The young bull meat of the brand Maxi France comes exclusively from France and impresses with its special tenderness. The beef breeds from which the young bull meat comes are the meat and dual-purpose beef breeds Charolais, Blonde d’Aquitaine, Normande, Limousin, Salers, Montbéliarde and their crossbreeds. The suppliers are handpicked on site and employees are often on the road in France to visit the farms and to check that everything is in order. Continue reading Maxi France
VIKINGYR lamb from Iceland is a very speciality. Lamb in itself is tender, but the lambs of this brand, which have all grown up on Iceland without exception, are not only literally “buttery tender”. Their meat also has a high proportion of fatty acids (omega-3), so it doesn’t necessarily have to be fish if you want to eat a healthy diet in terms of fat.
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In Germany and Austria, the piece of beef that is supposed to be the subject of today has a long tradition – the Tafelspitz. This is the tendon-free, tapering tip of the tail – basically the hip cap of a cow. Continue reading Picanha
Even when it comes to the traditional steak, the eye & palate need a change now and then. In the last few years, new trends for more or less unusual cuts have been popping up on the horizon. This is also the case with the Flank Steak, which has been “on everyone’s lips” for a while now. Today I had the first Flank Steak of the brand Château Boeuf – a “Bavette aloyaux “– a really huge piece of meat. Continue reading Bavette (Flank Steak)
The 100% Spanish Duroc pork of the brand ESPAÑA ORIGINAL is something great. In my opinion, the Duroc pork clearly is ahead by a “pigs’ nose” in terms of taste compared to the Ibérico. It is evenly marbled and – when handled correctly – therefore it always remains juicy, but has considerably less “disturbing” fat than the Ibérico pork. Continue reading ESPAÑA ORIGINAL