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The Simmental or Swiss Fleckvieh is a Swiss breed of dual-purpose cattle. It is named after the Simmental – the valley of the Simme river – in the Bernese Oberland, in the canton of Bern in Switzerland. The breed is typically reddish in colour with white markings, and is raised for both milk and meat.
Among the older and most widely distributed of all breeds of cattle in the world, and recorded since the Middle Ages, the Simmental breed has contributed to the creation of several other famous European breeds, including the Montbéliarde (France), the Pezzata Rossa d'Oropa (Italy), and the Fleckvieh (Germany and Austria).
Namibia (1893) and South Africa (1905) were the first countries outside Europe where the breed was successfully established. Here the breed is known as Simmentaler and is mainly used for beef cattle production under suckler cow systems. The Simmentaler breeders' society is, as far as registered animals are concerned, by far the largest of the 17 European and British breeds. The main reasons for its popularity are (i) it can be used with great success in crossbreeding for breeding of both cows with much milk and heavy weaners/oxen, (ii) its superb weight growth rate in feedlots - pure or crossed, and (iii) a strict visual inspection is compulsory for registration in the Herdbook. [1]
In the former Soviet Union, the Simmental was the most important cattle breed. Russian Simmental (Симментальская корова) accounted for one-quarter of all cattle in the USSR. Through extensive crossbreeding, six strains were developed: [2]
In 1990, there were 12,849,800 Simmental in the USSR. In 2003, the Simmental count in Russia stood at 2,970,400. [2]
The breed is known under the following names
Pezzata Rossa: Italy. Montbéliarde: A French dairy breed. Member of European Simmental Federation but not of the World Simmental-Fleckvieh Federation. [3]
The Simmental has historically been used for dairy and beef, and as draught animals. They are particularly renowned for the rapid growth of their young, if given sufficient feed. Simmentals provide more combined weaning gain (growth) and milk yield than any other breed. [4] They also have lower frequency of dental lesions compared to other breeds. [5]
In contrast to countries which allow black and solid brown coloured Simmental in the herdbook, Namibia and South Africa only register Simmentaler with the typical colour i.e. from dark red or brown to yellow spread over the body in any pattern with at least some white on the forehead and the lower-leg area, solid black or solid red animals are non-existent because they are not registered. [3]
No other breed in the world has such a large within-breed-type variation as Simmental-Fleckvieh which is classifiable in the following types:
The traditional colouration of the Simmental has been described variously as "red and white spotted" or "gold and white", although there is no specific standard colouration, and the dominant shade varies from a pale yellow-gold all the way to very dark red (the latter being particularly popular in the United States). The face is normally white, and this characteristic is usually passed to crossbred calves. The white face is genetically distinct from the white head of the Hereford.
A calf is a young domestic cow or bull. Calves are reared to become adult cattle or are slaughtered for their meat, called veal, and their hide.
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The Brown Swiss or American Brown Swiss is an American breed of dairy cattle. It derives from the traditional triple-purpose Braunvieh of the Alpine region of Europe, but has diverged substantially from it. It was selectively bred for dairy qualities only, and its draft and beef capabilities were lost. Milk yield was measured in 2013 at 10231 kg (22600 lb) per year; the milk has about 4% butterfat and 3.5% protein and is suitable for making cheese.
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The Fleckvieh is a breed of dual-purpose cattle suitable for both milk and meat production. It originated in Central Europe in the 19th century from cross-breeding of local stock with Simmental cattle imported from Switzerland. Today, the worldwide population is 41 million animals.
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The Montbéliarde is a breed of red pied dairy cattle from the area of Montbéliard, in the département of Doubs, in the Bourgogne-Franche-Comté region of eastern France. It is used mainly for dairying and particularly for cheesemaking.
The Pinzgauer is a breed of domestic cattle from the Pinzgau region of the federal state of Salzburg in Austria. It has distinctive colouring, with chestnut-brown sides and white back and underside. It was in the past a triple-purpose breed, raised for meat, milk and draught use. There is a naturally polled sub-type, the Jochberg Hummel. In 2007 the breed was not considered by the FAO to be at risk.
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French Simmental is a French cattle breed.
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The Valdostana Pezzata Rossa is an Italian breed of cattle from Valle d'Aosta region in north-western Italy. It is red-pied, usually with white legs, stomach and face. It is one of three regional breeds in the area, the others being the Valdostana Castana and the Valdostana Pezzata Nera. Like them, it derives from inter-breeding of various local breeds and types of cattle. The most important of these were Swiss Simmental cattle, which came into the Valle d'Aosta over the Great St. Bernard Pass. The Valdostana Pezzata Rossa is a dual-purpose breed, raised mainly for milk, but also for meat. Management is normally transhumant: the cattle are stabled only in winter, and spend the summer months on the mountain pastures of the Alps.
The Valdostana Pezzata Nera is an Italian breed of cattle from Valle d'Aosta region in north-western Italy. It is black-pied, with short horns. It is one of three regional breeds in the area, the others being the Valdostana Castana and the Valdostana Pezzata Rossa. Like them, it derives from inter-breeding of various local breeds and types of cattle. It appears to have been most influenced by the Swiss Fribourgeoise and Hérens breeds, which came into the Valle d'Aosta over the Great St. Bernard Pass. The Valdostana Pezzata Nera is a dual-purpose breed, raised mainly for milk, but also for meat. Management is normally transhumant: the cattle are stabled only in winter, and spend the summer months on the mountain pastures of the Alps.