Fifteen years ago, Hendrik decided to save this breed. These chocolatey brown cows graze in the pastures of the Westhoek, including on our own farm. We allow them to calve two to three times, an important step to guarantee the quality of their meat. It takes six or seven years before Belgian Reds are ready for slaughter. By then, their meat has acquired its trademark burgundy colour and taken on a delicious fattiness. It has a potent taste and is incredibly tender, with delicate fibres. We leave the carcasses to mature on the bone for a few more weeks – the secret to achieving a true terroir product of the highest quality. The revival of this unique breed owes a great deal to the enthusiastic endorsement of master chefs across Europe.
aged for 4 weeks