Alpenvorland Rind

 
Record Number: 120 
 
Disclosure Date
Cattle have been bred in the Alpenvorland (foothills of the alps) of Lower Austria since the Middle Ages. 
 

Photo: BMLFUW/A...

Title
Alpenvorland Rind
(Alpenvorland cattle) 
 
 
 
 
 
Abstract or claim
The breeding of cattle in the Alpenvorland Rind Region of Delight is the result of traditional knowledge of breeding and extensive cattle husbandry in the Alpenvorland (foothills of the alps) of Lower Austria.
The beef of the Alpenvorland Rind is characterised by its fine-grained texture, even marbling and its bright red colour.
This, together with the optimal maturing of the meat, accounts for the excellent flavour, the juiciness and the tenderness of the veal.
The environmentally friendly and soil-conserving management of the farms and alpine pastures makes an essential contribution to the sustainable preservation of the alpine landscape of the region.
 
Name of product, Product class
veal, beef, fresh meat
 
Name of region
Alpenvorland (foothills of the alps), Lower Austria, Austria
 
Field of search
Food and agriculture
 
Name of information provider
Werner Habermann, Department Head of the NÖ Rinderbörse (Lower Austrian Cattle Exchange)
 
Name of applicant for title
---
 
Holder of knowledge or associated resources
About 100 cattle farmers
 
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.
 
Since then, cattle have ensured the survival of the human race by not only acting as a supplier of milk and meat, but also as a beneficial source of labour, for example, as draught animals in agriculture.
 
There is evidence of heavy settlement activity in the St. Pölten region particularly during the Neolithic Period.
 
Cattle breeding was particularly important to the Celts, who settled in the eastern Alpenvorland (foothills of the alps) during the 4th or 3rd century BC.
 
Sheep and cattle breeding in Austria grew in importance during the Iron Age (800/750-15 BC).
 
People probably began to specialise in cattle breeding during the Middle Ages. This required large pastures so additional pasture land for the animals was created by clearing the forests.
 
Cattle breeding intensified in the Alpine-Danube Region in the 19^th  century.
 
The Fleckvieh (a dual purpose breed for milk and meat), which can be found today all across the Alpenvorland, first came to Austria at the beginning of the 19^th  century.
 
The Alpenvorland Rind offers an alternative to dairy farming in pasture land regions.
 
The cattle producers association, NÖ Rinderbörse (Lower Austrian Cattle Exchange) started the “Rindfleisch à la carte” (Beef à la carte) project together with local farmers and the retail chain SPAR in October 2003.
 
- Region:
The highland area around the alps is called the Alpenvorland, which means the foothills of the alps. The Alpenvorland extends on Lower Austrian land along the Danube from the border with Upper Austria in the west (Machland) across the Strudengau (a valley of the Danube from Ardagger Markt to Ybbs an der Donau) up to the Tullnerfeld Plain.
 
The bulk of the Lower Austrian Alpenvorland is part of the Mostviertel. It makes up part of the political districts of Amstetten, Waidhofen an der Ybbs, Scheibbs, Melk (south of the Danube), Lilienfeld, Tulln (south of the Danube) and the city of St. Pölten as well as the surrounding area.
 
Climatic and soil conditions:
Geologically speaking, the Alpenvorland is part of the Molasse zone. Alpine foothill rivers such as the Enns, Ybbs, Pielach, Traisen and Tulln have cut through its Tertiary Period deposits, creating terraced landscapes interspersed with series of Riedel (long, narrow, flat ridges). These aspects of the landscape together with climatic and other factors have resulted in a wide range of soils from lower terrace fields to gley, and wetland soils up to brown earth.
 
The Lower Austrian Alpenvorland is part of the Atlantic weather zone. The climate is characterised by large amounts of precipitation and high humidity, although more precipitations falls in the west than in the east. The summers are relatively warm and there are frequent thundershowers. The winters are mild and full of rain and snow. The average yearly temperature in the Tullnerfeld Plain is 9° C, and 3° C at higher elevations. The average yearly amount of precipitation is 700-850 mm.
 
The long growing period of around 240 days has a beneficial effect on farm yields.
 
Habitat:
The region is characterised by flat hills, lush alpine meadows and crystal clear spring water.
 
The regional climatic and soil conditions result in a flora which is characterised by a great diversity of rare alpine plants such as marsh orchid, gentian, cyclamen, winter rose, numerous types of orchids, blue alpine daisy (Aster alpinus), arnica, globeflower (Trollius sp) and many more.
 
The keeping of livestock on alpine pastures prevents the growth of shrubs and forests and makes an important contribution to the preservation of the current landscape.
 
- Alpenvorland Rind (Alpenvorland cattle):
The term Alpenvorland Rind in connection with the Region of Delight exclusively represents young heifers of the Fleckvieh breed as well as crossbreeds of the Fleckvieh with meat breeds such as Limousin or Charolais.
 
Alpenvorland Rind cattle are born exclusively in Austria. Most of the heifers come from suckler cow husbandry.
If necessary, cattle from Austria between the ages of 6 weeks and 10 months can be purchased.
The breeding and slaughter are done exclusively in the region.
 
- Method of production:
500 to 600 cattle are kept by around 100 farmers in the Alpenvorland Rind Region of Delight.
 
The animals have to be kept in such a way that their welfare is ensured at every stage of their lives.
 
The animals are kept on small breeding farms, which is typical of the region. A farmer normally owns about 20 ha of pasture land.
 
The animals are mainly kept on the pastures during summer.
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 special free stalls.
 
Feeding:
The basis of the fodder during the grazing period is pasture plants and hay as well as additional grass silage and concentrated feed (mixture of wheat, corn and rapeseed). In winter the animals are also fed corn silage.
 
