Dierendonck Oedslach OP Rib (8kg-12kg/slab)

  

James Byron uniquely tastes, describes and evaluates meat from the world's leading growers and producers to provide his readers with a reliable and always independent guide to this fantastic product. The must have for every epicurean and meat lover.

"With the Oedslach brand, master butcher Hendrik Dierendonck not only pays tribute to his father, but also presents a quality of meat that we have only very rarely been able to taste in Europe. Oedslach - meat terroir at its best!" - James Byron

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 timeworn traditions and our own unique, contemporary ageing process!

Weight:
- Sirloin 350gr (The sirloin is cut from the short loin, which makes for a leaner cut than the côte à l'os. It has been completely deboned and is an ideal size for one person)

- Côte à l'os 850gr

Origin: Belgium and the Netherlands

Maturation: 8 weeks

INGREDIENTS:

Beef

NUTRITIONAL VALUE PER 100G:

ALLERGENS:

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INSTRUCTIONS:

Store cool at 0 - 4 °C