Around 500 A.D., herdsmen begun developing a breed of red-and-white cattle from the native red Bavarian cattle, selecting animals that could withstand the harsh conditions of the Alpine mountains and still produce meat, milk and strength for draught use. The name Pinzgauer has first been documented in the 1600’s. Herd books record continued selective breeding in the 1700’s with recorded exports to Romania, Czechoslovakia and Yugoslavia in the 1820’s. In the early 1900’s a breeding herd were exported to Namibia and eventually to South Africa, establishing the second largest herd of full-blood animals in the world. Pinzgauer were first recorded in Australia in the early 1900’s, with imports into Canada in 1972 and to the USA in 1974. Pinzgauer are bred in a wide range of extremely varied climatic conditions proving remarkable adaptability. Populations have declined over the years. The global population of approximately 1.3 million decrease about 10% per year.
Considered by many International Animal Scientists to be the "standard for genetic purity", the Pinzgauer is better known by its distinctive colour pattern and excellent walking abilities. The animals are auburn to a rich chestnut-colour. All Pinzgauers have the typical finched pattern: a broad white stripe lengthwise along the whole back with a white abdomen, chest, udder, and tail. It is of medium frame build (Male: 147cm, 1 000kg; Female: 138cm, 650kg) with good breadth, depth and immense beef capacity. A naturally polled type, the Jochberg Hummel, are recorded since 1997 as Pinzgauer.
Bulls display early signs of masculinity, combining high sperm count with healthy libido, able to breed till 12 years of age. Cows have a productive lifespan of 16 to 18 years, up to 21 years, with exceptional mothering qualities. High-quality milk yields ensure a healthy, heavy calf.
Pinzgauers are renowned for their fertility, docility and longevity. Independent studies show the meat produced is among the most tender of any beef and routinely exceeds other breeds in succulence, juiciness and flavour. The redness of the meat and strong flavour make the meat sought after. Because of the natural enzyme composition and marbling qualities, the meat retains its tenderness without any artificial chemical processes. 84,8% of Pinzgauer cattle tested in the USA, tested GeneSTAR 2 Stars or better. Feedlot testing confirm impressive gains with minimal health problems. The Pinzgauer adds substantial value to weaner production systems. It is an essential breed to be used in cross-breeding.