21 Sep 2012
It happened after a hike through the beautiful beaches and forrests of Bergen that we met Jeroen. That night, with beer on that terrace. Apart from being my best friends neighbor, Jeroen is a cow farmer. And out of our curiosity in cow-farming we fired loads of questions to him about the bare process of producing our meat. Meat you can now easily ‘hand pick’ from your supermarkets fridge.
Determined to know more about it, we even ended bargaining on the price of a cow. To buy directly from him and share the meat with our friends. Call it cow sharing; cut out the middle man and have more connection to te meat you eat!
So, two weeks ago Christel van der Meer and Martijn Engelbregt and me just started K( )E 7951. Which is best translated C( )W 7951 . To gather at least 20 families who want to buy a 5-10 kg meat pack of K( )E 7951, we made a Facebook page. With articles and video’s we share our experience with ‘our meat clients’ and others who are interested.
So everyone can see where it lived, how its being fed and yes (sorry) eventually slaughtered and made into beautiful pieces of meat. All by local specialists we know. And like people in the old days used to, we will celebrate this special moment with a old-fashionde slaughter feast. Where we will prepare special menu’s from all parts of K( )E 7951.
We are already are amazed how much we learn taking it step by step, just by talking to professionals who all seem to share one views: new ways are not always better ways.
This small video shows the cow we chose. Our focus for this fall will be to extra feed K( )E 7951 until at least December. Just to make it’s meat more fat and flavored.