Pinzgauers

Pinzgauers are considered by many International Animal Scientists to be the "standard for genetic purity". The first four head of Pinzgauer were imported into Canada in September 1972. Austrian Fullbloods were first imported to the USA in 1976. Live animals, frozen embryos, and semen all have been imported to establish fullblood herds and to upgrade the Purebred Pinzgauers. Pinzgauers as we know them today are the result of rigid performance and registry demands. The American Pinzgauer Association has a breeding-up program which allows a producer to breed up to Purebred Pinzgauer (7/8 for females, 15/16 for bulls) by starting with commercial cows and using Pinzgauer bulls.

Although small in total number of head in the U.S., Pinzgauers have been included in studies at the U.S.D.A. Meat Animal Research Center, Clay, Nebraska for many years. These studies have shown that Pinzgauers produce meat that is among the most tender of any beef breed and routinely exceeds other breeds in juiciness and flavor. Because of the enzyme makeup of these animals, the meat retains its tenderness without the use of artificial chemical processes. Additionally, Pinzgauer steers in the feedlot show above average gains and minimal health problems.

Our Story

   The farm Springhill Pinzgauers got its name from all of the natural springs on the property. In 2005 five Pinzgauer cows were brought to the Hunsberger farm from Minnesota. Daniel Hunsberger grew up on a dairy farm and he wanted to bring his childhood experiences to his four daughters. He learned information about Pinzgauers while reading a New Holland Magazine. In 2008 the Hunsbergers joined the American Pinzgauer Association. In 2011 a journalist for the Lancaster Farming Magazine heard about this unique breed and came to the farm to meet the family and greet the cattle. As Dan and Mariela's daughters grew older they found the hobby of showing cattle, both locally at county fairs and nationally all over the Midwest and East coast. Nationally they have travelled to Wisconsin, Maine, Missouri, and Maryland.

    Over the years the farm has grown. Starting with five cows turned into a herd of over sixty head. The Hunsbergers currently sell herd Sires and heifers. However, the farmer's primary focus is developing all natural beef to sell to the public. They choose to raise Pinzgauers because they believe that "Taste Matters".