The menu is clearly explained in English at a good steakhouse by trained staff who guide you through every choice, from the type of meat to the degree of doneness. Not every restaurant offers this as a matter of course, but at a quality steakhouse, explaining the English menu is a standard part of hospitality. In this article, we answer the most frequently asked questions about English steakhouse menus, so you always know what you're ordering.
Which steakhouses offer a fully English menu?
Most premium steakhouses in the Netherlands offer an English menu, or work with a bilingual menu in both Dutch and English. Steakhouses in major cities like Amsterdam are the furthest along in this regard, as they regularly host international guests who are not familiar with Dutch menu descriptions.
Steakhouses that target the higher-end segment more often use a fully English menu or a menu with English terms for the types of meat, preparation methods, and quality grades. This is no coincidence: international meat terminology is largely English in origin. Terms like dry-aged, wagyu, prime, and medium-rare are globally standard in the meat industry and are also listed in English on Dutch menus.
At the best steakhouse in Amsterdam, you therefore expect the staff not only to hand you a menu, but also to actively explain what each term means and how it affects the flavor and texture of your steak.
What do the English terms on a steakhouse menu mean?
The English terms on a steakhouse menu refer to the cut, origin, aging method, or quality grade of the meat. Each term gives you specific information about what you can expect on your plate.
These are the most common terms and what they mean:
- Dry-aged: The meat has been dry-aged, during which moisture evaporates and the flavor becomes more intense and nutty. This process typically takes several weeks.
- Wagyu: A Japanese cattle breed known for its extreme marbling, which creates a more buttery mouthfeel.
- Prime: The highest quality grade within the American grading system, characterized by rich marbling.
- Angus: A Scottish cattle breed that is valued worldwide for its flavorful and tender meat.
- Grass-fed: The animal was raised on grass, which gives a more distinct, earthy flavor compared to grain-fed meat.
- Ribeye / Striploin / Tenderloin: Different cuts of beef, each with its own fat content, tenderness, and flavor profile.
When you see a menu with terms like USDA Prime Ribeye or Wagyu A5, that combination describes both the quality system and the specific grade. The more familiar you are with these terms, the more consciously you can make a choice that suits your taste and budget.
How do you read the doneness levels on an English menu?
The doneness levels on an English menu describe how cooked your steak is prepared, from raw to fully cooked through. They are always indicated in English, even on Dutch menus, because this is the international standard in the meat industry.
The common doneness levels in order from raw to well done:
- Blue (or Blue Rare): Almost raw on the inside, only briefly seared on the outside. The core temperature is around 46 degrees Celsius.
- Rare: Red on the inside, soft and juicy. Core temperature approximately 52 degrees.
- Medium Rare: Warm red center, the most popular doneness level for premium steaks. Core temperature around 57 degrees.
- Medium: Pink on the inside, less juicy than medium rare. Core temperature approximately 63 degrees.
- Medium Well: Slightly pink, mostly cooked through. Core temperature around 68 degrees.
- Well Done: Fully cooked through, no pink visible. Core temperature above 71 degrees.
For most premium cuts, such as a ribeye or wagyu, meat experts recommend medium rare. At higher doneness levels, you lose part of the flavor profile and juiciness that are precisely the reasons you choose a more expensive piece of meat.
What is the difference between the meat quality grades on an English menu?
Meat quality grades on an English menu refer to official grading systems that classify the marbling, tenderness, and flavor intensity of meat. The best-known systems are the American USDA system and the Japanese BMS system for wagyu.
The American USDA system
The USDA system has three main grades that you encounter on menus:
- USDA Select: Less marbling, leaner meat. Suitable for everyday use.
- USDA Choice: Good marbling, the most widely sold grade in restaurants.
- USDA Prime: The highest grade, with excellent marbling. Only a small percentage of American beef achieves this classification.
The Japanese BMS system for wagyu
Japanese wagyu is graded on the Beef Marbling Score (BMS), which runs from 1 to 12. On menus, you see this reflected as:
- A4: High marbling, exceptionally tender and rich in flavor.
- A5: The absolute pinnacle, with maximum marbling. This is the most exclusive beef in the world.
When you see Wagyu A5 or USDA Prime on a menu, you know you are dealing with meat from the highest quality category of the respective system. This also explains the price difference compared to regular restaurant meat.
Can you ask a steakhouse for an explanation of the English menu?
