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The main difference between local and imported beef lies in origin and transport distance. Local beef comes from Dutch farms and is delivered within days of slaughter, while imported meat often travels thousands of kilometers. This directly affects freshness, flavor, and sustainability. In the Netherlands, ‘local’ typically means meat from cattle within a 150-kilometer radius, while imported beef comes from countries like Argentina, Australia, or the United States. Local beef distinguishes itself primarily through the short chain between farm and plate. Dutch cattle are raised in our temperate climate and are often processed within 48 hours of […]

The smell of meat is one of the most important indicators of freshness. Fresh beef has a light metallic odor, pork smells neutral to slightly sweet, and chicken is virtually odorless. If you smell meat that has a sour, ammonia-like, or rotten odor, throw it away. In addition to smell, always check the color, texture, and expiration date before preparing meat. Fresh meat has a distinctive odor that varies by type of meat. Beef naturally has a light metallic smell due to the iron content in the blood. This odor is subtle and not unpleasant. It smells fresh, somewhat like clean metal. Pork has […]

Beef is a food that is rich in important vitamins and minerals. It contains particularly high levels of B vitamins such as B12, B6, and B3, which are essential for your energy metabolism and nervous system. Additionally, you can find minerals in beef such as iron, zinc, and selenium, which contribute to good immunity and blood formation. A 100-gram portion of beef provides approximately 20-26 grams of high-quality protein, depending on the specific cut of beef. Beef is an excellent source of various vitamins, especially B vitamins. A 100-gram portion of beef contains approximately 2.5 micrograms of vitamin B12, which is more than 100% of your daily requirement […]

You can prevent a tough steak by cooking at the right temperature, not overcooking it, and letting the meat rest after preparation. The most important factors are a hot pan (180-220°C), the correct cooking time per thickness (2-4 minutes per side for medium-rare), and choosing tender cuts such as ribeye or entrecôte. By bringing the meat to room temperature beforehand and letting it rest for 5-10 minutes after cooking, you preserve the juiciness and tenderness. A steak becomes tough when the proteins in the meat are heated too quickly or for too long. At temperatures above 70°C, they contract […]

The different degrees of doneness for meat determine the texture, flavor, and juiciness of your steak. There are five standard degrees of doneness: rare (49-52°C), medium-rare (52-55°C), medium (55-60°C), medium-well (60-65°C), and well done (65°C+). Each degree of doneness has its own characteristics, from a red, tender center in rare to completely cooked through in well done. The right choice depends on personal preference and the type of meat you order. Degrees of doneness are temperature levels that determine how thoroughly your meat is cooked. These degrees are standardized worldwide in steakhouses and ensure that you get exactly what you order. The five main degrees of doneness are rare, medium-rare, medium, […]