How does someone, having grown up on a farm among the cows in the Dutch countryside, decide to become a Vegetarian Butcher? When the swine fever and the mad cow disease were holding the Netherlands in their grip, Jaap was asked whether his cold storages could be used as storage for tens of thousands of cadavers. Having witnessed this disaster, Jaap considered investing in keeping cattle, in an organic and animal friendly way. This idea was great; until the day the cattle would have to be taken to the slaughterhouse. From that moment on he decided to become a vegetarian. But he missed the taste of animal meat so much, that he promised himself he would only eat meat when he went out for a meal.
It was clear to him that he had to find something that could satisfy his craving for animal meat, without actually having to eat animals.
After a three-year search, Jaap developed and found innovative meat substitutes with a spectacular bite and texture. With the help of top chefs, he added the flavour and experience of meat made from animals to the products. In addition, he saw a lot of potential in the protein rich and organic lupine from Dutch soil. Together with concept designer Niko Koffeman, chef Paul Bom and a devoted team, he is working on a big transition from animal to vegetable meat. Their ideal is to have meat enthusiasts experience vegetarian meat products and to realise they don’t have to miss out on anything if they leave animal meat out of their diet for a couple of days a week. Jaap and his team’s ambition is to become the biggest butcher in the world, in a short time.
Jaap Korteweg
- The Vegetarian Butcher植系肉 的創辦人
- 荷蘭畜牧農業世家第9代傳人
畜牧農場長大的Jaap Korteweg，為何會成立The Vegetarian Butcher植系肉？
豬瘟和瘋牛病曾肆虐於荷蘭，當時Jaap被問到他的冷藏庫能否用作成千上萬俱畜牲屍體的存放庫。因親眼目睹這場災難，令Jaap開始以有機、動物友好的方式飼養食用牛。
原本一切運作正常。直至一天，Jaap看著飼養多年的牛被帶到屠宰場⋯⋯
那一刻，他決定轉投素食主義，遠離令動物受苦的生活方式。但是作為食肉獸，他非常想念動物肉的味道。他向自己保證，必須找到能滿足這肉念的最好替代品，然而在此之前，他只可在必要外出用餐時才吃肉。
這，就是 The Vegetarian Butcher植系肉 成立之前的故事。
Jaap認為必須找到一個方法，不用殺生也能滿足自己對動物肉的渴望。
為了開發出可以重現肉類口感與質地的完美替代品，Jaap花了三年時間探索：
- 從荷蘭土壤中得到啟發，盡取營養植物中的豐富蛋白質（如：有機羽扇豆）
- 在一眾頂級名廚的幫助下，研究出將動物肉獨有的風味和食用體驗轉移到植物肉上
- 與概念設計師Niko Koffeman、廚師Paul Bom以及專業團隊合作，致力研究動物肉與植物肉之間的轉化
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