For the true meat lover, the search for the perfect piece of meat is often a frustrating experience. Restaurants claim to serve premium meat, but the origin remains unclear and the preparation leaves much to be desired. At Vlees & Co, we understand this frustration and have dedicated ourselves entirely to delivering a transparent, high-quality meat experience that meets the highest expectations.
As host of the prestigious World Steak Challenge and with locations in Arnhem, Nijmegen and Amsterdam-Noord, we have specialized in selecting, aging and preparing the world’s best meat varieties. From rare Wagyu A5 to perfectly aged Dry Aged specialties – every bite tells a story of craftsmanship and passion.
In this comprehensive guide, we share our expertise on what truly makes premium meat special, how to make the right choices and why conscious consumers increasingly choose quality over quantity. Discover the secrets behind perfect meat preparation and learn why a visit to our steakhouse is more than just dining – it’s a complete culinary experience.
What Makes Meat Truly Premium? The Ultimate Quality Guide
The difference between an average steak from the supermarket and a piece of top-quality premium beef is greater than most people realize. At Vlees & Co, we exclusively select meat that meets the strictest quality standards, where origin, breed and feeding of the cattle are crucial factors. A premium piece of meat begins at the farm, where cattle can graze freely on vast pastures and follow a natural diet without unnecessary additives.
The aging of meat is an art in itself that makes the difference between good and exceptional. While supermarket meat is often packaged and sold directly after slaughter, premium meat undergoes a carefully controlled aging process. This process, which can take weeks, breaks down muscle fibers and develops complex flavors that simply cannot be found in fresh meat. Our dry aged meat specialties age for a minimum of 28 days in specially climate-controlled aging chambers, where temperature and humidity are constantly monitored.
Quality certifications such as USDA Prime, Japanese Beef Marbling Standard and EU marks for organic meat provide guidance, but don’t tell the whole story. With us, transparency goes further: we personally know the farmers who supply our meat, can tell exactly which pasture the cattle came from and how it was raised. This short chain guarantees not only freshness and quality, but also ethical responsibility – an aspect that is becoming increasingly important for our guests.
“Consciously choosing less but better meat is not only a culinary choice, it’s a lifestyle that centers quality, sustainability and pure taste experience.”
Premium Meat Varieties: From Wagyu to Dry Aged Specialties
The world of premium meat knows many special breeds and preparation methods, each with its own unique characteristics and flavor profiles. Buying Wagyu meat is the ultimate dream for many, and rightly so: Japanese Wagyu A4 and A5 represent the absolute pinnacle of meat quality. The intense marbling – the fine fat veins throughout the meat – provides an unparalleled taste experience where the meat literally melts on the tongue. At Vlees & Co, we serve authentic Kobe and Miyazaki Wagyu, imported directly from Japan with all certificates of authenticity.
USA Prime beef, originating from Black Angus cattle from the Midwest, offers a perfect balance between marbling and meat flavor. This American classic is characterized by its robust, full flavor and butter-soft texture. Scottish Angus, on the other hand, bred on the rugged Scottish highlands, develops a characteristic, slightly salty flavor due to the specific diet of heather and coastal grasses. For lovers of more intense flavors, we offer Dry Aged variants of both breeds, where the aging process enhances the natural umami flavors.
Besides beef, we also excel in other premium meat varieties. Iberico pork, originating from the black Iberian pig that feeds on acorns, has a unique nutty flavor and a texture reminiscent of finely marbled beef. For poultry lovers, we select Label Rouge chickens and guinea fowl, free-range poultry that has lived for at least 81 days and developed an incomparably full flavor. Special cuts like Picanha (the favorite cut of Brazilian grill masters), imposing Tomahawk steaks and the classic Côte de Boeuf make every meal a memorable experience.
| Meat Type | Origin | Flavor Profile | Ideal Preparation |
|---|---|---|---|
| Wagyu A5 | Japan | Buttery, umami | Teppanyaki, briefly seared |
| USA Prime | United States | Full, robust | Charcoal grill, medium-rare |
| Scottish Angus | Scotland | Mineral, herbal | Grill pan, with sea salt |
| Iberico | Spain | Nutty, rich | Slow cooked |
Professional Preparation Methods for Top-Quality Meat
Preparing the best meat requires knowledge, patience and the right techniques. In our kitchens, we work primarily with charcoal grills that can reach temperatures up to 400 degrees Celsius, essential for creating the perfect crust while keeping the interior juicy. The Maillard reaction that occurs at these high temperatures creates that characteristic grilled flavor and aroma that is difficult to replicate at home. For delicate cuts like Wagyu, we use lower temperatures and shorter cooking times to preserve the unique texture.
