As a passionate butcher and true craftsman, Charles-Etienne Goeders values all pieces of a beast through his work, his savoir faire (boning and carving), his knowledge when it comes to tastes and uses and his personal practice for maturation. Each meat is meticulously selected and prepared to make it reveal its juicy and flavorsome taste. Thus, Charly and Anaïs help the customers to choose where and how to consume their high-quality meat in a different and more reasonable way.

A high-quality meat comes from an animal raised in respect and in the heart of our region. At Goeders’, we got this perfectly. Therefore, Charly works hand in hand with our local farmers. They agree together on how to feed the animal, how to raise it to get the best meat out of it, which will reveal its flavors at maturation. Let’s take the example of the Rouge Pie de l’Est, a 100% purebred beef, raised in the east of Belgium. Once matured, the meat truly reveals its unique taste.

Charly opened his first butcher’s shop in 2001 with his wife, Anaïs. Since then, both were truly involved in their business, which today has become one of the most famous butcher’s in the Liège area. As the team evolved, we now count not less than twelve people working at Goeders’.

Among them, we have a cook, a culinary assistant, four butchers, four shop assistants including one student and a communication and quality manager. All meat lovers, of course!

In addition to our regular customers at the shop, Charly’s team also serves many restaurants, schools, sandwich bars in the Liège region, in particular in Verviers. We also offer a catering service for many events, such as communions, christenings, birthdays or barbecues with friends.

Our restaurant partners

If you’d like to try one of our delicious meats, here is the list of our restaurant partners. Please remember that our matured meats aren’t always available on the menu. Give them a call before going to make sure they have what you want.

As a passionate for handmade cold meats, Charles-Etienne Goeders received many prizes and golden medals. However, he wanted to focus on his customers to serve them as best as he could, to renew his offer and suggest new products. Therefore, he stopped competing to concentrate on maturation, his second passion.

Our golden medals…

Golden Medal at the 2016 Boudinwall Contest for his raspberry black pudding; his plain black pudding and his bacon black pudding.

Golden Medal at the 2015 National Professional Eurobeef Contest for his Speculoos and foie gras black pudding and his truffle/tomato/parmesan chicken breast.

Golden Medal at the 2015 Boudinwall Contest for his raspberry black pudding; his plain black pudding and his thick cut black pudding.

Golden Medal at the 2013 National Professional Eurobeef Contest for his Espelette pepper poultry sausage and his duck terrine.

Golden Medal at the 2012 European Cooked Meat Contest for his meatloaf and his sausage from Verviers.

Golden Medal at the 2011 National Professional Eurobeef Contest for his black pudding and his white pudding from Liège.

Golden Medal at the 2011 Best Pudding International Contest for his plain black pudding.

Golden Medal at the 2010 European Cooked Meat Contest for his meatloaf, his sausage from Verviers, his hazelnuts rabbit pâté, his fines herbs chicken and his pâté of the Ardennes.

Golden Medal at the 2009 European Cooked Meat Contest for his sundried tomatoes pâté, his filet of Saxe, his fruit of the forest pâté and his sundried tomatoes chicken filet.

Golden Medal at the 2008 European Cooked Meat Contest for his apple cream pâté, his shallot and maple syrup pâté, his pesto meatloaf and his cranberry cream pâté.

Champion of Belgium at the 2008 European Cooked Meat Contest for his cranberry cream pâté.

Golden Medal at the 2007 National Professional Eurobeef Contest for his pistachios sausage of Paris.

Golden Medal at the 2005 National Professional Eurobeef Contest for his apple and syrup of Liège black pudding and his smoked sausage of the Ardennes with marjoram.

Diploma of honor at the European Contest for the Best Pork’s liver Terrine of Cousorle for his pork’s liver terrine.