Almoxx
- Alpine pasture and grazing: AlmOxx works with small farmers in Bavaria. The animals graze on mountain pastures, are fed GMO-free feed in winter, and live in species-appropriate stables.
- Natural growth: The animals are raised for over three years on natural feed. This ensures that the meat has a fine marbling and an intense flavor.
- Aging on the bone: Our producer ages the meat on the bone for 3–6 weeks (dry aged or wet aged). This traditional aging process intensifies the aroma, tenderness, and nutty flavor.
- Regional & Sustainable: They process only meat from Bavaria — slaughtered with minimal stress, cut and packaged locally. This guarantees short transport routes, transparent origin, and regional added value.
Good to Know
Thanks to constant movement and a diet of herbs, grass, and hay, the high-quality meat from our premium partner’s animals has an incomparable quality. It is fine-fibred, finely marbled, with outstanding flavor, and offers a true experience on the plate. Their ox meat has a particular characteristic: because the animals grow significantly more slowly than young bulls, rearing is time- and feed-intensive, which is why only a few, very dedicated farmers engage in it. The heifer meat, thanks to the animals’ slow and low-stress growth, is especially fine-fibred and tender, delicate in flavor, and is distinguished by a clearly pronounced intramuscular marbling.
Regional and Ethically Sound
AlmOxx is committed to offering only meat of outstanding quality from animals raised sustainably, ethically, and regionally. This is made possible by a carefully selected network of partner farmers who meet our producer’s high standards. Unwavering support for regional, small-structured agriculture is part of the philosophy of Thomas Karg and his dedicated team. For them, fairly paying farmers is a matter of course in order to appropriately value the time-intensive and passionate work involved in rearing the animals.
