Waldviertler Blondvieh

The Waldviertler Blondvieh almost disappeared completely from the pastures and stables. Not least since the founding of the Slow Food Presidio Waldviertler Blondvieh, a group of organic or biodynamic breeders have dedicated themselves to preserving the old breed.

Well adapted to the harsh, wet and cold climate of the Waldviertel, the Waldviertler Blondvieh is an old, indigenous landrace and one of the most common in the region today. But this was not always the case: while it has been kept in the region since the colonisation of the Waldviertel and was widespread until the 1960s, it was steadily pushed out of the barns and pastures by the rapidly growing Fleckvieh in the years that followed. Eventually it was almost extinct before an intensive conservation breeding programme ensured the survival of the breed in 1982.

As its name suggests, the Waldviertler Blondvieh is one of the yellow cattle breeds, which means that the animals are usually semi blond to light red with yellow-grey horns and hooves. They are also characterised by their narrow build. The Waldviertler Blondvieh is considered frugal, weather-hardy, accustomed to poor soils and disease-resistant. It is characterised by excellent meat quality and an intense, spicy flavour. Due to the slow rearing and the exclusive feeding of hay and green fodder, the meat differs from normal beef - it is finely rinded, dark, strongly marbled as well as juicy, low in fat and particularly tender. The meat is traditionally used for dishes such as boiled beef, roast onion, kettle goulash or schnitzel.

The Presidio Waldviertler Blondvieh was founded in 2016 to encourage breeders who farm exclusively organically or biodynamically in their endeavours and to make Waldviertler Blondvieh accessible to a wider public again.

Got a taste for it? On our blog you will find the recipe for Beef steaks from Waldviertler Blondvieh cattle!