The traditional Dutch, or ‘normal’, steak is cut from thick steak parts such as topside and muscle. The meat contains hardly any fat and is above all very tender and juicy. To “decorate” the steak during cooking, the top is often notched. That gives a nice checkered pattern. Do not do this too deeply, as the steak will soon be cooked through and through. The optimal steak for us is medium-rare, in other words well cooked on the outside but still rosé on the inside. Our steak is of superior quality. Supplied per kilo Delicious recipes with steak:

• Steak tagliata recipe
• Steak Bali recipe
• Steak Tartare from steak or bavette recipe