Waldviertler Weiderind

 
Record Number: 114 
 
Disclosure Date
In the 19^th  century, there was a blond cattle breed called Gföhler or Zwettler Schlag, which was sometimes also known as Waldvieh or Waldviertler. 
 

Photo: BMLFUW/A...

Title
Waldviertler Weiderind
(Waldviertler pasture cattle) 
 
 
 
 
 
Abstract or claim
The breeding of Waldviertler Weiderind is the result of traditional knowledge of breeding and extensive cattle husbandry over the centuries in the Waldviertel, Lower Austria.
The beef of Waldviertler Weiderind is particularly characterised by its fine-grained texture and even distribution of fat. The taste and aroma are directly related to the regional alpine vegetation.
The Waldviertler Weiderind must spend at least 200 days on the pasture fields of the region and thus makes an essential contribution to the sustainable preservation of the alpine landscape of the region.
 
Name of product, Product class
Beef, fresh meat
 
Name of region
Waldviertel, Lower Austria, Austria
 
Field of search
Food and agriculture
 
Name of information provider
Verein Genuss Region Waldviertler Weiderind
(Waldviertler Weiderind Region of Delight Association)
Chairman Georg Strasser
 
Name of applicant for title
---
 
Holder of knowledge or associated resources
The Waldviertler Weiderind Region of Delight Association currently consists of 12 farmers (8 of which are organic farmers), 1 butcher and 7 restaurants as well as about 20 other pasture farmers from the surrounding area
 
Grantee(s), holder(s), assignee(s) or owner(s) of title, if any
--- 
 
Descriptors
- History:
As humans turned to settlement in the Early Period, the keeping of domestic animals grew in importance, since these made humans increasingly less dependent on hunting, because the domestic animals provided meat, fat, milk and eggs.
Cattle have always been one of the most important domestic animals. The aurochs is considered to be the ancestor of our domestic cattle.
 
The first farming settlements in the eastern section of the Waldviertel date back to the beginning of the Neolithic period.
 
The Waldviertel highlands were settled in the late Bronze Age and were used for alpine pasture farming wherever possible.
 
As early as in the 7^th  century AD, organised alpine pasture farming started and continued to be developed.
 
In the Middle Ages, the rising demand for land resulted in settlements at higher altitudes that were inhabited on a year-round basis by at least the turn of the 13^th  to the 14^th  century.
 
In the 19^th  century, there was a blond cattle breed called Gföhler or Zwettler Schlag, which was sometimes also known as Waldvieh or Waldviertler. The habitat of this breed extended from the southern part of the Waldviertel to the Danube, and in the north up to Bohemia and Moravia.
 
In 1933, the “Zuchtverband für Waldviertler Blondvieh” (Breeding Association for Waldviertler Blond Cattle) was founded.
As the required number of steers of this breed couldn't be produced, the Frankenvieh and Glan-Donnersberger cattle breeds were imported into the region between 1938 and 1945.
However, no displacement crossing was planned. The idea of pure breeding was not abandoned and efforts were made to improve the Waldviertler Blondvieh (Waldviertel blond cattle) breed (LINK).
A breed census conducted in 1954 showed that the Waldviertel was once again nearly a one hundred percent blond cattle region.
 
In 1958, Wilhelm Müller (Director of the ”Association of Austrian Cattle Breeders” or ZAR) could still write in “Die Rinderzucht in Österreich” (Cattle Breeding in Austria) that the Waldviertler Blondvieh (LINK) was the only breed that could establish itself in the Waldviertel because it was the only one that could thrive in the raw climate and moderate fodder supply. However, the Waldviertler Blondvieh (LINK) could not hold its own against the Fleckvieh, which outperformed it. The Blondvieh was driven back into regions with less favourable climatic conditions and the poorest land, and the number of cattle began to diminish rapidly in 1960.
 
In 1963, the blond cattle breeding association changed the breed to Fleckvieh as there was less demand for Blondvieh on the market. As a result, the breed nearly became extinct.
 
