Articles by meat4you

Zurich-style veal strips with veal kidneys and rösti
Ingredients for 4 people

For the veal strips:
500 g veal (veal kidneys)
200 g veal kidneys
2 onions
200g mushrooms
2-3 cloves of garlic
200 ml cream
100 ml white wine
2 tbsp butter
2 tbsp olive oil
100ml veal stock
Salt and pepper

For the rösti:
600 g waxy potatoes (floury)
2-3 tbsp butter for frying
Salt and pepper

Preparation

Preparation of the meat: Cut the veal into thin strips. Rinse the kidneys thoroughly under water, remove the fat and skin and cut into small pieces.
Peel the onions and garlic and chop finely.

Preparation of the veal strips: Heat 2 tbsp butter in a pan. First, briefly sauté the meat in portions in the pan until golden brown and sprinkle with flour. Then keep warm in the oven at around 60 degrees. Fry the onions and garlic, then add the mushrooms until they are translucent. Deglaze with white wine and top up with veal stock and let it reduce briefly. Add cream and stir everything well. Simmer for a few minutes over medium heat until the sauce thickens slightly. Finally, add the meat again and stir gently.

Preparation of the rösti: Cook the potatoes the day before, let them cool and peel them. On the day of preparation, coarsely grate the cold potatoes. Heat the butter in a cast iron pan and distribute the grated potatoes evenly in it. Season with salt and pepper. Fry the rösti over medium heat for around 10-15 minutes until golden brown and crispy. Then carefully turn it over (e.g. with a large plate) and fry the other side until golden brown.

Serving: Just before serving, top the veal strips with whipped cream and arrange on plates, and serve with Rösti.

Visiting Thailand - Tom Ka Gai or Tom Khing Kai Tom Kha Gai / Tom Khing Kai with chicken feet 

Tom Kha Gai or Tom Khing Kai is a Thai coconut soup that is usually made with chicken.
In this recipe we use chicken feet, which give the soup an interesting texture and a special taste.

Tom Kha Gai or Tom Khing Kai 
Ingredients (for 3-4 people)

Ingredients:

For the broth: 
500 g chicken feet 
1 piece of chicken breast cut into thin strips 
1 liter of water 
2-3 kaffir lime leaves 
1 pieces of galangal 
2-3 lemongrass 
2-3 red chili peppers 
3-4 slices of fresh ginger 
2-3 cloves of garlic

For the soup: 
400 ml coconut milk 
200 g optional straw mushrooms or button mushrooms, sliced 
2-3 tablespoons fish sauce 
1-2 tablespoons lime juice 
1 teaspoon brown sugar or palm sugar 
Fresh coriander leaves for garnishing 

Preparation:

Preparing the chicken feet: The nails on the feet can be cut off. Then clean the chicken feet thoroughly. Place in a large pot.

Cook the broth: Add water to the pot with the chicken feet and bring to a boil. When the water boils, skim off the foam. Add kaffir lime leaves, galangal, lemongrass, fresh ginger and garlic. Simmer the broth over low heat for about 30-40 minutes until the chicken feet are tender.

Prepare the soup: Strain the broth to remove the solids and return the liquid to the pot. Add coconut milk to the broth and bring to a boil. Cut the chicken breast into thin strips, optionally add the straw mushrooms or button mushrooms and cook for about 5 minutes until tender.

Seasoning: Add fish sauce, lime juice and sugar. Stir well and taste the soup. Add more fish sauce or lime juice if necessary to achieve the desired taste.

Further processing of chicken feet: Marinate the cooked chicken feet with honey, soy sauce and fish sauce and bake in the oven at 200 degrees, of course you can also deep fry them.

Serve: Pour the soup into bowls, garnish with fresh coriander leaves and kaffir leaves. Serve with the baked chicken feet. Serve hot and enjoy! Serve with a bowl of cooked basmati rice. Tips: You can also add other vegetables such as peppers or carrots if you like. If you like the soup spicier, leave the chili peppers whole or cut them open to release more spiciness.

