

"The
The Story of Meat, that's our slogan. Because there is so much to tell about meat! About origin, craftsmanship, pride and beautiful products. About quality, origin and passion. About professional knowledge, experience and authenticity. Our name but also our feeling is inspired by the Meatpacking District, a neighborhood that lies in the Lower West Side of Manhattan. Part of this district forms the protected cityscape 'Gansevoort Market Historic District', named after the Dutch fort Gansevoort that was located on this spot. The Story of Meat.
"KISSED
Excluding Dutch beef, 'kissed' by dry air for several weeks. That's 'Kissed-by-Air'. In our climate chamber, the 'dry aged room', we can ripen meat under exactly the right conditions. There is just the right temperature and exactly the right relative humidity. These two very important factors are very closely monitored. The dry aged cream is checked by skilled butchers who follow the progress of the ripening process every day. The temperature and relative humidity always remains very constant for an optimal climate. After three weeks of maturation, the whole parts are sold in their entirety or properly boned and portioned on the desired cut.
"Low
Prepared specialties are part of the Gansevoort Kitchen concept. Named after the department where they are made. We believe in the authentic preparation of honest, traditional (meat) raw materials and the use of fresh quality ingredients. As a result, offering specialties and recipes with a long preparation time remains accessible.
"Fast
We love to think of new things and get completely delirious when we are allowed to think along with our customer. Because that's where our passion and drive lies; to surprise our customer 'fast & furious', with professional product development in meat. We take care of the low and slow preparation times and you bring the Fast and Furious to the table. Super, right?
"OUR

"Double
Double Dutch Beef from Meatstreet is a special selection of beef from Dutch dual-purpose cows. Because one of the best types of beef comes from our own Holland.

"West
The West Country Lamb comes from the South West of England, around the Dorset region. The Lambs can feast on fresh grasses, herbs and vegetation almost all year round, making the high quality of the meat available all year round.

"Grain
Dutch grain calf meat is young rosé veal with a special taste experience. The provision of fibre-rich compound feed to the calves and the optimal care for the animals are reflected in the quality and excellent taste of this light rosé veal.

"DeRaza"
The DeRaza Ibérico pig lives in the heart of the Iberian Peninsula, in the border region of Spain and Portugal. It has adapted to the ecosystems of the mountain pastures. This is where the meat owes its quality.

"Irish

"Gold
Australian grain-fed beef is characterized by the constant top quality, something that fits seamlessly with the requirements we set. Because only the best meat is good enough for our customers.

"Kemperkip"
In the early 90s Herman Kemper started working with an óuderwetse chicken'. His ideal: together with small-scale farmers, let the consumer enjoy the tasty, firm chicken of yesteryear again.

"Riverdale
The Riverdale Farms beef comes straight from Kansas, which is known as the corn barn of the United States and the heart of American BBQ culture.