The best meat money can buy for your Yacht!details
Read this article about Gustor Meatboutiquedetails
Your meat is packaged in an insulating box especially designed by us for this kind of transport. Inside the box cooling elements are added to ensure the meat stays cooled perfectly during transport. The non-toxic and suitable to be used with food (EU-certified) cooling elements can be re-used. These cooling elements can be re-frozen and if the box is sealed you can still use these to perserve your meat. This all adds to our environment friendly nature. If you do choose to throw out the box it can be perfectly recycled.
Online butchers are real butchers. See how we cut your meat.
You can use our delivery service (Belgium, The Netherlands, Luxembourg and France) on TUESDAY, WEDNESDAY, THURSDAY AND FRIDAY. Your can place a new order till 11am the day before.
The Norman cow is mainly breeded for her milk. Her very tasteful milk, rich in proteins is praised all around. “La crème et le beurre d’Isigny”, but also cheese like Camembert, Livarot and Pont-l-Eveque are the tasteful results of that particular milk.details
And the winner is.....: Ireland? USA? Scotland? Australia, New Zealand? No matter what choice you make, with Black Angus you’ll always pick a winner. The origin of Angus beef lies in Scotland but in the meanwhile this success story has conquered all continents. We offer you top quality meat of all origins, going from free-range to 120 days grain fed. Why not organise a beef-tasting and let your guests decide what they like best?details
How did cinderella become a princess? Not so long ago it became clear that with special nourishment and with application of the dry-aging technique, the meat of the Holstein cow could transform into a steak with incredible culinary qualities : a sensational taste, a fairly coarse fibre structure, yet very tender meat. With special attention this little milk factory can provide us with exquisite meat after retirement and its entrecôte was acclaimed “best steak in the world” at several blind tastings.details
Omega 3 and 6 straight from nature. Galloway beef graze 365 days a year on those rough grazing lands of West-Schotland. This is free-range meat at it’s best and slow meat avant la lettre. Very tasteful, healthy and nicely marbled meat with no excess fat. This is the favourite steak of London Foodies and Healthies.details
Forget all you knew about Pork. Roaming free in nature, the Iberico pig provides for its own food that consists of acorns, mushrooms, roots, herbs and berries. The flavour of the meat can really be traced back to its diverse diet. This is one of the oldest forms of durable and ecological cultivation. Our selection of Iberico Pata Negra guarantees a unique taste experience and fits into a healthy and balanced nutritional diet. Its meat is rich in proteins, mono-saturated and multiple saturated fat acids (omega 3,6 and 9), minerals and vitamin B.details
This one is in a class of it's own. According to some this breed is only suitable for connaisseurs, but to become a connaisseur one has to start with trying. The salty plains along the Atlantic coast of Galicia, the robustness of the Rubia breed, the very ecological way of breeding and it's long ageing are responsible for the culinairy qualities of this meat. Let's sum up: a perfume of foie gras, deep full flavours of butter, herbs and nuts and an above average concentration of intermuscular fat.
Tasteless meat? Not at Gustor Our selection of Belgian White-Blue is of an extraordinary quality, traditionally bred in the West-Flemish lowlands. Quality and taste requires time. And of that our Gustorcows get plenty, for at least 4 years they enjoy a carefree and healthy life and that results in a profound taste difference. Taste for yourselves!
The Auburn Simmental cow belongs in the Alps; Only in this terroir, with it's many types of grass and Alp-spices can the exceptional qualities of this breed truly come into effect. Exquisite natural meat with a delicate structure and marbling and a soft characteristic flavour.details
The butcher needs all his knowhow and experience in order to be successful at ageing his beef. First of all the selection of animals makes all the difference. Only animals who have been bred in a natural way are eligible.details
Aged meat is full of flavour and aroma. Adding a complicated sauce is not really necessary. A simple salad or some grilled veggies will suffice. For example a piece of lets say 3cm thick. (if thicker or thinner adjust the cooking time) what would you need?details
Delicious high-quality ostrich meat has already found its way into many of our kitchens.details
The sublime taste of Tuscany in a steak Suppose you have a fantastic bottle of Brunello de Montalcino at hand (“the” most exclusive wine from Tuscany). Posing the question which meat you would serve it with ,there is only one possible answer. Your first acquaintance with Chianina will be engraved in your memory forever. This steak is the result of centuries of Tuscan traditions. Very exclusive indeed!details