<\/p>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb3.25″ custom_padding=\u00a0\u00bb|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb custom_padding__hover=\u00a0\u00bb|||\u00a0\u00bb][et_pb_text admin_label=\u00a0\u00bbTekst soorten\u00a0\u00bb _builder_version=\u00a0\u00bb3.27.4″ background_size=\u00a0\u00bbinitial\u00a0\u00bb background_position=\u00a0\u00bbtop_left\u00a0\u00bb background_repeat=\u00a0\u00bbrepeat\u00a0\u00bb use_border_color=\u00a0\u00bboff\u00a0\u00bb border_color=\u00a0\u00bb#ffffff\u00a0\u00bb border_style=\u00a0\u00bbsolid\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n
<\/p>\n
- \n
- West-vlaams rood<\/li>\n
- Salers<\/li>\n
- Simmental<\/li>\n
- Galloway<\/li>\n
- Aberdeen Angus<\/li>\n
- Irish Angus<\/li>\n
- Scottisch longhorn<\/li>\n
- Rubia Gallega<\/li>\n
- Devon beef<\/li>\n
- Jersey beef<\/li>\n
- Japanse Wagyu<\/li>\n
- Marchigiana<\/li>\n<\/ul>\n
<\/p>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb3.25″ custom_padding=\u00a0\u00bb|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb custom_padding__hover=\u00a0\u00bb|||\u00a0\u00bb][et_pb_text admin_label=\u00a0\u00bbTekst soorten\u00a0\u00bb _builder_version=\u00a0\u00bb3.27.4″ background_size=\u00a0\u00bbinitial\u00a0\u00bb background_position=\u00a0\u00bbtop_left\u00a0\u00bb background_repeat=\u00a0\u00bbrepeat\u00a0\u00bb use_border_color=\u00a0\u00bboff\u00a0\u00bb border_color=\u00a0\u00bb#ffffff\u00a0\u00bb border_style=\u00a0\u00bbsolid\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n
<\/p>\n
- \n
- Uruguay grainfed<\/li>\n
- Australi\u00eb grainfed<\/li>\n
- Chianina<\/li>\n
- Limousin<\/li>\n
- Belgisch wit-blauw<\/li>\n
- Maine d’Anjou<\/li>\n
- Romagnola<\/li>\n
- Pi\u00ebmontese<\/li>\n
- …<\/li>\n<\/ul>\n
<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=\u00a0\u00bbrow\u00a0\u00bb _builder_version=\u00a0\u00bb3.25″ background_size=\u00a0\u00bbinitial\u00a0\u00bb background_position=\u00a0\u00bbtop_left\u00a0\u00bb background_repeat=\u00a0\u00bbrepeat\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb3.25″ custom_padding=\u00a0\u00bb|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb custom_padding__hover=\u00a0\u00bb|||\u00a0\u00bb][et_pb_code admin_label=\u00a0\u00bbNIET WIJZIGEN – CODE voor polaroids\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]\n\n\n
\n\n\t\n\t\n\n\t\n\t\n \n \n![](\"https:\/\/tgourmetje.be\/wp-content\/uploads\/2015\/10\/simmentaler_koeien-150x150.jpg\")
\n <\/span>\n <\/a>\n Simmenthal<\/a><\/h4>\n<\/div>\n\t\n\t
\n \n \n![](\"https:\/\/tgourmetje.be\/wp-content\/uploads\/2015\/10\/Blonde_dAquitaine_koe_met_kalf-150x150.jpg\")
\n <\/span>\n <\/a>\n Blonde D’Aquitaine<\/a><\/h4>\n<\/div>\n\t\n\t
\n \n \n![](\"https:\/\/tgourmetje.be\/wp-content\/uploads\/2015\/10\/Wit-blauw-150x150.jpg\")
\n <\/span>\n <\/a>\n Blanc-bleu Belge<\/a><\/h4>\n<\/div>\n\t\n\t
\n \n \n![](\"https:\/\/tgourmetje.be\/wp-content\/uploads\/2015\/10\/Bazadaise-150x150.jpg\")
\n <\/span>\n <\/a>\n Bazadaise<\/a><\/h4>\n<\/div>\n\t\n\t
