Organic Farm

Elisabeth still breeds Pinzgau cattle - which is native to the Salzburg region and belongs to the endangered breeds of livestock -
on her neighboring organic farm.
The animals are raised in a mother cow position and we affectionately call them "Heubeißer"
(This designation is at the Austrian Patent Office registered as a protected word mark under Reg.Nr .: ÖM 211 772 for us).

Pinzgau beef

Get an idea of ​​this unique cattle breed:
The Hohe Tauern with their splendor, beauty and austerity left a clear mark on the origin of the Pinzgau cattle breed. Pinzgau cattle are characterized by their dark maroon base color with the typical white markings on the back, cross and stomach as well as on the forearms and lower legs. This typical color drawing with the dark brown head is the trademark of this breed. With the Celts, the ancestors of the Pinzgauer cattle came to the Tauern valleys and developed through hard, natural selection to extremely resistant, robust, fertile and adaptable animals.

Cattle breeding in the mountain area is considered an important, natural production branch. The rich valley and alpine pastures form the basis for this. Again, according to a recent scientific study, the Pinzgau cattle have shown themselves to be particularly suitable for utilizing the feed that grows here, so that, with average performance, hardly any additional concentrate is needed. As early as 1820, animals were exported to Romania, Yugoslavia, the Czech Republic and Slovakia. Today, Pinzgau cattle are found in 25 countries worldwide. In South Africa, Canada, the USA and Australia, the Pinzgau cattle have proven themselves even under the most extreme environmental conditions. The hard claws, the excellent marching ability and the reddish-brown coat, which repels UV rays, is appreciated by breeders worldwide.

According to Baron Freiherr von Crailsheim, Pinzgauer oxen were "brought to France in the previous century, where they fell into a hatchet and were highly valued for their juicy meat". The special meat quality of the Pinzgau cattle was again confirmed by Prof. Franz Pirchner at the technical university in Munich. The meat of Pinzgauer cattle clearly stands out positively from the meat of other cattle breeds due to its tenderness, juiciness, marbling and taste.

In his home country, the number of Pinzgauer cattle, probably due to fashion trends and intensification in agriculture, has declined sharply in recent decades, making this breed one of the most endangered livestock breeds today. Pinzgau cattle, the only (autochthonous) cattle breed with international standing that has grown in Austria, must in future be given more due respect as "national park and organic cattle. We are happy to make our contribution. Http://www.pinzgauerrind.at or http : //www.rinderzuchtverband.at

Our focus is on cattle breeding, but of course there are many other animals on the farm.