Meat is quite the delicate subject to write about these days. In a world where living sustainably is or at least should be our biggest concern, animal products can be quite controversial. We as a society have taken on the habit of eating meat all too much and all too often, creating an enormous ecological footprint as we do. No wonder ever more people are choosing a vegetarian or vegan dietary lifestyle, thereby lowering their impact on our planet quite a bit. Yet maybe – and hear us out – you shouldn’t scrap all meat from your menu.
As we mentioned, the way in which we tend to consume meat and dairy products these days is wrong. There’s just too much of it in our diets, some consume meat every morning, noon and evening. And the more we consume, the cheaper the meat and dairy have to be in order for this lifestyle to be budgetary possible. Yet instead of buying more and cheaper, meaning the products are of lesser quality and have often traveled a long way, we could also opt to eat way less, more expensive and of better quality. In the end, you’ll probably save a bit of money and – more importantly – if everyone does so, the planet will be grateful. So no, you don’t necessarily have to stop eating meat yet lowering your consumption and being more aware of where your food comes from could make your way of living a lot more sustainable.
Less is more
Yet why this rant about meat, you ask? Well, because we wanted to talk about the world’s best meat without pushing you to consume ever more animal products. During the World Steak Challenge in Dublin, a Belgian butcher’s meat has been chosen as the best meat in the world. And not only did they win the first prize, they also took home the silver medal, proving they’re pretty much the best in the industry.
About last night… 🤪— WorldSteakChallenge (@WSteakChallenge) September 29, 2022
We found who has the world’s best steaks and the entries did not disappoint! A fantastic evening and we enjoyed spending it with everyone who attended 🙌
Congratulations to our #worldsteakchallenge winners, the full list is in our bio 📲 pic.twitter.com/vC8N3NuhvJ
Meat lovers might already know who we’re talking about, but if you’re not: it’s Dierendonck. Thanks to the unseen methods of Hendrik Dierendonck, who mastered the so-called Oedslach tactic (meaning the meat matures for just about four to six weeks), the family butchery has made a name for itself across the world. Some of Belgium’s best chefs are faithful clients of Dierendonck and you can be too, if you want.
With ateliers in Brussels, Nieuwpoort and Kortrijk, there’s certainly one close to you. But remember: it’s all about quality, not quantity.