Carving and packaging


We carve all our meats in our workshops in Verviers. For Charly, carving is an important part of his job as a butcher. By misdoing it, meat could lose its flavor, especially with matured meats. Charly carves his meats according to the customers’ preferences. Of course, it isn’t easy to predict the exact weight while carving. For that reason, we predict a 6% margin.



Our meats are all vacuum packed. Why? Because it stops maturation and keeps the quality of the meat until its opening. Thereby, you keep a juicy and tasty meat until you cook it. The vacuum pack also preserves the meat longer. For matured meats, the maturation time is always indicated on the wrapping.

We send all our packages in isothermal boxes. They’ve been created especially for the transportation of food products. The meat keeps its freshness during transportation, thanks to cold diffusers and a specific protection. With this process, the cold chain is entirely respected, from sending to delivery.

Irreproachable quality and hygiene

The food trades are subject to rigorous and strict controls. It is essential for Goeders to offer exceptional products, elaborated in the best conditions. The AFSCA (Federal Agency for the Safety of the Food Chain) delivers the abbreviation SMILEY. It ensures an impeccable hygiene, controlled and certified by an independent and trustworthy organism. Melody, our quality manager, makes sure every day that all hygiene registers and specifications are strictly respected. The trust of our customers and suppliers is essential.


Irreproachable quality and hygiene

In the back of the shop, our team works hard in the cold rooms, carving workshops and cooking area. Each room is cleaned daily. From the reception of the products to the transformation, preparation and selling, all safety and hygiene rules are fully checked.

All machines and installations fulfill – with no exception – the most demanding specifications and respect strict hygiene norms. Transparency is one of our main priorities. Therefore, we open the doors of our workshops once a year. An opportunity for our curious customers to discover the job and its secrets behind the scene. These privileged occasions are a great way to meet people, to share our craft and passion, and who knows, to create vocations to young visitors!


Keep learning

Charles-Etienne Goeders has always given the priority to a good-quality service. Thus, he regularly follows different trainings, taught by famous butchers. He aims to reach perfection and never stops learning. He is here with Romain Leboeuf, 2015 Best Worker-Butcher of France (Meilleur Ouvrier de France Boucher 2015), learning how to improve the carving of the lamb.


Our qualifications

We have recently been recommended by Le Petit Futé 2017, a great honor for us! We also received a new craftsman qualification, awarded by the SPF Economie. We are proud our hard work is known and valued for what it’s worth. We believe it is important to promote small craftsmen and local farmers and producers.

Dry-Aged Meat

At the counter of our shop, some dried meats on display might intrigue you. Does it? Well, this is the first maturation window. It shows you some matured meats that will soon be ready for sale, as well as the time of maturation. The maturation cellar is in the basement.


What is maturation?

Just like wine mellows, meat matures. Maturation (or dry-aged meat) appeals to many meat lovers. The process doesn’t require many operations. However, a real savoir-faire and a lot of patience are essential. In fact, this top-quality meat will mature in an aging room, full of Himalayan salt blocks. These salts will absorb humidity and give to the meat a lightly saline taste. Then we leave the meat there for several weeks to make it reveal its true flavor, specific to each bleed.

Tenderness, marbling, infiltration rate… These have become expressions we hear from time to time without really understanding what they mean.


The marbling indicates on a meat or a cooked meat (for example, Iberian ham) the fat infiltration rate inside the tissues. A marbled meat is more tender, juicier because richer in fat. During a quick-cooking, on a slab of Himalayan salt, a plancha or a grill, the meat feeds from its own fat, preserves all his attributes and reveals an exquisite and unique taste.


The tenderness of the meat is the result of many different factors that take into consideration the beast and its environment. These essentials include the collagen content, the breed, the age of the animal, the raising and slaughter conditions, or even the type of piece, the treatment and cooking method. Therefore, Charly Goeders always looks for farmers and beasts that can fulfill these requirements… to satisfy our customers’ expectations!

We mark on all our pieces of matured beef their maturation time when you buy them. Please remember that the maturation time depends on several elements. Charly always checks each one of them as he receives the meat: its fat quantity, its breed… The master ripener thinks about all of this thoughtfully.


Maturation, how does it work?

Even without maturation, meats always rest in a cold room. This stage remains fundamental in the maturation “dry-aged” process, a natural system discovered a long time ago, when meat was carried on in the open air. Here’s how Goeders deals with meat to make it develop the richest taste possible.


First, the meat rests for a week in a cold room, at the slaughterhouse or at the butcher’s shop. Then it goes to the maturation cellar, full of Himalayan salt blocks that give an exquisite taste to the meat at the end of the maturation process. It’s similar to a cheese cellar, since it isn’t much lit up. The air circulates inside and is purified from any bacterium. The maturation time depends on the type of meat, the fat rate and the result we wish to get. It is now a question of savoir-faire and personal preference! After that, we put all selected pieces in a maturation cell, the one you can see in the shop. When the expected maturation time finally comes, the meat is ready for selling at the shop or on our recent e-boutique. The last thing left to do it to enjoy it!

Our farmers and suppliers

Passion is all about sharing and fulfilment… That’s why Charly regularly meets with local farmers to offer the best meats to his customers, both individuals and restaurants owners. According to him, his job as a butcher isn’t all about carving and selling the meat. It is also being active in every single stage, from selection to selling. That’s where he finds the beauty and the true passion of his job.


A good final product is nothing without a beast raised to respect the animal and the farm tradition. Thus Charles-Etienne makes sure the animal is raised in the best conditions and is fed with a rich and appropriated food. The aim of this practice is for the animal to become a high-quality meat, in particular when maturation will come. For a tasty and flavorsome meat, the farmer must single out a food full of herbs and forages, if possible produced in his own farm. We’re here talking about self-sufficiency.


Charly gives the priority to local farmers he really trusts to promote the local distribution channel and to enable a perfect traceability. He also works with European farmers to discover and rediscover unknown and forgotten meats – a guarantee of excellence and discovery of new meats.


Call us now at
+32 (0)87 22 23 84

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