Culy visits one of the 5 masters of the Netherlands

For a year, butcher Johan van Uden trained for the Master Test to become a master butcher, preparing himself for the test twenty hours a week, in addition to his job at the butcher shop Chateaubriand in Heemstede: "I didn't have a day off in that year. I was just here on Sundays," says Johan van Uden when Culy comes to the butcher shop. "This is the toughest thing I've ever done."

But his efforts have not been in vain: Johan can now call himself a master butcher, the highest attainable in the industry, and in total the butcher was judged on seventy-five criteria. eleven produc Piece by piece within half an hour.

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A look at the butcher shop

Culy was invited by Johan to the Chateaubriand butcher in Heemstede to see what the components of such a test would look like.

It is immediately clear that Johan has a passion for his profession. the moment we step into the butcher shop. The meat is treated here with love. "Meat is not thrown in my butcher shop," says Johan resolutely. "We treat the meat here as we treat women: with respect," adds his apprentice and assistant to the Master's Test.

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With admiration we watch Johan passionately make a classic paté and croûte and jambon persillé .

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Even better is the mosaic pattern he makes in the sausage. As a reminder: that must also be done within half an hour.

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 master butcher johan van uden "width =" 3456 "height =" 5184 "/> </figure data-recalc-dims=

Passing on craftsmanship to the next generation

It is a technique that almost never occurs today. Just like, for example, garnishing fresh meat dishes with bacon, which nowadays costs too much time and money. That is precisely why the master title is so important.

"I have not only achieved the title for myself, but also for the butcher's craft," says Johan. "I find it important to inspire young generations with our beautiful craft."

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De Meesterproef

During the Master test, the techniques are assessed by independent specialists. With faces that could not be read, they viewed his products. They did not release anything about how Johan had done it. "I thought I had ruined it," says Johan.

Fortunately, it turned out that the specialists just had a good poker face: Johan succeeded and can now call himself one of the five masters in the Netherlands.

You will not get there with a meager enough. The six-figure culture does not exist in the Master Test, for each component you must score at least a nine. It is therefore not surprising that the title master butcher now proudly appears on his chest.

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Quality and craftsmanship

While we are served one delicious snack after another (tip: liver sausage on the barbecue, great!), We decide to buy all our meat from the butcher from now on, just like many Dutch people eat also no longer meat every day.We argue that the meat for the other days really go to the butcher.

Yes, it is easier (and cheaper) to just hopping in the local supermarket, but do if you make the effort to visit the butcher, you will get the best quality meat in return, as well as the origin of the meat, unlike the packet of sandwich sausage from the supermarket. may not disappear.

Before the sausage of butcher Chateaubriand in Heemstede is on your sandwich, the sausage is first dried for five hours, smoked for twelve hours and cooked for five hours. Not something you think about when you bite your piece of sandwich away during lunch. Until now!

Along with this master butcher? You can find the Chateaubriand butcher at Binnenweg 163 in Heemstede.

 master butcher johan van uden "width =" 5184 "height =" 3456 "/> </figure data-recalc-dims=

Whether you like sausage:

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Culy visits one of the 5 masters of the Netherlands