Belgian Red Rump Steak
An incredibly tender steak from Belgian Reds from our own farm.
Hendrik chose to save this breed fifteen years ago. We let this red colourful cow graze in the meadows of the Westhoek, including on our own farm. We let them calve two to three times, which is important to get good meat. Only after six or seven years are the animals ready to be slaughtered and do they produce their typical dark red meat with tasty fat. The breed has a strong meaty flavour, with an extremely tender and fine thread. Furthermore, we leave the carcasses to mature on the bone for a few more weeks, which ensures a top-quality terroir product. Thanks to the appreciation of several star chefs throughout Europe, this unique breed lives again.
What our customer say
Prima service en levering altijd op tijd
Heel lekker stukje vlees, in veel boter gebakken en dan even laten rusten onder aluminiumfolie. Zalig.