Farm Fields: Pasture veal and EKO lamb from the Veluwe

Who's behind it

Farm Fields sits in Wekerom, in the heart of the Veluwe. The business switched to closed-loop farming in 2006 and has kept the whole chain in house ever since: its own pastures, its own fields and its own butchery on the farm. Some of the calves come from organic dairy farms in the region. The butchery works small-scale, with meat ageing on site, heat exchangers and solar panels. Alongside veal and lamb there's a vineyard.

How the calves live

The Farm Fields calves go outside every day and in summer graze on the farm's own pastures and on land of Natuurmonumenten and the Hoge Veluwe. In the first weeks they get mother's milk. Their feed is grasses, corn, barley and peas, partly grown on the farm without chemical pesticides and artificial fertilizer, with the farm's own manure going back onto the land.

You see it in the meat: rosy in colour, finely marbled and tender, with a grassy flavour. Farm Fields is recognized as a Veluwe regional product. The lamb is certified organic (EKO).

In your kitchen

Birth, grazing, feed and processing all come from one farm in Wekerom, so you can put the origin straight on the menu. The meat traces back to the pasture. The rosy colour of the vitello and the diamond muscle shows right away on the plate. If you focus on pasture-raised and organic, put Farm Fields next to regular veal and let the guest see it for themselves.