Recently we visited our client Hanos / Van der Zee in Venlo. At this location works a very experienced Butcher: Matt Deenen. With his almost fifty years of butchery experience, he can provide Hanos' catering customers with the best advice. Besides his passion for butchery, he has another great passion and that is barbecuing. Since BBQ season is in full swing, we thought it would be fun to talk to Matt about both his passions.  

Butcher school and introduction to barbecuing

I started in the butcher's trade at the age of 18, when I went to the Slagersvakschool in Utrecht . Here I had a very fine education, which included some management and theoretical lessons to gain professional knowledge. The Slagersvakschool no longer exists, but I had a great education there. You never forget the knowledge you gain there.

However, I gained my experience and true professional knowledge mainly in different butcher shops, first at a butcher shop in Boxmeer and later at a butcher shop in Gennep. At the latter I also first got acquainted with barbecuing, this was in the late 1970s.

Ik was direct verkocht en heb door de jaren heen alle veranderingen en trends op het gebied van barbecueën meegemaakt. De grootste verandering kwam toen ik bij een demonstratie van de Big Green Egg was in 2011 of 2012. Sindsdien heb ik nooit meer iets anders gewild.

Ceramic barbecue

In recent years, the popularity of ceramic (kamado) barbecues such as the Big Green Egg has soared in the Netherlands. The ceramic construction retains the moisture in the meat, making it more tender and flavorful.

I regularly cater food for large groups such as weddings and anniversaries. I do this at an event location, where I then work with the Green Egg in combination with Smoker to smoke salmon and pre-cook meat, for example. This works super fast and delivers tasty meat.

Tip from Matt

A piece of meat that I personally really appreciate for the barbecue is Tri-Tip, a triangle shaped piece from the groin of the cow. In the Netherlands this piece is known as the donkey, it is super easy to prepare and can (almost) not go wrong, hence the name donkey ('even a donkey can do it').

This meat has a nice fat marbling and is similar to Picanha. The Tri-Tip is more favorably priced and perfectly cookable on the barbecue, treating your guests to lots of flavor! The trick is to cut this meat nice and thin, on the wire. Then you get a delicious piece of meat on the table.

Working at Hanos / Van der Zee

Ik heb het goed naar mijn zin bij Hanos in Venlo. Hier werk ik bij de Inhouse Ambachtelijke Slagerij Van der Zee. Mijn voornaamste taak is het helpen en adviseren van klanten in winkel, hier ligt ook mijn kracht. Door mijn jarenlange ervaring als Slager heb ik natuurlijk enorm veel productkennis opgebouwd. Daarnaast heb ik ook een voorliefde voor het culinaire gedeelte en zo kan ik de klanten het perfecte stukje vlees aanbieden voor hun gerechten!

With nearly fifty years of experience, I am proud to share my knowledge and love of meat and barbecue with others. I am now 66, but I am enjoying myself and will continue for a few more years. I enjoy continuing to surprise people with top quality meat at Hanos / Van der Zee in Venlo and with delicious barbecue dishes from the Big Green Egg.

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