Sous-vide preparation has brought about a revolution in professional meat preparation. By vacuum-sealing meat and slowly cooking it in a water bath at exactly the desired core temperature, we achieve unprecedented consistency and juiciness. An entrecote cooked at 54 degrees Celsius for two hours, followed by a quick finish on the grill, results in a perfectly pink piece of meat from edge to edge. We use this technique especially for thick steaks and special cuts where precision is crucial.
The secret of perfectly cooked meat, however, doesn’t lie only in the preparation itself. Resting meat after grilling is equally important – we let large steaks rest for up to 10 minutes so the juices can redistribute throughout the meat. The correct cutting direction, always against the grain, ensures that every bite is tender. Temperature control is essential: we use professional meat thermometers and account for carryover cooking. We remove a medium-rare steak from the grill at 52 degrees core temperature, knowing it will rise to the perfect 54-56 degrees during resting.
- Ribeye: 2-3 minutes per side at high temperature, core temperature 54°C for medium-rare
- Filet: First sear, then cook indirectly to 52°C core temperature
- Bavette: Short and hot grilling, maximum medium, always cut diagonally
- Tomahawk: Reverse sear method – first slow cook, then finish at high temperature
Choosing the Perfect Cut: Selection, Storage and Aging
The art of selecting premium meat begins with understanding the different cuts and their characteristics. For a romantic dinner, we often recommend a Châteaubriand for two – the most tender part of the tenderloin that is perfect for a special occasion. Business dinners call for impressive presentation; here the Tomahawk steak excels with its imposing appearance. For the true connoisseur who prefers flavor over tenderness, a well-aged bavette or onglet is an excellent choice with intense meat flavor.
Fresh meat versus frozen is a much-discussed topic with many misconceptions. Professionally frozen top-quality meat can excellently preserve freshness and quality, provided it is quickly frozen and correctly thawed. At Vlees & Co, we work exclusively with fresh meat for our daily service, but for special imports like authentic Wagyu from Japan, professional deep-freezing is sometimes unavoidable. The secret lies in slow thawing in refrigeration, never at room temperature or in the microwave.
Aging transforms good meat into exceptional meat. Wet aging, where meat ages in vacuum packaging, retains weight and develops mild flavors. Dry aging, on the other hand, our specialty, lets meat age in controlled conditions where it can lose up to 30% of its weight but develops an unparalleled flavor concentration. At home, you can best store meat in the coldest part of your refrigerator, loosely wrapped in butcher paper or on a rack so air can circulate. Avoid plastic packaging that traps moisture and reduces quality.
Pro tip: Always remove meat from refrigeration 30-45 minutes before preparation. Meat at room temperature cooks more evenly and retains more juices during preparation.
The Vlees & Co Experience: Why Choose Premium
At Vlees & Co, everything revolves around the complete experience of exceptional meat. Our short-chain philosophy means we work directly with selected farms worldwide, from the green pastures of Scotland to the exclusive Wagyu farms in Japan. These direct relationships guarantee not only the highest quality, but also enable us to tell the story behind each piece of meat. Our meat sommeliers – specially trained professionals who know everything about origin, aging and preparation – guide guests through the selection process with passion and expertise.
As proud host of the World Steak Challenge, we position ourselves at the heart of the international meat world. This prestigious event brings together more than 500 producers and enables us to continuously innovate and bring the latest developments in premium meat to the Netherlands. This international allure translates to our menu, where guests can choose from rare breeds and exclusive preparation methods that are hardly found elsewhere in the Netherlands. From 60-day aged Galician blonde cattle to exclusive Australian full blood Wagyu – we offer a selection that surprises even the most experienced meat connoisseur.
Sustainability and ethical responsibility are not empty concepts with us, but fundamental values that guide every decision. We work exclusively with farms that guarantee free range, where animals follow a natural diet without preventive antibiotics or growth hormones. This choice for quality over quantity resonates with our guests who consciously choose less but better meat. The complete transparency about origin, personal contact with producers and our focus on artisanal preparation make a visit to Vlees & Co more than a dinner – it’s a statement about how premium meat should be.
Discover for yourself the difference that true passion for meat makes. Reserve your table today at one of our locations and experience why Vlees & Co sets the new standard for premium steakhouses in the Netherlands.