Meat Patty

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