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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.

 

RECEPT: Bavette, Flat Crow and Spiderhead à l'echalotte

Recept

RECEPT: Bavette, Flat Crow and Spiderhead à l'echalotte

Check hier het recept hoe je een heerlijke bavette, kraai... Read more
Hendrik style bone-in ribs

Tips & Tricks

Hendrik style bone-in ribs

BAKING TIP: Hendrik-style bone steak Heat the meat, depending... Read more
An innovation by Hendrik Dierendonck

Story

An innovation by Hendrik Dierendonck

The crow or onglet has an enormously powerful taste and... Read more
Belgian Red Short Ribs

Recept

Belgian Red Short Ribs

Beef - 24 hours - serves 4 to 6...

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Ageing meat is a new trend - Maturer, c'est nouveau chez nous

Story

Ageing meat is a new trend - Maturer, c'est nouveau chez nous

Vlees moet rijpen, maar niet lang. 4 tot 6 weken... Read more
Farmer in the spotlight - Noël Vandecasteele - Eleveur à la une

Tips & Tricks

Farmer in the spotlight - Noël Vandecasteele - Eleveur à la une

De familie Vandecasteele en het West-Vlaams Rood: ze delen een... Read more
Oedslach - The taste of yesteryear

Story

Oedslach - The taste of yesteryear

Het ultieme en beste stuk vlees hebben wij Oedslach® genoemd,... Read more
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