Lindenhoff Fresh Cut Dry Aged Meat
From our own farm we breed, raise and fatten our own
meat and have developed a distribution network. On the
farm we raise Gasconne. The cows are fed with grass with
additional 12 grains feeding and walk freely in the
fields. The calves stay with their mother and walk,
together with the pigs, sheep and little lambs. As
natural and authentic as possible!
Since everything stays to nature as close as possible
the meat of these animals is not only more delicious,
but also healthier! These are the basics of Lindenhoff.
We also buy exclusive meat of a selection of traditional
farms throughout Europe. The Simmentaler race from
Germany, the Black Angus race from Scotland and Boeuf
Coutancie and the Aubrac race from France, all authentic
and exlusive races.
The Dry Aging Process
Beside the meat production we have developed a
professional business process to produce Fresh Cut ‘Dry
Aged’ Meat. Dry Aged Meat is meat that has been hung for
several weeks. This process involves considerable
expense as the beef must be stored at near freezing
temperature. Also only the more expensive cuts of meat
can be dry aged as the process requires meat with a
large, evenly distributed fat content. During the 3 – 5
weeks period the beef is being dry aged on the bone; the
sirloins undergo enzymatic changes that intensify flavor,
deepen color and tenderize the meat by softening the
connective tissue.
Detailed information
Gasconne
The original birthplace of the Gasconne breed
extends from the Central Pyrenees to the Garonne
Basin. Gasconne is famous for its exceptional
hardiness and rusticity aptitudes; this because
of the extreme heat and cold climate and low
forage availability in the Pyrenees. The cows
can be bred outdoor all year round with their
calf at foot.The Gasconne race has deep red very tender
meat. It has a very fine structure and is not
marbled. In addition to these qualities the meat
undergoes a special dry aging process. During
this period the sirloins undergo enzymatic
changes that intensify flavor, deepen color and
tenderize the meat by softening the connective
tissue. |
Simmentaler
Simmental is an influential breed of cattle
whose history dates back to the Middle Ages.
Simmental is a valley in the Bernese Oberland in
Switserland. It is generally accepted that the
breed had its origin with the Aurochs (Bos
Taurus primigenius), the indigenous cattle of
Europe. Today there are approximately 30 mil.
Simmentalers in the world known by different
names such as Fleckvieh in Germany, and Pie
Rouge in France.
Because of their outstanding production for milk
and butter, beef and their utility as
draught-animals Simmentalers were exported in
large numbers from Switzerland to neighbouring
countriesThe Simmentaler race has deep dark
red meat. It is very marbled with a fine
structure.
In addition to these qualities the meat
undergoes a special dry aging process. During
this period the sirloins undergo enzymatic
changes that intensify flavor, deepen color and
tenderize the meat by softening the connective
tissue. |
