Guests of Kirchheimerhof, the 4-star wellness hotel for connoisseurs, are a bit taken aback when they hear landlord Gerald Hinteregger talk with gleaming eyes about his second passion besides his regular occupation as hotel manager: his working farm and the breeding of the unique and sensitive Limousin cattle.
Originally from the south-west of France, this unique breed more than just enjoys the juicy pastures of sunny Kirchheim valley in the Nockberge mountain region. For more than 18 years now, Gerald Hinteregger has been dedicating himself to the breeding of Limousin cattle and on an average looks after 25 animals.
The breed is sturdy, undemanding and noted for its resistance to harsh weather conditions hence shows no problems whatsoever in coping with steep mountain pastures. However, what makes the Kirchheim Limousin cattle a culinary delicacy in the end is the combination of expert and tender care as well as the alpine herbs of the Nockberge Mountains. Gourmets will be delighted with the meat’s superior quality in its tenderness, taste and marbling. Limousin meat is finely textured, shows less extensive marbling of fat and is incredibly tasty.
The restaurant at Hotel Kirchheimerhof traditionally puts dishes prepared with tender Limousin meat on the menu. The family-run hotel with panoramic views over Bad Kleinkirchheim is dedicated to offering light, creative food and whenever possible serves locally grown ingredients and produce from its own farm – it can’t be more fresh than that, can it?
The beef requires a 10-day maturing period in cold storage before being chopped and wrapped. Post maturing in cold storage lasts around 14 days.
The restaurant chef of Hotel Kirchheimerhof choses leg meat cuts for grilling, quick roasting as well as for the traditional Wienerschnitzel. Shoulder parts work particularly well for the delicious and creamy hot veal goulash and whole roasts prepared with herbs from Granny Elli’s garden. The most highly regarded back and tenderloin parts are used for special culinary treats.