburg, there are currently 700 farmers, about half of which are organic farmers, with around 8,000 Pinzgauer breed cows.
 
The animals live in a manner appropriate to the species with grazing in the meadows or alpine pastures in summer and free stalls or stanchion stalls in winter.
 
The cattle are fed grass, hay and silages produced directly on the farm. Whole grains are purchased as a food supplement.
 
The calving season lasts the whole year round, although the peak periods are in autumn and winter.
 
The male animals are castrated within the first two months of life.
 
Transport and Slaughter:
Calves are slaughtered at four months of age (live weight around 150 kg), young cattle at 10 - 12 months of age (live weight 350 – 400 kg) and oxen around the age of 2 (live weight of about 650 kg).
 
Particular attention is paid to the well-being of the animals during transport and a special effort is made to avoid stressing the animals. The animals are slaughtered as stress-free as possible either in common slaughtering facilities in the region or in the Salzburg slaughterhouse.
 
Description of the meat:
Scientific studies carried out by Prof. Franz Pirchner at the Technical University of Munich attest to the superior quality of Pinzgauer beef on the basis of both subjective and objective quality criteria. Its tenderness, marbling, succulence, flavour, and negligible grill losses as well as its fine-grained flesh are among the strengths of Pinzgauer beef. The meat of Pinzgauer beef is bright red.
 
- Proof of origin:
The cattle are identified by official ear tags and registered in accordance with Tierkennzeichnungs- und Registrierungsverordnung 2007 (the Austrian Animal Identification and Registration Ordinance).
The traceability of the cattle and the cattle farm at the point of sale is ensured by the “bos” system of AMA (Agrarmarkt Austria).
 
- Marketing:
Pinzgauer cattle are largely marketed by the Rinderzuchtverband Salzburg (Salzburg breeders’ association) and the Erzeugergemeinschaft Salzburger Rind (EZG-Salzburger Rind) (Salzburg Cattle Producers’ Association).
 
The meat of Pinzgauer cattle is sold by a wide variety of direct marketers or the innkeepers and restaurant owners of the Hohe Tauern National Park.
 
Connection between the geographical area and traditional knowledge:
- Specific soil and climatic conditions in the Pinzgau Region result in a richness of
  native alpine flora, which enables extensive management of Pinzgauer cattle on
  alpine pastures.
- Pinzgauer cattle are a breed native to the Pinzgau Region, and are thus
  well-adapted to the regional climatic conditions.
- Traditional rearing systems: Extensive keeping of herds on alpine pastures during
  the growing season.
- This type of management produces beef with specific characteristics in terms
  of composition and marbling. The meat has a very unique aroma and flavour, which
  are directly related to the local alpine flora.
- The breeding and production of Pinzgauer cattle is the result of traditional knowledge,
  which has been passed down from generation to generation: the traditional knowledge
  and experience of the cattle farmers (adapting the management of herds to
  environmental conditions, historical selection of local breeds, know-how of the
  shepherds, method of beef production, raising of cattle in mountain areas, genetic
  improvement), know-how of the butchers (animal transport, experience in slaughtering,
  cutting up, meat maturing process) and the expertise of the producers’ organisation
  (ARGE Pinzgauer Rind).
 
- Utilisation:
The meat of Pinzgauer cattle is delicious no matter how it is prepared, although it is especially suited for goulash, roast veal, and roast beef as well as in the form of veal sausages and other grill specialities.
 
- Protection:
-
 
Key words
Food and agriculture, traditional knowledge, Austria, Salzburg, region, cattle, Pinzgauer Rind, Pinzgauer breed, breed classification Type PIN 13 (old breed)
  
Bibliography / References 
- Austrian Implementation Strategy for the Convention on Biological Diversity
http://www.biodiv.org/doc/world/at/at-nbsap-01-en.doc
- Das Original Pinzgauer Ring
http://www.vegh.at/pinz.htm
- International Pinzgauer Cattle Breeders Association
http://www.pinzgauer-cattle.com/
- Pinzgau Rind
www.genuss-region.at
- Pinzgauer/Austria
http://lprdad.fao.org/cgi-bin/EfabisWeb.cgi?sid=da4cffdf43f13ce116c874dbfdbede7b,reportsreport8a_50000557
- Pinzgauer
http://www.ansi.okstate.edu/breeds/cattle/
- Pinzgauer Rind
http://www.pinzgauerrind.at/
- Pinzgauer (Rind)
http://de.wikipedia.org/wiki/Pinzgauer_(Rind)
- Schätzung genetischer Parameter und Zuchtwerte für Merkmale der Fleischleistung
  von Mastkälbern der Pinzgauer Rasse
www.zidapps.boku.ac.at
- TASCHČE, S.J. Pinzgauer Rind. In: GENUSS.spezialitäten.pur, Sommer 2008, S. 20
www.spezialitaetenpur.at
 
All internet references last accessed on 28. November 2008.
  
Language code
German

Product of www.genuss-region.at
Yes
 
Regional contact 
Thomas Edenhauser
ARGE Pinzgauer Rind
5751 Maishofen, Mayerhoferstraße 12
Phone: 06542 68229-13
Fax: 06582 68229-81
E-mail: t.edenhauser@rinderzuchtverband.at
www.pinzgauerrind.at 
 
Authors: Erhard Höbaus, Eva Sommer, Doris Reinthaler
 

01.03.2012, Lebensministerium III/4