With a view to enriching the already diverse culinary heart in the city centre of Zwolle, a high-quality tastemaker has emerged in the form of the Argentinian Steak & Grill: Vaca Negra. Vaca Negra means Black Beef and is a Spanish reference to the type of meat we mainly use. At Vaca Negra we strive to deliver quality. Starting with the livestock that we source, which is then refined by us in a unique way in our kitchen.
The meat is exclusively sourced from Black Hereford or Black Angus beef cattle and is 100% pure and natural, due to the fact that they roam freely for 24-30 months on haciendas that are the same size as the province of Utrecht. They are not refed, but they feed themselves. As a result, the meat naturally has a healthy level of fats, which makes it taste even better.
A cow is a herbivore and belongs out in the pasture. For this reason there are no stables, there's no manure surplus, and no concentrates, beet pulp, vitamins, minerals or additives are used in the process. Extensive farming is cheaper, more animal-friendly and better for the environment and produces meat that tastes far better. Fortunately, this method of production has always been retained.
We also have a 'Dry Aged Cabinet' in which the meat is aged for at least 3 weeks under constant humidity (85%) and temperatures between 1 and 3 degrees Celsius. This process ensures that enzymes break down the meat, creating an extremely tender piece of meat with a rich taste. We use MRIJ-beef from Piet van de Berg.
As you can see we also have a homarium at the door. It mainly holds Canadian lobsters from 5 to 8 years old, weighing 600 grams. If possible, we use European lobsters. Would you like to try one of our lobsters? Then you can pick one out yourself or, if you prefer, you can leave it to the kitchen.