Ribeye, the favorite steak of many meat connoisseurs! The high level of intramuscular fat makes the ribeye one of the tenderest steaks. This marbling provides an enormous amount of taste and makes the ribeye ideally suited for the BBQ. Read More
This piece of beef is most loved in Brazil where it shows off at every churrascaria (grill restaurant). This divine piece of beef, known as a tail piece in the Netherlands, has everything for the tastiest steak experience: a nice layer of fat on the outside that binds the meat during cooking and nicely veined meat on the inside. Read More
Due to the beautiful marbling of the flat iron, this steak has a nice traditional taste. In the past, the product was mainly used for stew, but nowadays enthusiasts characterize the flat iron steak by its through-and-through marbling as the most tasteful steak. Read More
The Côte de boeuf is the king of all steaks. The thickly cut ribeye on the bone is a real treat for every meat lover. The 28-day maturation process develops subtle flavors that are unparalleled. Take your time and let the steak cook slowly to preserve its tenderness! Read More
Steak from the flank, aged for at least 21 days, weight is customer-specific. Read More
The beef skewers are a premium product for on the barbecue or in the pan. The beefskewers are marineted and packed in a skin tray. Read More
The meatroll with bacon is a standard but classic Dutch product. Each roll is 100 gram. The base is seasoned and rolled in the bacon slice. Read More
The beefmeatroll is a clasic dutch product. Each roll is 100 gram. The product is seasoned with a typical Dutch flavor. Read More
Roulade from the leg, cut into slices of approx. 5 mm and then rolled up. Read More
