Developed in Austria as a dual-purpose breed, Pinzgauer possess a combination of high milk production and excellent fattening qualities. Alpine grazing and harsh weather conditions generated the strong constitution, ranging ability and soundness seen in the breed today. Pinzgauer adapt to climate changes well, as herds thrive in South America, Africa and Mexico as well as they do in Canada. The Canadian Pinzgauer, first imported in 1972, had to change to satisfy the dynamic needs of the North American meat industry, and today's cattle readily represent a balance of traits critical to beef production. This moderately framed, quiet natured beef breed is practical and efficient because of its many outstanding characteristics.

Naturally horned, characteristic colors of the breed are chestnut brown hair and pigmented skin with varying amounts of white hair along the back, tail and barrel. Pigmented skin on the head protects eyes from ultra violet rays, thus making eye disease virtually non-existent. Smooth hair, thick hair coat and pliable thick skin play an important role in adaptability, allowing this breed to thrive in hot or cold climates. Hard, dark, closed hooves and correct leg formation give Pinzgauer excellent ranging ability and little impact from hoof and leg problems.

Canadian Pinzgauer breeders have worked diligently to modify the breed to best suit the world beef market but are proud of the breed's Austrian heritage. To guarantee the integrity of the Canadian Fullblood Herd Book, intensive blood typing and now DNA analysis is performed on each Fullblood prior to admission into the Pinzgauer Herd Book, scientifically verifying the sire and dam. Having maintained this practice since the first Fullblood import from Austria in 1972, the Canadian Fullblood Herd Book is undiluted and pure, giving Canada a competitive advantage of integrity in the world marketplace for seedstock genetics.