In 1966, the Verband “Waldviertler Fleckviehzüchter” (Waldviertler Fleckvieh Breeder Association) was founded and changed its name to “NÖ Genetik Rinderzuchtverband” (Lower Austrian Genetic Cattle Breeding Association) after it merged with the Verband “NÖ Rinderzüchter” (Lower Austrian Cattle Breeder Association) in 2000.
 
In 2008, the “Waldviertler Weiderind Region of Delight” Association was founded with the aim of enhancing the leading product of the region, the Waldviertler Weiderind, and of promoting cooperation between the farmers, manufacturers and restaurant operators.
 
- Region:
The Waldviertel (Forest Quarter) gets its name from its abundance of forests. It is situated in the northwestern region of the Austrian Province of Lower Austria and comprises the political districts of Gmünd, Horn, Krems, Krems-Land, Waidhofen/Thaya, and Zwettl as well as parts of the political districts of Hollabrunn and Melk.
The Waldviertel is bounded to the south by the Danube, to the southwest by Upper Austria, to the northeast and the north by the Czech Republic, and to the east by the Manhartsberg Mountain.
 
Waldviertler Weiderind (Waldviertler pasture cattle) is produced throughout the whole Waldviertel region.
 
Climate and soil condition:
The Waldviertel has continental climate, which is typical of low mountain ranges. Summers are warm with few hot days and cool nights, and winters are rather cold with little snowfall.
Annual precipitation ranges between 500 to 800 mm, most of which in the summer. The growing season is short.
Geologically, the Waldviertel region is a mountain area composed of granite and gneiss with altitudes of up to 1000 m.
It is part of the Bohemian Massif and is characterised by light,
sandy soils, brown podsolic soils, brown soils and semipodsols.
 
Habitat:
The Waldviertel is dominated by pastures, arable fields and forests. Rather small cultivated areas and small farms, with pastures around their farms, characterise the region.
 
The pastures of the Waldviertler Weiderind are located at an altitude between 450 and 800 m and are mainly situated on slopes, which makes mechanical cultivation difficult.
Keeping livestock on these steep pastures therefore ensures their management, prevents the growth of shrubs and forests, and makes an important contribution to the preservation of the current landscape.
 
The regional climatic and soil conditions result in a mountain flora, which is characterised by a great diversity of alpine plants.
The specific diversity of grasses and herbs in the fodder and the hay provides the basis for the unique taste of Waldviertler Weiderind.
 
- Waldviertler Weiderind:
The term Waldviertler Weiderind Region of Delight represents several cattle breeds such as Waldviertler Blondvieh (LINK), Fleckvieh, and meat breeds like Charolais, Blonde Aquatain and Limousin, Scottish Highland Cattle as well as Fleckvieh-for crossbreeding (Fleckvieh x meat breed).
 
Waldviertler Weiderind includes grazing oxen, grazing steers and grazing calves.
 
Method of production:
Breeding/fattening:
Waldviertler Weiderind cattle are born and raised exclusively in the Waldviertel region.
 
The method of raising the breeding flock is specific to the region.
 
The Waldviertler Weiderind must spend at least 200 days of their lives on the pasture.
 
The average pasture is about 7 to 8 hectares. On average, each member farm of the Region of Delight keeps about 850 cattle.
About 75 % of the Waldviertler Weiderind cattle are produced according to organic guidelines.
 
The cattle are born exclusively in the Waldviertel region and are raised mostly on one and the same farm.
It is possible to purchase calves or young cattle (between 6 to 9 months old) within the region, but it is hardly ever done.
 
The keeping of the animals has to be documented in a pasture diary. It includes, for example, the pasture days per week, the average feeding per day and the average pasture area per animal and day.
 
Stables or other shelters have to be available on the pastures to protect the animals from heat, thunderstorms and insects.
 
During winter the animals are kept in free stalls or in individual or group pens, where the animals have enough space to move freely and to lie down.
 
Tethering of cattle is strictly forbidden on organic farms.
 
Most of the females and their calves are kept in groups, although some females and calves will be held separately.
In general, calves more than 8 weeks old are kept in groups. On organic farms, they are already kept in groups on their 8^th  day of life.
The insemination of Waldviertler Weiderind can be natural or artificial.
 
The bull calves are castrated at 2 - 6 months in compliance with the legal requirements.
 
