HELLO FRESH 50|50
Master Chef Robert Kranenborg, former Michelin Fine Dining Chef de Cuisine and consultant associated with many restaurants and companies, created the premium extremely tasty and juicy 50|50 burger especially for Hello Fresh, a burger made from the meat of dual-purpose cows, Ecopouch© mushrooms and carefully selected herbs.
In collaboration with Clara Foodservice, Scelta Mushrooms and seasoning specialists Verstegen, Robert developed a burger composed of 50% beef, 50% mushrooms and herbs. These have a 100% meat flavour.
The beef in this burger comes from Dutch Holstein dairy cows from Clara Foodservice (meat produced at source). These cows are also called outdoor grazing or dual-purpose cows.
Outdoor grazing means that these cows have grazed in pasture outside for at least six hours a day and at least 120 days a year. A dual-purpose cow is a cow that has calved and given milk throughout its lifetime. The meat of these cows has a different quality and is full of flavour. The farmer who keeps these cows does not see his cattle merely as a product to be sent to the slaughterhouse as quickly as possible, but as an animal that - because it lives on the farm all its life - is the most important part of the stable.
The meat from dual-purpose cattle and the mushrooms in these 50|50 burgers are as sustainable as possible, and they are all locally produced. Both raw materials are from our own Dutch “backyard”.
The Ecopouch® mushrooms from Scelta mushrooms are vacuum cooked. This mushroom is rich in umami, which increases the flavour’s impact.
This 50|50 burger meets the increasing need to eat better quality and lower quantities of meat, and for moving our dietary balance towards more vegetables. This is both tasty and healthy, and better for the environment.
HELLO FRESH 50|50
Master Chef Robert Kranenborg, former Michelin Fine Dining Chef de Cuisine and consultant associated with many restaurants and companies, created the premium extremely tasty and juicy 50|50 burger especially for Hello Fresh, a burger made from the meat of dual-purpose cows, Ecopouch© mushrooms and carefully selected herbs.
In collaboration with Clara Foodservice, Scelta Mushrooms and seasoning specialists Verstegen, Robert developed a burger composed of 50% beef, 50% mushrooms and herbs. These have a 100% meat flavour.
The beef in this burger comes from Dutch Holstein dairy cows from Clara Foodservice (meat produced at source). These cows are also called outdoor grazing or dual-purpose cows.
Outdoor grazing means that these cows have grazed in pasture outside for at least six hours a day and at least 120 days a year. A dual-purpose cow is a cow that has calved and given milk throughout its lifetime. The meat of these cows has a different quality and is full of flavour. The farmer who keeps these cows does not see his cattle merely as a product to be sent to the slaughterhouse as quickly as possible, but as an animal that - because it lives on the farm all its life - is the most important part of the stable.
The meat from dual-purpose cattle and the mushrooms in these 50|50 burgers are as sustainable as possible, and they are all locally produced. Both raw materials are from our own Dutch “backyard”.
The Ecopouch® mushrooms from Scelta mushrooms are vacuum cooked. This mushroom is rich in umami, which increases the flavour’s impact.
This 50|50 burger meets the increasing need to eat better quality and lower quantities of meat, and for moving our dietary balance towards more vegetables. This is both tasty and healthy, and better for the environment.