"meat4you Swiss Beef Selection Dry Aged" by restaurant and bucher shop zum Ochsen from Lupfig 

Discover the high-quality cuts from selected Swiss cattle - exclusively from female animals - The "meat4you Swiss Beef Selection"

The "meat4you Swiss Beef Selection Dry Aged" is an exclusive product line that reaches a new level of meat quality through the selective selection of beef kidney pieces. A high level of fullness and perfect fat coverage guarantee this quality standard. Selected small farms that pass on all their skills over generations also lead to this exceptional quality. In the in-house butcher's shop of the Gasthof und Metzgerei zum Ochsen in Lupfig, these pieces are refined to perfection.

The cuts: Tomahawk, Côte de boeuf, Clubsteak (entrecôte with bone and T-bone are matured on the bone for 30 days, then cut, vacuum packed and frozen for you. This is how we guarantee optimal storage, which allows you to purchase this perfect, bone-matured meat all year round. Pure enjoyment! Nice to know: Dry aging, also called dry aging, is a meat aging process that is used especially for beef to improve the taste and texture of the meat. Here are the main steps and processes that take place during dry aging: Storage: The meat, typically in one piece, is stored in a controlled environment, often in a special aging cabinet or chamber. This environment must have a precise temperature (between 1 and 4 degrees Celsius) as well as high air circulation and a certain humidity. Water loss: During the aging process, the meat loses some of its moisture, which leads to a concentration of the flavor. The water content can drop by up to 20%.

Enzymatic processes: Natural enzymes in the meat start to work and break down the connective tissue in the meat. This leads to tenderness and improves the texture of the meat.

Aroma formation: The breakdown of proteins and fats creates more intense aromas. The combination of these processes gives the meat a characteristic, nutty taste and a deeper color nuance.

Development of a crust: During the maturation process, a hard, dry crust forms on the surface of the meat, which protects against external influences. This crust is removed after the maturation process before the meat is prepared.

Duration: A dry aging process can last from a few weeks to several months, with the most common periods being between 21 and 60 days. Longer maturation times usually result in more intense flavors and a more pronounced texture, but can also lead to a greater loss of weight and moisture.

Overall, dry aging results in a particularly flavorful and tender piece of meat that is highly valued by gourmets.

Nice to know:   Boiled beef salad is one of the most traditional meat dishes in Central European cuisine and originated from the practical use of cooked beef prepared for soups and broths. As early as the 18th and 19th centuries, boiled beef was a regular feature in many households because it was nutritious, versatile and relatively affordable. The dish became especially popular in Switzerland, Southern Germany and Austria.

After preparing soups or broths, the tender beef was often cut into fine strips and combined with vinegar, oil, onions and fresh herbs to create a refreshing salad. This preparation was not only delicious but also an excellent way to make use of leftover meat.

In Switzerland, boiled beef salad quickly became a popular tavern and summer dish. It is traditionally served with crusty bread, fried potatoes or French fries. Depending on the region, ingredients such as pickles, radishes, tomatoes or cheese are added to give the salad its own local character.

Today, boiled beef salad remains a classic part of Swiss bistro and restaurant culture. The combination of tender beef, a flavorful dressing and fresh ingredients makes it a timeless dish that perfectly reflects tradition, comfort and authentic home-style cooking.

Nice to know: Lardo has its roots in traditional European pig farming, where every part of the animal was carefully utilized. While the most famous version originates from Italy, Spain also has a long-standing tradition of producing exceptional cured pork specialties.

In regions such as Extremadura, Andalusia and Castile, pigs have been raised for generations for the outstanding quality of their fat. The renowned Iberian pigs, in particular, produce highly aromatic and beautifully marbled fat.

As early as the Middle Ages, pork fat was preserved through salting and curing, providing farmers, shepherds and travelers with an important source of energy.

To produce Lardo, selected pieces of back fat are carefully rubbed with sea salt and seasoned with ingredients such as garlic, pepper, rosemary and other Mediterranean herbs. The fat is then cured under controlled conditions for several weeks or even months.

During this maturation process, Lardo develops its characteristic silky texture and delicate, savory flavor.

Today, Spanish Iberian Lardo is considered a gourmet delicacy. Thanks to the exceptional quality of Iberian pork fat and the traditional curing process, it offers remarkable creaminess and refined flavor. Thinly sliced, it is enjoyed on fresh bread, alongside grilled meats or as an elegant ingredient in modern cuisine.

