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The house journal

Our recipes &
tips

Halal recipes, cooking tips and craftsmanship, from your butcher in Jette.

Marbled Meat: How to Recognize Quality
3 July 2026

Marbled Meat: How to Recognize Quality

Marbling is that beautiful fat pattern running through meat. Discover how to identify it to choose a flavourful and tender beef or veal for cooking.

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Barbecue and plancha: grilling without drying out
29 June 2026

Barbecue and plancha: grilling without drying out

Mastering temperature and cooking times is essential for juicy and flavorful meat. Discover techniques to perfect your grill, from marinated skewers to farm chicken.

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Homemade pot-au-feu: choosing the meat and mastering slow cooking
26 June 2026

Homemade pot-au-feu: choosing the meat and mastering slow cooking

Pot-au-feu is the art of slow cooking: discover which beef cuts to choose for a rich broth and meat that falls apart with a fork, and the cooking times to respect.

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Homemade ground meat: freshness and quality of the day
22 June 2026

Homemade ground meat: freshness and quality of the day

Ground meat prepared fresh each morning at the butcher offers unparalleled flavour and texture compared to vacuum-sealed supermarket trays. Discover its advantages and how to use it best within 24 hours.

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Homemade Marinades: Recipes and Soaking Times to Elevate Your Meat
19 June 2026

Homemade Marinades: Recipes and Soaking Times to Elevate Your Meat

Learn to prepare your own marinades to transform skewers, escalopes and steaks. Discover the right proportions, essential spices and ideal soaking times for tender and flavourful meat.

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Halal meat: how to recognize quality and traceability
15 June 2026

Halal meat: how to recognize quality and traceability

Discover how to verify the halal authenticity of your meat and understand the guarantees offered by a certified butcher in Jette.

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