Premium meat from the Keil farm in Reken
At Keil Farm in Reken, everything is done in-house: from the birth and rearing of the pasture-raised cattle right through to the moment of slaughter – the family-run farm in western Münsterland does it all itself. Right down to the sausages that customers later buy in the farm shop. “We are committed to sustainability, quality and transparency,” says Claudia Keil. And the animal is always at the heart of what they do.
More than ten years ago, Heiner and Claudia Keil decided to take over the farm from Heiner’s parents in Reken. In doing so, they resolved to break new ground: ever since, the focus has been on animal husbandry. The Blonde d’Aquitaine cattle are reared as suckler cows – from March to October, exclusively on the surrounding nature conservation pastures in the heart of the Münsterland region. In winter, they are moved to open stables on straw, and are fed maize, grass and hay from the farm’s own production. Slaughter then takes place in their own farm butcher’s shop, right next to the stables. “This eliminates the need for transport – and, of course, the stress for the animals,” explains Claudia Keil.