Feeding:
In summer, the basis of the fodder is a variety of grasses and aromatic alpine herbs, which lends the meat its distinctive taste.
It is also possible to provide supplemental fodder using the farm’s own or purchased silage fodder or coarsely ground grains (wheat, barley, oats, and triticale) from the region.
 
Up to the age of 10 months, the cattle may be fed a maximum of 2.5 kg of hay and silage fodder and after that a maximum of 5 kg. Coarsely ground grains are the only concentrated feed allowed.
 
In winter, the cattle are fed hay as well as grass and corn silage.
 
All the feed must be purchased within the Waldviertel region.
 
The share of coarsely ground grains is increased slightly during the two-month fattening period.
 
The addition of antibiotics, fattening aids, colouring agents or genetically modified grains is forbidden.
 
Transport and slaughter:
The cattle are slaughtered between 16 and 24 months old (highland cattle between 20 and 30 months old) at a live weight between 500 and 700 kg, which is equivalent to a carcass weight between 250 and 400 kg.
 
Waldviertler Weiderind cattle are slaughtered exclusively at an EC-approved slaughterhouse in the Municipality of Ruprechtshofen in the Mostviertel region.
On average, about 25 animals are slaughtered every year. These are mainly oxen and calves, although a few steers are slaughtered, too.
 
The cattle are delivered to the slaughterhouse by a cattle hauler from the Municipality of Münichreith.
Short journeys ensure stress-free slaughtering and thus the highest meat quality.
 
After the animals are slaughtered, the carcasses are officially examined by veterinarians and classified according to the EUROP grading scale.
After the slaughterer delivers the meat to a butcher’s shop in the Municipality of Ybbs, it is refrigerated at 4 °C and matured for 10 days in the cold storage and maturing room of the butcher’s. The meat is then exclusively cut, processed and packaged in the butcher’s shop.
 
Description of the meat:
Waldviertler Weiderind has excellent quality. The cattle grow slowly on the pasture, which leads to a fine-grained texture and equal distribution of fat.
In the course of the 10-day maturing process, the connective tissue is broken down, which allows the flavour to develop. The maturing process also helps to make the fine-grained, delicately marbled beef particularly tender and mellow.
 
Waldviertler Weiderind meat has achieved meat classes “E”, “U” and “R”. Concerning the fat content, the meat has achieved fat classes 2 and 3 according to the EUROP grading scale. Fat class 3 is equivalent to optimally fattened steers.
 
Quality control:
Farmers and restaurant owners check regularly to make sure they are in compliance with production and quality criteria.
 
Internal quality management is currently in development. In the future, there will be external monitoring by independent inspectors in addition to the self-monitoring.
 
- Marketing:
The Waldviertler Weiderind Region of Delight Association and BIO AUSTRIA are responsible for the marketing. 
 
Waldviertler Weiderind is offered in the butcher’s shop in Ybbs, in food retail stores and in restaurants in the Waldviertel and Mostviertel regions.
 
- 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).
 
Connection between the geographical area and traditional knowledge
- Specific soil and climatic conditions in the Waldviertel region enable the
  extensive keeping of Waldviertler Weiderind on alpine pastures.
- Waldviertler Weiderind comprises several cattle breeds, for instance,
  the Blondvieh cattle which are well-adapted to the regional climatic conditions.
- Traditional, characteristic keeping systems: Extensive keeping of herds and
  use of pastures during the growing season.
- Thanks to this pasture management, beef with a characteristic texture and
  marbling can be produced. The meat boasts a unique aroma and flavour which
  are directly connected to the local alpine flora in the feed and varies according
  to breed.
- The rearing of Waldviertler Weiderind is the result of traditional knowledge,
  which has been passed on from generation to generation: Traditional knowledge
  of and experience in cattle husbandry (adapting the keeping of the herd to
  environmental conditions, historical selection of local breeds, know-how of the
  shepherds, method of beef production, improvement of the genetic make-up),
  know-how of the slaughterers (animal transport, experience in slaughtering and
  cutting up, special meat maturing process) and the experience of the butchers
  (expertise in cutting and processing).
 
- Utilisation:
Waldviertler Weiderind is offered as raw or processed meat year round.
 
