Brandrood Cattle

Three great rivers—the Rhine, the Meuse and the Yssel—cut through the center of the Netherlands. Today, the dappled red cattle breed known as Meuse Rhine Yssel (MRY) is still one of the most common in the country, with the land between the three rivers previously known for a variation of the breed with a deep red coat, called Brandrood (literally “red flame”). Appreciated for its well-developed musculature and dual purpose (milk and meat), the Brandrood breed was commonly farmed in the area until World War II. After the war, numbers fell almost to the point of extinction as farmers became more interested in the dappled red and white cows that were genetically predisposed to produce greater quantities of milk.
In recent years, the Brandrood breed has been genetically isolated and its traits have been fixed. This new genetic line was recently officially recognized as a breed under the name “Dutch Brandrood.”
The dark-red cattle have a white star on their forehead and are white on their bellies, ankles and the tips of their tails. Calm and docile by nature, this hardy breed can withstand many diseases and can graze outdoors even in cold temperatures. This makes it suited to outdoor farming, which is practiced from April to as late as December, depending on the weather. Its beef is excellent for stews and sausages, and makes the ideal base for Naegelholt, a traditional air-dried beef made using the hindquarter, an Ark of Taste product. The milk can also be used to make excellent cheeses.