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The animals' breed only implies a potential of quality, but maybe equally important is the"terroir" on which the animal was raised and the provided food quality. We are constantly looking for new feeding grounds that could prove to be an added value to meat-quality or flavour: The Scottish Highlands, the Alps of Austria, the forests of the Landes and so on. For example we can state that a Holstein cow that was bred and raised for 8 years on a dairy farm in The Netherlands will not be comparable by far to the same animal raised on the flanks of the Austrian Alps.