Maker Β· Meat
Piet van den Berg
MRIJ is an old Dutch dual-purpose breed, with about 9,700 animals left in the Netherlands. Piet van den Berg works with cows that come to him only after two calvings: mature animals with meat that has built structure and flavor.
The story
Who's behind it
Piet van den Berg works from Berkel en Rodenrijs with MRIJ, short for Maas Rijn IJsselvee. It's an old Dutch red-and-white breed from the east and south of the country, developed as a dual-purpose animal for both milk and meat. After 1980 numbers dropped sharply as the Holstein Friesian took over the dairy herd. Today there are about 9,700 MRIJ cattle left in the Netherlands.
Piet works with older cows. They only come to him after they've calved twice. They're raised with access to pasture and fed grass, straw, beet pulp and plant-based feed. That gives meat with a firmer structure than standard beef.
Mature cow beef
A mature cow has built up muscle and fat over several years. You see it in the marbling and taste it in the flavor: fuller and beefier than meat from a young animal. The coarser cuts with connective tissue need time, while ribeye and steak can be cooked quickly.
MRIJ is a dual-purpose breed. The meat has bite and a full flavor, even without sauce. Because the breed is rare, you put something on the menu that few colleagues have.
In your kitchen
Use the whole animal. Serve the ribeye or steak with a quick sear, and use the thick flank and brisket for dishes with a day of prep. That spreads the cost across your menu.
Tell the origin briefly: an old Dutch breed, cows that come to Piet after their dairy life. Age the coarser cuts yourself for a few days for more flavor. Ask Jimmy Loves Food each week which cuts are available; supply depends on which animals there are.
Chefβs tip
This is mature cow meat. Cuts with connective tissue (thick flank, brisket) need time and low temperature; the ribeye and steak only need a short sear and rest. Age the rougher pieces yourself a few days before putting them on the card.
How to use it
Ideas for your menu
Aged ribeye from the flank
Sear quick and hot, let rest. Keep the garnish simple so you taste the meat.
Braised thick flank
A piece with connective tissue that turns gelatinous with long, low cooking. Good for a braise or a lunch dish with its own jus.
Brisket, low and slow
Six hours or longer at low temperature. Mature MRIJ gives a full, beefy flavor here.
MRIJ tartare
Freshly hand-cut with a knife from the whole piece. Add little, so the flavor of the beef comes first.
For your menu
βMRIJ beef from Piet van den Berg (Berkel en Rodenrijs). Old Dutch dual-purpose breed, meat from mature cows with firm structure and full flavor.β
Products from Piet van den Berg
What we carry from this maker
Rundergehakt MRIJ 8mm
Tartaarvlees MRIJ heel
Prices and availability are in the portal. Become a customer or log in to order.
Taste it in your own kitchen
Book a no-obligation tasting with Niels and taste it for yourself.