Articles by meat4you

Rack of lamb is popular in many cuisines around the world, including Mediterranean, Middle Eastern, traditional English cuisine, and it is also very popular here in Switzerland all year round. Overall, rack of lamb is a delicious choice for any meat lover and offers versatile options for creating culinary delights. This dish combines the delicate flavors of lamb with the crunch of cornflakes and the fresh fruitiness of orange almond rice, while the rich cognac sauce rounds it all off perfectly.

The chicken drumstick, or lower leg of the chicken, is one of the oldest and most widely consumed cuts of meat in human culinary history. Even with the domestication of the chicken in Southeast Asia several thousand years ago, this cut of meat was prized for its relatively high meat content, succulence, and ease of preparation.

In the historical everyday cuisine of Europe, the drumstick was long considered a typical dish for simple households. Whole chickens were boiled or braised, with the drumsticks being regarded as particularly nutritious. In many regions, they symbolized a hearty meal, often served on holidays or after hard work in the fields.

The chicken drumstick developed a special cultural significance in North America during the 19th and 20th centuries. With the rise of the fried chicken tradition, it became an iconic part of the local food culture. Its shape was ideal for eating by hand, making it particularly popular with street food vendors and later in fast-food chains.

Today, the chicken drumstick is a global all-rounder. Whether grilled, baked, fried, or braised, it combines culinary tradition with modern cuisine. Its story shows how a simple component, through cultural diversity and practical features, became a timeless classic.

The inside skirt, also known as the inner hemisphere of the diaphragm, has a long but often overrated history in meat culture. Even in traditional European peasant cuisine, this cut was used, though mostly as boiled meat or for simple dishes, as it was considered too coarse-grained for fine dining. Prime cuts like filet mignon or ribeye were clearly the focus.

The inside skirt steak experienced its real rise in popularity in North and South America. In the 19th century, it was particularly prized in the USA by butchers and laborers who had access to less sought-after cuts but knew their intense flavor. In Mexico and Argentina, the cut simultaneously became a staple of barbecue culture. It was quickly recognized there that the inside skirt, when cooked briefly at very high heat, is exceptionally juicy and aromatic.

It wasn't until the late 20th century, with the trend towards nose-to-tail eating and alternative cuts, that the inside skirt also gained recognition in Europe's upscale restaurants. Top chefs discovered it as a characterful steak with rustic charm. Today, it is considered a prime example of how taste depends not on prestige, but on origin, maturation, and preparation.

The côte de boeuf, also known as ribeye or ribeye on the bone, is a classic cut of beef from the rib section of the cow. Its history is deeply intertwined with European meat culture, where this particularly juicy and flavorful cut has been prized for centuries. Traditionally served in France and other parts of Europe, the côte de boeuf is a premium steak, offering an intense flavor experience thanks to its bone structure and marbling. Polish Wołowina, or Polish beef, has a long tradition in Polish agriculture.

Cattle breeding in Poland is characterized by regional breeds and sustainable husbandry practices based on natural grazing lands. In recent decades, the quality of Polish beef has significantly improved, leading to international recognition for Wołowina.

The côte de boeuf from Polish Wołowina thus combines traditional European meat culture with regional expertise and the natural conditions of Poland. The combination of careful breeding, species-appropriate husbandry and modern processing makes Polish Cote de Boeuf a particularly high-quality product that is appreciated both in local kitchens and on international tables.

My name is Christian Welti, but most people just call me Chris. As a certified meat sommelier and food scout at meat4you, I combine expertise, trends, and enjoyment.

My job is to discover, develop, and bring to life the very best that the world of meat has to offer our customers.

But what exactly does a meat sommelier do?

A meat sommelier is far more than just an expert on different cuts. They are a consultant, sensory analyst, trend observer, and storyteller all in one. The goal is not just to sell meat, but to connect it with background knowledge, quality, and inspiration.

The diploma course for meat sommeliers covered topics such as: 

• Cultural history of meat consumption
• Forms of animal husbandry and their influence on meat quality
• Animal health and breed characteristics
• Legal regulations in Switzerland
• Sensory analysis with practical exercises
• Quality management such as HACCP and good hygiene practices
• Butchering and naming of cuts nationally and internationally
• Production and tasting of meat products
• Presentation and sales conversations
• Grilling and cooking seminars
• Nutrition, trends, and consumer behavior

This knowledge forms the basis of my daily work at meat4you.

The ribeye steak originates from the traditional preparation of beef, which has evolved over centuries in various cultures. The ribeye comes from the rib section of the cow, more precisely from the fore rib, where the meat is particularly well-marbled, resulting in exceptional juiciness and flavor. Even in ancient times, meat from this area was prized for its taste and tenderness. Over time, the ribeye steak became especially popular in American and European cuisine, where it is considered a premium steak. The name "ribeye" refers to the "rib" and the "eye," which describes the round, meaty center of the steak.

History of Ireland: Ireland has a long and eventful history dating back to prehistoric times. The island was originally settled by Celtic tribes who developed their own culture and language. During the Middle Ages, Ireland was influenced and partially controlled by the Normans and later by England, leading to numerous political and social conflicts. In the 20th century, after a long struggle for independence, most of Ireland gained its autonomy as the Republic of Ireland, while Northern Ireland remained part of the United Kingdom. Ireland is known for its verdant landscape, fertile soils, and mild climate, which provide ideal conditions for cattle farming. Irish agriculture, particularly cattle farming, has developed over centuries and is now a major economic sector. Irish beef enjoys an excellent reputation worldwide for its quality and sustainability.

