On Thomas Meier’s farm in the mountainous region of Graubünden, Switzerland, his passion for raising Braun Swiss cattle is unmistakable. His farm, called “Chrüzhof,” has become a symbol of high-quality breeding and animal welfare. Meier cares for 12 cows of this breed, along with breeding stock and calves, in a free barn that allows the animals to move naturally and live a healthy lifestyle.
“Braun Swiss cows are extremely gentle and adapt easily,” says Meier. “If you give them attention, they remember you even when they return from the alpine pastures in the fall.” The calves on this farm are either from purebred Braun Swiss cows for breeding purposes or from meat breeds such as Angus, Limousin, and Simmental, making them ideal for meat production. This meat is sold under the label “Bündner Puurachalb,” which represents ethical farming and premium quality.
Meier took over the farm in 1999, and in 2006, he built a new, modern barn. “From the beginning, we wanted a free barn because it allows animals to move naturally, which is crucial for their well-being,” he explains. In the barn, milk machines ensure that each calf gets the appropriate amount of milk based on its age and weight, with Meier carefully monitoring each calf’s milk intake. The calves enjoy fresh milk, high-quality hay, and a comfortable space on straw, with access to the outdoors where they can bask in the sun and breathe fresh air.
However, sales still face challenges, especially in the gastronomic sector. “Hotels and restaurants are very price-sensitive and often consider our local veal sausages too expensive. However, with proper branding, this product has great potential,” says Meier. He emphasizes that the “Bündner Puurachalb” market not only provides better treatment for animals but also generates additional income for the local community.
Meier’s personal approach to his animals is key to the farm’s success. He spends time with the animals daily, petting them and observing their behavior. His son also participates in caring for the calves, leading them on leashes and getting them used to people, which later helps them when they live on alpine pastures or participate in livestock exhibitions.
Meier’s approach to raising Braun Swiss cattle is a blend of tradition and modern technology. “They are more than livestock – they are our partners in the business,” he concludes as the calves surround him, seeking affection.
Meanwhile, the production of “Bündner Puurachalb” – a dried meat specialty from Graubünden – carries a long tradition and is now a protected brand. The meat is marinated in salt, pepper, and white wine, then dried and smoked at low temperatures, giving it a distinct smoky flavor. This specialty, which is now part of Switzerland’s gastronomic offer, is popular not only among locals but also tourists.
“Bündner Puurachalb” is not just a product – it’s a story of Swiss tradition and passion for ethical farming, perfectly merging with modern cattle-raising practices.
Sorce: https://www.schweizerbauern.ch/