Ailstrasse 1, 73037 Goeppingen-Hohenstaufen – Owner: Hermann Mayer
Tradition since 1785 – more than 241 years of butcher craft
This page documents the former in-house slaughtering and the former regional sourcing of livestock. It is a historical archive page – no slaughtering, no production and no sales take place at present.
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Information on the Goldener Ochsen butchery tradition.
Important notice: the butchery operation is currently suspended
Dear customers,
the butchery operation is suspended until further notice for staffing reasons. At present there is no shop operation, no sales, no slaughtering, no production, no party service or catering, no online sales, no shipping and no sale of butchery products through the restaurant.
The kitchen is also no longer supplied from our own slaughtering and production at present.
Hotel operations are not affected and continue. For questions and bookings, please contact us by telephone.
We thank you for your loyalty and understanding. As soon as there is news, we will update this page.
Language: Telephone enquiries and reservations can only be handled in German.
This page serves as a historical overview and archive information on former working methods of the Goldener Ochsen butchery tradition. The former in-house slaughtering and the former regional sourcing of livestock are documented here.
The butchery operation is suspended until further notice for staffing reasons. At present there is no shop operation, no sales, no slaughtering, no production, no party service or catering, no online sales, no shipping and no sale of butchery products through the restaurant. Hotel operations are not affected.
This also affects former production for our restaurant: the kitchen is currently no longer supplied from our own slaughtering and production.
In-house slaughtering was long a central part of our former butcher craft. We sourced our animals – including pigs, cattle, oxen and calves – from selected farmers in the surrounding area whom we personally trusted.
Short distances to the butchery, direct cooperation and personal knowledge of origin formed the basis for reliable quality and careful craft work.
This close regional connection shaped the Goldener Ochsen butchery for many years. Even though active operations are currently suspended, this part of our history remains important to us.
These details are historical. At present there is no sale, no production, no slaughtering and no party service or catering.
Our tradition since 1785
Our family-run house in Goeppingen-Hohenstaufen, between Schwaebisch Gmuend and Goeppingen, has been associated with hospitality and butcher craft since 1785.
A central part of this history was the in-house slaughterhouse with an elevated rail for pigs, steers, cattle and calves. This made traditional in-house processing possible directly on the premises.
The Goldener Ochsen was historically documented as an inn with butchery and agriculture. The agricultural part of the property was given up in 1960; after that, meadows and fields were leased out or sold.
Historic craft tradition: The combination of hospitality, butchery, agriculture and in-house processing shaped the character of the house for generations.
Historical views of regional sourcing
The pictures show former references to regional sourcing and to the landscape around Hohenstaufen. They are historical documentation and do not represent a current service, production or sales offer.
