Nice to know:  Les pigeonneaux Fermier du poitou – From egg to chef's kitchen. Comprehensive quality: Genetically selected breeding stock. Animal welfare: The well-being of the poultry is paramount: high-quality feed in sufficient quantity,clean premises, constant...

Nice to know: Lamb is one of the oldest types of meat known to humankind. Sheep were domesticated in the Near East over 10,000 years ago. Because they provided milk, wool, and meat, they were perfect farm animals. Culinary role in the past, Ancient times (Greeks, Romans): Lamb was both a...

Chamois has a long and rustic culinary tradition in Europe, closely tied to Alpine hunting and mountain culture. As early as the Middle Ages, it was considered a valuable game animal in high-altitude regions where livestock farming was limited. Its meat provided an important source of protein for...

Why I, as a Food Scout and Meat Sommelier, Am Indispensable Despite Meatly's AI Assistant The introduction of Meatly as a digital assistant is a huge benefit for meat4you. It's always available, fast, organized, and reliably supports our customers with questions, orders, and navigating our...

Flank steak is a popular cut of beef that comes from the belly area of ​​the animal, specifically the lower breast. It is characterized by an intense flavor and a relatively fibrous structure, making it a favorite in many grilled dishes and recipes. History: The origins of flank steak, like many...

Nice to know: Baby back ribs come from the upper part of the pork loin, near the chops. They were once considered a byproduct of butchering—the prime cut was the chops, the ribs were "what's left over." In many cultures, however, these cuts were never wasted. Instead, they were: • slow-cooked...

Beware, there's fake asparagus circulating - or maybe not quite. If you look closely, you'll see: not everything that looks like asparagus actually is. But that's precisely what makes this season so exciting: Tradition meets creativity. Whether classically prepared with potatoes and...

A big thank you to LUGA and the Swiss Barbecue Association for the outstanding organisation and your tireless commitment. A huge thanks as well to all visitors - for your interest, the many inspiring conversations, your feedback, and the amazing atmosphere throughout. And of course, a big thank...