Dutch meat names often differ from international designations, making it challenging to find your favorite steak at the local butcher. Where you would order a ribeye or T-bone at an international steakhouse, you ask the Dutch butcher for an entrecote or cรดte de boeuf. These differences stem from centuries-old traditions in the butcher’s trade, where each country has developed its own method of butchering and naming. Fortunately, excellent Dutch alternatives are available for every international cut.
What Are the Main Differences Between Dutch and International Meat Names?
The difference between Dutch and international meat names lies primarily in how cattle are butchered and the historical development of the butcher’s trade. Dutch butchers traditionally use different cutting lines than their American or French colleagues, causing the same muscle groups to be divided differently across various cuts of meat.
In the Netherlands, butchers follow the continental cutting method, where the carcass is divided into larger sections. American butchers use smaller, specific cuts that are often named after their shape or location on the animal. A good example is the American strip steak, which in the Netherlands is part of the entrecote or loin.
Historical background also plays an important role. Dutch meat names date back to when meat was primarily stewed or roasted in large pieces. International names, especially from America and Argentina, emerged when grilling and barbecuing became more popular. This explains why Dutch names often refer to preparation methods (stewing meat, roasting cuts) while international names describe the anatomical location (ribeye, sirloin).
For recognizing comparable cuts of meat, it’s helpful to know that:
- American cuts are often cut across the muscle fibers for more tender meat
- Dutch cuts are traditionally cut with the grain
- French names like entrecรดte have been adopted in the Netherlands
- Argentine cuts like picanha are increasingly found at Dutch butchers
What Dutch Alternatives Are There for Ribeye and Sirloin?
The Dutch entrecote is the perfect alternative to the American ribeye. Both come from the same part of the cattle, namely the ribs between the 6th and 12th rib. The main characteristic is the rich fat marbling that provides the distinctive flavor and juiciness.
For sirloin, there are several Dutch alternatives, depending on which part of the sirloin you’re looking for:
- Tenderloin steak corresponds to the tenderloin, the most tender part
- Loin or loin steak is comparable to the strip loin
- Rump steak comes from the same area as the top sirloin
The difference in structure between these cuts is important for preparation. Entrecote has more intramuscular fat and therefore stays juicier at higher temperatures. Tenderloin steak is leaner and requires a shorter cooking time to prevent drying out. At your butcher, you can recognize these cuts by the fat marbling: entrecote has clearly visible fat veins throughout the meat, while tenderloin steak has an even, deep red color.
Tips for ordering at the butcher:
- Ask for “entrecote with the eye in it” for the classic ribeye experience
- Let the butcher know whether you want to grill or pan-fry the meat
- Order your steak at least 2.5 cm thick for the best results
How Do You Recognize Premium Cuts Like T-bone and Porterhouse at Dutch Butchers?
T-bone and porterhouse steaks are less common in the Netherlands because Dutch butchers break down the carcass differently. These steaks contain both the loin and part of the tenderloin, separated by the characteristic T-shaped bone. At Dutch butchers, these parts are usually sold separately.
The anatomy of these special cuts makes them unique:
- T-bone contains a smaller piece of tenderloin (minimum 1.25 cm)
- Porterhouse has a larger piece of tenderloin (minimum 3 cm)
- Both come from the rear part of the short loin
Fortunately, there are excellent Dutch alternatives such as the cรดte de boeuf, a bone-in ribeye that’s perfect for sharing. The tomahawk steak, essentially a cรดte de boeuf with an extra-long bone, is also becoming increasingly popular. These impressive cuts of meat offer the same wow factor as a porterhouse.
For ordering these special cuts:
- Ask your butcher several days in advance to cut a custom T-bone
- Choose a thickness of at least 3-4 cm for optimal cooking
- Consider a 1 kg cรดte de boeuf for 2-3 people
- Inquire about dry-aged options for extra flavor intensity
What Are the Best Dutch Meat Types for Barbecue or Grill?
Dutch butchers offer excellent meat types for barbecue that can compete with international favorites. Bavette, also called vinkenlap, is a flavorful and affordable option comparable to American flank steak. This cut has long muscle fibers and an intense beef flavor.
Picanha, the Brazilian tail cut, is also becoming increasingly popular in the Netherlands for grilling. This triangular piece of meat with its characteristic fat layer is perfect for the spit or in thick slices on the barbecue. Dutch butchers often sell this as tail cut or rump.
