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Facts and figures about South Tyrolean meat

Farmers and animals

Here are a few facts about rearing beef with seal of quality:
  • 215 local farmers produce South Tyrolean beef.
  • The farms are small and mostly family-run. 30 % have max. 4-5 ha of farmland.
  • An average of 2 animals are fattened per farm and year. 
  • The animals are allowed to graze outside at least 60 days a year.
Tip: how to cut meat
The meat should always be cut across the fibers (at a right angle). This stops the meat from falling apart. It also loses far less of its hape and size during cooking.
Macelleria Kaufmann