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.
The top is often notched to ‘decorate’ the steak during cooking. That gives a nice checkered pattern. Don’t go too deep, because then the steak will quickly go 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. Delivered per kilo
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