Nice to know

"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.

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! 

The fat in meat plays an important role in the flavor, texture, and tenderness of the meat. It consists primarily of saturated fats, but also contains unsaturated fats and, in very small amounts, trans fats. The fat content and type of fat vary depending on the breed of cattle and the animal's diet. Grass-fed meat often has a higher proportion of healthy omega-3 fatty acids, which improves its nutritional value.

The Inside Skirt, often referred to as Kronfleisch from beef in German-speaking countries, is one of the most aromatic and at the same time most underrated cuts in beef cuisine. For a long time, this cut was mainly known among connoisseurs, butchers, and lovers of traditional cuisine. In recent years, however, Kronfleisch has experienced a renaissance and is increasingly appreciated in modern grilling and steak culture.

Its intense flavour, loose texture, and versatile preparation possibilities make the Inside Skirt a true insider tip for meat lovers. At the same time, this cut looks back on an exciting historical development, ranging from traditional farm slaughtering practices through Parisian bistro cuisine to the international BBQ scene.

In this detailed blog article, you will learn everything about the origin, history, characteristics, preparation, and culinary use of Inside Skirt, also known as Kronfleisch from beef.

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 product range.

Nevertheless, I'm convinced: Meatly cannot replace my role as a Food Scout and Meat Sommelier. In fact, AI makes my work even more crucial.

1. Origin, trust, and authentic experience are my responsibility. As a Food Scout, I'm where quality is created. I visit producers, farmers, and partners personally. I see animal husbandry firsthand, talk to people, and sense their values ​​and attitudes. These impressions, this gut feeling, and this experience cannot be derived from data. Meatly can share information. I decide what fits into the product range and what doesn't. My name stands for credibility, transparency, and trust. Without this personal evaluation, there would be no real story behind the product.

2. Taste and sensory perception are my strengths. As a meat sommelier, I work with my senses. I smell, feel, taste, and compare. I recognize degrees of ripeness, textures, fat distribution, and aromas. I know which cut is best for the grill, which for low and slow cooking, and which is meant for special moments of enjoyment. Meatly can access knowledge and make recommendations. I experience taste. This experience develops over years and makes the difference between good meat and true enjoyment.

3. Personal consultation creates a connection. Our customers don't just buy meat; they buy trust. In conversations, I recognize their wishes, uncertainties, and expectations. I explain, inspire, and share my enthusiasm for high-quality products. Meatly provides excellent support in everyday life. But for individual questions, special occasions, or demanding consultations, I am the personal voice that creates a connection and provides reassurance. Emotion, empathy, and authenticity remain human.

4. Quality requires attitude and responsibility. For me, quality is not a buzzword, but a promise. I question processes, set standards, and am prepared to say no if something doesn't meet my requirements. Meatly operates based on defined rules. I define these rules.

5. AI makes my work more effective. Meatly takes over repetitive tasks and standard requests. This gives me more time for what matters most: producer management, quality control, product development, knowledge transfer, and training. I see Meatly not as a replacement, but as an enhancement. It scales my knowledge—but I create it.

Not human or AI, but human with AI.

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 hollandaise sauce or given a new twist on the grill -asparagus remains a true highlight on the plate.

My take: Now is the perfect time to play around with familiar dishes and reimagine them.

What's on your grill -classic or creative?

Here's a link to the fake asparagus:
Buy Bratwurst and Cervelat on meat4you.ch | easy online meat shopping.

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 you to all BBQ teams and exhibitors - without you, this energy, this quality, and this experience would not have been possible!

It was incredible to meet so many enthusiastic people, make new connections, and experience this event together. Moments like these show what is possible when passion, quality, and team spirit come together.

LUGA was a great success for us.
And the best part: we rocked it together!

We are already looking forward to seeing you again and to everything that lies ahead.
Yours,
Chris, Jacqueline and Nicole

The degrees of doneness Rare, Medium Rare, Medium, Medium Well and Well Done provide in-depth knowledge about the cooking point of meat and its influence on flavour, juiciness and texture.

In this thematic section, meat sommelier Chris clearly explains how the individual degrees of doneness differ and how temperature, cooking time and heat impact shape the final result on the plate.

The focus is not on preparing a specific dish, but on developing an understanding of the correct doneness and its culinary significance.

The typical characteristics of each degree of doneness are highlighted, from the tender, juicy texture of Rare to the fully cooked consistency of Well Done.

This expertise is complemented by practical guidance, sensory indicators and background information that help tailor meat preparation to personal preferences.

The result is an informative knowledge section that builds confidence in handling high-quality cuts of meat and contributes to a deeper understanding of quality, craftsmanship and enjoyment.

Degrees of doneness are thus not viewed merely as stages of cooking, but as a decisive factor for conscious meat enjoyment.

Nice to know: Meat from raw to well-done Even in antiquity and the Middle Ages, cooking levels played a role, although they weren't yet systematically named. Meat was usually prepared over an open fire or on a spit. The cooking time depended heavily on the heat of the fire and the cook's experience. Nobles often preferred succulent, less cooked meat, while in ordinary households, meat was frequently cooked longer to make it more durable and easier to digest.

France and the birth of classic cooking levels: Today's cooking level terms originate primarily from 18th- and 19th-century French cuisine. With the development of haute cuisine, cooking techniques became more precise and standardized. French terms like bleu, saignant, à point, and bien cuit emerged to describe the precise degree of cooking of meat. This differentiation was important because high-quality cuts of meat develop different aromas and textures depending on the degree of cooking.

meat4you at LUGA 2026: BBQ Passion, Grill Masters, and Pure Culinary Delights

LUGA 2026 is just around the corner, and we at meat4you.ch will, of course, be there (April 24-26, 2026).

As Switzerland's largest online butcher, we're bringing our passion for high-quality meat, authentic BBQ craftsmanship, and exciting grilling ideas directly to the trade fair.

Our booth will be the meeting place for everyone who loves good meat, grilling, and authentic enjoyment. Here, everything revolves around quality, inspiration, and the joy of grilling together.

BBQ Passion Meets Expertise We are particularly proud that meat4you is an official sponsor of the Swiss Barbecue Association (SBA). Our collaboration with the BBQ community stands for quality, expertise, and genuine grilling culture.

Together, we promote the passion for grilling and show just how versatile and exciting BBQ can be. At our booth, you can experience this enthusiasm firsthand, get inspired, and chat with our team about everything related to meat, grilling techniques, and BBQ. Surprises at the booth A visit to meat4you is especially worthwhile because we've prepared some highlights:

Exciting insights into our world of online butchery
Inspiration for your next BBQ
Special products for true meat lovers
Little surprises for our visitors

Discover new favorite cuts for the grill, be inspired by new ideas, and experience the world of BBQ up close.

There for you in person For us, LUGA is more than just a trade fair. It's the perfect opportunity to meet our community in person. Many of our customers know us from our online shop. At LUGA, we can finally meet face to face.

Come by, say hello, and experience meat4you live. We look forward to welcoming you personally at our booth at LUGA 2026.

Swiss BBQ Championship: When the best grilling teams compete

A special highlight at LUGA 2026 is the Swiss BBQ Championship, where the best grilling teams in Switzerland compete against each other. The goal is singled out: the title of official Swiss BBQ Champion 2026.