The main difference between local and imported beef lies in the origin and transport distance. Local beef comes from Dutch farms and is delivered within a few days after slaughter, while imported meat often travels thousands of kilometers. This has a direct impact on freshness, taste, and sustainability. In the Netherlands, ‘local’ usually means meat from cattle within a 150-kilometer radius, while imported meat comes from countries like Argentina, Australia, or the United States.
What makes local beef different from imported meat?
Local beef distinguishes itself primarily through the short chain between farm and plate. Dutch cattle grow up in our temperate climate and are often delivered to restaurants and butchers within 48 hours after slaughter. This means the meat is fresher and requires less processing for transport.
With imported beef, the transport method plays a major role. Meat from South America or Oceania is usually shipped frozen, which can take weeks. Premium meat like Wagyu from Japan is sometimes transported by air to maintain quality, but this makes the product much more expensive.
The Dutch context of ‘local’ also means you often have direct contact with the producer. You know exactly which farm the meat comes from, what the animal ate, and how it was raised. With imported meat, this transparency is often less, although premium importers do maintain strict quality controls.
How does origin influence the taste of beef?
The taste of beef is strongly determined by what the cattle eat, the climate they live in, and the specific breed. Just like with wine, you can speak of ‘terroir’ with meat, where the environment gives a unique taste to the product.
Dutch beef often has a milder, purer taste due to the grass-rich diet and humid climate. American beef, especially from areas like Texas, has a more intense flavor due to the grain-rich diet in the final months. This creates more marbling and a richer, buttery taste.
Argentine beef is known for its robust, meaty flavor. The cattle graze there on vast pampas with wild herbs, which gives a characteristic grassy undertone. Australian beef often combines the best of both worlds, with both grass-fed and grain-fed options that each have their own flavor profile.
The aging process also differs by country. Dutch producers often choose a shorter aging period of 2-3 weeks, while American premium meat is sometimes aged 4-6 weeks for a more intense umami flavor.
Is local beef more sustainable than imported meat?
The sustainability of beef depends on multiple factors, with transport being just one aspect. Local beef indeed scores better on CO2 emissions from transport, but this isn’t the whole story.
Dutch livestock farmers often work according to strict animal welfare standards and environmental requirements. The shorter transport distances mean less stress for the animals and a lower CO2 footprint. The traceability is also excellent, so you know exactly where your meat comes from.
But not all local production is automatically more sustainable. Some foreign producers, especially in countries like Argentina and Uruguay, let their cattle graze extensively on natural grasslands without supplementary feeding. This can have a lower environmental impact than intensive Dutch livestock farming.
When assessing sustainability, you must also look at water use, land use, and methane emissions. Imported meat from dry areas like Australia can have a higher water footprint, while meat from Brazil’s rainforests raises questions about deforestation.
What are the price differences between local and imported beef?
The price of beef is determined by production costs, transport costs, import tariffs, and supply and demand. Dutch beef often falls in the middle range price-wise, not the cheapest but also not the most expensive option.
Bulk imports from countries like Brazil or Poland can be cheaper due to lower production costs and economies of scale. These countries have more space, cheaper labor, and less strict regulations, which reduces the cost price. Transport by ship is relatively cheap for large volumes.
On the other end of the spectrum, you find premium imports like Japanese Wagyu or American Prime beef. These can be three to five times more expensive than local meat. The high price comes from exclusivity, special feeding, longer raising time, and more expensive transport methods like air freight.
For the best price-quality ratio, you should look at what you’re seeking. Do you want a weekday steak? Then local or European meat is often the best choice. For special occasions, premium imports can be worth the extra investment.
What quality differences do you see between Dutch and foreign beef?
The quality of beef is assessed on marbling, tenderness, fat content, and structure. Dutch beef, especially from dairy cows like Holstein, often has a finer structure but less marbling than specialized beef breeds.
American Angus is known for its excellent marbling, the intramuscular fat that provides flavor and juiciness. The USDA quality system (Prime, Choice, Select) is recognized worldwide and guarantees consistent quality. Prime beef has the most marbling and is the most expensive.
Japanese Wagyu is the king of marbling, with a fat percentage that can reach up to 40%. This gives a unique melting texture that you won’t find in any other meat. The strict Japanese grading system (A1-A5) ensures the highest quality standards.
| Origin | Typical breed | Marbling | Flavor profile |
|---|---|---|---|
| Netherlands | Holstein, MRIJ | Light to moderate | Mild, pure |
| USA | Angus, Hereford | Moderate to heavy | Rich, buttery |
| Japan | Wagyu | Extremely heavy | Umami, melting |
| Argentina | Angus, Hereford | Light to moderate | Robust, grassy |
How do you choose the best beef at Vlees & Co?
When choosing between local and imported beef, your personal preferences, budget, and the occasion are important. For a weekday meal, fresh Dutch beef is often an excellent choice, with a good balance between quality and price.
Our assortment at Vlees & Co includes both top quality from local producers and international specialties. We work with Dutch farmers who know their craft, but also import premium meat like Scottish Angus and Japanese Wagyu for the ultimate meat experience.
Our meat sommeliers are happy to help you make the right choice. They can tell you everything about the origin, taste, and preparation method of each piece of meat. Whether you choose the familiar taste of local meat or the exclusive experience of imported premium meat, we ensure you get what suits you.
Want to know more about the different types of premium meat and how to prepare them best? Then check out the ultimate guide for premium meat for comprehensive information and tips from our experts.
Frequently Asked Questions
How long can I store local beef compared to imported meat?
Fresh local beef can be stored in the refrigerator for 3-5 days, while vacuum-packed imported meat is often kept for 2-3 weeks due to special packaging. For longer storage, you can freeze both types, but local meat often retains better texture after thawing because it wasn't previously frozen during transport.
Which preparation method works best for different origins of beef?
Dutch beef with less marbling requires shorter cooking times and higher temperatures - perfect for steak or roast beef. American grain-fed meat with more marbling is ideal for low & slow preparation like BBQ. Argentine grass-fed meat excels on the grill, while Japanese Wagyu comes into its own best with minimal preparation at high temperature to let the fat melt.
Should I thaw imported meat differently than fresh local meat?
Imported meat that has been frozen must thaw slowly in the refrigerator (24-48 hours) to minimize moisture loss. Place the meat on a rack so moisture can drain away. Fresh local meat doesn't need thawing, but do take it out of the refrigerator 30-60 minutes before preparation so it reaches room temperature for even cooking.
How do I recognize the quality of beef in the store, regardless of origin?
Look for a clear, cherry-red color (not brown or gray), fine marbling throughout the meat, and a dry surface without excessive moisture in the packaging. The fat should be white to cream-colored, not yellow. With local meat you can often see the slaughter date, with imported meat the packaging date is important - avoid products that have been in the display case for a long time.
Are there seasonal differences in availability and quality of local versus imported beef?
Local beef is available year-round, but quality peaks in autumn when cattle have spent the summer on fresh grass. Imported meat from the southern hemisphere (Argentina, Australia) is at its best in our winter, because it's summer there then. Premium imports like Wagyu are season-independent due to controlled raising.
Which certifications should I look for in both local and imported beef?
For Dutch meat, Better Life quality mark (1-3 stars) and organic (EKO) are important certifications for animal welfare. With imported meat, look for USDA grading (Prime/Choice), Certified Angus Beef, or Grass-fed certification. For sustainability, Global G.A.P. and Rainforest Alliance are relevant quality marks that occur with both local and imported meat.