Maker · Almere, Dutch dual-purpose cows · Meat
Nice to Meat
Dutch dual-purpose cows, aged 14 to 21 days on the bone. Nice to Meat in Almere supplies dry-aged beef with a deep, nutty flavor you can't get from standard imported meat.
The story
Who's behind it
Nice to Meat BV sits in Almere, on Kobaltstraat, and supplies meat to catering. The assortment is divided into three levels: Classic, Select and Gold. For Jimmy Loves Food it's about that top tier. Together we developed the Gold de Boeuf line, built around Dutch dual-purpose cows instead of standard imported beef.
Dual-purpose means we're talking about cows that gave milk first and only then are used for meat. Those animals are older and have built more flavor into the meat than the young beef cattle you often see on the menu. It's a Dutch story you can tell at table without going through Ireland or South America.
What really makes it different
The core lies in the aging. Nice to Meat ages the cuts 14 to 21 days on the bone, in a chamber where temperature, humidity and ventilation are tightly controlled. In those weeks, moisture evaporates from the meat and enzymes break down connective tissue. The result: less watery, more tender, and a concentrated, lightly nutty flavor that fresh steak simply doesn't have.
That aging costs something too. The meat loses weight and the dried outer edge is trimmed before it reaches you. What you buy is already cleaned and ready for the pan. The steak-ready entrecote comes without trim, so you have almost no cutting loss and can calculate your portions tightly.
The combination is what counts: an older, more flavorful breed from the Netherlands, and an aging that takes the texture and flavor up another level. Neither on its own, but together.
How to set yourself apart with this
Most menus feature beef from abroad with no clear story. With this meat you flip that. You put down Dutch dual-purpose, aged in a cell thirty minutes away, and that sells itself to the guest who asks where it comes from.
Practically it works too. The entrecote is steak-ready, so your kitchen brigade is quick to prep. The cote de boeuf you grab for a sharing course, the dry aged burger and croquette handle the lunch and drinks service. That way you get from one producer both your signature course and the work that drives your turnover, with the same aged beef as the base.
Chef’s tip
Take the meat out of the cold well before cooking and pat the surface dry. Aged meat has a drier exterior, so it sears faster and darker. Cook brief and hot, rest at least five minutes, and slice against the grain.
How to use it
Ideas for your menu
Entrecote from the grill
Steak-ready entrecote, brief searing, with a simple jus of bones and thyme. Let the aging do the work.
Cote de boeuf for two
Slowly finished braising on the bone, sliced thick. Coarse sea salt and nothing more.
Dual-purpose tartare
Raw entrecote hand-cut, capers, shallot and an egg yolk. The full flavor carries a simple plate.
Dry aged burger
Aging meat through the burger gives depth that fresh ground lacks. Brief cooking, keep center pink.
For your menu
“Dry aged entrecote from Dutch dual-purpose cow, aged 14 to 21 days on the bone by meat aging facility Nice to Meat in Almere.”
Products from Nice to Meat
What we carry from this maker
Kwartelfilet
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