Vince Steiner’s devotion to Ayrshire cows has taken him from a childhood dream to global leadership. Senior writer Mary Anne Gill met him and his partner Trudy Garland.
Vince Steiner hugs one of his prized Ayshires – the award-winning Blueprint. Photo: Mary Anne Gill
At Brookview Genetics, Vince Steiner moves among his 300 Ayrshire cows with quiet familiarity, calling each by name.
As he hugs Blueprint, Vince’s passion for these red-and-white beauties is unmistakable.
For Vince, Ayrshires are more than a breed – they’re a lifelong calling, rooted in family history and rural tradition.
“Mum and Dad bought my first Ayrshire for me when I was nine years old,” he recalls, eyes bright with the memory.
Juidth and Kevin Steiner of Tokoroa, left, with international judge Peter Berresford and at the rear, Vince Steiner during the Ayrshire NZ BBQ Open Day and Herd Visit. Photo: Mary Anne Gill
The curious Ayshires up close and personal at the Ayrshire NZ BBQ Open Day and Herd Visit. Photo: Mary Anne Gill
An Open Country milk tanker arrives during the Ayrshire NZ BBQ Open Day and Herd Visit to collect milk. Photo: Mary Anne Gill
That first cow, bought at Kaipawa, was the beginning of a lifelong journey – a journey that’s shaped not just Vince’s career, but his sense of community, family, and purpose.
“One of those cows had a bull calf, and Dad ran that bull with his yearling heifers the following year. All the heifer calves born that year were mine. I can actually trace some cows here right back to one of those heifers.”
That early passion grew into Brookview Genetics in Roto-o-Rangi – midway between Cambridge and Te Awamutu – where Vince and his partner Trudy Garland share milk 600 cows on 200 hectares.
The farm hums with visitors, laughter, and the gentle lowing of cattle during the Ayrshire On Farm Challenge – a showcase of top-quality cows, a BBQ, and an international judge.
Roger Hancock from Rosemoor Ayrshires at the Ayrshire NZ BBQ Open Day and Herd Visit. Photo: Mary Anne Gill
Vince is Hamilton-based Ayrshire New Zealand president leading a board of directors responsible for governing the breed and its 16 clubs nationwide. He is also the world organisation’s vice president.
Brookview has produced more excellent classified Ayrshire cows than any other breeder in New Zealand over the past five years.
For Vince, Ayrshires are more than just cows – they’re a way of life.
“Ayrshires are the best cow out,” he says.
It’s a breed with deep roots – Ayrshires originated in Scotland’s rugged County of Ayr in the 18th century, arriving in New Zealand in 1849. Vince champions their adaptability and temperament.
They are a great forager and can deal with poorer quality feed.
“People grumble about their temperament at times. I’ll challenge anybody to come here and see mine,” says Vince.
“They’ve had a bad rap – kicky, bad-tempered. But breeders have stamped that out. Today, Ayrshires rank best for milking adaptability and temperament.”
PGG Wrightson livestock agent Bill Moore, left, with international judge Peter Berresford, discuss the herd’s merits. Photo: Mary Anne Gill
Checking out the cows, from left Jeanette Keen, Sue Gibberd and Phyllis Luders at the Ayrshire NZ BBQ Open Day and Herd Visit. Photo: Mary Anne Gill
The Open Day is more than a showcase – it’s a gathering of friends, neighbours, and fellow enthusiasts. Among them is Angus Thomson, just 11 years old but already steeped in Ayrshire lore.
Angus comes from Carmel Glen Ayshires, the oldest Ayrshire stud in New Zealand, and speaks with the authority of someone twice his age about Vince’s Ayshires.
“They’re overall very well put together and they’re better than others.
“They have very good udder support and then they’ve just got an overall very good memory system.”
Asked where he learned all this, Angus says: “Basically, yeah, when I was born.” Just like Vince.
Sue Gibberd and Jeanette Keen reminisce about growing up together in Te Kowhai, while Sue reflects on her experience with the breed.
“Ayrshires suited our country. They are lovely to handle. They are very intelligent actually. That’s why some people don’t get on with them, I think. But we never had any trouble.”
