Meat Patty
1 x 150g · Oct 12th, 2024
Ingredient Address
Recipe Transaction
Nutrition Fact
Check out the details of the nutritions of each ingredients
258
Calories
32g
Protein
8g
Carbs
22g
Fat
120km
Food
Miles
29g
CO2 Emission
Ingredients Stories
Black Angus Patty
Our Black Angus patties are made out of the following ingredients: beef, sea salt, black-pepper, natural aroma, bay leaf, ground coriander, ginger. Cows are grazed in the following locations: Fochteloërveen, Ooievaarplas, Geestmerambacht and supplied by Vleesch & Co. Cows are not given any antibiotics or have any other medical intervention, grazes like a wild animal and roams freely. Animals are managed along with the biodiversity needs of the natural park, culling is selective and managed for the best outcome of the natural balance for the ecosystem.
Farmers
Years ago Zorg & Natuur started with the use of shepherded flocks (sheep under the management of shepherds) in order to maintain areas in a responsible way. The experience gained with grazing management of nature reserves led to a broadening of our field of work in 2007. Besides grazing, Natuurlijk Beheer started focusing on expert & independent advice in the field of land management. Expenditure was seen not only in broadening the provided expertise, but also in livestock. In response to the diverse maintenance needs of the nature reserves, it soon became apparent that in order to achieve diversity in the terrain, different types of grazers were needed. And so, in addition to the Schoonebeeker Heath Sheep, Scottish Highlanders and Black Angus cattle were also introduced. We have also created a website where the natural meat from the surplus animals is sold.
Butcher
The butcher shop Ter Weele was established in 1947 by 'Uncle Bertus and Aunt Alie'. In 1970 Gerrit and Jannie ter Weele took over the butcher's shop in Oene, that’s when Ter Weele became a self-slaughter butcher. In 2003 the official wildlife certification (NVWA) was granted. Company is still in the hands of the family.
Self-slaughter
In 2022 the drive and passion is still very much alive. We are one of the few
self-slaughter butchers left in the Netherlands where the whole process is completed under one roof. We are
extremely passionate about the butchery trade, for meat, game, and the animals of the Veluwe. We are proud to
play a part in shortening the process of slaughter and transportation for these wild animals, which is more
respectful and delivers a higher standard of animal welfare.
Ter Weele and his team are proud to be recognized by the industry as master butchers and hunters. They
also provide house slaughter, with certification for organically raised animals. Ter Weele supplies to
everyone, from local villagers to suburbanites & Michelin-starred restaurants.
Pressing and assembling the burgers
The burgers are processed and packed by Chateau Viande for sale to the public. Once the meat is hung & matured for 18-28 days depending on the age of the animal, the burgers are processed in size and shaped to meet the industry needs.
Signature
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