After premium meadow milk, premium meadow meat follows

Following the premium to encourage grazing among dairy cows, there is also a premium when the animals go to slaughter. DOC Kaas and export slaughterhouse J.Gosschalk have joined forces for this. The meat then finds its way to the Thrill Grill chain of master chef Robert Kranenborg.

A hamburger made from the meat of pasture cows and topped with pasture cheese. It is the result of a collaboration between the cheese maker DOC, slaughterer J.Gosschalk and the Kranenborg burger chain. The aim is to encourage grazing and support a better valorisation of meadow products. 

What is grazing?
As a starting point for grazing, the standard of 120 days is maintained in the meadow for at least 6 hours a day. The alternative is 120 days, 720 hours in the meadow. These must be animals born in the Netherlands. For the dairy farmers, it provides a bonus of 25 euros per grazing cattle. In addition, there is already a bonus of 1,75 euros per 100 kilos of milk for cows that go into pasture. 

Herman van den Pol

Herma van den Pol has been with us since 2011 Boerenbusiness and has developed over the years into a market expert Milk & Feed. In addition, she can be seen weekly in the market flash about the dairy market.

h.vandenpol@boerenbusiness. Nl

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