{"id":17667,"date":"2025-10-15T14:38:37","date_gmt":"2025-10-15T12:38:37","guid":{"rendered":"https:\/\/www.jennerbahn.de\/?p=17667"},"modified":"2025-10-28T12:26:57","modified_gmt":"2025-10-28T11:26:57","slug":"blog-huehnerhofaufdemjenner","status":"publish","type":"post","link":"https:\/\/www.jennerbahn.de\/en\/blog-huehnerhofaufdemjenner\/","title":{"rendered":"From the chicken coop to the Jenner: a journey of fresh eggs"},"content":{"rendered":"

When Josef Meneder, head chef at Jenneralm, welcomes his first guests each morning, the breakfast eggs have only travelled a short distance from Garching an der Alz to Sch\u00f6nau am K\u00f6nigssee. The Jenneralm team uses around 1,000 eggs per week \u2013 for golden scrambled eggs for breakfast, homemade spaetzle and tempting desserts.<\/p>\n<\/div><\/div><\/div>

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Since 1960, everything at the M\u00fchlhauser Hof farm in neighbouring Chiemgau has revolved around chickens. What began as a small chicken farm has been expanded by the senior partner and his two sons into an impressive family business. Matthias, 31 years old and a master farmer, knew even as a child: \u2018I want to be a farmer.\u2019 Today, he takes care of conventional production, while his younger brother Bernhard, 29, manages the organic farm.
\nOn 150 hectares of farmland, the family not only produces eggs, but also the feed for their feathered prot\u00e9g\u00e9s. Matthias not only tinkers with the perfect chicken farming, but also optimises arable farming at the same time. A science in itself.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

However, the real stars of the M\u00fchlhauser Hof are the brown chickens of the Lohmann Brown breed. These robust animals are perfect for free-range farming and spend every day exploring the farm’s extensive meadows. Each chicken has at least four square metres of outdoor space, but the generous free-range area gives them much more room to scratch and peck.<\/p>\n<\/div><\/div><\/div>

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And they scratch with passion: each chicken moves the soil no less than 15,000 times a day in search of grains, worms and other delicacies. The dense poplar avenue in the middle of the meadows serves as a natural shelter \u2013 against rain, sun and enemies from the air.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

\u2018Birds of prey are rarely a problem when the chickens are in a group,\u2019 explains Matthias. \u2018The fox, however, still manages to get through despite the fence.\u2019<\/p>\n

The M\u00fchlhausers are particularly proud of their \u2018winter garden\u2019, a covered outdoor area that they affectionately refer to as the \u2018wellness area\u2019. Here, the chickens can stay outside even in wet weather, and they love to take advantage of this opportunity.<\/p>\n<\/div><\/div><\/div>

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Once the hens have laid their eggs in the prepared laying nests, these are transported on an automatic conveyor belt to the hall, where they are X-rayed, weighed and sorted.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

Damaged specimens are removed by hand \u2013 an impressive combination of technology and craftsmanship.<\/p>\n<\/div><\/div><\/div>

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What makes a good egg is determined by the feed. The M\u00fchlhausers have developed their own computer-controlled mixture, which is freshly prepared every day. Roasted soybeans \u2013 only roasted are they digestible for chickens \u2013 corn for the intense yellow yolk colour, various grains such as wheat and oats. Minerals and calcium ensure optimal feed conversion. The M\u00fchlhausers have been growing their own soybeans since 2009. These are particularly important for the protein component in the feed.
\nA few kilometres away, Bernhard, a trained agricultural engineer, runs the family’s organic farm. \u2018The cost of keeping organic chickens is significantly higher because organic farming for feed is demanding,\u2019 he explains. Here, too, the family already produces its own feed on 30 hectares of organic farmland.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

The M\u00fchlhauser eggs go in three directions: most of them go to restaurants and hotels. Some end up in retail, and others are sold directly at local markets. There, the M\u00fchlhausers also offer homemade pasta, which the Niedermayer bakery in Ramsau produces especially for them using their eggs.<\/p>\n<\/div><\/div><\/div>

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The whole family pitches in at the farm, supported by one full-time employee, one apprentice and four part-time workers. Delivery is a matter for the boss \u2013 all with the aim of ensuring that fresh, high-quality eggs find their way to customers every day.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":24795,"featured_media":17688,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[54],"tags":[],"class_list":["post-17667","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-jenner-blog-en"],"yoast_head":"\nFrom the chicken coop to the Jenner<\/title>\n<meta name=\"description\" content=\"The M\u00fchlhauser family delivers fresh eggs daily directly to the Jenneralm, from free-range and organic farming to careful processing. 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