Nice to know: Tri-tip has a long and evolving culinary history and is valued in both European and international cuisine.

Anatomically, tri-tip comes from the lower part of the beef sirloin. For a long time, it was considered a secondary cut and was often used for slow-cooked dishes. Over time, butchers and chefs discovered that, when properly trimmed and cooked, tri-tip is exceptionally flavorful and tender.

Traditionally, tri-tip benefits from gentle cooking methods such as braising or slow roasting. Today, it is especially popular within modern and nose-to-tail–inspired cooking and is enjoyed sous vide, pan-seared, or grilled.

Tri-tip thus represents the shift in meat culture—from an underrated cut to a versatile and highly regarded centerpiece with strong culinary character.

Nice to know: The quail is one of the smallest gallinaceous birds in the world, yet it has been a valued domestic and wild bird for millennia. It combines remarkable biology with culinary significance.

Small birds with a great tradition: The European quail (Coturnix coturnix) is a classic migratory bird, whereas the Japanese quail (Coturnix japonica) has been domesticated and is now found worldwide in breeding lines. Archaeological finds show that humans kept quail and used their eggs as early as 4,000 years ago.

Quail in the culinary world: Its meat is delicate, aromatic, and exceptionally tender, and is frequently used in fine dining. Quail eggs are considered a delicacy – they have a more intense flavor than chicken eggs and a favorable yolk-to-white ratio. Because of their size, quail are ideal for individual portions, appetizers, or festive menus.

Special considerations for keeping quail: Quail grow very quickly: They often start laying eggs as early as 6–8 weeks old. They are prone to stress, which necessitates a calm environment for breeding.

Despite their small size, they are very productive: A laying quail can lay 250–300 eggs per year.

Animals with remarkable characteristics: Quail are ground dwellers and can take flight abruptly upwards when threatened – the so-called "steep takeoff." They have very sensitive hearing and are easily alert to loud noises and sudden movements. Wild quail can travel up to 4,000 km on their migratory routes.

Nice to know:  A beef club sandwich is a truly exciting variation of the classic club sandwich – and it has a few surprising stories and special features:

Origin – a sandwich with legendary status
The classic club sandwich appeared in the USA at the end of the 19th century, presumably in a New York gentlemen's club. It was originally made with turkey or chicken. The fact that it's often found today with tender roast beef or pastrami-like beef is a modern twist – and one of the most popular.

Why beef?

Beef is a perfect fit because it:

• has a more robust flavor and therefore doesn't get lost in the typical triple toast
• harmonizes with smoky and roasted aromas (toast, bacon, grill)
• can be ideally layered whether cooked pink, thinly sliced, or as pulled beef.

The “stack effect”: With a club sandwich, the height determines the experience. With beef, you get:

• different textures (crispy toast, juicy meat, crunchy lettuce)
• a more pronounced umami profile than the original
• even more flavor when you add mustard mayonnaise or a light pepper sauce

Fun fact: In some US steakhouses, the beef club sandwich is called a “mini-steak in sandwich form”—because the portion of meat is sometimes so large that you essentially have a whole steak between slices of toast.

The pre-Christmas season is the busiest time of year for many companies – especially in the food sector. For us at meat4you, this period is also characterized by high demand, long working days, and a clear focus on quality and reliability. In our latest YouTube video about the Christmas season, we impressively demonstrate the amount of organization, teamwork, and genuine butchery craftsmanship that goes into every single order. For us, Christmas is not just a peak in sales, but a time when our standards for quality and service are particularly high. Huge pre-Christmas rush – the video clearly shows the sharp increase in demand for high-quality meat around the holidays. Our customers plan their Christmas menus well in advance and place great value on quality, regional sourcing, and on-time delivery. For us, this means precise planning weeks in advance, clearly defined processes, and a well-coordinated team that maintains consistently high standards even under intense time pressure. Every step of the process is meticulously coordinated to ensure reliable delivery even during peak season, without compromising on freshness or quality. Handcraft meets modern processes – The footage from our production facility provides an authentic glimpse into our daily work during the Christmas season. Our employees portion, package, and inspect the products with great care and expertise. Hygiene, freshness, and complete traceability are always our top priorities. The video also demonstrates how we strategically utilize modern technology and effectively combine it with our traditional craftsmanship. Machines support us in standardized processes, while the butcher's craft comes into play where experience, intuition, and a commitment to quality are crucial. This allows us to efficiently handle even large orders without losing sight of our artisanal values. Transparency and trust – A key element of the video is our openness. We deliberately show how we work and who is behind our products. For us, transparency is not a marketing promise, but an integral part of our company culture. Our customers should be able to trace the origin of their meat and how it is processed. This trust clearly sets us apart from anonymous large-scale suppliers. Especially during the Christmas season, when our products are part of special family moments, this trust is of paramount importance to us. Proximity to our customers – The video also makes it clear that at meat4you, we don't just sell meat, we create moments of enjoyment. Whether it's fondue chinoise, a festive roast, or special cuts for special occasions – every order is part of a unique Christmas celebration. We understand the diverse needs of our customers and tailor our product range and processes accordingly. This close relationship with our customers and an understanding of their expectations are crucial success factors for us in the highly competitive online food market.