Natural behaviour with Peter's Farm

In the special Maasheggen cultural landscape - a mosaic of hedges and a Unesco heritage site - Thieu Derks has a farm with 820 calves near the River Meuse. Together with his wife Doreth and four children, he has built up a fine farm with a distinctive concept: Peter's Farm from the VanDrie Group. The calves are kept with a great deal of extra attention to welfare; every Peter's Farm stable has the Beter Leven quality mark from the Dutch Society for the Prevention of Cruelty to Animals. “When we moved to this location in 1993, it was still a mixed farm with pigs, but in 1997 we decided wholeheartedly to switch to calves and Peter's Farm,” says Derks. “Peter's Farm was still new at the time. We were pioneers who jumped in at the deep end, but we were totally committed and wanted to go all the way. In the space of nine years, we completely renovated our three stables and prepared them for the new concept.” Much about the Peter's Farm concept did and still does appeal to Derks. “The calves are kept in large herds, which we keep in groups of up to 80 animals. That way of keeping calves suits us,” says Derks, who can easily walk among his animals in the large pens. “You see a lot of natural behaviour with hierarchies in the herd. That’s so nice to see. The animals can also walk all over the stable and there are skippy balls, brushes, licking stones and teats. There is unlimited roughage and water.” There is also a lot of daylight in the well-ventilated stables. Derks: “It is a pleasant working environment and the calves gain more muscle mass through the extra exercise. This makes the meat even more tender and tasty, giving you the distinctive Peter's Farm premium veal.”

Being open to society

Derks is characterised by his open attitude. He actively engages with society in various ways. For example, he is one of three Peter's Farm veal farmers who have a webcam hanging in the stable. “It is on every day from 9 a.m. to 5 p.m., so anyone who is interested can see exactly how naturally our calves behave. Transparency is important,” says Derks. For the same reason, the veal farmer connected with the local tourist information office years ago. A tourist cycle route passes by his farm. “People can look into our stable from a large viewing area,” explains Derks. “If I have time, I also show people around the stable. I can then tell the honest story of our wonderful sector in a light-hearted way, which is very much appreciated. Visitors always leave the stable feeling positive. I enjoy doing it. I believe that it’s an essential part of my job.”

Our webcam is on every day from 9 a.m. to 5 p.m., so anyone who is interested can see exactly how naturally our calves behave. Transparency is important

A striking addition is the live stream Derks provides of a stork's nest barely 25 metres from his stables. “That too adds value. Visitors get to see the beautiful surroundings in which this Peter's Farm is located.”

Always looking for collaborations

As a veal farmer, Derks likes to work with others. It typifies him. Every year in September, for example, he organises the In den boomgaard (In the Orchard) festival. On his own terrace next to a pear orchard, there is live music, a bonfire and a barbecue with regional products from himself and fellow farmers. “We all offer butcher-quality products and that includes our own delicious Peter's Farm veal.”

Another collaboration - dining on the ferry - is also special. In the summer, the cable ferry across the Meuse is disconnected and converted into a luxury restaurant. What follows is a unique boat trip across the river at sunset. Derks: “People can then eat our delicious veal and other regional products in beautiful surroundings.” Collaboration is key. “We do it together and strengthen each other. That’s what I believe in. For me, the essence is the experience; a nice piece of veal and a healthy living environment.”

Brabant veal sausage rolls

That experience is reflected in Derks' small nostalgic farm shop. Full of old wooden crates, regional products from fellow farmers, but it’s the Brabant sausage rolls made from our own veal that steal the show. They are an in-house concept of Derks and the local bakery in Mill. “Ordinary sausage rolls are often a mix of beef and pork, but with us the mince is pure veal and that requires a very specific preparation.” Derks has been selling the sausage rolls for almost fifteen years now and they’ve been a great success. Sales are still increasing year on year and the feedback is always positive. “Customers simply keep coming back. They appreciate the bite and find the veal sausage rolls very tasty.” Derks now offers a wide selection of veal products, ranging from veal escalope and sweetbreads to schnitzel or minced meat. “Your wish is our command,” says Derks. “Veal may not be the best known meat in the Netherlands, but it is a wonderful product; lean and healthy. That's what I like to make a strong case for it.” The veal is also produced sustainably. The solar panels on Derks' stable roofs generate so much energy that he is now energy-neutral. There is also a biomass boiler. Derks: “This runs on wood pellets which I use to heat our house and also the water for the calves. It all fits in perfectly with the story we want to tell about our business.”