Goulash meat diced, from organic pasture-raised beef, cut from junks andneck. The classic from Viennese inn cuisine, braised with lots of onion and paprika, the collagen that separates from the meat produces a wonderfully velvety goulash. Due to the grazing on the juicy mountain pastures the meat is dark incolour full flavour.

About the attitude:

Out of conviction, the heifers and steers are kept on pasture and according to organic farming 
. From the beginning of April to the beginning of November the cattle are allowed out to pasture and can enjoy the best feed there. In summer, we even go to the Alm for up to 3 months.which makes the organic pasture-raised beef especially tasty tasty.
Stress-free slaughtering is guaranteed by short transport and respectful handling with the animals by the local master butcher;respectful handling with the animals at the local master butcher guaranteed. Depending on the progress of maturation the professional meat processing is started after 10-14 days of maturation of the whole beef (dry aged).

Born, fattened, slaughtered and processed in Austria.

About the producer:

Three friends, one mission - the production of sustainable beef begins with the species-appropriate husbandry of the animals. With this attitude young farmer Christian Hallinger and the two butchers Josef Mayer and Andi Steinberger have been producing BIO beef together since the beginning of 2020. With further partner farms, the typical Austrian Fleckvieh & Pinzgauer cattle are kept on the juicy mountain pastures of Salzburg and refined by the master butcher.