\n \n \n![](\"https:\/\/tgourmetje.be\/wp-content\/uploads\/2015\/10\/black-angus-bull-tam-graff-150x150.jpg\")
\n <\/span>\n <\/a>\n Aberdeen Angus<\/a><\/h4>\n<\/div>\n\t\n\t
\n \n \n![](\"https:\/\/tgourmetje.be\/wp-content\/uploads\/2015\/10\/Vachesnormandes-150x150.jpg\")
\n <\/span>\n <\/a>\n Normande<\/a><\/h4>\n<\/div>\n\t\n<\/div> \n
<\/div>\n\t\n\t\n\t\n<\/div>\n[\/et_pb_code][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00a0\u00bb1″ custom_padding_last_edited=\u00a0\u00bbon|desktop\u00a0\u00bb admin_label=\u00a0\u00bbsection\u00a0\u00bb module_class=\u00a0\u00bbframe\u00a0\u00bb _builder_version=\u00a0\u00bb3.22″ background_color=\u00a0\u00bbrgba(255,255,255,0)\u00a0\u00bb custom_padding_tablet=\u00a0\u00bb50px|0|50px|0″ transparent_background=\u00a0\u00bbon\u00a0\u00bb padding_mobile=\u00a0\u00bboff\u00a0\u00bb make_fullwidth=\u00a0\u00bboff\u00a0\u00bb use_custom_width=\u00a0\u00bboff\u00a0\u00bb width_unit=\u00a0\u00bbon\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb custom_padding_phone=\u00a0\u00bb50px|0|50px|0″][et_pb_row admin_label=\u00a0\u00bbrow\u00a0\u00bb _builder_version=\u00a0\u00bb3.25″ background_size=\u00a0\u00bbinitial\u00a0\u00bb background_position=\u00a0\u00bbtop_left\u00a0\u00bb background_repeat=\u00a0\u00bbrepeat\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb3.25″ custom_padding=\u00a0\u00bb|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb custom_padding__hover=\u00a0\u00bb|||\u00a0\u00bb][et_pb_text admin_label=\u00a0\u00bbTekst\u00a0\u00bb _builder_version=\u00a0\u00bb3.27.4″ background_size=\u00a0\u00bbinitial\u00a0\u00bb background_position=\u00a0\u00bbtop_left\u00a0\u00bb background_repeat=\u00a0\u00bbrepeat\u00a0\u00bb use_border_color=\u00a0\u00bboff\u00a0\u00bb border_color=\u00a0\u00bb#ffffff\u00a0\u00bb border_style=\u00a0\u00bbsolid\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\nBien \u00e0\u00a0\u00c2\u00a0 savoir <\/b><\/p>\n
La maturation ‘dry-aged’\u00c2\u009d est un lent processus enzymatique jusqu’au coeur de la viande.
\nLes saveurs du terroir qui forment l’ar\u00e0\u00a0\u00c2\u00b4me de la viande sont ainsi accentu\u00e9 et concentr\u00e9.
\nLa maturation attendrit la structure de ses fibres et d\u00e9veloppe les saveurs propres \u00e0\u00a0\u00c2\u00a0 chaque
\nrace selon la mani\u00e8re don’t il a \u00e9t\u00e9 \u00e9lev\u00e9.\n<\/p>\nCe processus doit \u00e0\u00a0\u00c2\u00aatre contr\u00e0\u00a0\u00c2\u00b4l\u00e9 \u00e0\u00a0\u00c2\u00a0 une temp\u00e9rature de 1 \u00e0\u201a\u00b0 C \u00e0\u00a0\u00c2\u00a0 3 \u00e0\u201a\u00b0 C avec une humidit\u00e9 de moins de 80% et une vitesse d’air constante. Par cons\u00e9quent cela n\u00e9cessite des espaces domestiques sp\u00e9cialis\u00e9s o\u00e0\u00a0\u00c2\u00b9 nous en sommes \u00ab\u00a0The Butcher ‘ont maintenant.<\/p>\n
Cette viande est matur\u00e9 dans une chambre froide sp\u00e9cifique, \u00e0\u00a0\u00c2\u00a0 temperature de 1\u00e0\u201a\u00b0c-\u00e0\u201a\u00b03 c et au taux d’hydrometrie en dessous de 80% et une ventilation constant. Comme ceci, pendant 28 \u00e0\u00a0\u00c2\u00a0 60 jours, elle perd 30% de son poids.
