Angus cattle in Czechia

Black and red Angus

160 heads, 70 mothers

Following in the footsteps of his family, Milan Šebelka has embraced a legacy that spans centuries. The Šebelka family has owned their farmstead since the 17th century, except for a period of nearly 40 years when it was expropriated during the era of agricultural collectivization under the communist regime. However, after the fall of communism, Milan, accompanied by his family, returned to their home determined to resurrect the farm from its severely damaged state. Today, the primary focus of the Šebelka family's endeavours lies in ecological farming, specifically dedicated to the cultivation of purebred red and black Aberdeen Angus. Their ultimate goal is to produce and offer high-quality breeding bulls and heifers to the market. Additionally, the farm specializes in the production of crops and cereals, and manages a sizeable 10 hectares of forests. To unwind, the family enjoys horse-riding, taking full advantage of their own stable and an outdoor arena.

Black and red Angus

270 heads, 90 mothers

‘Among the best breeders in the Czech Republic’. The remarkable achievements of Vladimír Lepša, Sr., and his sons, have garnered attention in online farming and local news. A testament to their expertise and success is the fact that six bulls from their Pěčín farm have secured spots in the top ten list of the most expensive bulls ever sold in Czechia. Vladimír's affinity for land cultivation was already evident during his early career in wood processing. In 2002, he ventured into farming as a hobby, starting with six Aberdeen Angus cows imported from Canada, and six hectares of pastures. Cattle farming soon captured his heart, prompting him to bid farewell to his wood processing career and elevate his hobby into a fully operational and highly efficient family farm, now managed alongside his two sons. Today, they herd mostly red Angus spread over 300ha of agricultural land. Unsurprisingly, their exceptional breeding have earned them numerous accolades and awards.

Black and red Angus

100 heads, 35 mothers

Sixteen years ago, Daniel and his family embarked on breeding Aberdeen Angus cattle, initially purchasing six cows purely for their joy. This joy quickly transformed into a deep passion.

They specialize in breeding purebred red and black Aberdeen Angus, prioritizing balanced physique, impeccable udders, and well-formed limbs, alongside noble facial features and a contemporary breed type. By closely following global trends, they incorporate influential practices into their breeding program. Recently, the family have invested in Canadian embryos to enhance their herd with new genetics, building upon their previous importation of Scottish genetics. Their focus now extends to producing and supplying high-quality beef to customers and restaurants in the region, or to Prague and other major cities. Active participation in exhibitions has earned them notable acclaim. Jan, Daniel's son, brings back valuable experience from working on renowned farms worldwide. Their unwavering commitment lies in breeding pedigree cattle and delivering superior beef.

Black Angus

110–150 heads, 55 mothers

In 2013, Rupert's family acquired the Kalliste farm, followed by the purchase of a historic farmhouse in 2014. This farmhouse, previously an inn, is now their residence and event space. Situated in the lush meadows of the southern Bohemian Forest, Rupert's family raises Aberdeen-Angus and Pinzgauer cattle on year-round pastures. Their young cattle herd, a mix of Czech and Scottish lines, is still growing. They've introduced animals from North American and Argentine lines for improved grass performance and calving ease. The goal is a medium-sized, early-maturing Angus suited for both cold winters and hot summers, emphasizing matanal values over carcass values. The cattle feed exclusively on grass, hay and haylage from the farm, resulting in finely marbled meat with a rich flavor from diverse local grasses and herbs. The delicious meat finds ist destinations in the family’s hotel and restaurant in Salzburg in the Austrian Alps. To enhance the natural soil cycle, the farm uses a compost tea with microorganisms made in a special machine, aiming for optimal soil health and balanced plant growth. The farm also breeds robust, meat-focused sheep by crossing Romney/New Zealand genetics with Meatlinc rams. The lamb is featured in their Austrian restaurant too.

Red Angus

250 heads, 80 mothers

Nestled in the picturesque foothills of the Šumava mountains, the extensive upland hills provide a home for the eye-catching red Angus cattle. Honza Kofroň, driven by his lifelong dream of becoming a farmer, brought this vision to life. Seizing the opportunities presented by changing agricultural conditions after the fall of communism, he established Farm Radhostice in 1992. Initially focusing on milk cattle for over a decade, Honza eventually recognized the suitability of the Angus breed for the exceptionally infertile upland areas. With their striking red hue and inherently calm temperament, red Angus became the breed of choice. Honza transferred the first embryos from the USA and Canada into Simmental dairy cows. However, since 2014, his herd has exclusively consisted of purebred home-reared Angus, with a preference for Canadian genetics and embryos utilized for natural insemination.

