Echt Schreckbauer

BIO Pasture Beef Schlepp

The slices of ox cheek (approx. 3 pieces) from the organic pasture-raised beef are cut from the tail (cheek) and are traditionally used as a base for a hearty beef soup. Also braised whole with root vegetables and red wine, then pulled from the bone, it makes a hearty ragout for a pasta dish. Due to the pasture farming on the lush alpine pastures, the meat is dark in colour and full of flavour.

About the Haltung:

Out of conviction, the heifers and oxen are kept on pasture and according to organic farming methods.
From early April to early November, the cattle are allowed to graze on the pasture and enjoy the best feed there. In summer, they even go to the alpine pasture for up to 3 months, which makes the organic pasture beef particularly tasty.
Stress-free slaughtering is guaranteed by short transport and respectful handling of the animals at the local master butcher. Depending on the progress of maturation, the professional meat processing is started after 10-14 days of maturation of the whole beef (dry aged matured).

Born, fattened, slaughtered and processed in Austria.

About the producer:

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

Packaging type:

Vacuum-packed

Kitchen hygiene:

Kitchen hygiene is important: Keep the cold chain, store separately from other products, work cleanly, heat thoroughly before consumption!

Storage conditions:

Store refrigerated at 2-4°C

Producer:

Bioweidebeef farms

Kreuzberg 32

5500 Bischofshofen

AT 5072857 EG

AT BIO 501