New chairman of the Tyrolean highland cattle breeders: regionality in focus

New chairman of the Tyrolean highland cattle breeders: regionality in focus

At the Tyrolean highland cattle breeding, there was recently an important change at the top. During a meeting in the West Agricultural Center in Imst, Manuel Haaser was elected as the new chairman. He opvors Wolfgang Wahrstätter, who resigned for personal reasons. Haaser, who runs a breeding company with his wife in Brandenberg, brings fresh ideas and voice in Tyrol in the federal committees. He is supported by Robert Frischmann, the former chairman.

The outgoing chairman, Wolfgang Wahrstätter, was recognized in a warm speech. After more than 25 years as a committed functionary, he leaves an important trace in Tyrolean agriculture. He was largely involved in the merger of the cattle breeding associations and actively promoted the development of quality meat programs that emphasize regionality and sustainability. He was also a driving force when founding the bioalpin-an initiative that now markets over 150 products from the Tyrolean organic mountain industries.

The rise of the highland cattle in Austria

The breed of the highland cattle has enjoyed remarkable popularity in the past two decades, not only in Tyrol, but throughout Austria. These robust animals are known for their slow growth, which gives the meat a special quality. The Scottish herds of highlands in Tyrol are among the most respected breeding in the country.
highland cattle are known for their resistance and health. Instead of being grown intensely, they grow in an extensive system that relies on natural pasture. This means that they move freely in a natural surroundings and mainly feed on grass, hay and straw, while chemical pesticides and mast feed are taboo.

The breeding goals include the preservation of this slow growth rate, which keeps the animals in a stress-free environment and are only processed in an EU-approved slaughterhouse at around 36 months. This procedure ensures a high -quality, fine -fiber beef with little fat content and almost without cholesterol.

The history of the highland cattle

The origin of the highland cattle goes back to the rough landscapes of Scotland, where they have been bred for centuries. This breed has adapted well to the difficult conditions and preserves many of its characteristic features. Historically speaking, there were various breeding directions, which ultimately merged into a single breed.
A central aspect of highland cattle breeding lies in natural selection, since the original ancestors of this breed had to adapt to their surroundings. This special breeding method has made it possible for the highland beef to preserve its robustness, and it has developed into a symbol of sustainable and traditional animal husbandry. No intensive breeding methods are required to create high -quality meat, which gives the breed a high priority in both regionality and in international comparison.

The Tyrolean highland cattle breeders are now facing the challenge of continuing to rely on the qualities of their animals and to promote awareness of high -quality beef from the region, especially in the catering trade. The future of this breed in Tyrol remains exciting because sustainable practices and regionality are the focus.

These developments and the continuous support of the Tyrolean highland cattle breeders show that tradition and innovation can go hand in hand. For more information on the details of the latest developments in highland cattle breeding, interested parties can www.meinbezirk.at Visit.