Why meat from alpine pastures is worth more than many think – results of an extraordinary master's thesis.

In Austria, hundreds of thousands of cattle and sheep are driven up to the alpine pastures every year – but their added value is rarely reflected in the product price.

In this episode of Agrar Science – Knowledge in Brief , Dr. Andreas Steinwidder with DIin about the results of her master's thesis. Together with Dr. Margit Velik from the HBLFA RG, alpine farming consultants, the AMA (Agricultural Market Austria), and working farms, data on the slaughter performance and meat quality of alpine livestock were analyzed, and experiments were also conducted.

What distinguishes oxen raised on alpine pastures from those raised in barns? How do grazing, breed, and feed affect taste and tenderness? And how could alpine farming benefit more from alpine branding programs in the future?

An exciting look into practice and science – with many ideas for farmers, marketing, politics and consumption!

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