Fleckvieh with over 1,5 million animals has the biggest distribution area in Austria starting from the alpines regions down to the intensive lowlands in the eastern part with hot summer climates. Under good management conditions the Fleckvieh achieves a milk production which is comparable to those of pure dairy breeds in combination with very good beef production. A very big focus in laid on fitness traits, fertility, longevity, easy calving, vitality of calves, somatic cell counts and persistency in addition to good confirmation and udder shape. Outstanding dual purpose breed with high capacity to produce milk and beef in one animal. Adapts easily to different management and feeding conditions. Second biggest dairy breed in the world with growing population on the whole globe thanks to outstanding features:
A robust dairy breed with dual purpose features. Main breeding areas: Western and Central Austria. High milk production and a high share of Kappa-Kasein B existence provide a good base for economic cheese production.
Amongst the fitness traits fertility, calving ease (95% normal births), udder health and excellent feet & legs are the most important points. The genetically based longevity and the high share of young animals spending their youth in the Alps result in the highest percentage of longevity cows.
Adapts easily to different management and feeding conditions.
Austrian Holstein cattle can be found throughout the whole country. Holstein Frisians and Red Holsteins are high performing dairy cows. The base are a good adaptability, high ground fodder intake, stable health.
The good udders with good milk speed facilitate high daily milk production and fulfill all requirements for modern milking technology.
Holstein is the Number-one dairy breed in many parts of the world. Thanks to our connections we can assure a good availibility of animals.
The beef breeds are used in pure breeding as well as in commercial crossings with dairy and dual purpose breeds. The following breeds are available: Charolais, Blonde d’Aquitaine, Belgium-Blue, Limousin, Angus, Beef Simmental, Scottish Highland, Galloway, Hereford and other beef breeds.
The Angus cattle are precocious, easy to calve and have a good rearing performance. They are very robust against rough and difficult weather conditions and are extremely good-natured, peaceful, undemanding and adaptable contemporaries. Genetic polled and black, red or medium-cream coloring are typical of these cattle. Angus beef has well-marbled meat and the color of the fat is yellow, as is typical of the breed. Since the Angus has a high slaughter yield, this makes it particularly popular.
The origin of these cattle is in Herefordshire in England and has been bred since the 17th century. Originally the Hereford was bred as a workhorse before it found its use as a beef cattle. The quality of the meat is just as excellent as the mother properties of these animals. The attitude is very undemanding, they are well adaptable and climate-tolerant.
The Jersey cattle are small, delicate horned cattle with fine bones and little muscling. The color ranges from yellow-brown to light red, cream-colored, black and occasionally even piebalds appear. The muzzle is dark and always lined with light. Animals of this breed have a short head with a broad forehead, a saddled forehead line and large, expressive eyes. It is a one-sided milk breed and is characterized by good persistence of milk yield. The high proportion of fat and protein is particularly impressive. In addition, these animals are precocious, easy to calve and long-lived.
(Source: ZAR-Rinderzucht Austria)
Pinzgauer cattle are predominantly found in the Alps and are robust enough to be used in milk and meat production. Other advantages are very good hooves and excellent color pigmentation. The cows still achieve good milk yields with little concentrated feed.
The Charolais beef is a horned, white to cream-colored, large-framed beef with a lot of depth and breadth of the body. It has a pink muzzle, light-colored claws and a short, broad head. Animals of this breed are characterized by their strongly muscled shoulders, loins and legs as well as by their strong feet and legs.
This meat breed has a good meat quality, a low tendency to fat, as well as a high slaughter yield and an excellent meat fullness, especially the valuable cuts. Due to the relatively late maturity for slaughter, these animals are well suited for fattening to high final weights. In addition, this breed is well suited for crossbreeding.
(Source: ZAR-Rinderzucht Austria)
A real alpine breed with good milk and beef production in relation to its body weight with very low input and low concentrate feeding. Almost all animals spend the summer in the Alps which contributes to an outstanding health. Well known for good beef production. The breed in used in many countries with poor feeding base to achieve nevertheless satisfying yields.