Dierendonck West Flanders Red Tenderloin (2.5kg-3.5kg/slab)
Dierendonck Butchery BVBA
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West Flanders Red Tenderloin
Fifteen 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 is incredibly tender, with delicate fibres. We leave the carcasses to mature on the bone for a few more weeks – the secret to achieving a true terroir product of the highest quality. The revival of this unique breed owes a great deal to the enthusiastic endorsement of master chefs across Europe.
Origin: West Flemish Polders
Maturation: 38 days
Ordering & Payment
Ordering & Payment
Complete checkout with your selections and preferred delivery or pickup option. We will email your billing invoice with the available payment options. If a product is unavailable, our team will be happy to suggest a suitable alternative.
Delivery
Delivery
Delivery is available within and beyond Metro Manila. Fees are calculated at checkout based on the delivery address. Pickup is also available from our Pasig location.
Returns & Product Concerns
Returns & Product Concerns
If you received an incorrect, defective, or damaged item, please contact us within 24 hours of delivery or pickup and provide your order reference and clear photos. Our team will guide you through the next steps in accordance with our Refund Policy and applicable law.
