Beef heart yakitori

A restaurant directly connected to the butcher’s shop is not something you often see! Carcasse is the restaurant in Hendrik Dierendonck’s empire that now encompasses a butcher’s shop and five ateliers (stores) in Belgium. At Carcasse, just like in the butcher's shop, they work from nose to tail Nothing is wasted and craftsmanship, passion, and terroir are at the core of what they do.

Beef heart is a forgotten and underappreciated product that can be used to create unique flavour combinations. It has a lovely firm texture and a deep, rich flavour. Perfect in combination with the herb glaze.

Creation by Timon Michiels, Carcasse by Dierendonck*, Sint-Idesbald, Belgium.

Makes approximately 2400g.