Retinta

The Retinta is a Spanish beef cattle breed from the dry southwest of the Iberian Peninsula, especially Extremadura and western Andalusia. Its name refers to the deep red or mahogany coat that sets the breed apart from the grey and black cattle common in other Spanish regions. Retinta cattle are medium to large, long-bodied, usually horned, and adapted to the open dehesa landscape of oak pasture, scrub, and seasonal forage. The breed was once useful for draught as well as meat, but modern selection centers on suckler cows and beef calves.

Retinta herds are commonly run extensively, with cows calving on range and raising calves under hot summers and variable pasture growth. Good management pays close attention to body condition before the dry season, mineral balance, water points, and low-stress handling of horned animals. Calves may be sold at weaning or finished for branded Spanish beef markets, so buyers look for maternal lines, fertility, and feet that hold up on rough ground. Conservation interest is tied to keeping a hardy Iberian grazing breed suited to landscapes where high-input cattle are less practical.

Colors: Belted, Black, Black and White, Blaze Faced, Blue Roan, Brindle, Brockle Faced, Brown, Brown and White, Dun, Gray, Grey, Highbelt, Highpark, Lineback, Mottled, Pied, Red, Red and White, Red Roan, Riggit, Roan, Silver, Solid Black, Solid Red, Solid White, Speckled, Spotted, White, White Faced, Yellow