There are about 1.5 million dairy cows in the Netherlands. There are many different breeds, such as Frisian Holstein, Groningen Blaarkop and Frisian Red, and many crossbreeds. The cows produce milk for an average of 5 years. Between 20% and 30% of Dutch dairy cows are removed from milk production each year. That is the double objective: from dairy cattle to beef. ZAGT mainly works with the Frisian Holstein breed.

Zagt Beef on tray with fruits and whisky


Naturally, dairy farmers look after their cows as best as they possibly can. Cows are the farmers’ capital. Promoting good cow health and keeping diseases to a minimum is paramount to all dairy farmers. And to do so successfully, the Dutch dairy sector has defined a number of targets. Any treatment involving antibiotics must be considered with utmost care. The cow is only given antibiotics when absolutely necessary, in accordance with the standards of the Netherlands Veterinary Medicines Authority. Inspections are performed on hygiene, animal health, drinking water and food quality, manure production and sustainability. The mandatory inspections are performed by a state supervisory body.

Butcher of Zagt cutting beef


The most exclusive meat from the Netherlands comes from dairy cows specially selected by ZAGT. Meat from the Netherlands is extremely popular. The top of the gastronomy in the Netherlands works with the marbled meat from Dutch dairy cows.
The meat is dry aged by us for 28 days. We rank the meat by marbling with 1 star (nicely marbled), 2 stars (richly marbled) or 3 stars (exceptionally marbled). In this way we can guarantee continuous quality.


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