Meat.
By Nature.
To subject

Beef

As proud as his name: Oscar ...

or Paul, for example. Cattle that have exercised their muscles in the Allgäu mountains for two years are good in shape and have earned a good name, chosen creatively by the farmers.

The cattle that live like this grow slowlier. This means that they develop meat with particularly fine marbling and therefore of exceptional quality. Their nutrition also has a special effect: all that greenery – fresh in the summer and in the winter as hay or grass silage – means that the meat contains far more unsaturated fatty acids than meat produced by conventional rearing and feeding. Essential substances such as Omega-3 fatty acids cannot be created by the human body itself and therefore have to be absorbed from food.

Once again, idealism comes into play: because the cattle graze on meadows, hillsides and alpine pastures they prevent the growth of shrubs and trees. This way they – and of course our farmers, too – maintain a valuable cultural landscape that has flourished over hundreds of years. By the way: when the meadows happen to be waterlogged in bad weather the cattle stay in the shed. There they have daylight and piles of soft straw to lie on, so they want for nothing.

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To subject Beef
To subject Beef
To subject Beef