Yes, at a good steakhouse you can always ask for an explanation of the English menu. At a quality restaurant, this is even expected, and the staff are specifically trained to guide you through the menu, including the meaning of meat terms, quality grades, and doneness levels.
Don't hesitate to ask questions such as:
- What is the difference between the two ribeyes on the menu?
- Which doneness level suits this cut of meat best?
- Where does this meat come from and how was it raised?
- What does the designation on the menu mean exactly?
In a premium steakhouse, the service team is not only there to take orders, but also to inform and advise you. A good explanation of the menu is a sign of craftsmanship and hospitality, and is part of the overall experience of an evening at a high-quality restaurant.
How Vlees & Co helps with explanations of the English menu
With us, transparency and experience are central. Our service team consists of trained meat sommeliers who guide you through the menu on every visit, from the origin of each cut of meat to the ideal doneness level for your taste. Whether you are tasting wagyu for the first time or are a seasoned meat lover, you will always receive the explanation you need to make an informed choice.
This is what you can expect from us:
- Full explanation of all English terms on our menu, from cut to quality grade
- Personal advice on which doneness level suits the cut of meat you choose
- Transparency about origin, including information about the breed, the rearing method, and the country of origin
- Bilingual service for international guests who prefer to be assisted in English
Are you curious about our offering or would you like to reserve a table? View our location in Amsterdam or discover all locations and more at vleesenco.nl. We are happy to help you find the perfect meat experience.
Frequently Asked Questions
What is the best doneness level when ordering a premium steak for the first time?
For beginners, medium rare is the most recommended choice for premium cuts such as a ribeye or wagyu. At this doneness level, the meat retains its juiciness, buttery mouthfeel, and full flavor profile — precisely the qualities for which you choose a high-quality piece of meat. Not sure? Ask the service team for advice based on the specific cut you want to order.
What is the difference between dry-aged and wet-aged meat, and is that indicated on the menu?
Dry-aged meat matures in open air as moisture evaporates, resulting in a more intense, nuttier flavor and a firmer texture. Wet-aged meat matures vacuüm-packed, which makes the meat more tender but yields a milder flavor. On premium steakhouse menus, dry-aged is almost always explicitly mentioned, because it is a deliberate choice and a quality hallmark. If no aging method is listed on the menu, the meat is almost certainly wet-aged.
How do I know if a steak is truly the quality grade listed on the menu?
A reputable steakhouse offers full transparency about the origin and quality grade of the meat, including the country of origin, the breed, and the grading system. Ask the service team for additional information, such as the certification number or the supplier — quality restaurants can always answer this. Designations such as 'USDA Prime' or 'Wagyu A5' are officially certified quality grades, not marketing terms, and an honest restaurant makes this distinction clear.
Can I request a different doneness level than the one recommended, and does that affect the quality?
Yes, you can always state your personal preference, even if it differs from the recommendation. Do bear in mind that at higher doneness levels such as well done, some of the juiciness and flavor profile is lost, which can be a shame with expensive meat such as wagyu or dry-aged cuts. A good service team will kindly point this out to you, but will ultimately always respect your choice.
What does it mean when a country or region is listed on the menu, such as 'Australian Wagyu' or 'US Prime'?
The mention of a country or region on the menu indicates where the cattle were raised and under which quality system the meat was graded. 'Australian Wagyu' means it involves wagyu crossbreeds raised in Australië, which yields a slightly less intense marbling than Japanese wagyu but at a lower price. 'US Prime' refers to the highest grade within the American USDA grading system. These geographical designations help you better understand both the flavor style and the price-to-value ratio.
What should I do if I have allergies or dietary requirements that are not clearly indicated on the English menu?
Always inform the service team before ordering about any allergiës or dietary requirements, even if the menu is in English. A professional steakhouse will adapt dishes where possible or advise alternatives that are safe for you. Ask specifically about marinades, sauces, and side dishes, as these often contain hidden ingrediënts such as gluten, lactose, or nuts that are not directly listed on the menu.
Is it normal for a premium steak to be more expensive, and exactly what am I paying for?
Yes, the higher price of a premium steak reflects several factors: the rarity of the quality grade (only a small percentage of beef achieves USDA Prime or Wagyu A5), the longer aging time for dry-aged meat, the specific rearing method of the animal, and import costs for foreign meat. In addition, at a quality steakhouse you are also paying for the expertise of the staff, the preparation method, and the overall restaurant experience. When you understand what lies behind the terms on the menu, the price becomes much more understandable.