Cutting blog
New
The Menapian Pig
“When you love what you do 100 percent and are very passionate and proud of your profession, then you’re always on the lookout for something different, something better, something innovative. It may seem strange that you have to look to the very distant past for this, as a butcher or a breeder, and yet that is the reality. You need to take a step back, reset, to rebuild something.
Story
Wagyu: the art of the finest beef
Often considered the caviar or the Rolls-Royce among beef, Wagyu... Read more
Story
Keep innovating: collect your online order in your shop
Nostalgia and innovation. Growth and constraint. Stepping back and moving... Read more
Story
Flemish sophistication with 12 star chefs in Knokke-Heist
In a historic first, fashionable Knokke-Heist will witness a unique... Read more
Story
Carcasse opens second location in Knokke-Heist
I'm never going to open a restaurant!" It's been a... Read more
Story