BEEF PRODUCTION
The beef produced from the Braunvieh has excellent marbling, low fat and is tender. It is generally considered to of the quality and standard required for the new millennium, referenced of course to its low level of saturated fats. The taste is supreme owing to its excellent marbling qualities.
Excerpt from a study conducted by the Meat Institute of the Animal Research Council at the Irene Production Institute of South Africa entitled “Genotype Evaluation Program”

Please note ALL MEASUREMENTS are METRIC (KG) and currency referred to is the South African Rand. The high Average Daily Gain which Braunvieh can maintain over a lengthy feeding period is significant, as well as the Feed Conversion ratio which is still improving. These results can only be achieved if more muscle than fat is deposited. After 162 days the carcass only had approximately 14% carcass fat. With the present positive margin a longer feeding period with favorable ADG and PCR and low fat percentages can be utilised successfully by anyone who finishes off cattle intensively.

Carcass characteristics of three gender conditions: BRAUNVIEH breed average, a Dual Purpose breed and a Beef Breed.