Dierendonck – Award-winning Artisanal Belgian Beef
Wednesday, 24 April 2024The story of Dierendonck started in 1970, when the first butcher shop opened its doors. Believing in craftsmanship, terroir and passion, they are always searching for the best products to offer their customers.
During the World Steak Challenge in Dublin, Dierendonck has been chosen as the best meat in the world, winning both Gold and Silver Medals.
The quality of the Dierendonck meat served at their own restaurant, Carcasse, has been recognized with the highest awards: 1 star Michelin Guide, Gault & Millau, as well as being ranked n° 4 on the World Best Steak Restaurants, and the best steak restaurant in continental Europe in 2023.
With the Oedslach brand, master butcher Hendrik Dierendonck not only pays tribute to his father, but also presents a quality of meat that is only very rarely available to taste in Europe. Oedslach, which means ‘old slaughtered’ in the local dialect, hails from an age when the butchers didn’t focus on animal breeds, but instead lovingly laid aside particular cuts of meat to hang up and age.
These cuts are selected for their colour, marbling, aroma, consistency and structure, then aged according to time-worn traditions and their own unique, contemporary ageing process. A special acclimatisation programme during which carefully adjusted temperature, humidity and ventilation, allows to recapture an all but forgotten moment in gastronomic history. Oedslach is a meat terroir at its best.
Past RARE Events
Satsuma Gyu - 4% Miracle Japanese Wagyu
Wednesday, 10 April 2024Nestled in the fertile lands of Kagoshima, Japan, lies a culinary treasure cherished by finest chefs and gourmands worldwide: Satsuma Gyu. Renowned for its exquisite marbling and tender texture, this Wagyu is no ordinary beef—it's a masterpiece of artisanal craftsmanship.
"4% Miracle Japanese Wagyu" - its rarity stems from the fact that only 4% of Wagyu achieves the pinnacle of marbling perfection, earning it the prestigious title.
Satsuma Gyu has won the past two Japanese Wagyu Olympics, an illustrious event held once every five years. This triumph has not only captured the essence of Wagyu excellence but also solidified its place as a Wagyu champion for the past seven years.
— Rump and Chuck Ribs served during RARE at Roberto's
What elevates Satsuma Gyu beyond is its commitment to integrated production—a holistic journey from feed to meat, curated with unwavering dedication. This artisanal approach ensures a symphony of flavors and textures, delivering a culinary experience that transcends the ordinary and captivates the senses with each tender bite.
