THE PLACE TO TASTE
WITH A LOT OF LOVE FOR NATURE
Christian Tasch’s farm is located right at the foot of the mighty Grimmings with a wonderful view of the picturesque village of Pürgg. He has been breeding his highland cattle here for 30 years now.
At the IMLAUER Hotel Schloss Pichlarn, we are delighted to be working with him. It wasn’t just the high-quality, flavorful meat from the Highland cattle that won us over. Christian Tasch’s consistent commitment to raising his animals in a species-appropriate manner on pasture and his proven production standards make him the ideal partner for us.
On lush meadows
His herd comprises around 30 cows, calves and oxen. Now in summer, only the mother cows and young calves graze around the farm. The rest of the herd is on the mountain pasture, right here on the Tauplitz. The stocky animals with their shaggy fur and long horns make a powerful impression.
Christian Tasch took over the farm in the 3rd generation and decided to go his own way. Breeding Highland cattle began as a hobby and he was one of the first in Austria to breed this breed of cattle. Today there are around 6000 head of highland cattle in Austria, many of them in Styria.
Animal Welfare
The Highland cattle breed originally developed in the northwest of Scotland and the offshore islands. The cattle are somewhat smaller and weigh around 600 kilos when fully grown. They are robust, durable and good-natured. The slow growth ensures that the meat of the animals is very fine-fibered and of high quality.
For Christian Tasch, highland cattle are an important part of his life. “The animals set the pace of life for us,” he says. You can tell from the very first moment that his animals are important to him. He proudly shows us a newly created pond. The young animals in particular use it for a refreshing bath on hot summer days.
From spring through fall, the animals graze outdoors. In winter, they are housed in a spacious free-range barn and are fed hay from the farm’s own pastures. Christian Tasch operates his farm according to the principles of organic agriculture (EU organic certification in accordance with Regulation (EC) No. 834/2007)—including pasture-based grazing and the avoidance of synthetic inputs.
High-quality meat of the finest grade
Christian Tasch runs his own butcher’s shop and slaughters his animals himself. Old traditions such as hanging slaughter and meat maturation are just as important to him as a stress-free death for the animals.
Just as he learned from his father and grandfather, every part of the animal is used. The foundation of this approach is documented species-appropriate husbandry and sound business practices focused on the long-term quality of both the animal and the product.
F&B Manager Gernot Peschek, Christian Tasch and Executive Chef Gottfried Prall