The feed stuff must comply with the feedstuff standards of AMA (pastus standards).
The addition of antibiotics, fattening aids, colouring agents or genetically modified grains is forbidden.
 
Fattening:
The Alpenvorland Rind cattle are fattened for 6-10 months. The animals are given grass silage, corn silage as well as a mixture of concentrated feed.
 
Transport, slaughter, and cutting:
The heifers are slaughtered at max. 20 months old and have a final fattening weight at slaughter of 350-650 kg (carcass weight of 250 - 350 kg).
The Alpenvorland Rind cattle are slaughtered at the EU slaughterhouse Berger in Wilhelmsburg.
After the animals are slaughtered, the carcasses are officially examined by veterinarians and classified according to the EUROP grading scale.
 
Most of the meat is cut directly at the EC-approved slaughterhouse.
 
Maturing of the meat:
After cutting, the meat is hung for about 3 days, its pH value is checked, and finally it is marked.
To improve the quality of the meat, the meat is matured for 14 days under precisely defined conditions at the EU-slaughterhouse or the consumers and then vacuum-packed.
The special maturing process gives the meat its distinct tenderness.
 
Description of the meat:
The meat of the Alpenvorland Rind is bright red and particularly tender, fine-grained and juicy. The meat is also characterised by its powerful aroma and even marbling.
 
The meat of the Alpenvorland Rind has achieved meat classes “E”, “U” and “R” in the EUROP grading scale and fat classes 2 and 3.
 
- Proof of origin:
The Alpenvorland Rind cattle are identified by official ear tags and registered in the database 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). The “bos” symbol guarantees full traceability from the birth of the animal to the meat being served.
 
Quality control:
The farmers produce according to the standards of the AMA quality seal. Quality inspections are done by accredited inspectors.
 
- Marketing:
The marketing is done by restaurants and retailers.
The meat of the Alpenvorland Rind is marketed by the food industry under the word/picture trademark “Rindfleisch á la carte” (Beef á la carte).
 
“Rindfleisch á la carte“ stands for a marketing project that was started by the NÖ Rinderbörse (Lower Austrian Cattle Exchange) together with the ARGE Rind (a beef consortium) and the TANN shop in St. Pölten.
 
The meat of the Alpenvorland Rind is available year-round only in the form of fresh meat.
 
Connection with the region and traditional knowledge:
- Specific soil and climatic conditions in the Lower Austrian Alpenvorland
  (foothills of the alps) result in a local, alpine foothill flora, which enables
  the cattle husbandry of Alpenvorland Rind on the pastures.
- The Alpenvorland Rind comprises cattle breeds which are well-adapted
  to the regional climatic conditions.
- Traditional rearing systems: Extensive keeping of herds on 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.
- The production of Alpenvorland Rind 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 keeping of herds to environmental conditions, the expertise of the
  shepherds, the method of beef production, the raising of cattle in
  mountainous areas, genetic improvement), know-how of the slaughterers
  and butchers (animal transport, experience in slaughtering, cutting, and
  special meat maturing process) and the experience of marketers.
 
- Utilization:
The meat of the Alpenvorland Rind is particularly well-suited for quick cooking from steak to wok meals.
 
- Protection:
Word/picture trademark “Rindfleisch á la carte”
 
Key Words
Food and agriculture, traditional knowledge, Austria, Lower Austria, region, Alpenvorland, Alpenvorland Rind, Alpenvorland cattle
 
Bibliography / References
- Abstammung
  http://www.rund-ums-rind.at/index.php?id=abstammung_domestikation
- Alpenvorland Rind
  www.genuss-region.at
- Alpenvorland
  http://aeiou.iicm.tugraz.at/aeiou.encyclop.a/a341880.htm
- Alpenvorland Rind
  http://www.genuss-region.at/article/archive/24590
- A. PEHAMBERGER. Überblick über die Böden des niederösterreichischen
  Alpenvorlandes
  www.raumberg-gumpenstein.at
- Das Alpenvorland - wo die Körndl- und Mostbauern wohnen
  http://www.austria.info/xxl/_site/at/_area/383533/_subArea/384131/_subArea2/597190/_aid/598009/oesterreichslandschaften.html
- DIE FLORA DER EISENWURZEN- Ein Streifzug durch die Pflanzenwelt
  der Eisenwurzen – Orchideen und andere bemerkenswerte Pflanzen.
  http://schatzsuche.eisenstrasse.multimediaplan.kosnet.com/docs/flora_der_eisenwurzen.pdf
- Eisenzeit (800/750-15 v. Chr.):
  http://www.aeiou.at/aeiou.encyclop.e/e416490.htm
- Geschichte der Stadt St.Pölten
  http://www.st-poelten.gv.at/Content.Node/freizeit-kultur/stpoelten-im-wandel-der-zeit.php
- Geschichte
  http://www.rund-ums-rind.at/index.php?id=geschichte
- Mastkalbin – lohnt sich Qualitätsproduktion?
  http://www.landwirt.com/Bericht/927-131-Artikel/Mastkalbin-%E2%80%93-lohnt-sich-Qualitaetsproduktion.html
 
All internet references last accessed on 13th May 2009.
 
Language Code
German
 
Product of www.genuss-region.at  
Yes
 
Regional contact
Werner Habermann
Department Head of NÖ Rinderbörse
Schillerring 13
3130 Herzogenburg
Mobile: 0664/2321577
E-Mail: w.habermann@noe-rinderboerse.at
 
Authors: Eva Sommer, Doris Reinthaler, Erhard Höbaus 
 

29.11.2011, Lebensministerium III/4