Today we really want to tell you about another meat discovery: swiss beef bone-marrow, halved
This cut is an absolute insider tip and definitely a taste explosion. The beef and marrow bone fritters are prepared either on the grill or in the oven. We prefer it on the grill. At high heat, the marrow in the bone reveals the unmistakable and intense taste.
We used a herb butter and a homemade wild garlic butter. Then you are free. Let your ideas run free.
Turn up the grill, place the halved and topped marrowbone on an aluminum tray and the grill will do the rest.
When are they done: Very simple.. you will see when the pulp starts to get a softer consistency then it is done and can be enjoyed preferably with a spoon and a fresh bread. Hip gold says hello.
The porterhouse steak and the T-bone steak are both cut from the flat back, containing fillet and entrecôte. The two cuts, although very similar, differ primarily in thickness and the greater proportion of fillet in the porterhouse steak. A typical porterhouse steak is around 6cm thick,...
The butcher's piece Teres Major, a real insider tip of the steak culture, comes from the bow or shoulder of beef and is ideal for short frying, for example as a steak.
We have a nice selection of burgers. Wagyu, Antelope, Black Angus and Dry Aged Burger.. Just try it out and order the brilliant BBQ sauces at the same time and your party will be a success.
