Articles by meat4you

"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.

Roasted IP Suisse rabbit liver with onions and apples

Ingredients for 2 people
500 g rabbit liver
2 large onions
2 apples
2-3 tbsp butter or olive oil
1 tsp fresh thyme (or ½ tsp dried thyme)
Salt and pepper to taste
A splash of balsamic vinegar
Fresh parsley to garnish

Preparation:

Preparing the liver:
Rinse the rabbit liver thoroughly and pat dry. Remove any skin or veins.
Cut the liver into slices about 1 cm thick.

Preparing the onions and apples:
Peel the onions and cut into thin rings.
Peel, core and slice the apples.

Fry:
Heat the butter or olive oil in a large pan. First add the onions and fry slowly over medium heat until golden brown (about 10 minutes).
Then add the apple slices and fry for another 5 minutes until soft.

Add liver:
Put the rabbit liver in the pan and fry for 3-4 minutes on each side until lightly browned but still slightly pink in the middle.
Season with salt, pepper and thyme.

To finish:
If desired, add a splash of balsamic vinegar to the liver and mix gently.
Arrange everything on plates and garnish with fresh parsley if desired.

Serving suggestion:
The fried rabbit liver can be served hot and goes well with fresh rösti, baguette, mashed potatoes or a lamb's lettuce

Medium grilled lamb loin with peppermint

Ingredients for 2 people
2 lamb kidney pieces (approx. 200 g each)
Salt and pepper
2-3 tbsp olive oil
2-3 sprigs of thyme
1 bunch of peppermint
4 tbsp virgin olive oil
1 tbsp mustard
1 tbsp honey

Preparation:

Prepare the lamb: Preheat the oven to 200 °C. Rinse the lamb loin pieces well and pat dry. Season with salt and pepper.

Fry the lamb: Heat olive oil in a large pan. Fry the lamb loin pieces vigorously on the meat side for 2-3 minutes until they are nice and golden brown.

Mustard-honey mixture: Mix the mustard and honey in a small bowl. Spread the mixture evenly over the fried lamb loin pieces.

Baking: Put the lamb loin pieces in the pan and bake in the preheated oven for around 15-20 minutes until they have reached the desired degree of doneness (e.g. medium-rare at a core temperature of around 55-60 °C).

Let rest: After baking, take the lamb loin pieces out of the oven and let them rest for around 5-10 minutes, then brush again with honey and mustard and bread in chopped peppermint.

Suggested side dishes: Rosemary potatoes: Roast small potatoes in the oven with olive oil, rosemary, salt and pepper.
Seasonal vegetables: Steamed vegetables such as green beans or carrots.
Puree: Creamy mashed potatoes or cauliflower puree.

Grilled pluma with sautéed and caramelized zest and grilled peppers

Pluma is a delicious cut of meat from the Iberian pig that comes from the shoulder. Here is a simple recipe to prepare pluma:

Ingredients for 2 people
500 g Iberian pluma
2-3 tablespoons olive oil
3-4 cloves garlic, finely chopped
1 teaspoon paprika (smoked or sweet depending on your preference)
Salt (coarse grain) and pepper to taste
Fresh herbs (e.g. rosemary or thyme)
1-2 tablespoons balsamic vinegar (optional)
1 piece of green and yellow pepper
1 lime and 1 orange (for the juice) and the zests

Preparation:

Prepare the meat: Dry the pluma well and then season with salt and pepper.
Marinade: Mix olive oil, chopped garlic, paprika and balsamic vinegar if you like in a bowl. Put the meat in the marinade and leave it in the fridge for at least 30 minutes (or better yet, a few hours).

Grilling or roasting:

Grilling: Preheat the grill to medium heat (indirect) or on a plancha. Grill the pluma for about 4-5 minutes on each side until it has a nice crust and remains tender on the inside. Now grill the split peppers on the grill and give them a real roasted aroma, finally seasoning with a little coarse salt.

Roasting: Heat a pan over medium heat and add a little olive oil. Fry the pluma for 4-5 minutes on each side until it is cooked but not cooked through. Briefly fry the zest of the citrus fruit and later spread it over the meat.

Resting time: After roasting, let the meat rest for 5-10 minutes so that the juices can settle.

