Sean Lehmann

The Braunvieh beef breed has become a favorite of this Kansas cattleman and his family.

- By Courtney Love

Pictured here are some of Lehmann's Braunviehs. Braunvieh is German for "brown cattle."

When Sean Lehmann of Le Roy, Kansas, laid his eyes on a Braunvieh about 20 years ago, the striking looks and powerful presence of the German beef cattle breed awed him.

For over a decade, the central Kansas rancher and his family have raised and shown the breed, which means “brown cattle” in German, and grown organic corn, oats, wheat, clover, and milo.

Lehmann sells most of his cattle for breeding purposes but sells calves at market, or as freezer beef to his local community.

Over 100 Braunvieh were imported from the Swiss Alps to America during the late 19th century. For many centuries before that, Braunvieh were used for beef and dairy production. Today, according to the Braunvieh Association of America, there are 200 registered Braunvieh breeders in the United States, and the association has 95 registered junior members. Lehmann sits on the association’s board as a director.

"It's a small breed with some exceptional qualities that would be an asset to most beef herds," Lehmann said.

SF: What was it about the Braunvieh that first caught your attention?

After my dad bought our first set of bulls, I remember watching how easily they moved around the pasture. I was so impressed by their powerful strides. Over time, other breed qualities emerged such as docility and genetics. The cows [also] have a high butterfat content in their milk, which helps boost weight gains with the calves. I often hear from our butcher that he is not trimming a lot of fat, which gives me confidence knowing that my freezer beef customers are not paying for a lot of waste, which lands on the cutting floor.