Vince Steiner and partner Trudy Garland have some big decisions to make in the next few weeks but whatever they are, they will involve Ayshires. Photo: Mary Anne Gill
Jeanette Keen grabs a photo of the cows during the Ayrshire NZ BBQ Open Day and Herd Visit. Photo: Mary Anne Gill
For Peter Berresford, who’s travelled from Derbyshire to judge New Zealand Ayrshires in the paddocks, they are a breed with global reach.
“We’re registering pedigrees between four and six thousand a year in the UK, and then there’s commercial herds as well.”
Peter’s judging criteria is practical.
“I like a bigger cow than the average, but I’m looking for big, open, deep-ribbed cow with a great udder that can move. I need good legs and feet. Cows need to walk a lot in New Zealand.”
Bill Moore, Waikato livestock agent from PGG Wrightson, brings a pragmatic eye to the herd.
“A good cow is a good cow, and there’s tons of good cows in here. If you’ve got a cow that’s a little bit weak, you can put a bit of Ayrshire across, it’ll be a bit of strength.”
Bill’s admiration for Vince’s herd is clear. While the herd is not for sale – yet – Bill has his eyes on them all.
“There is such a depth of breeding and it’s a testament to Vince and his team and what they’ve done here. This is an exceptional herd that all these animals will continue to breed on. There’s style and milk in abundance here.”
Brookview Vin Sox (159) on show at the Ayrshire NZ BBQ Open Day and Herd Visit. Photo: Mary Anne Gill
Vince Steiner, left, chats with Gary Couqhorn at the Ayrshire NZ BBQ Open Day and Herd Visit. Photo: Mary Anne Gill
Vince Steiner, left, chats to Roger Hancock from Rosemoor Ayrshires at the Ayrshire NZ BBQ Open Day and Herd Visit. Photo: Mary Anne Gill
But for all their strengths, Ayrshires are still a minority breed in New Zealand – less than one per cent of the national herd.
But around the world, Ayrshire milk is prized for its taste and digestibility.
“The healthiest milk for you,” Vince says.
“The actual fat globule in the milk is smaller and easier to digest.”
Studies in the 1990s suggested Ayrshire milk was the best tasting and most easily digestible, with higher butterfat and protein making it richer, creamier, and some say sweeter than standard milk.
The day’s conversations drift from genetics to market trends, from the challenges of milking to the realities of farm life and the health of the herd in the heat.
Vince is candid about the future.
“We’re not going to be on this farm next season. We’re just working through what our future looks like and one of those things that we’re looking at is the possibility of buying a little farm. And in doing that we’re going to have to sell a lot of cows.”
But Ayrshires will remain at the heart of whatever comes next. Each cow has a name, a story, a place in the Brookview family.
As the barbecues sizzle with Ayrshire beef steaks, it’s clear Ayrshires are more than just a breed – they’re a tradition, a community, a way of life.
Whatever the next chapter brings for Vince and Trudy, Ayrshires will remain at the heart of their life – each cow a name, a story, a legacy.
Brookview Sparkly Jess (276) at the Ayrshire NZ BBQ Open Day and Herd Visit. Photo: Mary Anne Gill
Zane Kite of Kiteroa Ayrshires, left, with international judge Peter Berresford at the Ayrshire NZ BBQ Open Day and Herd Visit. Photo: Mary Anne Gill
Angus Thomson, left, with Vince Steiner at the Ayrshire NZ BBQ Open Day and Herd Visit. Photo: Mary Anne Gill
What 11-year-old Angus Thomson doesn’t know about Ayshires, is not worth knowing. He eyes up one of Vince Steiner’s cows in the paddock. Photo: Mary Anne Gill
What 11-year-old Angus Thomson doesn’t know about Ayshires, is not worth knowing. He eyes up one of Vince Steiner’s cows in the paddock during the Ayrshire NZ BBQ Open Day and Herd Visit. Photo: Mary Anne Gill
Relaxing at the Ayrshire NZ BBQ Open Day and Herd Visit, from left, back row: David Mitchell Penoak farms, Andrew Reyland and Bill Moore PGG Wrightson; front row: Peter Addison, Gary and Lorraine Coop, Judith Steiner. Photo: Mary Anne Gill
