Matanza is not an anonymous company behind a logo.
It is a family story that has been told for more than forty years in the Flemish Ardennes; from mother to children, from passion to craftsmanship.
Close to our roots.
Close to people.
At Matanza, everything starts close to home. Steven personally selects the animals from local farmers and trusted livestock dealers in the region. Most animals come from within a maximum radius of 60 km around the slaughterhouse. This means short journeys, clear origins and a chain in which we truly know the people behind the meat.
We do not know where our meat comes from because of a label.
We know because of the people behind it.
Family in our approach.
Professional in our work.
Matanza is a family business, but there is nothing small about its story.
Our slaughterhouse, cutting plant and packing area are all under one roof. This keeps every step short, clear and under control.
That combination defines us: short lines of communication, familiar faces and professional work to clear standards.
For customers, it means reassurance above all. You know where your meat comes from, who works with it and how it is processed.
since 1987
more than 35 years of expertise
with short journeys and calm handling
rooted
in the Flemish Ardennes
Higher Level
certified with a score of 95.26%
slaughter
in accordance with Flemish legislation
It all began with a butcher.
And a dream that grew bigger…
Their mother learned the trade from her grandfather. A butcher through and through. In 1987, her husband took a bold step: he bought the former municipal slaughterhouse in Ronse for her. She built up the slaughterhouse, ran the business and set the tone for everything that followed.
What began as a local slaughterhouse grew into a fully established beef and veal wholesale business.
Today, Els and Steven Vander Stichelen carry the torch. They also carry on her way of working: close to producers, close to customers and never too big to keep an eye on the details themselves.
Renewed for tomorrow.
With respect for the trade.
In 2024, Matanza was thoroughly modernised. Not to look bigger, but to work better.
We invested in modern equipment, energy-efficient technology, water treatment, solar panels and CO₂ refrigeration. Expertise from Thomas More was also involved in the design of the renewed slaughterhouse, with particular attention to animal welfare, food safety and efficiency.
This is how we build on what has always been there: craftsmanship, trust and respect for animal welfare.
Want to become part
of our family?
We regularly look for slaughterhouse workers, butchers and drivers with experience or a willingness to learn the trade. Motivated people are welcome in other roles too.