Chianina

Until recent years, when it was replaced by machinery, the Chianina ox was used with excellent results both in agriculture and for road transport in its area of origin, the provinces of Arezzo, Florence, Livorno, Perugia, Pisa (parts only) and Siena, and in some parts of the more distant provinces of Caserta, Latina and Terni. It was highly adapted to the steep hill terrain and entirely suitable to the farms of the time, to mixed agriculture and to the smallholdings of the mezzadri.[13] A typical casa colonica or rural farmhouse in the area had substantial stabling for oxen on the ground floor, while the habitable part was on the floor above.

At this time four varieties were distinguishable within the breed, based on phenotypic differences resulting from different environments: the Chianina of the Valdichiana, the Chianina of the Valdarno, the Calvana (since 1985 considered a separate breed) in the hilly country of the province of Florence, and the Perugina in the province of Perugia.[13]

The oxen, both male and female, were invariably worked in pairs, yoked with a type of neck yoke. Today Chianina oxen are rarely seen in Italy other than at public events such as the Palio di Siena.

In North America Chianina oxen are trained for participation in ox-pulling contests. Conroy shows a pair pulling 6,045 kg (13,327 lb) on a stoneboat.[19]

In beef production, Chianina cattle are chosen for their growth rate, which may exceed 2 kg (4.4 lb) per day,[3] the high yield and high quality of the meat, and their tolerance of heat and sunlight. They are good foragers and have better resistance to disease and insects than many other domestic cattle.

The ideal slaughter weight is 650–700 kg (1,430–1,540 lb), reached at 16–18 months, where the yield may be 64–65%. The meat is renowned for its quality and nutritional values.[3] In Italy it is sold by name at premium prices by approved butchers, the sales receipt detailing the breed, birth and slaughter dates, identification number and other data of the animal in order to guarantee its origin.[20] Each of the 18 principal cuts is branded with the "5R" symbol of the Consorzio Produttori Carne Bovina Pregiata delle Razze Italiane (consortium of producers of quality beef from Italian breeds), signifying the five indigenous beef breeds of Italy, the Chianina, the Marchigiana, the Maremmana, the Romagnola and the Podolica, in accordance with a ministerial decree of 5 July 1984. For the three breeds present in central Italy, the Chianina, the Marchigiana and the Romagnola, there is also an Indicazione Geografica Protetta, or certification of region of origin, in accordance with European Community regulation 2081/92.[16]

The Chianina breed is widely used for cross-breeding. In the United States the Chianina has been cross-bred with British breeds to reduce the fat content of meat in line with current fashion; elsewhere it has been used to transmit size, growth-rate and its relatively low skeleton weight to local breeds.[13] It has been found to transmit well qualities such as growth-rate, meat quality, resistance to heat and cold and to insects and disease, and adaptation to rough terrain.[21]^: 251 Stock cross-bred with the Chianina may reach slaughter weight a month earlier than normal.[18] In 1971 semen was first exported to the United States, where there are now many half-blood and quarter-blood animals.[21]^: 251 The first American Chianina x Angus calf was born on 31 January 1972 at Tannehill Ranch, near King City, California. Within four years the American Chianina Association had established a Chiangus register, since then the Chiangus has achieved "all but total dominance" in U.S. steer shows. Chianina semen was first imported into Australia in 1973, from Canada; it has since been imported directly from Italy. The Chiangus is an established cross in Australia also.[22]