Premium meat from the Keil farm in Reken
At the Keil farm in Reken , everything comes from a single source: from the birth and rearing of the grazing cattle to the time of slaughter - the family farm in the western Münsterland does everything itself. Right down to the sausage, which customers later buy in the farm shop. "We focus on sustainability, quality and transparency," Claudia Keil says. And the animal is always the focus.
About ten years ago, Heiner and Claudia Keil decided to take over the farm from Heiner's parents in Reken. In doing so, they decided to go new ways and switched to sustainable agriculture. Since then, the focus has been on natural, species-appropriate husbandry. The animals of the Blonde d'Aquitaine breed are kept as suckler cows - from March to October exclusively on the surrounding nature conservation pastures in the middle of Münsterland. In winter, they are housed in open stalls on straw and fed on maize, grass and hay produced on the farm. Slaughtering then takes place in the farm' s own butcher 's shop, right next to the stables. "This eliminates the need for transport - and thus, of course, the stress for the animals," Claudia Keil explains.
