West-Vlaams Rood Which cut:Côte à l'os 1.2kg master butcher Hendrik Dierendonck not

master butcher Hendrik Dierendonck not only pays tribute to his father

de kracht van eenvoud

Zo krijgt het vlees een krokante buitenkant

bekend om hun rijke smaak sinds de Romeinse tijd

West-Vlaams Rood Which cut:Côte à l'os 1.2kg master butcher Hendrik Dierendonck notFifteen 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 West Flanders 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