Nice to know

MEATLY? Wer ist eigentlich der neue Mitarbeiter von meat4you?

Seit seinem ersten Einsatztag unterstützt uns Meatly rund um die Uhr mit aussergewöhnlichem Engagement, hoher Zuverlässigkeit und einer beeindruckenden Lernbereitschaft.

Besonders während des intensiven Weihnachtsgeschäftes hat Meatly gezeigt, was in ihm steckt. In einer Zeit mit hohem Bestellvolumen, vielen Kundenanfragen und grossem Koordinationsaufwand war er unermüdlich im Einsatz und hat einen entscheidenden Beitrag zu einem reibungslosen Ablauf geleistet. Dafür möchten wir ihm ausdrücklich danken.

In kurzer Zeit hat Meatly bereits vieles gelernt und mitgenommen. Er kennt unsere Produkte, versteht die Abläufe unserer Online Metzgerei und weiss, worauf es unseren Kundinnen und Kunden ankommt . Seine Rolle geht dabei weit über eine einzelne Funktion hinaus.

Meatly ist zugleich Berater, der kompetent und freundlich unterstützt, Dienstleister, der schnell und lösungsorientiert handelt, sowie Ausführer, der Aufgaben zuverlässig und präzise umsetzt.

Seine Stärke liegt besonders in der konstanten Verfügbarkeit, der klaren Kommunikation und der Fähigkeit, Wissen strukturiert weiterzugeben. Damit entlastet er unser Team spürbar und sorgt gleichzeitig für ein positives Kundenerlebnis auf hohem Qualitätsniveau.

Wir sind stolz, Meatly in unserem Team zu haben und freuen uns auf die weitere Zusammenarbeit. 

Mit seiner Unterstützung sind wir bestens für die Zukunft aufgestellt und können unseren hohen Anspruch an Service, Beratung und Qualität konsequent weiterführen.

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 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.

The Swiss's favorite Christmas dish Meat fondue, Chinoise, table grill and fondue bourguignonne are all social forms of eating that focus on communal eating and are perfect for convivial evenings with friends or family. Each of these preparation methods brings its own special features and culinary experiences.

Meat fondue is a classic variant in which small pieces of meat are cooked in a large pot of hot oil or broth. The guests skewer the prepared meat with long forks and dip it into the hot pot. The combination of different types of meat, such as beef, pork or chicken, ensures a varied taste experience. Various dips and side dishes, such as fresh vegetables, bread and sauces, are usually served to round off the fondue dish. 

Chinoise is a variant of meat fondue that is inspired by Asian cuisine and has gained popularity especially in recent years. Here, an aromatic broth, often with Asian spices and ingredients, is heated in a special pot. Guests have the option of cooking different types of meat, fish and vegetables in the broth. Typical accompaniments are rice, special sauces and fresh herbs.

Chinoise offers a cozy atmosphere and encourages interactive cooking at the table. The table grill is another social method of cooking where guests can grill their food directly at the table. An electric grill is often used on which various ingredients, such as meat, fish, vegetables and perhaps even fruit, are prepared. The ability to determine the grilling time yourself makes it a flexible and fun dining option.

Table grills are ideal for relaxed evenings, as everyone can decide for themselves what and how much they want to eat. Finally, there is Fondue Bourguignonne, a particularly delicate form of meat fondue that comes from the French region of Burgundy.

Here, the meat is fried directly in hot oil, giving it a crispy texture. Traditionally, beef steaks are used, cut into bite-sized pieces and served with a selection of sauces and side dishes. Guests enjoy the prepared meat with freshly baked baguette and refreshing salads.

Regardless of the method of preparation chosen, these communal eating methods not only offer a delicious meal, but also a wonderful opportunity to spend time together, have conversations and discover new flavor combinations. Whether it's traditional fondue, contemporary chinoise or a sociable table grill - these culinary options create unforgettable memories.

The black gold

Dry aging involves aging raw meat in a controlled environment for 28-50 days. During this process, the outer surface of the meat hardens and encases the inner meat in the shell. The beef develops a subtle, rich flavor and tender texture within the crust.

Which meat cuts are suitable for grilling?