'Phosphate rights triggered us to use Angus cattle'

When the concept started, Angus meat was not yet well known. Angus has now become one of the most popular beef breeds. However, the majority of Angus meat must come from abroad, so the founders noted that there is room on the market for Dutch Angus.

Recently there have been plans for serious expansion. The concept recently announced an exclusive collaboration with the Fuite Brothers. In all likelihood, the cattle within the concept will most likely be added gosschalk sex. Concept owners Philip van Verschuer (on the right of the photo) and Hans Kerkhof (in the middle) of Frysk Black Angus explain why keeping Angus cattle is relatively easy. 

Why do you choose exotic Angus cattle in the Netherlands?
Kerhof: "Actually due to a combination of bad luck and coincidence. Seven years ago I exported heifers. At that time I had exported my last pregnant heifer to England. That was just before the reference date of the phosphate rights. Just before that date it turned out that I only had 100 kilos of phosphate left. Because I wanted to continue in livestock farming, I decided to switch to beef cattle, because beef cattle are exempt from phosphate duties. On holiday in Ireland I came into contact with Angus. There they said: if you want a good steak, you should choose Angus. That triggered me."

Dutch Angus works together with the Fuite brothers. What does your chain look like?
Van Verschuer: "Dutch Angus is a party that connects cattle farmers with the slaughterer Fuite. We do this in collaboration with Fuite, which slaughters the cattle. We have agreed with them a bonus price of 60 cents on top of the quotation of the Livestock and Logistics. In addition For beef farmers, we also want to encourage dairy farmers to inseminate their cattle with Angus. In this way, dairy farmers can sell their calves at a premium to beef farmers instead of calf fatteners. In addition, there is a small bonus possible to encourage dairy farmers to keep the cows in the best possible condition. to deliver."

"That is actually all we do. We have consciously chosen not to interfere any further in the chain. As far as we are concerned, free trade must continue as usual. Farmers can decide for themselves whether and when it is wise to to trade livestock. What happens to the meat afterwards is up to Fuite. For the more luxurious parts, selling in the catering industry is a logical step. In addition, supermarkets have already signed up."

On the website you claim that Dutch Angus can guarantee that the Black Angus meat is produced naturally. What does that mean?
Kerkhof: "Meat from Angus cattle is best when the animals are fed grass for almost their entire life. Angus cattle require little attention and do not benefit from concentrates, but on the other hand, it takes about 22 to 24 months until the cattle are ready for slaughter. Corn is only fed during finishing. There are also initiatives in which Angus cattle are fed on grain and are finished after 15 months. These projects lack the characteristic marbling. Because that characteristic is precisely due to the slow growth. That is why this concept fits very well in the spirit of the times. It makes a big difference in emissions. And because you are not bound by phosphate rights, it offers dairy farmers an alternative."

You say that dairy farmers supply the calves. So basically your cattle only have 50% Angus blood?
Kerhof: "That's right. In fact, 99% of all Angus meat comes from cattle that are 50% Angus. Cattle from 100% Angus are actually only bred for sperm production. Angus is popular for inseminating dairy cows, because Angus calves almost always grow up without any problems. can be born in a natural way. In addition, pure Angus cows fatten too quickly to produce good meat."

Luxury Angus parts are of course very popular, but a large part of the cow consists of less common parts and is treated as scraps. Is there actually an additional charge for that?
Van Verschuer: "You can also get a good surcharge for chips. But ultimately it depends very much on the mix of customers and products exactly what is paid for it. The price will mainly depend on the import prices. I see Dutch Angus as a replacement for imports, but then the concept will also be compared with exports in terms of price. This of course does not apply to less common parts such as organs, bones and ears. There is no local demand for these, so that will be on the regular flows of Gosschalk. That is a major advantage of the collaboration. Smaller slaughterhouses have more difficulty in valorizing those types of parts."

Shreds of Angus meat are often mixed. How do you guarantee that your Angus meat is really only Angus meat?
Van Verschuer: "We register the genetics of the animal. You can take samples from the meat and check them. You send them to a laboratory and then you can see very precisely how much Angus is in it. We still have to figure out exactly how we will set up the tests, but we will certainly test. Fuite sells the meat, but the brand is ours and we are there to ensure that it is not tampered with."

Kerkhof: "I have already tested it a few times and sent meat to a laboratory in Ireland. They can determine exactly what percentage of Angus meat samples contain. If something goes wrong, you are done. So we take this task very seriously."