Particularly popular are “Weidewürstel” (pasture sausage), “Oxenmaise” (a regional sausage speciality) and the “Weideoxerl” hard smoked sausage.
 
- Protection:
-
 
Key Words
Food and agriculture, traditional knowledge, Austria, region, Lower Austria, Waldviertel, pasture cattle, cattle, Waldviertler Weiderind, Waldviertler pasture cattle, Waldviertler Blondvieh, Fleckvieh, Charolais, Blonde Aquatain, Limousin, Schottisches Hochlandrind
 
Bibliography / References
- SAMBRAUS H. H. Gefährdetet Nutztierrassen. Ihre Zuchtgeschichte,
  Nutzung und Bewahrung. Verlag Eugen Ulmer. Stuttgart. 19992. S. 235-240 
- 1. Tierhaltungsverordnung
  http://www.vu-wien.ac.at/vetrecht/1.%20TierhaltungsV_kons_1_2008.pdf
- Das Waldviertler Blondvieh
  http://www.permakultur.at/themen/tiere/rinder/waldviertler_blondvieh.html
- Der Verein Waldviertler Weiderind
  http://www.weiderind.at/genuss_region/die_region/verein
- Fleisch vom Waldviertler Weiderind
  http://www.weiderind.at/genuss_region/produkte/fleisch
- Geschichte der Almwirtschaft
  http://www.almwirtschaft.com/index.php?option=com_content&task=view&id=38&Itemid=91
- Handbuch Rinderhaltung
  http://www.bmgfj.gv.at/cms/site/attachments/2/0/9/CH0804/CMS1157545064200/handbuch_rinder.pdf
- Heimischer Artenreichtum
  http://www.linz.at/Umwelt/4444.asp 
- Klimainformation Waldviertel
  http://www.tiscover.at/at/guide/5,de,SCH1/objectId,RGN132921at,curr,EUR,parentId,RGN132921at,season,at2,selBlk,CURRWEATHERBLOCK,selElem,5,selectedEntry,home/climate.html
- Mahnmal für die verloren gegangene Artenvielfalt - Skulptur in
  der Landschaft von Paasdorf (1997 – 1999)
  http://geschichte.landesmuseum.net/index.asp?contenturl=http://geschichte.landesmuseum.net/kunst/kunstdetail.asp___ID=-1153999326
- Österreichisches Bundes-Tierschutzgesetz
  http://www.bmwf.gv.at/fileadmin/user_upload/forschung/recht/tierversuche/tschg.pdf
- Produktionskriterien
  http://www.weiderind.at/genuss_region/qualitaet/standards
- Qualität aus dem Südlichen Waldviertel
  http://www.weiderind.at/genuss_region/qualitaet/herkunft
- Rind: Abstammung
  http://www.rund-ums-rind.at/index.php?id=abstammung_domestikation
- Rind: Geschichte
  http://www.rund-ums-rind.at/index.php?id=geschichte
- Rinderhaltung in Österreich
  https://www.raumberg-gumpenstein.at/cms/index.php?option=com_docman&task=doc_download&gid=2842&Itemid=53
- Waldviertel: Die historische Vielfalt
  www.waldviertel.at/magazin/00/artikel/21411/doc/d/Waldviertel%20Geschichte.doc
- Waldviertler Weiderind: Region
  http://www.genuss-region.at/article/archive/18887
- Waldviertler Weiderind: Region
  http://www.weiderind.at/genuss_region/die_region/gemeinden
- Zur Kulturgeschichte der Kuh
  http://www.uni-leipzig.de/~mielke/kuehe/kuehe3.htm
 
All internet references last accessed on 24th March 2009.
 
Language Code
German
 
Product of www.genuss-region.at
Yes
 
Regional contact
Waldviertler Weiderind Region of Delight Association
Georg Strasser
Chairman
Mostviertelplatz 1
3362 Ohling
Phone: 0650/676 01 43
E-mail: georg.strasser@noechling.gv.at
http://www.weiderind.at/
 
Authors: Daniela Trenker, Eva Sommer, Erhard Höbaus 
 

08.11.2011, Lebensministerium III/4