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Meat Quality Alto Adige

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South Tyrolean Meats

Buying South Tyrolean meat is a conscientious choice with regard to animal welfare and taste. If strict rules regarding animal husbandry and slaughter are observed, beef from South Tyrol has been permitted to bear the South Tyrolean seal of quality since 2010. Pork with the South Tyrolean seal of quality has been available since 2014.
A cow is fed

What are the most important quality criteria?

  • Animals are born and raised in the region and are slaughtered here
  • Animals are fed with hay from the farm or natural feed free of genetic engineering, antibiotics and hormones
  • Animals are kept according to animal welfare principles
  • The journey to the slaughterhouse must not take more than 4 hours
  • Rapid and appropriate slaughtering
  • Subject to regular checks by an independent inspection authority
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South Tyrolean meat in numbers

local farmers produce South Tyrolean beef.
cattle are fattened per farm each year on average.
At least 60
days moving freely outdoors are enjoyed by the cattle every year.
100 %
traceability back to the farm: guaranteed for meat with the South Tyrolean seal of quality.
100 %
GMO-free feed given to animals. In addition to hay and grains, pigs may also eat, for example, mangold wurzel and legumes.
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How do the animals live?

When it comes to beef and pork, if you want to have something good on your plate, you have to pay attention to proper animal husbandry practices. South Tyrol’s mountain meadows and pastures provide optimal conditions. The breeding farms are mostly family-run and small-scale operations. They must provide both cattle and pigs with sufficient exercise and stall space. Animals are exclusively fed natural, GMO-free feed, much of which is farm-grown feed, such as rich and aromatic hay from the Alpine pasture. The tender, tasty and nutritious meats are a reflection of the welfare of the animals.
Hung-up meat

What types of beef are there?

Beef is first differentiated according to the age of the animal. The following types of beef bear the South Tyrolean seal of quality:

  • Milk-fed calf: under 8 months old
  • Young bull: 8 to 12 months old
  • Steer, cow and young cow: up to 36 months old

Types of beef

Consistency and taste vary depending on the piece of meat. The following is a practical overview of the various cuts of meat and corresponding tips for their preparation in the kitchen:
Where does the meat come from?
  1. Neck for minced meat for soup broth and soup meat
  2. Chuck tenderloin for braising and cooking
  3. Boneless chuck for braising and cooking
  4. Boneless blade for goulash soup, goulash and meat broths
  5. Shoulder for goulash, for braising and cooking
  6. Brisket for sausages, soup meat and roasts
  7. Shank for goulash, for cooking and meat broths
  8. Whole sirloin for roasts, T-bone steaks and entrecôte
  9. Flank for sausages and as soup meat
  10. Rump for schnitzels, rump steaks, roasts and tartars
  11. Whole-roasted fillet, steaks and fondue
  12. Thick flank for schnitzel and braising
  13. Loin for cooking and braising
  14. Topside for cooking and braising
  15. Lean topside for schnitzels and roulades
  16. Eye of round for cooking and braising

What types of pork are there?

To get the most out of pork bearing the South Tyrolean seal of quality, be sure to use the cuts of meat that best suit your meal ideas.
The parts of a pig
  1. Pork neck for grilling, braising and steak
  2. Shoulder for cutlets, roasts, pot roasts, steaks and frying
  3. Fatback for lard, braising fat, lardo
  4. Whole-roasted fillets for grilling and frying
  5. Sirloin pork roast for roasting
  6. Picnic for roasting and braising
  7. Shoulder for roasts, goulash, minced meat and ragout
  8. Flank, ribs for grilling (spare ribs), pancetta, boiled pork belly, roasts and braising
  9. Topside, leg for smoked ham and ham
  10. Lean topside for schnitzel, ham and roasts
  11. Thick flank, large and small, for schnitzel, pot roast and fondue
  12. Shank, pork knuckle for ossobuco, pork knuckle and for grilling