You can order and share several steaks together at steakhouses that offer a so-called sharing concept, where multiple cuts are served at the table on a large board or platter. This is ideal for groups who want to sample different flavors, preparations, and cattle breeds without committing to a single piece of meat. Below we answer the most frequently asked questions about sharing steaks as a group.
Which steaks are best suited for sharing?
The best steaks to share are large, flavorful cuts that slice well and can be displayed on the table. Think of the Tomahawk, the Côte de Boeuf, and the T-bone. These cuts have enough volume for multiple people and, thanks to their texture and fat marbling, are exceptionally well suited for communal enjoyment.
The Tomahawk is perhaps the most spectacular choice: a ribeye on a long rib bone that makes an impression both on the plate and at the table. The Côte de Boeuf is a classic French favorite with a rich, deep flavor from the bone. The T-bone combines two cuts in one — the sirloin and the tenderloin — making it ideal if you want to compare.
In addition to these classics, dry-aged specialties are also popular for sharing. The aging process concentrates the flavor, so even a smaller piece delivers a big taste experience. When sharing, it is also possible to vary between cattle breeds — for example, a slice of Wagyu alongside a piece of Scottish Angus — so that everyone at the table can taste the differences firsthand.
How does a sharing concept work at a steakhouse?
With a sharing concept at a steakhouse, one or more large steaks are prepared and then carved and divided at the table, so that everyone can taste the same meat. Some steakhouses offer a fixed sharing board with a selection of cuts and side dishes, while others give guests the freedom to put together their own combination.
In practice, it works as follows: as a table, you collectively choose one or more large pieces of meat. The kitchen prepares these to the right internal temperature, after which the meat is sliced into thin pieces and served on a wooden board or large plate. Side dishes such as grilled vegetables, sauces, and potato preparations are offered separately, so that everyone can combine them according to their own preference.
The advantage of this concept is the interaction at the table. Carving a Tomahawk or Côte de Boeuf becomes a moment in itself — a small ceremony that turns the meal into a true experience. Good steakhouses support you with staff who explain the meat, the preparation, and its origin.
How much meat per person do you need when sharing?
When sharing steaks, you should count on an average of between 200 and 300 grams of meat per person, depending on the number of side dishes, the appetite of the group, and the type of cut. With fattier, more flavorful cuts such as Wagyu or dry-aged meat, a smaller amount is often sufficient, because the intensity of the flavor satisfies more quickly.
A useful guideline:
- Light eaters or an extensive multi-course menu: 150 to 200 grams per person
- Average appetite with a few side dishes: 200 to 250 grams per person
- Meat enthusiasts or as a main course without many side dishes: 250 to 350 grams per person
Keep in mind that a Tomahawk weighing 1.2 kilos will weigh considerably less than its gross weight after carving and the loss of moisture and bone. When in doubt, always ask the restaurant staff for advice; they can give you the best recommendation based on your group and order.
What are the benefits of ordering different steaks together?
Ordering different steaks together offers the opportunity to compare multiple cattle breeds, preparations, and cuts without everyone having to eat the full weight of one large steak. It turns a steak dinner into a culinary journey of discovery rather than a standard meal.
The main benefits at a glance:
- More variety: In a single evening you taste the difference between, for example, a Scottish Angus sirloin and a Japanese Wagyu — something you could never do with an individual order.
- Social experience: Eating becomes a shared experience. Carving, dividing, and discussing the meat creates a dynamic that a regular order simply does not have.
- Better value for money: Premium cuts such as Wagyu are expensive per 100 grams. By sharing, you can still get acquainted with top-quality meat without paying the full price for an entire piece.
- Less waste: As a group, you order exactly what you can all eat together, leaving less behind.
- A learning experience: Comparing different cuts helps you better understand what you personally enjoy most, which only makes future visits better.
Where can you order steaks to share in the Netherlands?
In the Netherlands, you can order steaks to share at premium steakhouses that actively offer sharing concepts on their menu. The best addresses are found in the major cities, particularly in Amsterdam, Arnhem, and Nijmegen, where steakhouses with a focus on quality meat and experience offer this kind of dining.
When choosing a restaurant, pay attention to the following points:
- Does the restaurant offer large cuts such as Tomahawk or Côte de Boeuf?