Serving: Cut into thin slices and sprinkle with fresh herbs and squeeze a lime and 1 orange over the top. Spread the fried zest over the meat and garnish with orange and lime slices.

Side dishes: Pluma goes well with grilled vegetables such as peppers, a side dish of potatoes or a fresh salad. A delicious bread is also good for soaking up the flavors.

Preparation options

Cooking: Petit tender can be prepared in a variety of ways, including grilling, roasting or braising. Due to its tenderness, it is important not to overcook the meat to preserve its suppleness and flavor. The ideal preparation is to cook the meat medium-rare to medium.

Two kinds of shoulder

Fry the briefly fried petit tender in a pan or on the grill and, once the core temperature has reached 53 degrees, season with a little salt and leave to rest for 5 minutes. Now cut the piece finely and enjoy it with a freshly made herb relish.

Finely cut the petit tender and then chop it to the desired texture. Finely chop the shallots, gherkins and capers, season with ketchup, Worcestershire sauce, oil, paprika, salt and pepper and add a fresh egg yolk and mix in. Serve and enjoy.
Do you want to pimp up your tartare? Simply grate fresh truffles over it or put a spoonful of the finest caviar on top to add the necessary spice.

Wild boars (Sus scrofa) are the wild ancestors of domesticated pigs and are one of the most common wild animals in Europe, Asia and North Africa. They can be found in forests, open countryside and agricultural areas. Here are some interesting facts about wild boars:

Appearance: Wild boars have a thick, bristly coat that is usually dark brown or black, often with lighter stripes or spots. They have prominent, large canine teeth that are used for both defense and foraging.

Diet: They are omnivorous and feed on plants, fruits, roots, insects and small animals. Their diet contributes to the unique depth of flavor of wild boar meat.

Behavior: Wild boars are crepuscular, meaning they are mostly active at dusk and after nightfall. They often live in social groups consisting of females and their young.

Veal cutlet: A delicate dish

Veal cutlet is a tender and juicy piece of meat that is often served in fine dining. It comes from veal and has a milder, more delicate flavor than the meat of older animals. Veal cutlets are ideal for festive occasions or a special dinner because they not only taste good but are also visually appealing. Veal cutlets often come on the bone or boneless and have a thin layer of fat that provides additional flavor when roasted. They can be prepared in a variety of ways: fried, grilled or braised in the oven. Typical side dishes are fresh vegetables, potatoes or rice, often complemented by a fine sauce. The combination of the tender meat and the chosen side dishes ensures a harmonious taste experience.

Recipe for fried veal chops

Ingredients (serves 2)
2 veal chops (about 250-300g each)
2 tbsp olive oil
2 tbsp butter
2 garlic cloves, crushed
1 sprig of fresh rosemary
Salt and pepper to taste
Lemon juice (optional)
Fresh parsley to garnish

Preparation

Preparing the meat: Take the veal chops out of the fridge about 30 minutes before frying to allow them to reach room temperature.

This will ensure even cooking.

Pat the chops dry with kitchen paper and season generously with salt and pepper on both sides.

Frying: In a large frying pan, heat the olive oil over medium heat. Place the chops in the pan and fry for about 3-4 minutes on each side until they have a golden brown crust.

Flavoring: Add the butter, pressed garlic and rosemary to the pan. Tilt the pan slightly so that the butter runs over the chops. This adds extra flavor and prevents the meat from drying out.

Check cooking time: Fry the chops for about 8-10 minutes in total until they are done to your desired degree. For a tender result, the inside should be pink (core temperature around 60-65 °C).

Let it rest: Remove the chops from the pan and let them rest for about 5 minutes. This helps to keep the juices in the meat.

Serving: Serve the veal chops with a squeeze of fresh lemon juice on top, garnished with fresh parsley. Serve with roasted potatoes or a seasonal salad.

History and tradition: The name Dierendonck has stood for high-quality meat since 1942. This indicates a long tradition and experience in meat processing.

Values: Dierendonck attaches importance to three core values: craftsmanship, soil and passion. This shows that the company pays attention to traditional production methods, quality of ingredients and the love of meat processing.

Own breeding and exclusive cattle breeds: Dierendonck runs its own breeding and searches throughout Europe for exclusive cattle breeds. This underlines the commitment to the origin and quality of the animals.