The “cow-calf” system, which involves raising calves alongside their mothers in natural conditions, is increasingly being implemented in the Alpine region as a sustainable model for meat production and the preservation of traditional lifestyles. This system has been present in the region for several decades and is proving to be one of the most efficient methods for cattle breeding, especially in the highlands designated for grazing.
In Switzerland, Austria, and France, which form a significant part of the Alps, this system has a long tradition. An example from Switzerland shows how local breeders, using these methods, have managed to sustain themselves in the high-quality meat market, resulting in stable incomes and the development of local communities. Through this system, calves are raised with their mothers on pasture until weaning, without the need for intensive feed or large investments in infrastructure.
The most popular breed in this system is the Simmental, as this breed adapts well to various climatic conditions and provides good meat yields. Additionally, breeds such as Hereford and Limousin are widely represented in this system due to their durability and good reproductive capabilities. Their breeding on natural pastures without excessive feed usage enables the production of high-quality meat, which is sold in premium markets.
In Austria, the “cow-calf” system has become popular in the Alpine regions, where specialized cattle breeds are raised that can survive cold winters and hot summers while having good reproductive and productive abilities. The application of this system also contributes to the local economy by supporting the development of small farms that can earn income from selling meat and other products such as milk and dairy products.
According to experts, such as the director of the Federation of Farmers in Austria, Peter Heid, the “cow-calf” system contributes not only to economic sustainability but also to environmental preservation: “This method of breeding is not only economically viable but also helps in the protection of ecosystems and the preservation of human activities in these traditional agricultural territories,” he stated for the Austrian media ORF.
The economic aspects of this system are also fundamental. The price of meat produced under this retail system is often higher than meat from intensive breeding systems. This is due to higher costs associated with lower yields per unit of land and higher labor costs on pastures and the care required for the livestock. However, the quality of the meat produced by this system, characterized by higher marbling and better flavor, justifies this price, making it popular in premium markets. Meat from this system is recognized for its high standards and organic character, which is always reflected in the final price.
This system also places a strong emphasis on ecology and sustainable development. Pastures, where this system is applied, require minimal agrochemicals and simultaneously preserve biodiversity, as the livestock contributes to soil fertilization and the formation of natural trails and habitats that support local plant and animal species.
In the Alpine region, despite some challenges such as fluctuating weather conditions and the need for larger investments in livestock health, this production model proves its efficiency both in economic and ecological terms.