Projects

The breed of cattle has a significant influence on the flavor of meat through differences in genetics, muscle structure, and fat marbling. Each breed develops unique flavor characteristics through centuries of selection and adaptation to specific environments. From the buttery-rich Wagyu to the lean Limousin, the natural properties of the breed determine the texture, juiciness, and flavor intensity of the meat. These biological factors work together to create the distinctive flavor profiles that you taste on your plate. The flavor of beef is fundamentally determined by the genetic characteristics of the breed. Just as different grape varieties produce unique wines, each cattle breed has its […]

Marbling is the network of white fat veins that you see running through red meat, especially in beef. This intramuscular fat melts during cooking and provides a richer flavor, more juiciness, and a tender texture. The more marbling present, the more intense the flavor experience becomes. The best marbling can be found in breeds such as Wagyu and Aberdeen Angus, where the fat is evenly distributed throughout the meat. Marbling consists of the fine white fat lines that you see running through the red meat, creating a marble-like pattern. This is intramuscular fat, which means that the fat is located within the muscle fibers. This […]

For perfectly cooking meat, the correct core temperature is important. Each degree of doneness has its own temperature range: rare (49-52°C), medium-rare (54-57°C), medium (58-63°C), medium-well (64-68°C) and well-done (69°C+). With a good meat thermometer, you measure the temperature in the thickest part of the meat, and don’t forget that the temperature will still rise 3-5 degrees during resting. There are five classic degrees of doneness, each with their own characteristic properties. Rare meat has a cool, red center with a soft texture and maximum juiciness. The meat feels tender and has a deep red color inside. Medium-rare is the most popular choice for […]

The most tender steak cuts are tenderloin (filet), ribeye, strip steak, flank steak, and flat iron. These pieces of meat come from muscles that cattle use sparingly, which keeps them tender. The combination of fine muscle fibers, good fat marbling, and proper aging makes these cuts exceptionally tender. When choosing a tender steak, you should look for the fat marbling, color, and origin of the meat. The tenderness of a steak is determined by various interconnected factors. The most important factor is the muscle fiber structure of the meat. Muscles that cattle rarely use, such as those along the spine, have finer fibers […]

You can recognize a fresh steak by its bright red to cherry-red color with a dry, firm texture that springs back lightly when touched. The meat should smell fresh, without any unpleasant odors, and must not feel slimy or sticky. Also look for fine marbling of white fat throughout the meat, which indicates quality and flavor. Fresh steak has various recognizable characteristics that help you assess its quality. The most important features are the color, texture, smell and moisture content of the meat. When selecting quality meat, you first look at the visual aspects. Fresh beef has an attractive red color […]

Filet de bœuf and ossenhaas are actually two names for the same cut of meat: the tenderloin of beef. This tender cut lies along the backbone and is rarely used by the animal, which keeps the meat exceptionally tender. The difference lies mainly in the language: filet de bœuf is the French term, while ossenhaas is the Dutch name. This premium meat is known as the most tender and most sought-after part of the beef. Both filet de bœuf and ossenhaas refer to the beef tenderloin, the most tender cut of meat you can get from a cow. This special […]