From the natural spring to the plate
Why we run our own farms? Because it simply tastes better! All the beef processed in the hotels comes from our own farm.
Mother cow herds
The two herds with a total of 30 suckler cows are always accompanied by a breeding bull. This allows us not only to maintain a very high fertility, but also to let nature take its course in reproduction.
One herd of suckler cows consists of endangered domestic breeds such as Tux Zillertaler, Grauvieh & Pinzgauer – the other of Angus, Galloways and Wagyu cattle. The cows, which are kept in paddocks all year round, are carefully cared for by our agricultural staff.
In summer on the alp
In addition, the mother cows with the calves are allowed to go to the alpine pasture together with the one and two year old cattle and oxen every summer for at least 4 months. The calves stay with their mothers for at least 8 months. We slaughter the animals in our organic farming at the earliest at 30, rather at 36 months. Twice as long as in conventional animal husbandry, which is 18 months.
From head to toe
The end at the farm
On our farm, we have built our own farm slaughter in 2019. This is used for stress-free slaughtering and sustainable processing of all beef. The animal comes directly in the barn in the last box and is slaughtered there without transport and without stress. All the meat is processed directly or matured in the cold stores to Dryaged English.
For an additional charge we offer you the possibility for a steak evening. Whether 300g RibEye steak Dry Aged, Entrecote from our own Angus beef or other steaks, we will be happy to advise you for your perfect enjoyment evening.
Decades of experience
The special added value and great quality of our own beef is due to many factors. The decades of breeding and experience of Karl Reiter form the basis of this unique agriculture with reference to the earlier times.