From the pasture to the plate

“I rely on local suppliers and transparent food chains out of conviction. The quality we get in the region is unbeatable. We therefore value our partnership with farmer Johannes Stengle, whose Galloway cattle graze in the immediate vicinity of the Jennerbahn in Schönau am Königssee”.

Johannes Stengle is only 31 years old. As a trained butcher, he is carrying on the family tradition, as his father was already a trained butcher and chef. Since 2014, Johannes has been breeding the robust Galloway cattle on his farm “Hofreitlehen”, which are known for their particularly tasty meat. With their thick, curly coats, they are very resistant to the cold and live outside with Johannes all year round. In summer, they graze on the pastures in Oberschönau and Maria Gern, while in winter they have access to spacious free-range stables with shelters.

The secret of the quality also lies in the feed: Johannes feeds his cattle exclusively with hay and dry silage – virtually organic quality, even if the farm is not certified. “The meat is very tasty, darker and better marbled than conventional beef. Great quality,” enthuses Josef Meneder.

Today, a three-year-old ox is being slaughtered. The animal is transported in a trailer the short distance to the certified organic slaughterhouse in Berchtesgaden. Cattle, pigs, goats and sheep from the region are slaughtered here one or two days a week.

The animal is examined and approved by official veterinarian Dr. Horst Brunner while still in the trailer. Dr. Brunner, who runs his own veterinary practice and looks after the abattoir on a part-time basis, explains his motivation: “I do this as a service for the region, my concern is the appreciation of every animal. The abattoir is an incredible added value for local butchers, farmers who keep livestock and, above all, for consumers. Transportation is kept extremely short and we work here in peace because we have no quantity specifications. That makes all the difference for animals and people.”

The meat is then checked again by the vet and approved with the official stamp. It is then refrigerated for three weeks to mature before being cut up and delivered to Josef at the Jenneralm at 1,800 meters.

Josef is looking forward to transforming the high-quality beef into delicious dishes. “We want top quality for our guests and at the same time support local farmers by buying locally,” he explains his decision to partner with Johannes, from whom he always buys the whole animal. Josef skillfully processes all parts, from the bones for the homemade beef broth to braised roast beef or flash-fried fillet steak.

“By buying regionally, we guarantee short, environmentally friendly transportation routes and maximum freshness. We support the local economy and contribute to the preservation of traditional agriculture in our region. And we know exactly where our meat comes from and how the animals were kept – that’s important to us.

When you visit us at the Jenneralm, you not only enjoy good food, but also support the philosophy that we live by every day: Respect for the animal, from the pasture to the finished dish on your plate.