THE PLACE TO TASTE

WITH A DEEP LOVE FOR NATURE

Christian Tasch’s farm is located right at the foot of the majestic Grimmings Mountain, with a beautiful view of the picturesque village of Pürgg. He has been raising his Highland cattle here for 30 years now.

At the IMLAUER Hotel Schloss Pichlarn, we are delighted to be working with him. It’s not just the high-quality, flavorful meat from the Highland cattle that has won us over. Christian Tasch’s consistent commitment to species-appropriate pasture-based care for his animals 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 coats and long horns make a mighty 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 cattle breed. Today there are around 6000 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, long-lived and good-natured. Their slow growth ensures that their meat is very fine-fibered and of high quality.

For Christian Tasch, the 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 dip 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 shop and slaughters his animals himself. In doing so, he places just as much importance on old traditions—such as hanging the meat after slaughter and meat aging—as he does on ensuring the animals have a stress-free death.

Just as he learned from his father and grandfather, every part of the animal is utilized. This approach is based on documented animal-welfare-compliant 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