The first Dutch national team of artisan butchers is taking shape: the Chateaubriand project looks to Europe and the world

In the European landscape of artisan butchery, long dominated by well-structured national teams such as Italy, France, Germany and Spain, an ambitious and long-awaited project is now emerging in the Netherlands: the creation of a national team of artisan butchers led by the Chateaubriand butcher shop in Heemstede.

This initiative marks an important step for the Dutch sector, traditionally strong in meat processing and distribution, but less present in major international butchery events.

A project rooted locally with an international vision

The core of the team is built around a selected group of professionals connected to Chateaubriand, now recognized in the Netherlands as a reference point for premium meat selection and quality.

Below are master butcher Johan van Uden and the founder of the newly established foundation, Eijmert Teekens.

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The goal is to build a team of at least ten master butchers, capable of representing the Netherlands at major international events and contributing to the technical and cultural development of the profession.

International debut: Parma 2026

The first test will be participation in BBQ Expo 2026 at the Parma exhibition center on April 13th. This event is one of the main European meeting points for the sector, with demonstrations, workshops and professional exchanges between butchers, chefs and industry operators.

During the event, there will be direct cultural exchange with established national teams such as Italy, Spain and Romania, which regularly compete at international level.

Building the national team

After Parma, the Dutch group will launch a national selection process to identify top-level artisan butchers.

The project includes selecting professionals from different regions of the Netherlands, building a multidisciplinary team, training with a focus on international competition, and developing a clear Dutch identity.

The objective is to create a stable and competitive structure in line with other European teams.

The international context: the Olympics of butchery

The main reference is the World Butchers’ Challenge, considered the highest-level competition in the sector worldwide. Founded in 2011, it brings together teams from across the globe and represents the top stage for technical and creative performance in artisan butchery.

The next world edition will take place in Australia in 2028, confirming the growing international scope of the competition.

At the same time, European competitions are developing as preparation platforms for the global level.

Targets: European Championship 2027 and World Championship 2028

The Dutch team led by Chateaubriand aims to take part in the European Championship scheduled for 2027 in Italy and the World Butchers’ Challenge in 2028.

This path requires strong technical skills, teamwork, creativity in product presentation and a modern vision of the profession.

A new identity for Dutch butchery

The creation of this team signals a clear evolution of butchery in the Netherlands.

In a European market increasingly focused on quality, sustainability and craftsmanship, the Netherlands is preparing to enter the group of leading national teams with its own identity, based on raw material selection, international openness, technical innovation and a pragmatic approach.

To celebrate this initiative, which I will support as external relations commissioner, we organized in Heemstede a Quadrangular Testing – Talking event.

Technical comparative analysis of four European premium beef products

The tasting held at Chateaubriand represents a synthesis of livestock culture, genetic selection and European gastronomy. It also highlights the Netherlands, and this butcher shop in particular, as an emerging reference for premium meat and as the starting point of the new Dutch team preparing for Parma.

Consumers and customers of Chateaubriand were invited to participate in the jury.

The four meats selected — Wagyu (Kobe genetic) from Finca Santa Rosalía, Scottish Aberdeen Angus, Carima (selected dairy cow by Inalca) and Premium Select Ameco — represent different production models:

Spanish high-end cows comfort, semi-intensive

Scottish traditional extensive 

Italian very intensive dairy recovery

Dutch balanced semi extensive style

This report analyses key parameters such as breed, farming system, feeding and intrinsic quality characteristics.

While we were waiting for Hans Cordemeijer, one of the judges, he treated us to his Vitabella, a mortadella-style product made without additives, presented in the versions: "pistachio and four peppers".

He also brought two excellent small salamis, one with wild fennel and one made from pure veal, clean label.

Here he is offering a tasting to Eijmert and Marlouk Teekens (manager social media and marketing), while Johan is working at the grill.