Which Rub Is Right for You?

Chicken & Wings    
Savory, balanced, mildly spicy

Pork Ribs & Pulled
Sweet, savory, classic BBQ flavor

Brisket & Pulled
Bold, rich, perfect for low & slow cooking

Conclusion

With our RUBS, getting the perfect seasoning has never been easier. Each blend has been carefully crafted for a specific type of meat, delivering an authentic BBQ experience whether you're grilling, smoking, or cooking in the oven.

Three Rubs. One Goal: Maximum Flavor.

Which one is your favorite?

Share your BBQ creations with us-we'd love to see your photos and hear about your experience! 

Nice to know:   Venison has a long tradition in European cuisine and has been considered a noble game meat for centuries. During the Middle Ages, venison was highly valued at royal and aristocratic banquets, as hunting rights were often reserved for nobility. Today, venison remains one of the most popular game meats, especially during the autumn and winter seasons.

Culinarily, venison is known for its delicate and aromatic game flavor. Compared to other game meats such as roe deer or chamois, its taste is generally milder and more balanced. It is also very lean, high in protein, and contains very little intramuscular fat, making gentle cooking methods especially important.

Popular cuts:

Venison loin → exceptionally tender, ideal for quick cooking
Venison entrecôte or picanha → flavorful and juicy
Venison rump → fine texture and versatile
Venison stew meat or shoulder → perfect for slow cooking and braising

Traditional pairings in game cuisine include cranberries, red wine, mushrooms, chestnuts, Brussels sprouts, and seasonal sides such as asparagus. Herbs like thyme, rosemary, juniper berries, and mint also complement venison exceptionally well.

Interesting fact: A deer’s natural diet directly influences the flavor of its meat. Since deer feed on herbs, grasses, young shoots, buds, and forest fruits, the meat often develops subtle herbal and woodland notes that are rarely found in farm-raised meat.

Nice to know:  The combination of tender lamb, fresh salad and flavourful berries creates a perfectly balanced taste experience. While the lamb provides a rich and distinctive flavour, raspberries, red currants and blueberries add a refreshing fruity note and a pleasant natural sweetness.

Fruit has long been used in salads and is especially popular in Mediterranean cuisine. The gentle acidity of the berries pairs beautifully with savoury feta cheese and the freshness of mint. Together, they create an exciting contrast of sweet, salty and slightly tangy flavours.

In addition to their delicious taste, berries are a valuable source of vitamins and natural antioxidants. Combined with crisp lettuce, mixed seeds and premium lamb, they create a light and balanced meal that is perfect for warm summer days or as an elegant starter or main course.

Nice to know: Origin: Beef Outside Skirt is one of the most flavourful and traditional beef cuts. It comes from the outer part of the diaphragm and is located in the belly and flank area of the animal. Because this muscle is constantly in motion, the meat develops a distinctive fibre structure and an intense, rich beef flavour.

The underestimated butcher's cut: For a long time, Outside Skirt played only a minor role in traditional European butchery. It was often used for minced meat or slow-cooked dishes. However, butchers and meat experts already knew about its exceptional flavour, which is why it was often considered a true butcher's cut and frequently kept for personal use.

International breakthrough: Outside Skirt became widely known through American BBQ culture and Tex-Mex cuisine. It gained particular fame through dishes such as fajitas, where the meat is traditionally marinated, grilled over high heat and sliced into thin strips.

This cooking method showed that even heavily used muscles can become exceptionally tender and juicy when prepared correctly.

Today: A true hidden champion

• bold and intense flavour
• distinctive fibre structure
• excellent for marinades
• perfect for quick grilling and searing
• ideal for fajitas, steak sandwiches and wok dishes

Internal temperatures & Meat Sommelier tip 

Outside Skirt should always be cooked quickly over high heat:

• Rare: 48-50 °C (118-122 °F)
• Medium Rare (recommended): 52-54 °C (126-129 °F)
• Medium: 55-57 °C (131-135 °F)
• Well Done: above 60 °C (140 °F+) (not recommended)