In 1905, founder Christian Monsch began rearing and caring for his own cattle. The aim was to serve the best and healthiest meat to the well-travelled guests.

Meanwhile, his great-grandson Christian Patscheider looks after the 25 Red Angus suckler cows with calves and a bull. The farm, which has now been awarded the Bio Bud label, allows the animals to roam outside in winter thanks to the specially built barn. The farm also has its own hydroelectric power station to generate electricity. The cattle spend the summer on the Sarsura Dadaint alp (2,021 metres above sea level), which provides the animals with a delicious diet of aromatic grasses, herbs and flowers.