\nLe bien-\u00e0\u00a0\u00c2\u00aatre animal est \u00e9galement primordial car pour obtenir une viande de qualit\u00e9, il faut une b\u00e0\u00a0\u00c2\u00aate heureuse et sans stress.<\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
La viande vieilli \u00e0\u00a0\u00c2\u00a0 sec, la qualit\u00e9 de go\u00e0\u00bbt….<\/p>\n","protected":false},"author":1,"featured_media":691,"parent":0,"menu_order":16,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"
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Dry aged vlees, de zoektocht naar smaak. <\/b><\/p>
Zoals kaas en wijn tijd nodig hebben, heeft ook vlees tijd en geduld nodig om processen op gang te brengen die resulteren in een superieure smaakbeleving. 'T Gourmetje specialiseert zich nu met 'The Butcher' in dit ambachtelijk proces. U kan bij ons terecht om deze rustieke rassen te ontdekken.<\/p>
Selectie uit de beste rassen <\/b><\/p>
Hieronder de rassen waar wij telkens onze selectie uit maken voor de winkel. De huidige selectie kan u aanklikken op d foto's hieronder<\/p>
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=\"row\"][et_pb_column type=\"1_3\"][et_pb_text admin_label=\"Tekst\" background_layout=\"light\" text_orientation=\"left\" use_border_color=\"off\" border_color=\"#ffffff\" border_style=\"solid\"]<\/p>
- Blonde d'Aquitaine<\/li>
- Charolais<\/li>
- Gasconne<\/li>
- Montb\u00e9liarde<\/li>
- Pathenaise<\/li>
- Bazadaise<\/li>
- Normande<\/li>
- Tarantaise<\/li>
- Aubrac<\/li>
- Fleur de Aubrac<\/li>
- Bull de Camarue aoc<\/li>
- Hereford<\/li><\/ul>
[\/et_pb_text][\/et_pb_column][et_pb_column type=\"1_3\"][et_pb_text admin_label=\"Tekst\" background_layout=\"light\" text_orientation=\"left\" use_border_color=\"off\" border_color=\"#ffffff\" border_style=\"solid\"]<\/p>
- West-vlaams rood<\/li>
- Salers<\/li>
- Simmental<\/li>
- Galloway<\/li>
- Aberdeen Angus<\/li>
- Irish Angus<\/li>
- Scottisch longhorn<\/li>
- Rubia Gallega<\/li>
- Devon beef<\/li>
- Jersey beef<\/li>
- Japanse Wagyu<\/li>
- Marchigiana<\/li><\/ul>
[\/et_pb_text][\/et_pb_column][et_pb_column type=\"1_3\"][et_pb_text admin_label=\"Tekst\" background_layout=\"light\" text_orientation=\"left\" use_border_color=\"off\" border_color=\"#ffffff\" border_style=\"solid\"]<\/p>
- Uruguay grainfed<\/li>
- Australi\u00eb grainfed<\/li>
- Chianina<\/li>
- Limousin<\/li>
- Belgisch wit-blauw<\/li>
- Maine d'Anjou<\/li>
- Romagnola<\/li>
- Pi\u00ebmontese<\/li>
- ...<\/li><\/ul>
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=\"row\"][et_pb_column type=\"4_4\"][et_pb_code admin_label=\"NIET WIJZIGEN - CODE voor polaroids\"][wpv-view name=\"__Polaroid met column classes\"][\/et_pb_code][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section admin_label=\"section\" transparent_background=\"on\" allow_player_pause=\"off\" inner_shadow=\"off\" parallax=\"off\" parallax_method=\"off\" padding_mobile=\"off\" module_class=\"frame\" make_fullwidth=\"off\" use_custom_width=\"off\" width_unit=\"on\" make_equal=\"off\" use_custom_gutter=\"off\"][et_pb_row admin_label=\"row\"][et_pb_column type=\"4_4\"][et_pb_text admin_label=\"Tekst\" background_layout=\"light\" text_orientation=\"left\" use_border_color=\"off\" border_color=\"#ffffff\" border_style=\"solid\"]<\/p>
Dry aged? <\/b><\/p>
Dry aging is een lang en enzymatisch proces tot in de kern van het vlees. Smaken die door de voeding van deze rassen verborgen zitten in hun spierweefsel worden door deze processen geconcentreerd en aroma's van noten, graan, caramel, regen, stro, ... komen vrij door deze rijping. En dat proef je.<\/p>
Dit proces dient beheerst te worden op een temperatuur van 1\u00b0C tot 3\u00b0C met een luchtvochtigheid kleiner dan 80% en een constante luchtsnelheid. Daardoor vraagt dit om gespecialiseerde geacclimatiseerde ruimtes waar wij bij 'The Butcher' nu over beschikken.<\/p>
Daarbij komt dat stress voor het dier absoluut vermeden dient te worden, om deze processen in het vlees achteraf niet te verstoren. Alleen een gezond en op een correcte wijze behandeld dier kan correct vlees opleveren. Dit wil zeggen: respect voor het dier en de natuur.<\/p>
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