Parthenaise origin
Parthenaise cattle originate from the Deux Sevres region in central France, they are named after the town of Parthenay. The Herdbook was established in 1893, making them one of the oldest breeds in France.
Historically, Parthenaise cows were renowned for producing high fat milk, ideal for butter production. The breed was also used for draught work (hence their heavy, lean muscle.) This changed around 50 years ago, when the breed society established a program of improvements and placed an emphasis on the breed to produce high quality beef. The first embryo calf was born in Victoria in 2020 from the first shipment of embryos from Ireland in 2019. The next shipment where carefully selected from Ireland’s top herd by leading AI sires and arrived in Australia in February 2021.
Parthenaise bloodlines
We have selected Irish bloodlines as the Irish Cattle Breeding Federation (ICBF), Irish Beef Breed Societies and Industry Partners are working very closely together in order to get the very best bulls into the new Gene Ireland (G1) Maternal Beef Breeding programme. In 2012, the ICBF completed a major review of its beef GI programme. One of the key outcomes from the review was the need to increase the number of beef bulls being progeny tested on an annual basis.
The main aims of the program are to:
1. Identify Top Maternal Bulls:
The main aim of the program is to identify the top Maternal bulls within each beef breed. However, by progeny testing a high number of bulls, the program will also identify bulls that excel on terminal traits, calving ease and other key profit traits; and
2. Identify Top Data Recording Pedigree Herds:
Pedigree Herds that constantly record accurate data on their cattle will also be identified through this program. The level of transparency as regards record keeping will give commercial farmers purchasing stock from such herds an extra guarantee as regards the integrity of the data behind an animal’s €uro-Star figures.
Low birth weights, calving ease, weaning weights and temperament where key traits selected along with maternal traits.
Parthenaise beef
QUALITY HEALTHY MEAT – Statistics show the Parthenaise to be a highly productive, fertile producer of high quality lean meat, having incomparable unique flavour and tenderness thanks to the fine muscle fibres, together with the juiciness and flavour from its marbling. Parthenaise have a high killing out percentage of over 70% , being one of the highest of all European breeds. This, combined with excellent muscular conformation and a healthy low cholesterol lean meat, explains why Parthenaise meat in its homeland of France fetches a premium of over 25% in the markets compared with other breeds. There is only 8.8% fat in the carcass and a net meat content of 77%, with 41.25% of this being high quality cuts. An exceptional 95% of carcasses grade E and U.
Copyright © 2022 Parthenaise Beef Cattle Australasia - All Rights Reserved. Photos of the Irish Partheniase cattle courtesy of Tricia Kennedy for Anthony Scally,Ireland
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