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BUDAPESTER ZEITUNG 9
Erste Erfolge
Das Hauptgebude auf der Biorinderfarm: Die Borocks tanya.
Rinderhaltung
Die richtige Auswahl der Rasse sei ihnen sehr
wichtig gewesen, erklren die beiden. Mein
Mentor ist ein sterreichischer Landwirt, dessen Produkte unter den 100 besten Lebensmitteln sterreichs zu finden sind, erzhlt Uwe
und fgt hinzu, dass er das Handwerk im
Grunde von ihm gelernt habe. Das Fleisch der
Angus sei weltweit als das beste anerkannt, habe eine gute marmorierte Struktur, wodurch es
zart und saftig sei. Durch die Weidehaltung
werde dieser Effekt noch verstrkt, was heit,
dass der spezielle Eigengeschmack noch besser
hervortreten knne. Auerdem knnten die
Rinder das ganze Jahr ber auf der Weide stehen. Im Sommer frsen sie nur Gras und im
Winter das auf den eigenen Bden produzierte
Heu und ein wenig Getreide.
Wenn Uwe und Nra dennoch zufttern mssen, achten sie stets darauf, dass sie nur im Bioanbau hergestellte Produkte verwenden. Dafr
fahre ich auch fast 400 Kilometer Richtung
Kaposvr, denn im Krisna Vlgy kann ich mir sicher sein, dass es sich um Bio-Futter handelt,
betont Nra mit Nachdruck und fgt lchelnd
hinzu, dass die meisten Leute sie deswegen fr
verrckt halten. Uwe sagt, dass die Rinder sehr
robust und zu 100 Prozent reinrassig, jedoch
nicht berzchtet seien. Durch die Freilandhaltung seien die Tiere auerdem sehr gesund
und bentigten keine Medikamente.
Rinderzucht
Die Rinder nhmen auch ber den Winter
nicht wirklich ab. Uwe erklrt lchelnd, dass er
die trchtigen Khe auf Dit gesetzt habe und
sie Schonkost bekmen, weil sie im
Sommer etwas zugenommen
htten. So will er ihnen das ab-
14
E A T I N G O UT
While Hungary prides itself on its Grey Cattle breed, many people find it
to be tough. Black Angus, below, are famed for their well-marbled beef.
INES GRUBER
attle breeders Nra Bke and Uwe
Panhans promise buyers tender, succulent beef that melts on the tongue and
tickles the taste buds. The meat comes from
pure-bred black Aberdeen Angus cattle that
graze the fields all year round at the only certified organic farm with such cattle in Hungary.
The gastronomic world gained this new
supplier of high-quality beef in August last
year. Under the name Black Angus, Bke, of
Hungary, and Panhans, of Germany, have
been building up their stock in jtikos, 190
kilometres east of Budapest, since 2007. Their
buyers are top restaurants and private individuals who looked for and have apparently
found the best of beef. The two likable owners
spoke to The Budapest Times about quality, and
keeping and breeding cattle.
Smelled an opportunity
Panhans, a former building contractor,
came up with the idea for the farm over five
years ago when he moved from London to
Hungary, where he says he found it virtually
impossible to buy good beef. The cattle farm
fulfils both a culinary need and a childhood
dream. After spending more than six months
researching which breed of cattle would best
acclimatise to Hungary and provide the finest
meat, he founded Black Angus with Bke on
the family farm.
To extend my farming knowledge I went
back to agricultural college, Panhans
explains. When ranching, the construction
business and his studies together became too
much at the beginning of the year, he gave up
his job completely and since then has tended
his Aberdeen Angus full time.
The choice of the breed was very important.
To market, to market
The first animal was slaughtered in midNovember. Panhans stresses that it was over very
quickly. To ensure the quality of the meat, three
Customer focus
For private individuals they offer ten-kilogram
packages containing various cuts. Delivery is free.
The mixture currently is tailored to a typical
German household and includes roulades, which
are barely available in Hungary. I had to bring a
sample roulade from Germany so that the
butcher could cut the meat correctly, says
Panhans, amused, while Bke adds that every
nationality has its own way of cutting up meat.
First successes
Bke is responsible for marketing. My studies
in economics at the Budapest college of trade,
tourism and gastronomy complement Uwes agricultural skill, she says. At the moment she is
relying on direct channels. Word-of-mouth
marketing is working very well.
Contact
Black Angus Bio
Borocks Tanya, 4096 jtikos
Nra Bke, Tel.: (+36) 20 495-5804
Uwe Panhans, Tel.: (+36) 20 805-4084
www.blackangus.hu
CLASSIFIEDS
C AR R ENTAL
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www.ibcbudapest.info
+36 30 820-7658
Services every Sunday at 10:30am
at 1025 Bp. Trkvsz t 48/54
M OVING
T RANSLATION
SERVICE
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Tel:+36 30/ 507 6077
M ASSAGE
Express services in your hotel room
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C HURCH
P RESS