This is the back which belonged to an older dairy cow from Erdhof Seewalde. Almost 5 years old. It’s lying to age in our dry ager. The back and the filets will be served at Remi next week. The legs as well, probably carpaccio style. The shanks have been cut and are currently braiding to be served during lunch in the coming days at Remi. All the trimmings will be minced, so we can use it in multiple dishes. The shoulders are on the menu at Lode & Stijn, used for our signature dish Tatar on sourdough toast. The fat will be rendered so we can fry the toast in it. David will use the belly and the neck to make sausages.