VION supplies beef at any price/quality ratio, as the market demands different qualities of beef, differing in tenderness, succulence and taste.
Differences in beef quality come about through differences in age, breed, sex, feed and maturity. Beef quality ranges from excellent basic quality to luxury beef of the finest quality. Some different beef quality levels are listed below.

Dutch cows
Dutch cows are used for dairy production their whole lives. But after that, they are still very good sources of beef. VION Tilburg has specialised in slaughtering Dutch cows which are then sold to clients throughout Europe. VION Food Netherlands closely monitors the entire meat chain, enabling us to safeguard product freshness. Dutch cows offer meat that is of a good basic quality. Most of it is particularly suitable as braising and frying meat such as stewing steak and lean beefsteak. In addition, Dutch cows provide excellent meat for hamburger steak and minced beef.

Dutch bulls
The breeding of bulls for meat production is widespread in the Netherlands. The right selection of young animals, and proper housing and feed, ensure a high-quality product.

Belgian Blue
Belgian Blue cattle are bred especially for meat production. These animals provide delicious beef. The Belgians know how to enjoy the good life and have a fine tradition to uphold in the field of good food. Belgian Blue beef is lean, tender and succulent.

Irish Beef
Irish beef mainly comes from cows and oxen. Meat from Irish cattle has a high intramuscular fat content which shows as small fatty veins throughout the meat. These veins melt during cooking, making the meat particularly tasty and tender.

German cattle

German cattle are often intended for dairy farming, as is the case with Dutch cattle. After actively having produced milk for quite some time, these cows are still excellent sources of meat.

 

Organic

De Groene Weg supplies organic beef from cattle that are kept according to the guidelines for organic production (www.skal.nl).