The Marchigiana is a breed of cattle native to Italy. Originating specifically in the Marche region, the Marchigiana is a large breed kept for beef today. Prior to the 1950s it was also bred for draft work as oxen.
The Marchigiana was developed in the late 19th and early 20th centuries by crossing native Podolian cattle with the Chianina and Romagnola breeds. In 1928, all types of crossbreeding were stopped. Today it still bears a close confirmational resemblance to the Chianina, though it is not as tall. Marchigiana makes up 45% of the beef herd in Italy and have been exported internationally to the United States and elsewhere. The cattle are fast maturing, are both polled and horned, and have a short white/grey coat. They occasionally exhibit double muscling. It also has an excellent growth capacity and in the best specimens wight gain can peak at 2 kg a day. The cows weigh between 700 and 900 kgs while males range from 1200 to 1500 kgs.
Appearance / health:
Marchigiana Cattle resemble Chianina Cattle in color and general conformation. They are large and quite muscular but have relatively refined bone structure. It has a white coat that may have some gray shading in the males. The skin and mucosae oris have a black pigmentation. The Marchigiana has a light head with short horns.