Premium Meat

Prime, choice, and select are the three main grades of the American USDA grading system for beef. Prime beef has the most marbling (fat streaks) and comes from young cattle, while choice offers a good balance between quality and price with moderate marbling. Select is the leanest meat with minimal marbling, making it drier but also healthier. The difference lies primarily in the amount of intramuscular fat, which directly affects the flavor, juiciness, and tenderness of the meat. The USDA beef grading system has existed since 1927 and was developed to help consumers choose meat with consistent quality. This American system […]

The most sustainably produced types of meat are grass-fed beef, organic pork, wild game from nature conservation, and lamb from sheep farmers who graze natural areas. These meat types have a lower environmental impact due to natural feeding, better living conditions, reduced antibiotic use, and often shorter transport distances. With sustainable meat, it is primarily about the way animals are kept, what they eat, and how production impacts nature and the environment. Sustainable meat is produced with attention to animal welfare, environment, and natural processes. The key factors that determine whether meat is sustainable are the animal’s diet, living conditions, transport distance, water usage, CO2 emissions, and the use of antibiotics. At […]

Recognizing quality meat from packaging begins with examining the color, checking the label, and inspecting the packaging itself. Look for a natural, bright color that matches the type of meat, search for quality marks and origin information on the label, and check that the packaging is properly sealed without bulging spots or leaks. These visual cues help you make the best choice directly in the store for fresh and flavorful meat. The color of meat tells you a lot about freshness, but not always what you think. Fresh beef has a bright red color due to […]

Hormone-free beef means that the meat comes from cattle that have not received synthetic growth hormones during their lifetime. In Europe, the use of growth hormones in livestock has been banned since 1988, but in countries such as the United States and Canada, this practice is still permitted. With hormone-free meat, the animals grow naturally, which results in a longer raising period but often also in better meat quality with more natural flavor. Hormone-free beef comes from cattle that have been raised without synthetic growth hormones. This means that the animals have only their own naturally produced hormones, without the addition of artificial growth promoters. […]

Dutch meat names often differ from international terminology, making it challenging to find your favorite steak at the local butcher. While you would order a ribeye or T-bone at an international steakhouse, you would ask a Dutch butcher for an entrecote or côte de boeuf. These differences stem from centuries-old traditions in the butchering trade, where each country has developed its own methods of cutting and naming. Fortunately, excellent Dutch alternatives are available for every international cut. The difference between Dutch and international meat names lies primarily in how the beef is cut and the historical development of […]

Stress in animals has a direct impact on meat quality through the production of stress hormones such as cortisol and adrenaline. These hormones cause chemical changes in muscle tissue, resulting in tougher, drier meat with abnormal color and taste. Meat from stressed animals often has a higher pH value, causing it to spoil faster and be less tender. This is why premium restaurants choose meat from animals that have been treated with care. When an animal experiences stress, the body shifts into survival mode. The adrenal medulla immediately produces adrenaline, while the adrenal cortex produces cortisol. These stress hormones trigger a chain reaction that […]

The difference between fresh and frozen steak lies primarily in texture and moisture loss during the freezing and thawing process. Fresh steak retains its natural juices and structure, while frozen steak may undergo subtle textural changes due to ice crystal formation. With professionally frozen, high-quality meat, the flavor difference is often minimal, but the preparation method and thawing technique play a crucial role in the final result. The most important difference between fresh and frozen steak lies in the cellular structure of the meat. In fresh steak, the cells remain intact, preserving all natural juices. During freezing, ice crystals form in the meat […]