Stories from the Farm
Quality of life for animals and humans
Where the view down into the valley is expansive, the need for space is also great. That's why both the animals and the people at Klein Lenzhof in the Gailtal valley have plenty of space to live well. Quality and taste are the hallmarks of the products - from fresh meat and smoked products to ready-made dishes to take away.
"I've always enjoyed working with animals and being in touch with nature."
Martin Steiner, Biobergbauer
The subtle sweetness of the cranberries from the mountain pasture and the strong aroma of bay leaf, juniper and thyme are the perfect accompaniments for the wonderfully tender venison ragout from the Steiner family in the Gailtal valley. Father Markus Steiner is a passionate chef and reveals how to add extra flavor to the venison stew: with high-quality meat and a zero-waste strategy. After roasting the venison with the root vegetables, he picks out the meat and processes the residue completely into a sauce. This ensures that all the valuable ingredients remain in the sauce and combine harmoniously with the meat. Red cabbage and homemade ribbon noodles made from eggs go well with it as a side dish. At Klein Lenzhof, it's not just the red deer that have plenty of space in their own enclosure, the other farm animals such as chickens, pigs and calves also live here like in paradise.
Deceleration and variety at work
Markus Steiner and his wife Anneliese converted the farm to organic farming back in 2006. He wanted to produce honest products from the region that speak for themselves and don't have to convince or persuade anyone. And he has succeeded. The organic products impress with their taste and quality. In 2019, son Martin took over and converted the old farmhouse with three vacation apartments on the upper floor and attic. "My dad let me go my own way, but none of this would have been possible without the support of my family and partner," he says. Together as a family, they create a better quality of life for everyone - for the people and the animals. He likes to accompany his vacation guests to the game reserve or the natural ponds, where trout and char can grow up in peace and quiet. Organic fish have 20 times more space on the farm than conventional fish and live for up to two and a half years in fresh stream water.
"The animals must be well. Being crammed into a stable and the masses is nothing."
Martin Steiner, Biobergbauer
Organic meat simply tastes different
While the calves enjoy the sun, the black-patterned Swabian-Hellisch-Land pigs roam happily across the meadows. Due to the outdoor exercise and the diet of organic whole milk and roughage, the organic veal has a darker color and is particularly tender. The meat is freshly processed into sausages and other delicacies. You can taste the difference immediately. Organic pork also has a fuller flavor and a fine marbling. Nothing shrinks during roasting and cooking.
"Meat needs to be handled consciously. This also includes stress-free slaughtering directly on our farm with professional cutting and maturing," explains Martin Steiner. His brother is a butcher and slaughters meat on the farm every week. His son Jakob also enjoys the food trade. He is currently training as a butcher and looks after the deer together with his dad. The Steiner family sells their organic meat fresh or processes it into smoked products, sausages, spreads and dishes in jars. "We are the only ones who produce Gailtal Valley bacon with protected origin from organic meat," says the mountain farmer.
Many hands at work for enjoyment
In addition to the excellent meat products, the Steiners also produce their own farmhouse bread, a variety of pasta with eggs from free-range chickens and house brandy. The home-made products are sold at markets in Villach and Hermagor - and of course directly from the farm in their own store. Vacation guests not only get to enjoy the modern vacation apartments, but can also set their breakfast table at 1,080 meters above sea level with fine regional delicacies.
