History of the Marchigiana Breed

This Podolica-origin breed descended from the Asiatic cattle that reached Italy during the fourth century AD following the barbarian invasions. In order to improve the original stock, the Marchigiana was crossed with the Chianina and then with the Romagnola. In 1928, all types of crossbreeding were stopped so that the breed's extrinsic traits could be fixed through morphological and functional selection.

The Marchigiana breed is widespread throughout the Marches, Labium, Abruzzo and Campania areas of Italy. Approximately 50,000 head are registered with the Italian Herd Book. It constitutes approximately 45% of all white cattle breeds (Marchigiana, Chianina, Romagnola, Polodica & Maremmana) in Italy.

The Marchigiana breed has been exported to various countries including the United States, Canada, Mexico, Brazil, Argentina, Great Britain, the Netherlands, New Zealand and Australia.

Breed Characteristics

The modern-day Marchigiana is a beef breed that has significant somatic development and it is characterized by a high growth capacity and outstanding precocity. It has a white coat that may have some gray shading in the males.
The skin and muscosae oris have a black pigmentation. The Marchigiana has a light head with short horns. It has a long cylindrical trunk with excellent muscle development, particularly in the buttocks and thighs. The cows have excellent maternal capabilities and calving is natural, with the calves weighing an average of 80 to 85 lbs. at birth.
It also has an excellent growth capacity and in the best specimens weight gain can peak at 4 to 5 pounds a day. The cows weigh between 1,300 and 1,500 pounds, while the bulls will weigh between 2,000 and 2,400 pounds. A precocious breed, it reaches its ideal slaughter weight at the age of 15-16 months, for a yield as high as 67%.

Evolution and Selection

The evolution of the Marchigiana breed into a beef-cattle type has been progressive and significant. Its stature has been decreased, its transverse diameters have been accentuated to a greater extent, its length has been increased and the legs and head have become lighter. This implies an important increase in yield at slaughter, which can be certified at around 66 - 67% in steers. The area of the longissimus dorsi muscle has increased, together with the increased percentage weight of edible parts. Beef quality is excellent, with a rosy color, fine grain and just the right amount of marbling.
Well-pronounced muscle development, a long trunk, accentuated transverse diameters, fine bone structure and skin, have now become a constant for this breed, making it extremely consistent with market requirements.

The breed was developed to do well in rough terrain with hot, dry summers and cold, wet winters on poor quality roughages. This hardiness has been retained through the years.

Skin Color

The Marchigiana hair coat is white. Shades of gray spread over the front part of the body may also be seen. Calves are fawn or wheat colored at birth and will turn white at 3 to 4 months. They have pronounced black skin pigmentation. The tongue, muzzle, and orifices are black. The switch of the tail and area around the eyes has dark, almost black, hair. The skin is fine in quality; the dewlap and sheath are light.
This breed's white coat and black pigmented skin ensure its well-known resistance to solar radiation, pinkeye, cancer eye and sunburn.