Identity card
The Simmental breed (linked to the Red mountain cow) is native to the Simme valley (from Simme, name of the Swiss river and tal meaning “valley”), in the canton of Bern (Switzerland). It spread all over Europe over a century ago, to Austria, Germany (mainly in Bavaria), Italy and France. It is the source of other breeds like Montbeliard in France, Razzeta d'Oropa in Italy or Fleckvieh in Germany and Austria. The world herd (divided between Europe, North America, Latin America, New-Zealand, Australia and Asia) totals about 60 million head.
The coat of the Simmental varies from wheat coloured to dark red, while its head and limbs are mostly white. Its white horns with slightly darker tips are set high and back. Actually, some hornless species have been developed. Simmental is a large breed in terms of size (14 hands high and 700 to 850 kg for an adult cow or 15.5 hands and 1100 to 1300 kg for an adult bull), producing a muscular, light pink, tasty marbled meat, with thin fibres and very little fat.
Production and consumption
A generous mixed breed (milk and beef), Simmental stands out for its good fertility, rapid growth, dairy aptitude and superior muscular development, plus a high slaughter weight (cows sent for slaughter often have a carcass weight that exceeds 400 kg). The excellent ratio between beef and dairy production makes it a very popular breed.Germany has the second largest cattle population in Europe, after France, with 13.7 million head (including 4.7 million Simmental, with 3.8 million in Bavaria).
In addition, it has the largest herd of dairy cows, ahead of France and Spain, and the second largest suckler cow herd after France. In 2008, it was the third largest exporter of beef from the EU, behind The Netherlands and Ireland, with 394 000 TEC (equivalent carcass ton) for 219 000 TEC imported. In the old days, beef was served on holidays in Bavaria (Easter, Whitsun, Christmas), in a stew (tellerfleisch) or braised with carrots (bofflamot). (Sources: Fédération Mondiale de Simmental-Fleckvieh, Meggle, FranceAgriMer)
At Rungis Market
As Mr Loïc Le Cardinal, salesman for IP Viandes, explains: “We sell Bavarian beef from the Simmental breed, fresh or vacuum packed, which represents about 90 tons a week. The carcasses come from Germany by combined rail and road transport. We cut them ourselves or we sell them whole to butchers. Our clients are wholesalers, butchers and restaurants.”
