Know What You Eat
The annual campaign “Week Without Meat” has, not without reason, been rebranded this year as “Mix It Up.” No one-size-fits-all approach — the focus is on variety and balance.
As a passionate master butcher, that’s something I can only applaud. For me, it’s not about eating no meat at all, but about eating better meat. Perhaps less often, but with real attention to origin, animal welfare, and flavour.
That’s why, at The Butchery, we turn it into the Week of Honest (and Truly Delicious) Meat.
Honest, with a capital H. Because for us, good taste and fairness go hand in hand. Meat from animals that are given space. That are fed properly. That are treated with respect. You can taste the difference. And that’s what I stand for as a butcher.
Take our LIVAR pork, for example. The Limburg Monastery Pig, awarded three stars by the Better Life quality mark. Pigs that roam outdoors with curly tails, fed with locally grown grains and raised under the watchful eye of the monks of Abdij Lilbosch. And that’s exactly why we’re putting it in the spotlight this week with a special offer: buy four, pay for three on selected LIVAR cuts.
Maybe you’re a flexitarian. Or maybe you simply want to be more conscious about what ends up on your plate. Then this is your moment. Choose quality. Choose origin. Choose flavour that makes sense.
Bert-Jan Lantinga
Grassfed beef
Grass fed beef fits perfectly within the theme of (H)onest Meat. Not because it is a trend, but because it goes back to the basics. Cattle living the way cattle are meant to live: outdoors, on wide open pastures, feeding on grass, herbs and whatever the season provides.
What does grass fed actually mean? Simply put, the animal is raised without a grain finishing period. Its diet consists of grass and roughage. That directly affects the composition of the meat. Grass fed beef generally contains less fat than grain fed beef and is known for a more favourable balance between omega 3 and omega 6 fatty acids.
The flavour of grass fed beef is distinct and pure. Slightly more robust, sometimes a little earthier. You quite literally taste what the animal has eaten. The texture is firmer and the bite a bit more compact. That calls for attention in the kitchen. Not complicated, just conscious. Take the meat out of the fridge in time, sear it briefly over high heat and allow it to rest afterwards. Always slice against the grain for the best result.
For flexitarians, grass fed beef is a logical choice. Eating meat less often, but choosing quality and clear origin when you do. Knowing where your meat comes from and how an animal has lived makes a difference. Not only on your plate, but also in the way you think about food.
(H)onest meat is about balance. About enjoying without being careless. About choosing meat that has been produced with care. Grass fed beef shows that flavour and responsibility can go hand in hand. Less, but better. That is what it is all about.
The Limburg Monastery Pig
LIVAR is, in our view, the finest example of (H)onest pork from our own soil. This Limburg Monastery Pig finds its origin at Abdij Lilbosch in Echt, where monks and farmers chose a different path together. No focus on producing the leanest meat possible, but on flavour, animal welfare and quality.
The pigs are given space to roam outdoors, to root and to simply be pigs. They are fed regionally grown grains and raised in a calm environment under strict supervision. It is no coincidence that LIVAR carries the 3 star Better Life quality mark. That is not a minor detail, but a conscious choice for a way of working in which respect comes first.
You can see that approach reflected in the meat. LIVAR pork is beautifully marbled, and that marbling delivers flavour and juiciness. The meat hardly shrinks in the pan and remains full and tender. Whether you choose pork shoulder, belly or a chop, you can taste that this is not ordinary pork.
For those who want to choose consciously without compromising on flavour, LIVAR is a logical alternative. Eating pork less often, perhaps, but choosing meat from an animal that has had a good life. That is exactly what (H)onest meat stands for.