Steak, sirloin steak, stew… What is where in the cow?
Bavette
Bavette is a tasty steak that comes from the back of the cow’s belly. It is a piece that has had to work hard during the life of the cow and because of this the structure is coarser and the taste more intense. Bavette has a remarkably coarse, long thread. The bavette has an intense steak flavor, but can be a bit chewy. That’s why we recommend that you cut/eat it into thin pieces. Of course cut against the grain.
Preparation: raw, baking or grilling, ± 4-6 minutes
Biefstuk
Steak is cut from the topside, muscle piece or thick loin. It’s a tender piece of meat!
Preparation: Cook or grill steak ± 3-5 minutes
Brisket
The brisket is the brisket of a cow. A piece of meat that was previously not cut much in the Netherlands, but whose popularity is increasing. The meat contains quite a lot of tendons, which makes it quite tough. The brisket is prepared low&slow on a barbecue or in a smoker. This technique can be compared to stewing meat. Cooking at a low temperature converts the collagen into gelatin and turns a tough piece of meat into a buttery tender delicacy.
Preparation: barbecue, 8-10 hours
Bieflapje
Steaks are cut from lean beef parts. The meat can be eaten cooked or rosé.
Preparation: baking or grilling, ± 5-10 minutes
Entrecote
Prime rib is a premium cut of beef from the sirloin that has a small fat ridge. If you want to remove the fat edge, do this only after baking. The edge ensures that the meat remains deliciously tender.
Preparation: baking, ± 6-8 minutes
Flat iron steak
Flat iron steak is citron, but without the tendon and cut as a steak. A flat iron steak lends itself well to marinating and grilling. Grill the meat indirectly, and at a slightly lower temperature. This prevents the outside from charring and heats the inside well.
Preparation: barbecue or grill, ± 4-6 minutes
Gehakt
Minced meat is ground meat that can come from multiple parts of the cow. Minced beef may contain a maximum of 25 grams of fat per 100 grams of meat, lean minced beef a maximum of 15 grams. Minced meat is also for sale under the name half-and-half (or halfom), which means that the minced meat consists partly of beef and partly of pork.
Preparation: bake when you roll it (5 minutes) or roast it, if you make it into balls (15-20 minutes).
Hacheevlees
Hachee meat is beef with a coarse meat thread, suitable for stews. The meat should be simmered slowly at a low temperature until it is so soft that it more or less falls apart.
Tip: If you make stew 1 day in advance, the meat will be even softer and tastier.
Preparation: stewing, ± 120-240 minutes
Kogelbiefstuk
Rump steak comes from the softest part, the fetlock, of the topside. This makes it even more tender than regular steak and super tasty to eat rare or medium rare.
Cook: bake, ± 3-5 minutes
Magere runderlap
Beef steaks do not come specifically from one part of the beef, but always from the front part. Beef steaks have less fat and are therefore slightly leaner than other stews.
It is also called ‘pulled pork’. When you stew it, it becomes so soft that it falls apart into threads.
Preparation: stewing, ± 120-240 minutes
Ossenstaart
This is the tail part. Use the oxtail to make stock or make a stew. You can make the tastiest broth by first passing the pieces of oxtail through the flour and searing with a bouquet of herbs. Then let the oxtail boil until tender. This creates a nice, brown broth.
Preparation: Cook, ± 180 minutes
Ribeye
Ribeye comes from the rib of a beef, but without the bone. It is seen as a type of steak, but the meat is marbled with fat. The fat edge runs through the meat, with a little imagination it looks like an eye. Hence the name ribeye. A ribeye is a bit fatter because of that edge in the middle of the meat, but also super tender.
Cook: bake, ± 4-6 minutes
Rosbief
Roast beef is a large cut of beef cut from a lean muscle part of the beef, the thin or thick loin, the tailpiece, the topside, the flat buttock, the flower arrangement or the mouse. After preparation, the meat inside should still be pink. Always cut the meat into thin slices, the taste of the meat is then optimal.
Preparation: roasting, ± 25-30 min.
Runderriblap
Ribs can be found between the ribs of the beef. They are the most tender stews and the fastest to prepare (compared to beef steaks or citron). By adding something acidic (for example vinegar or wine) to the stewing liquid, the meat is soft faster.
Preparation: stew, ± 150-180 min.
Sukadelap
Scallops are cut from the shoulder of the beef. A white tendon runs through the flesh. Stewing the meat will soften the tendon, melt the fat and give the meat its buttery soft taste and typical structure.
Preparation: stew, ± 120-240 min.
Tournedos / ossenhaas
Beef tenderloin is the most tender and beautiful part of the beef. It is also called tenderloin steak or tournedos.
Preparation: baking, per centimeter thickness you bake for about 1 minute for a piece of red meat, 2 minutes for rosé and four minutes for well-done meat.
Waarom Iers rundvlees?
In Ireland, there’s no shortage of that one special ingredient that makes for great Irish beef: grass. An Irish cattle walks outside in vast meadows for an average of 220 days a year, 24 hours a day and then eats… grass! The outdoors and grass diet makes for just extraordinary beef, nice and tender with an intense meat flavor.