- Is there transparency about the origin of the meat?
- Does the staff have knowledge of the different cattle breeds and preparation methods?
- Are there sufficient side dishes and sauces to complete the sharing experience?
Preferably make a reservation in advance and indicate that you plan to share. This allows the restaurant to take this into account in the preparation and presentation.
How Vlees & Co helps with ordering and sharing steaks together
At Vlees & Co we offer exactly the experience that suits an evening where you want to enjoy the very best meat together. Whether you are sitting at the table with friends, family, or business relations, we ensure that the sharing concept seamlessly matches your wishes.
- Wide selection of premium cuts such as Tomahawk, Côte de Boeuf, and Wagyu A4/A5, all suitable for sharing
- Transparent information about the origin, breed, and quality grade of each piece of meat
- Trained meat sommeliers who guide you in your choice and explain the differences between cuts and breeds
- Artisanal preparation on a charcoal grill for maximum flavor
- Locations in Arnhem, Nijmegen, and Amsterdam-Noord, each with an atmospheric ambiance suited to any occasion
Want to plan an unforgettable sharing evening? Browse our offerings and reserve a table at our Amsterdam location or discover all locations at vleesenco.nl. We are happy to help you make it an evening that everyone at the table will remember.
Frequently Asked Questions
Can I specify in advance which cuts I want to share, or do I have to decide on the spot?
At most steakhouses, including Vlees & Co, you can easily pass this on when making your reservation. This is even recommended, because the kitchen can then take into account the preparation of large cuts such as a Tomahawk or Côte de Boeuf. Some pieces require a longer preparation time, so the earlier you communicate your preference, the better the experience at the table.
How do I make sure all the side dishes and sauces pair well with the shared steaks?
Ask your meat sommeliers or the staff for advice on which side dishes and sauces best complement the cuts you have chosen. A rich béarnaise pairs excellently with a classic Côte de Boeuf, while Wagyu, due to its intense fat marbling, actually comes into its own better with lighter accompaniments such as a yuzu dressing or fleur de sel. The combination of side dishes can make the difference between a good and an unforgettable sharing evening.
What if not everyone at the table wants to eat the same amount of meat — does sharing still work?
Absolutely. With a sharing concept there is no obligation to eat equal amounts. As a group you can tailor the quantity of meat to the average appetite and supplement with more side dishes for lighter eaters. The flexibility of the concept makes it ideally suited for mixed groups, where everyone can take what they need without a separate order being required.
Is a sharing dinner also suitable for a business dinner or a special occasion?
Certainly. A sharing concept adds an extra dimension precisely at business dinners or special occasions, because it gets conversations going and creates a relaxed, interactive atmosphere. Carving and dividing an impressive Tomahawk at the table works as a natural conversation starter and makes the evening memorable. Steakhouses such as Vlees & Co can also adapt the presentation to suit the nature of the occasion.
How do I know whether a steak is cooked well enough for the whole table when everyone has a different preference?
This is a frequently encountered challenge with sharing concepts. The most common solution is to choose a doneness that strikes a middle ground, such as medium-rare, which is considered ideal by the majority of steak lovers. Large cuts also stay warm longer after carving, and the outer slices are slightly more cooked than the slices from the center, creating natural variation. Share your preferences with the staff so they can take them into account as much as possible during preparation.
What is the difference between Wagyu and Scottish Angus when I want to combine them on a sharing board?
Wagyu, particularly A4 or A5, is known for its extremely fine fat marbling and an almost buttery, umami-rich flavor. Scottish Angus has a more robust, pronounced beef flavor with a firmer texture that appeals to many classic steak lovers. By combining them on a sharing board, you can taste the contrast directly and discover which breed best suits your flavor profile — exactly what makes the sharing concept so educational and enjoyable.
Do I need a larger group to be able to share, or does it also work for two?
Sharing works perfectly for two. A Côte de Boeuf of 600 to 800 grams is already more than enough for two people and offers the same experience as with a larger group. With a small group you can also more easily choose één premium cut and give it your full attention, which actually makes the tasting experience more intense. When making your reservation, ask for advice on the most suitable cut for the two of you.