Breed characteristics

The breed in general

The Brown Swiss breed was originally housed in Austria, Switzerland and Germany. Its origin is in Switzerland. From 1965 dairy, framy bulls from the USA were crossbred with the local population in order to increase milk production. Through this, the Original Brown Swiss breed was almost eliminated. Through efforts of different breeding associations and stakeholders, the Original Brown Swiss breed could be saved from extinction. Nowadays, the population in Bavaria and Baden-Württemberg has recovered.

Color:

The color varies from dark brown to grey brown. The horn tip, the muzzle and hooves are darkly pigmented. The muzzle is lightly surrounded. The hair coat inside the ears is light as well.

Polled status:

The animals have horns by nature.

Body:

The medium-sized cattle have a deep body with strong bone structure and good muscularity.

Production traits:

Original Brown Swiss are dual purpose cattle for milk and beef. They are very robust and known for longevity enabling very extensive keeping. The cows have good maternal qualities, persistent fertility, rearing performance, are undemanding and easy to milk. They also have high vitality and great longevity due to good persistency. The lower milk production of Original Brown Swiss – lactation production is at approx. 6,000 kg milk with 3.8 % fat and 3.5 % protein – compared to Brown Swiss cattle is compensated by clearly better fattening ability and meat quality. Daily weight gains of 1,200 to 1,300 g are possible.