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Hendrik Dierendonck is a well-known Belgian butcher. In 2001 he took over his father's butcher shop in St Idesbald on the Belgian coast. With his choice for local meat (eg. West-Flemish red ox) and his use of a 'nose-to-tail' practice (he uses all parts of the animal for consumption) Dierendonck has become the most famous butcher in Belgium. Many Michelin-starred restaurants choose to work exclusively with meat from Dierendonck. In 2011 Hendrik Dierendonck opened a second butcher shop at Nieuwpoort and was awarded the Belgian prize for best craftsman. In 2015 he opened his restaurant, Carcasse, at St Idesbald, together with chef Michael Yates. In 2017 Carcasse received its first Michelin star.

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