IMAGE 1- beef
Behind a piece of meat lies a long production chain, starting with the breeding of the animals and the cultivation of the feed, until the slaughter and professional maturing of the cuts - ideally accompanied by the strict guidelines and controls of the AMA-quality seal. The meat we buy is at the end of a long production chain. It begins with the breeding of the animals and the cultivation of the food and extends to the slaughter and professional maturation of the cuts. Ideally, the production process will follow the strict guidelines of the AMA seal, accompanied by AMA controls
/ IMAGE 2- veal
The cuts of calf are naturally very similar to those of adult bovine. Nevertheless, the different size and the more delicate structure of the meat result in different blanks and uses. Also veal varies in color and consistency - depending on age and feeding of the animals. The more roughage (link) a calf has, the stronger the reds are. A special feature is young beef (link), which is located in the size and nature of the cuts between veal and beef.
/ IMAGE 3- pork meat
Pork is the most popular meats of the Austrians. It is versatile and uncomplicated in the preparation. Its range of uses ranges from the delicate minute steak to the big roast and goulash to Schnitzel.
/ IMAGE 4- Hendl
Hendlfleisch is the most popular poultry meat in Austria. Local roast and grill chicken are also recognizable by their appetizing yellow skin. This is caused by the predominant feeding with corn, which also has a positive taste.
/ IMAGE 5- lamb
Lamb is a local exotic on our menu. Unfortunately. Because lamb dishes are one of the specialties of the local cuisine. On the one hand, that is gratifying. You make lamb, if it's just something extraordinary, also exceptionally good. On the other hand, that is regrettable. Because local lamb meat is of - even nutritionally - very high quality. It can be prepared as simply as it is versatile, which is why it should be called more often: today there is lamb!
/ IMAGE 6- Sausage, ham & bacon
About half of the fresh meat in Austria is processed into sausage, ham, bacon, pates and other meat products. The product range is huge, with more than a thousand different varieties available. Their production is strictly regulated by the Codex Alimentarius. The so-called food codex also defines the classification of meat products.