Pinzgauers provide the best of both worlds offering tender juicy flavoursome meat without a lot of fat wastage.
Pinzgauer beef is unique in that it can be well marbled for taste and tenderness yet still have a minimum amount of external fat.
Studies performed at the U.S.D.A Meat Animal Research Centre, Clay Nebraska, show that Pinzgauers produce meat that is the most tender of any beef breed and routinely exceeds other breeds in juiciness and flavour. Because of the enzyme make up of these animals, the meat retains it’s tenderness without the use of artificial chemical process.
Additionally, Pinzgauer steers in the feedlot showed above average gains and a minimum of health problems.
Pinzgauer breeders have long known about the tenderness of the meat from Pinzgauer cattle. Now DNA profiling through GeneSTAR has shown that Pinzgauers exhibit high Tenderness Values.
An article detailing some of the testing done on Pinzgauers was published on the website of the American Pinzgauer Breeder's Association.