Bio cattle breeding
Cows with chauffeur service from the neighborhood.
Thursday. Afternoon. The sun is at 4 p.m., it's shining and it's comfortably warm. The peaks of the Chiemgau Alps with the hilly green meadows, isolated farmhouses and the pointed church tower of nearby Inzell form the perfection of the Bavarian dream panorama. The quiet hum of the bees, which the light wind carries through the tall grass to their ears, is mixed with the bright ringing of some cowbells. The cows or calves that go with it, because that's what they are at this point in time, are in a spacious field below Stefan Steinbacher's farm. Until recently he was working full-time on cars and only took over his parents' dairy farm in January. The vehicle technology remains, the dairy industry, however, is a thing of the past - the prospect of yield that can offer families and children a future is too low.


With such a small herd and the unusually long bond with the animals for the industry, the question arises in the conversation whether the cattle have names. Here Stefan Steinbacher's gaze flits into the distance and brushes against the sturdy ox in the field in front of him. A pat on the animal's mighty back and, with a little sadness, the farmer admits that he is emotionally attached to his animals and that they therefore have no names. Despite this little emotional outburst, the passionate meat lover in Steinbacher comes back a few moments later and explains that it is a pleasure to see how the animals slowly grow up and reach perfect maturity over the years. "When you see that, you really want to prepare this meat for our guests at some point," our head chef Achim Hack is sure.
FROM THE HEIFER TO THE WIENER SCHNITZEL
The Wiener Schnitzel with potato salad has been a classic at Gut Steinbach for many years. Traditionally, veal schnitzel is used for this, which in conventional meat production comes from animals that are brought to the butcher at just under four months of age. This approach is not only against Stefan Steinbacher, but also against us as a hotel. For this reason, we usually only buy and process the heifers, i.e. the sexually mature female cattle that have not yet mated and are around one and a half to two years old. Since Steinbacher does not slaughter under two years of age anyway, this can be easily combined with our demand for sustainability and animal welfare with regard to the veal schnitzel. If you are therefore surprised that the meat is a little darker with your Wiener Schnitzel, this is due to the age at which the animal was slaughtered, but this does not affect the quality and is even a sign that the animals were fed completely naturally and without additives has been.
Our regional suppliers
Ayinger brewery
Ayinger brewery
Lantenhammer distillery
Lantenhammer disitllery
Coffee roastery Dinzler
Coffee roastery Dinzler
Joahnnes Stern
Fruits & vegetables
Stefan Steinbacher
Cattle breeding
Fruits Lermer
Fruits Lermer
Trout farming Weiss
Trout farming Weiss
Butcher Peter Kleinmeier
Butcher Peter Kleinmeier
Bakery Pretzner
Bakery Pretzner