Nice to Meat

Who's behind it

Nice to Meat BV is based in Almere, on the Kobaltstraat, and supplies meat to restaurants. The range comes in 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.

Dual-purpose means cows that gave milk first and are used for meat afterwards. These animals are older and have built up more flavor in the meat than the young beef cattle you often see on menus. It's a Dutch story you can tell at the table.

Why this beef

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 meat becomes more tender and develops a concentrated, lightly nutty flavor.

During aging the meat loses weight, and the dried outer edge is trimmed off before it reaches you. What you buy is already cleaned and ready for the pan. On the steak-ready entrecote the trim has already been removed, so you use almost all of it and can calculate your portions tightly.

In your kitchen

You put Dutch dual-purpose beef on the menu, aged in a chamber thirty minutes away. That's an easy answer for the guest who asks where it comes from.

The entrecote is steak-ready, so your brigade gets through prep quickly. Use the cote de boeuf for a sharing dish, and the dry aged burger and croquette for lunch and drinks. That way one producer gives you both your signature dish and your lunch and bar food, with the same aged beef as the base.