Pure Belgian meat Beginnings in Diksmuide Customer expansion Modern techniques Business Sections Jobs Contact NL • FR • EN The company In 1950, Romain Debaenst, at the time the operator of an independent butcher's shop on the main square in Diksmuide, began selling beef to several fellow butchers. When in 1965, his son Wilfried began to work with him in the establishment, the expansion of the activity continued. In 2000, Kurt Debaenst took over the establishment and moved to Mouscron. Take a look at our sections The best quality À Mouscron, Kurt construit une nouvelle salle de découpe directement reliée à l’abattoir, afin que la chaîne du froid ne soit pas rompue. Il peut ainsi proposer une viande d’une qualité supérieure, emballée en quartiers ou découpée et emballée sous vide. Préemballage En 2002, l’activité s’étend à la production de préparations de viande et de haché emballées sous film ou dans une atmosphère modifiée. Désormais, nos clients sont donc assurés de recevoir un produit ultra frais, qu’il soit non découpé ou conditionné dans un emballage pratique. Propre élevage All the oxen come from our own breeding and breeding companies which work according to the Meritus and / or Promeat specifications. These approved organizations control the farm, the cutting room and the point of sale in order to check whether the beef meets all the requirements imposed by the quality label. Large distribution In addition to the existing customer base of butchers and independent supermarket operators, Debaenst nv now also counts the most important players in the mass distribution among its customers. To date, we can say that Debaenst has a tremendous amount of know-how that successfully combines quality and capacity.