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<blockquote data-quote="paul swisher" data-source="post: 554867" data-attributes="member: 49"><p>I cannot believe no one has mentioned Pinzgauer. It is highly regarded both as a milk and beef in its native Austria. Because of its size and frame when it was imported into the US is was classed as beef. The MARC thought so much of it that approx 70% of it research cow heard are MARC III composites (25% angus, 25% herford, 25% red pol and 25% pinzgauer) Their beef has been rated more tender than angus and other beef breeds (Journal of Animal Science) They have been DNA tenderness tested 86% 2 stars or better compared to 76% for angus. The only fault anyone can find is they will retain their white stripe and tail can't make them solid black.</p></blockquote><p></p>
[QUOTE="paul swisher, post: 554867, member: 49"] I cannot believe no one has mentioned Pinzgauer. It is highly regarded both as a milk and beef in its native Austria. Because of its size and frame when it was imported into the US is was classed as beef. The MARC thought so much of it that approx 70% of it research cow heard are MARC III composites (25% angus, 25% herford, 25% red pol and 25% pinzgauer) Their beef has been rated more tender than angus and other beef breeds (Journal of Animal Science) They have been DNA tenderness tested 86% 2 stars or better compared to 76% for angus. The only fault anyone can find is they will retain their white stripe and tail can't make them solid black. [/QUOTE]
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