In recent years, Polish heifers on German plates have become a real insider tip – often the ideal conditions for breeding and keeping them are unjustly misjudged regarding our direct neighbour. The exclusive supplier R&S therefore showed the right instinct when they started out with heifer meat from Gut Bressau.
The heifer is – as with SCOTLAND HILLS, a way ahead compared with the young bull and steer when it comes to tenderness and grain. The parts of the heifer are slightly smaller than those of its male conspecifics. This is due to the fact that these females, with a slaughter age of around 20 months, are much more delicate from their statue.
Gut Bressau, in cooperation with the breeding companies, relies exclusively on bulls from meat breeds such as the Hereforder, Angus or Simmentaler cattle. These are crossed with suckler cows of the dairy breeds of Simmentaler, Holstein cattle as well as with black and white, red and white, Frisian or spotted cattle. The result is the excellent meat quality for which Gut Bressau stands. Most of the breeding farms are family-owned and the production of feed lays in their own hands.
A few words about the history of the Gut Bressau brand – The name of the private label is not derived from the city of Wroclaw (Breslau), but comes traditionally from the boss’s maiden name – Inge Rauch, the youngest daughter of Fritz Bressau.
As August Bressau’s second son, Fritz completed his apprenticeship in his parents’ butcher’s shop, where he also passed his master’s examination. Afterwards he became self-employed with a small farm and quickly became a successful butcher and livestock wholesaler with his own slaughterhouse in Domnau in East Prussia. Thanks to his excellent business acumen, the young businessman quickly gained many customers for his products, even beyond the borders of East Prussia.
Word of the good quality spread quickly and the fruits of his efforts could soon be found in places like Königsberg, Darmstadt, Mannheim and even Berlin – which was a big deal for that time! Already during his beginnings Fritz Bressau made a point of becoming independent from suppliers. Therefore, he kept all kinds of livestock on his farm, such as cattle, pigs and poultry. In order to breed and supply these – today one would say sustainably – he started to produce fruit, vegetables and animal feed at a very early stage.
This shows that not only Albert Rauch had the meat trade and sales in his genes. His wife, Inge, had already learned her father’s strengths in her youth and knows how to be successful in these fields.
Today, the delicious, particularly finely marbled and tender heifer meat of the Gut Bressau brand comes from the Polish region of Masuria. As far as the unique marbling is concerned, Gut Bressau follows American and Australian measuring techniques for the fat content of the meat. This is regularly checked and guaranteed by the only state-approved meat quality assurance programme in Poland – the Quality Meat Program, QMP for short.
This is the only European programme currently measuring and classifying the marbling of meat. According to the evaluation rules of the QMP, the meat corresponds to intramuscular fat level 4. Gut Bressau offers a variety of different cuts. Thus, lovers of common cuts such as fillet, roast beef or entrecôte, as well as those of classic cuts such as flank steaks, mayor`s piece or boned chuck will get their money’s worth.
Through perseverance, great commitment and foresight, heifer meat from Poland, which is unique in Europe in terms of quality, has become a real taste and sales hit.
You should have this meat “on the list” especially for this year’s barbecue season – it will blow you away! Enjoy.
Gut Bressau on YouTube: https://youtu.be/w5Ob6GKbjGY