The Missouri Simmental Association’s primary objectives are the development and promotion of the Simmental breed of cattle in the state of Missouri. It is believed that the Simmental breed can make an important contribution to the improvement of the cattle industry in Missouri.
The Association is open to all the cattle breeders who are members of the American Simmental Association and who are engaged in a supervised upgrading program. It is the intention of the Association to maintain high breeding standards with emphasis placed on production and quality.
History of the Simmental Breed:
Simmental is among the oldest and most widely distributed of all breeds of cattle in the world. Known for its versatility, the Simmental breed of cattle originated in the valleys of the Simme River in the Bernese Oberland of western Switzerland.
Historically used for dairy, beef and draught animals, Simmental cattle in the early days were highly sought because of their rapid growth development, outstanding production of milk, butter and cheese in addition to meat.
The breed is known as “Fleckvieh” in Germany and many other European Countries. Simmental cattle are “Montbeliard” and “Pie Rouge” in France, and “Pezzata Rossa” in Italy.
In 1967, Travers Smith imported the famed bull “Parisien” to Canada from France. Semen from that bull was introduced into the United States that same year, with the first half-blood Simmental calf born in the U.S. in February of 1968. The American Simmental Association was formed in October of that same year.
The upgrading of Simmental cattle in the United States has introduced a wide range of colors to the breed. Simmentals were originally red and white or gold and white. Today, all colors and all color patterns are accepted within the American Simmental Association. A polled gene has been established in the breed.
Simmental cattle are well known for their docility and fertility. Simmental cows are excellent mothers, exceptionally easy calvers and above average milkers. Simmental beef is tender, high yielding and highly palatable.