Oedslach
A meat terroir at its best
The 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.
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 recapturing an all but forgotten moment in gastronomic history.
Oedslach is a meat terroir at its best, and during the World Steak Challenge in Dublin, it has been chosen as the best meat in the world, winning both Gold and Silver Medals.
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Hendrik Dierendonck
Artisan butcher, founder and owner
Rediscovering traditional craft
“Oedslach hails from an age when we didn’t focus on animal breeds, but instead lovingly laid aside particular cuts of meat to hang up and age. These cuts were selected for their colour, marbling, aroma, consistency and structure, then aged according to time-worn traditions and our own unique, contemporary ageing process!
We dubbed the finest, choicest cut of meat we have Oedslach, as an ode to my father and our craft. It’s a taste that brings back memories... A taste you simply have to try.”
