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Production process

Origin

Weekly, young calfs are purchased. They are divided into groups according to race, sex, weight, and capacity for growth. A portion will be fattened as normal calfs and the other portion as Junior Beef. The "normal" calf is mainly fed with milk and gets a light pink flesh color, the Junior Beef gets solid feed based on cereals, leading to bright red meat.

Start-up phase

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The startup phase runs from the third week of life (and a weight of about 40 kg) to 12 weeks (about 120 kg).

In the startup stalls mainly crossed Belgian breeds can be found: a dairy breed crossed with a meat type. The Junior Beef heifers are mainly chosen because of the quality of meat: the meat is tender and has a deeper flavor.

The animals are fed twice a day with the milk and cereal diet. The calf will remain on milk until the power supply at the end of the fattening phase.

For Junior Beef calves, the milk will be gradually be lowered. After 12 weeks the animals milk completely weaned, weighing 120 kg and are moved to the open-front stalls.

 

For the veal

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The animals live initially with two, later with six animalsper box. They have plenty of space and "social" contact.

The stable climate is controlled by automatically controlled ventilation and heat dissipation.

The manure is stored in a tank under the stable.

A comprehensive monitoring system ensures the health of the animals and the quality of the meat. There is a regular visit to the vet.

The lab

The lab checks the power supply, water quality and the health of the animal. Each calf is registered and any use of medication is also registered in a kind of passport. Calves for veal are fattened with milk diet supplemented with grains and roads, at the age of 25 to 28 weeks, approximately 250 kg, they have a carcass weight of about 160 kg. Under EU law, a veal calf is not older than 8 months at slaughter, this is to prevent young beef and veal would be sold.

12 weeks after start-up phase, the Junios Beef calves are moved to open-front stalls. The animals stays here from the age of 13 weeks (about 120 kg) until 52 weeks (approximately 400 kg). For Junior Beef, the calves are a cross between Belgian and French varieties of the type of limousine and blond Aquitaine.

In the stables, the animals live in larger groups in about 15 stalls littered with an open front. In the stables, there is a natural ventilation whereby a surplus of air and oxygen is guaranteed. The feed consists of cereals, hay, straw, corn silage and fresh water. Good food has no other additives needed. The meat is absolutely pure and free from residues.

The straw manure compost in a natural way, so no odor or excess ammonia emissions. The manure is ideal for improving soil structure.

The medication of animals is limited to the minimum necessary, and is recorded. By tracing the identity of each animal at all stages of the production process, the origin of every cut piece of meat offered in the restaurant , is perfectlu known.

All animals, both as Junior Beef calves are slaughtered in a slaughterhouse that meets the standards of the European Union. Hygiene during slaughter, cutting and packaging is controlled and monitored by the laboratory that performs bacteriological testing.