Aschenbach Cattle
At Aschenbach, we prioritize the health and happiness of our animals. We replicate nature as closely as possible, avoiding food additives, growth hormones, and unnecessary antibiotics. Our focus is on providing a natural and ethical environment for our animals, ensuring their well-being and delivering high-quality products.
Calving.
Calves are born twice a year at Aschenbach Farm, in February/March and September/October. Weighed at birth, they spend seven months grazing fresh grass alongside their mothers. It's a natural journey that fosters their growth and well-being.
Grazing.
At Aschenbach Farm, our calves are weaned from their mothers at seven months old. They are then moved to fresh fields where they enjoy a diet of alfalfa and orchard grass. This nutritionally rich diet supports their growth, ensuring the production of high-quality meat.
Feeding.
During the winter months grazing fresh grass can be a challenge. So, during the summer months we bale and wrap alfalfa orchard grass bales to feed during the winter. Wrapping the hay preserves its nutritional value, ensuring our animals have access to high-quality hay even when fresh grass is limited.
Breeding
Utilizing advanced genetic research, we select animals with increased tenderness and marbling. With just a small hair sample, we deliver an enjoyable eating experience that exceeds expectations.
Before it reaches your plate, our beef undergoes a meticulous process. Hung for up to 20 days, this technique allows the muscles to relax and enhances tenderness, resulting in a rich and flavorful dining experience.
