Origin: Netherlands Diet: A carefully selected mix of sugar beet, straw and concentrates, among other ingredients Characteristics: Seen by experts as the best beef from the Netherlands
The red and white cows responsible for the quality Piet van den Berg is known for come from Sjaak Kooter’s barn in Berkel en Rodenrijs. Or rather, they graze the meadows of the nature reserve ‘De Groenzoom’. These beautiful cows with their healthy shiny skins can eat as much as they want. The fattened cows -without fat no taste- are slaughtered and matured when they are between three and three and a half years old. The cows from our own fattening farm are also raised exclusively for our own slaughter and never sold to others. Slaughtering follows a set pattern in which the fattener brings each cow individually to the slaughterhouse. On the way or in the slaughterhouse it does not come into contact with other cows or bulls. This prevents unrest and stress which is detrimental to the quality of the meat.
Piet van den Berg works exclusively with red and white cows of the Maas, Rijn and IJsselvee breed. These cows are bred according to a fixed bloodline and have calved twice before coming to the fattening farm after about two and a half years. In the pasture or in the barn, the cows are fattened the old-fashioned way. A balanced mix includes sugar beet pulp, straw, concentrates and tap water. The secret of the mix lies in the exact proportions that Van den Berg has worked out together with the fatteners, the Kooter brothers. To achieve a top product, all factors must be of the best level.