Wagyu Finca Santa Rosalía (Spain)

Breed and genetics
Wagyu originates from Japanese lines selected for high intramuscular fat. The Santa Rosalía project is based on pure genetics developed in Spain.

Farming system
Semi-intensive system with high animal welfare, large space per animal (>100 square meters per cow) and low stress conditions.

Feeding
Diet based on forage, cereals and selected natural components, with a focus on sustainability.

Characteristics
Very high marbling, high level of unsaturated fats (> 47 % oleic acid C18:1 omega-9)  and low melting point. The result is extremely tender meat with a long, smooth finish.

Note
Animals are exposed to music as part of stress reduction practices.

Market perception
Often described by chefs as a product closer to foie gras than to a traditional steak.

Aberdeen Angus (Scotland)

Breed and origin
One of the most widespread beef breeds, known for consistent quality.

Farming system
Extensive or semi-extensive, with grazing and slow growth.

Feeding
Mainly grass-fed, sometimes finished with cereals.

Characteristics
Balanced marbling, good texture and strong meat flavor. Tender but structured.

Note
Naturally hornless, which helped its global spread.

Market perception
Considered a benchmark for classic steak.

Carima – selected dairy cow (Inalca)

Breed and concept
Derived from Holstein dairy cows, selected at the end of their productive cycle. Italy is very rich in dairy cows due to the production of Parmigiano Reggiano and Grana Padano.

Farming system
Intensive dairy system with selection after milk production.

Feeding
Typical dairy ration with silage, corn and plant proteins.

Characteristics of Carima
Good marbling, higher myoglobin and strong, complex flavor. Often nat-aged.

Note
Once considered secondary meat, now appreciated in high-level restaurants.

Market perception
Valued for depth of flavor and identity.

Premium Select Ameco – "Dual purpose cows"

Concept
Selection of dual-purpose cattle for balanced production.

Farming system
Mixed system with focus on sustainability and control.

Feeding
Pasture combined with cereals.

Characteristics
Very good marbling, good juiciness and balanced flavor.

Note
Dual-purpose breeds were common in Europe before specialization.

Market perception
Increasingly used in modern, sustainability-focused cuisine.

.From left to right, first row: chuck roll Ameco Premium Select / Carima / Aberdeen Angus.
Second row: picanha Premium Select, Carima, Aberdeen Angus.

Technical comparison

Marbling
Wagyu very high, Angus good, Carima good , Premium Select good

Tenderness
Wagyu very high, Angus medium to high, Carima medium to high , Premium Select medium to high

Flavor intensity
Wagyu high and smooth, Angus very high due to the grazing, Carima medium to high, Premium Select high balanced

System
Wagyu intensive premium, Angus extensive, Carima dairy, Premium Select mixed

Market positioning
Wagyu high-end horeca and luxury fine dining, Angus fine retail and high-end steakhouse, Carima horeca, high-end retail and fine dining , Premium Select high-end versatile retail horeca and fine dining.

My conclusion:

These four meats represent four different production models. Wagyu Santa Rosalía reflects maximum control of genetics and feeding. Aberdeen Angus represents balance and tradition. Carima enhances upgrade of dairy raw material. Premium Select Ameco offers a really sustainable and flexible approach with premium results.

This tasting is therefore a comparison of different European livestock philosophies, each with a clear identity.

To finish...

All industry professionals are invited to visit the Chateaubriand butcher shop in Heemstede.

For years, it has been a reference point in high-end fine retail, thanks to a rigorous selection of meats and a professional approach focused on quality and innovation.

Personally, whenever I host international guests or delegations, I always consider this a must-visit stop. A visit to Chateaubriand is always a concrete and valuable experience to understand the level reached by specialized retail in the Netherlands.

Most of the meats presented during the tasting are available at the shop, offering the opportunity to explore these products directly. In the near future, the excellent salamini by Cordemeijer will also be available, further enriching an already outstanding offering.

Any question? mail to Eijmert and Marlouk at : winkel@chateaubriand.nl 

Thanks for your attention