Red Angus

120 heads, 60 mothers

What do theatre acting and Angus farming have in common? Martin Nejdl. He is equally passionate about both. Although he still enjoys the occasional stage performing, farming makes more sense to him. This decision stems from his strong familial ties to farming and the promising prospects it offers, in contrast to a career in the arts. Martin embarked on his farming journey in 1998, joining forces with his father and brother to acquire their first set of purebred red Angus heifers for his father's farm in Kvaslice. In 2011, Martin bought the neighbouring farm Zbyslav, nestled just beyond the hill. He established his new herd from animals by successful farmers, Vladimír Lepša and Milan Šebelka. Martin finds immense joy in betting on genetics and the subsequent rewards that come from breeding and showcasing the animals. Currently, Martin and his family direct their focus towards genetics from the USA and Canada while simultaneously expanding their efforts in rearing breeding bulls and heifers. Their newest venture is the Wagyu breed.

Black Angus

114 heads, 50 mothers

Zdeněk Nejdl, along with his dedicated family, has cultivated a remarkable herd for rearing pedigreed bulls and heifers, showcasing their exceptional livestock at national competitions. Zdeněk’s Angus journey traces back to 1992, following the return of ancestral farm lands that had been confiscated by the communist regime. Six years later, the Nejdl family began the establishment of their Aberdeen Angus herd through the acquisition of five prized heifers. The breed's latent genetic potential convinced them that it was the perfect fit for their upland farm in Kvaslice, nestled in the scenic expanse of Šumava mountains. Their commitment led to a growing herd, particularly in-house female breeding stock, while expanding their pastoral domain. The pedigree heifers and bulls exemplify robust musculature, vitality, gentle demeanour, equilibrium, and exquisite conformation. The farm's responsible agriculture is affirmed by the Ecobio certification, attesting to ecological and organic practices.

Black and red Angus

180 heads, 90 mothers

Have you ever dreamt of supplying your home-reared beef to your own chain of restaurants and hotels? Radek Sochor did make that dream a reality. A studied agricultural engineer, Radek recognized farming as an age-old human desire and made it his life's aim. At Zlata Krava, his family enterprise, they prioritize the care of the land and landscape, ensuring that future generations can benefit from them as well. They specialize in breeding red Aberdeen Angus and graze them year-round on pastures and meadows on the edges of the Brdy region. From birth to slaughter and meat processing, they oversee their cattle, guaranteeing the quality of their diet, handling, and reproduction through natural means. Their farming practices meet the standards of organic agriculture. The meat produced on their farm primarily supplies their own three restaurants and two hotels. Additionally, they cater to small traders, restaurants, and individual customers.

Black and red Angus

‘And because dreams are meant to be lived, we decided to fulfil ours.’ The Breze is a family company that started with a dream of doing things differently and a genuine enthusiasm for the idea of ecological farming and mindful breeding of beef cattle. They operate two eco-farms in Sobětice and Prunéřov. The cattle are raised with utmost care, spending most of the year grazing freely in pastures and wintering in modern highly automated stables with robotic bedding and feeding. Breeding occurs naturally with licensed Aberdeen Angus bulls. The farm has its own slaughterhouses to minimize stress on the animals, ensuring quick and painless slaughtering. The slaughterhouse also includes a butchery. The meat is aged for optimal quality and undergoes dry aging followed by wet aging in vacuum packaging. This process guarantees the meat's juiciness, tenderness, and flavour.

Black Angus

390 heads, 171 mothers

Břetislav and his family arrived at the current farm site in 2003, when it was a devastated demolition site. They have been gradually reconstructing it. They established the farm based on a strong connection to nature and the revival of old local traditions. Situated near the Doupov Mountains, they are never far from the forest. With a proximity to hunting, they have their own game enclosure where they breed red deer, fallow deer, and mouflon. Their Aberdeen Angus cattle are fed exclusively with high-quality feed from their own plant production, or they graze outdoors. To ensure top meat quality, the animals are slaughtered at a nearby slaughterhouse and the meat is transported to their aging chambers, where it matures for at least 40 days. As Břetislav explains, ‘for those seeking the perfect steak, nothing compares to properly aged meat in terms of tenderness, aroma, and flavor’. Currently, they offer a variety of products, including whole matured quarters and game sausages. Their customers range from butchers and exclusive restaurants to even a school canteen. The products are available through their e-shop, on-site sales, or their mobile Grill Trailer.

11 purebred breeds, mostly Charolais and Limousine And Blonde d’Aquitaine, Belgian blue, Beef Simmental, Angus, Hereford, Bazadaise, Salers, Parthenais, Aubrac
250 heads

Have you ever witnessed a crossbreed between a bison and a cow? If not, let Pavel Kozák tell you how he achieved that. Alongside Pavel's impressive collection of eleven different cattle breeds, his farm is also home to bison, water buffalo, and Quarter Horses. Aptly nicknamed 'Bison', Pavel is well-known among fans of an isolated island adventure series. He has a passion for travel and a history of helping his father with cattle as a young boy. After a successful career in cattle trading across Europe, Pavel purchased a farm in 1996. Starting with just five Limousine cows, he expanded his herd through natural breeding and embryo transfer, allowing him to access valuable genetics not readily available in the Czech Republic. Prior to 2000, the South Bohemian region lacked a beef cattle breeding facility until Pavel Kozak purchased and reconstructed a stable, establishing the Cunkov Breeding of Pedigree Bulls Ltd. The facility conducts performance testing, assessments, and utility control of beef bulls, and hosts bull selection and pedigree auctions (300–350 bulls sold in four sessions each year). Pavel maintains such a diverse range of cattle breeds due to the presence of the breeding facility. Pension “U Bizona” features a restaurant and covered outdoor grandstand for auctions and various events.

