The Scottish Highlander is a real primeval terrace and runs 365 a year in the countryside. The cattle are born as landscape managers and graze in the nature reserves around Mantinge (Drenthe). The animals enjoy this great freedom of movement. The bulls stay in the herds and walk between heifers and calves. Our cows give birth in a natural way in nature and the calf of course stays with its mother. This is animal welfare at its best! The animals that walk freely in nature are grass-fed, or rather nature-fed. They eat herbs, grasses, branches, leaves, etc.. They also live in nature reserves where there is a lot of food, so they keep themselves healthy. Living in the natural habitat makes the meat tasty. Grass-feeding meat is proven to be better and healthier. It contains less Omega 6 and more Omega 3 and more healthy fats. The meat is dark in colour and marbled depending on gender and season. Cows are a bit fattier than bulls and in autumn the cattle are heavier than in spring. The meat tints with nature and that is just as beautiful. Chef Alain Caron was pleasantly surprised after tasting the meat: "It is beautifully tender and has an intense flavour.
Hereford is a hardy meat breed and runs 365 a year in the dunes of Ameland or in the nature reserves around Ruinerwold. Just like the Scottish Highlander, these animals are used to maintain nature. They are therefore not bred for meat production, which makes meat a by-product. All cattle can grow at their own pace and can move freely on large hectares of nature reserve. In this way they live a natural existence. The meat of the Hereford is lightly marbled (small veins of fat run through the meat), dark in colour and nice and tender. The degree of marbling here also depends on the sex and the season. The fatty veins melt during frying / roasting and that gives an incredibly delicious taste. Our customers indicate that the meat has the taste of the past. Pure nature!
Maine Anjou (Rouge des Prés) comes from the French provinces of Bas-Maine and Haut Anjou. The cattle are suitable to stay outside all year round. These animals walk in the herb-rich Reest valley, in winter they go to the pottery stable and are fed with hay from the landscape itself. In culinary France and Belgium the Maine Anjou beef is mainly appreciated for its meat structure and taste. The meat is top quality, finely veined (marbled) with a little fat and very fine and tender fibres. This marbling gives the meat a delicious flavour when fried. In addition, you can taste the herbs of the Reestdal. Meat from the Maine Anjou is of real top quality!
The colourful Bentheimers walk on the organic pig farm Sengersbroek. Besides the fact that the farm is organic, they also have the hallmark five-star pig farmer. The pigs have an adventurous good life on the farm. They spend the day strolling through the meadow, looking for food with their snouts in the ground and with their asses in a pool of mud to cool off. As food, they get home-grown organic barley and wheat from the region. The menu is complemented by fresh products such as peppers, tomatoes, acorns and Jerusalem artichokes. The freedom of movement and the special feed contribute to the specific taste of the meat. And because the animals grow slowly, the meat has a firm structure. The lard content is relatively high, the meat itself has a high intramuscular fat content, which is beneficial for the taste and appearance of the meat. In short: Bonte Bentheimer's meat is a particularly beautiful product of Dutch soil.
Neils Tiktak and his sheep maintain the nature reserves in and around the museum village of Orvelte. The Schoonebeeker makes few demands on its food, care and shelter. Years of natural selection in rugged terrain have made the breed strong, durable and sober. The herd feeds on heathland, grasses, twigs, in fact everything they get their feet on. The small lawnmower is fed with hay from the areas. Because of the natural feed and the slow growth, the meat has NO typical strong taste that other species often have. Culinary connoisseurs praise the meat for its (wild) taste.
The chicks of the Biologische Polderhoen are raised in the Netherlands (Flevopolder) with special organic feed, rich in herbs and grains. The animals have the space to scratch around and grow up at their own pace. The chicks grow up in their natural habitat. The Polder hen is a special breed, a completely different breed than a normal chicken. It is a French chicken, to be precise the Hubbard. This chicken has been chosen because it is a slow growing and strong breed. Therefore this breed is very suitable to be kept organic. In comparison: a common chicken weighs 2.2 kilograms after six weeks, while a Polder chicken weighs 1 kilogram after six weeks and 2.6 kilograms after 11 weeks. This gives the chicken time to grow and that is better for the chicken and for the meat. The meat of the Polderhoen has a delicious (old-fashioned) full flavour and a firmer structure.
Our chain is sustainable and small and the meat has a clear guarantee of origin. The meat is odourless, i.e. it contains no water, colour salts, e-numbers, gluten, sugars and other rubbish. All animals have never had antibiotics in their lives. If the farmer has to use antibiotics anyway, we do not buy this animal from the farmer.
