Happy cows make good beef. We visited a farm where the animals jump for joy

Amaso: Guaranteed quality meat

Amaso works alongside Czech breeders of Přeštice Black-Pied pigs and Czech Fleckvieh cattle. At their plant in Jenč, just outside Prague, butchers process the meat, curing it using both wet and dry methods. They also craft sausage products following recipes from the first republic. You'll find all of this at the Naše maso butchers' shop, or at Kantýna.

In less than an hour and a quarter from Prague you will find yourself in a place where, in the best sense of the word, time has stopped. Líšná u Zbirohu Farm resembles an oasis whose tranquillity is enhanced by the happy mooing of cattle. "We will be running the young heifers out to pasture for the first time after the winter," says head zootechnician Petr Pánek, with obvious joy.

I admit that the word 'run' seemed a bit of an exaggeration at first. But after a few minutes, I understood. "We'll make a barrier to point the heifers in the direction of the outdoor space," Mr Panek organises us, his voice suddenly sounding serious. There is only one thing on my mind: what is this all about? The answer doesn't take long. The heifers come rushing out of the barn at a speed I would never have guessed, heading to the pasture. Why did I think cows couldn't actually run?

Not this way

We can't let our guard down even when all the heifers are out to pasture. "Now they'll run down and then back up again. It's important that you stand by the electric fence. If the heifers approach you, use your hands to indicate to them that this is not the way to go," Mr Pánek gives out further instructions. We stretch out along the fence and I dare say that it is not only my heart that is pounding.

A moment later, we can hear the cries of excited cows rushing to the bottom of the pen. I wouldn't want to stand in the shoes of account manager Nicholas, to whom most of the cattle have run. But Nicholas is expertly throwing his arms around, indicating to the heifers that they have taken the wrong direction. Fortunately, they are clever creatures, so after a few seconds they turn around and run to the top of the pasture again. They repeat this route twice more.

Only then do the heifers begin to graze and enjoy their time outside in peace. When I ask why this only took place at the beginning of May, I get a logical answer: this April the weather was still unstable and unpredictable. But now the heifers can enjoy the green grass and the sunshine to the full. And I enjoy the sight of happy animals. By the way, have you ever looked a heifer in the eye? I don't think I can stop being fascinated by its deep gaze and long eyelashes.

Cooperation that really works

As I mentioned in the introduction, the farm Líšná near Zbiroh is our long-standing meat supplier. "We have been cooperating with Amaso for some ten, maybe fifteen years," says Petr Pánek, adding that currently they are preparing a new hall that will allow them to better supply the company.

"I arrive early in the morning, change my clothes, look around all the stables, see if there are any defects and check that the cattle are in order. And then my day unfolds accordingly," he says with a smile. I wish we could see more Czech farms with such a caretaker!