Black and red Angus

Over 500 heads, 250 mothers
Romney sheep, 50 Pinzgau cattle

Jan Švéda started farming on a 14-hectare plot after returning from abroad. Utilizing his agricultural education from England and his experience working on farms in Australia, he established his first farm in 1996. Today, he owns four agricultural companies. Together with his colleagues, they have transformed all arable land into grassland and pastures where they breed Aberdeen Angus cattle and Romney sheep. The animals are raised on pasture, leading to their healthy, mature, and unstressed development, without the need for concentrated feed. Calving takes place naturally outdoors, and calves rely solely on milk and grass for growth. The Aberdeen Angus breed is well adapted to the local climate and performs well even during the worsening annual droughts. Animals with a medium build, good depth and width dimensions are preferred. They are accustomed to walking long distances, especially during dry seasons, which is why they also have a good hoof horn. The farm work with animals on horseback and move them between pastures over longer distances. The initial cows in the herd came from Canada, and breeding bulls have been imported from Denmark, England, and Scotland over the years. Current bulls have origins from Scotland, America, Canada, or Australia, among others. The farm sells breeding bulls, heifers and store cattle and transports them to international clients. They also provide consultancy services for aspiring breeders and welcome visitors interested in selecting breeding animals on-site. Additionally, in 2015, they started to milk cows of the Pinzgau breed imported from Austria (See www.farmakudlov.cz).

Black and red Angus

320 heads, 125 mothers

The Koňákov farm, nestled in the picturesque Beskydy mountains, is a family endeavour that dates back to the Kotajny family's ancestors who arrived from France in 1848. Initially a farm and a hospitality business, it has evolved into the successful modern Kotajny family farm. Guided by a long-term vision, they aim to produce quality meat within a sustainable system, while honouring their farming heritage. Their herd comprises Aberdeen Angus, well-suited to the region's hilly terrain and cooler climate. The farm's genetic excellence places it among the top 10 in the Czech Republic. In 2020, the farm achieved the remarkable feat of being the second-best farm in Czechia. The family exports breeding heifers to countries such as Spain, Portugal, Romania, Poland, Russia, or Slovakia. They operate their own butchery where the meat is aged before being sold on-site. In fact, they were the pioneers of on-site sales in Moravia, establishing this approach in 2000. In their commitment to sustainability, the farm makes use of renewable resources such as a composting facility, photovoltaic panels, and wind turbines to provide heat for the farm buildings. Additionally, they actively contribute to their local community by offering practical training to aspiring agricultural students and hosting public events. Positioned along a popular cycling route, the farm offers visitors a unique experience, with the concrete silo doubling as a lookout tower. Their latest endeavour involves establishing a store dedicated to regional food products, complemented by a restaurant that will serve Angus beef.

Black Angus

200 heads, 50 mothers

‘I was immediately drawn to the solid black colour, tenderness of the meat, and especially the genetic polledness. I still prefer ribs with a slight bump to pierced lungs.’ This is how Josef Havlík explains some reasons behind his ultimate choice of the Aberdeen Angus breed. Maintaining a family tradition of agricultural production that has spanned over a century, Josef started farming with his father in 1991. The farm transitioned from dairy cattle to crop production later in the 90s. But a pivotal change came one summer night in 2014. While grilling steaks made from overpriced and disappointingly low-quality meat, they playfully entertained the idea of producing their own high-quality meat and assuming full control over the entire production process. What started as a joke soon turned into reality. Within a year, they had 25 Angus cattle grazing on their meadows, now grown to 200. Managing 240 hectares of land, the farm employs state-of-the-art cooling technology for maturing Aberdeen Angus beef in specialized boxes. The traditional process of dry aging for 21 days and with no packaging ensures the meat reaches its optimal maturity, colour, aroma, and tenderness—qualities that epitomize Aberdeen Angus beef. The matured meat is sold on-site, where the farm proudly serves their exceptional burgers crafted exclusively from their own matured beef. Running year-round, their bistro operates on the strength of its reputation, with sales primarily driven by positive word-of-mouth. Finally, the family can fully indulge in the true pleasure of summer grilling, as the quality of their meat is undeniably superb. And Josef developed an appreciation for horned animals by establishing a herd of Italian Chianina cattle, the sole breed of its kind in Czechia.