De Laet & Van Haver


Where it all started:

Luc De Laet has been working with meat since a young age, learning the craft from his uncle and working as an army butcher during his national service in Belgium. He started his own butchery at the age of 22 in Hove, south of Antwerp.
His unique philosophy and passion for meat proved exceptionally popular and, alongside his wife, Luc set up a bigger butchery with a bistro – allowing people the unique opportunity to choose their meat in the butchery and then have it cooked in the restaurant.

Company’s mission

De Laet & Van Haver is a high quality butchery business located near Hove, Belgium. It is owned and run by world-renowned butcher Luc De Laet. De Laet & Van Haver offers the best meat from more than 20 different European cattle breeds. All beef is sourced from farms the company has selected and visited in person. As well as his own restaurant, Luc supplies those of a number of Michelin starred chefs including the former world’s best restaurant, El Bulli, and it is from one of those chefs that he got the inspiration to begin dry-aging beef. Luc personally selects the cattle that he works with, using mainly females, with the exception of the Rubia Gallega used for Secreto 07.

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Secreto 07
Gold Award – Tavola 2014
Rubia Gallega ribeye with 7 secret herbs, dry aged for 8-9 weeks.
Used on the menu in Tickets in Barcelona. Just perfection.

Dolce zero
Simmental striploin, dry aged with mocha and hazelnuts for 8-9 weeks.
Perfect with scallops, foie gras, decorating desserts or best left to the chefs imagination.

Chianina striploin, marinated in herbs and a secret recipe.
Delicious alternative from the classic carpaccio.