CARCASSE

Koksijde  I  BELGIUM

No.

44

NEW ENTRY

MEAT MASTER

Sean Uytterhaeghen

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ORIGIN OF MEAT

Belgium, Netherlands, Germany, UK, Spain

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AGING METHOD

Mainly self dry-aged meat for at least 28 days

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TYPE OF GRILL

Charcoal grill

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address

Henri Christiaenlaan 5

8670 Koksijde

Belgium

www.carcasse.be

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Carcasse is the restaurant of renowned Meat Master Hendrik Dierendonck.

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Together with his family he has created a small meat empire consisting of butcher shops, catering and restaurants. 

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Hendrick lives and breathes the world of meat since his early childhood. He is one of the leading minds in Europe who is involved in the respectful breeding and rearing of local cattle. You won´t find meat from overseas on the menu.

Authentic and sustainable from "nose to tail" is implemented in this family venture and in the Carcasse restaurant. The Dierendonck family is a real role model in this industry. 

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Craftsmanship, passion and terroir are at the core of what they do. At Carcasse they work with seasonal produce and hand selected steak cuts always at the aging peak from the on-site dry-aging cabinets.

 
We suggest to go for the daily changing recommendations. You won´t be disappointed.