The story of our dry-aged rib eye

The story of our dry-aged rib eye
Story

I first prepared a dry-aged ribeye of beef (or entrecôte) during the Flemish Primitives event in 2011. I was already experimenting a lot at the time. Since then several chefs – including Peter Goossens and Sergio Herman – have put dry-aged ribeye on their menu.

The beef rib – a carefully selected sirloin steak of West Flemish Red beef – is aged for one month. This is done according to a specific cycle, a special traditional process that I developed myself and which is comparable to the process for ripening cheese.

It is based on a continuous interaction of tempera-ture and moisture. After a month, the meat almost starts to ferment. The enzymes give the meat a specific taste. Then the meat is deboned, or ‘trimmed’. We then dry-salt it with herbs and sea salt (half coarse and half fine sea salt) and vacuum-seal it. And then we wait another month. It’s a very slow process.

After four, sometimes even five weeks, we unpack the meat and let it sit for another four to six weeks. This is called dry-ageing. The entire process can last between three and four months, in other words. But the flavours are amazing.A dry-aged ribeye steak tastes very meaty because of the ageing and the maturation, adding a nutty, buttery flavour to the meat. At Carcasse, we combine this complex flavour with some smoky mayonnaise and pickled vegetables. Dry-aged ribeye has become one of Dierendonck’s trademarks. Many Belgian and international chefs are interested in our meat. In addition to dry-aged rib of West Flemish Red beef we now also use Holstein beef.”

Featured product

Related stories

The Menapian Pig

Story

The Menapian Pig

“When you love what you do 100 percent and are... Read more
The story of Rubia Gallega

Story

The story of Rubia Gallega

Zo’n twaalf jaar geleden introduceerde mijn Belgisch-Spaanse vriend Jean-Paul... Read more
Hendrik's white pudding

Story

Hendrik's white pudding

White pudding is easy to prepare, says Hendrik. When making... Read more
close menu