Other excellent grilling choices are:
- Diamond tenderloin: comparable to hanger steak, tender and full of flavor
- Flat rump: a Dutch alternative to brisket
- Thick loin: sturdy meat that can handle high temperatures well
| Dutch Name | International Equivalent | Grill Temperature | Rest Time |
|---|---|---|---|
| Bavette | Flank steak | High (230ยฐC) | 5 minutes |
| Picanha | Top sirloin cap | Medium (180ยฐC) | 10 minutes |
| Diamond tenderloin | Hanger steak | High (230ยฐC) | 5 minutes |
For the best result, marinate bavette for at least 2 hours in an acidic marinade to soften the fibers. Picanha only needs coarse sea salt, keeping the fat layer intact for extra flavor. Always cut against the grain after grilling for optimal tenderness.
Where Can You Find the Best International Cuts in the Netherlands?
For genuine international cuts, you can visit specialized butchers in major cities, who often import directly from countries like America, Argentina, and Japan. Online meat suppliers also offer a wide assortment of premium meat, where you can even have Wagyu A5 delivered to your home.
Premium restaurants are excellent places to discover international cuts. We serve a carefully selected collection of the world’s best meat, from USA Prime to Scottish Black Angus. As host of the World Steak Challenge, we have direct contacts with top producers worldwide, allowing us to offer unique cuts that you won’t find anywhere else in the Netherlands.
What you can expect from specialized suppliers:
- Dry-aged meat with aging periods up to 120 days
- Authentic Japanese Wagyu with marbling certification
- Grass-fed beef from Ireland and Scotland
- Grain-finished beef from the US and Canada
For those seeking the ultimate meat experience, there are more possibilities than ever in the Netherlands. Whether you want to experiment with special cuts yourself or prefer to enjoy perfectly prepared steaks in a professional setting, the choice is broader than ever. Want to know more about the different types of premium meat and their preparation? Discover our comprehensive guide to premium meat with tips from our meat sommeliers.
Frequently Asked Questions
How do I ask my butcher to cut a specific international cut?
Show your butcher a photo or diagram of the desired cut and explain where it comes from on the cattle. Ask at least 2-3 days in advance, so the butcher can reserve the right part. Many butchers are willing to work on order if you clearly explain what you're looking for, for example 'a T-bone with both loin and tenderloin on the bone'.
What is the price difference between Dutch and imported international cuts?
Imported cuts like USDA Prime or Wagyu are often 30-50% more expensive than comparable Dutch cuts due to transport costs and import taxes. Dutch alternatives like entrecote or bavette offer excellent quality for 15-25 euros per kilo, while imported ribeye quickly costs 35-45 euros. For special occasions, import pays off, but for regular use, Dutch cuts are an excellent choice.
How do I recognize meat quality if I'm not familiar with Dutch names?
Look at the color (bright red, not brown), the fat marbling (fine white veins through the meat), and the firmness of the meat. Ask about the aging time - good meat is aged for at least 21 days. Also check if the meat feels dry, not sticky, and feel free to ask about the breed and origin of the cattle for extra assurance about quality.
Can I dry-age meat at home to get a premium flavor?
Home dry-aging is possible with a special dry-aging refrigerator or a regular refrigerator with good ventilation, but requires precision. Use large pieces of meat (minimum 2-3 kg), ensure 1-3ยฐC temperature and 80-85% humidity, and age 21-45 days. However, start first with wet-aging in vacuum packaging - this is safer and also gives good results without the risk of spoilage.
Which Dutch cuts are best for beginners who want to experiment with steaks?
Start with round steak or beef tenderloin - these are mild in flavor and forgiving in preparation. Bavette is an affordable option to practice marinating and quick grilling. If you have more experience, try entrecote for more flavor through the fat marbling. Avoid lean meat like tenderloin steak until you master the cooking times well.
How do I best store premium meat if I don't use it immediately?
Store fresh meat for maximum 3-5 days in the refrigerator at the coldest spot (0-2ยฐC), preferably on a rack so moisture can drain away. For longer storage: vacuum the meat and freeze at -18ยฐC (keeps up to 6 months). Always thaw slowly in the refrigerator (24-48 hours) and pat the meat dry before preparation for the best crust.