The legendary Tom & Jerry steak or Flintstone steak
A Tom & Jerry or "Flintstone steak" refers to a particularly large, bone-in steak that is reminiscent of the steak that appears in the cartoon series "Tom & Jerry" or "The Flintstones" (originally "The Flintstones"). Huge, oversized steak with bone. This piece is cut from the shank (undercut, corner piece, round nut, flat nut and round mock) and is ideal for slow cooking, smoking and sous viden.
The real eye-catcher with that certain bite.
Not a fast-fried piece. This piece of meat needs time and gentle preparation to tease out its tenderness. Important: Separate the individual muscle groups and slice them finely.
Attention: Is your grill big enough? The steak is about 35-45cm long, 15-20cm wide and about 3-4cm thick
What does it take for a great piece of meat?
Right!!
First we need local beech wood to light the fire. We need a real ember.
Just add some more wood before the Tom & Jerry steak touches the grill for the first time.
The flames hiss and the aroma of the beech wood is absorbed by the meat from the very first second.
After the steak has received the first complete grill pattern, it goes into the Holdomat (oven at around 60-70 degrees also works, of course) to give the meat the rest it needs and to continue cooking slowly.
Repeat this process 4 times until the meat is perfectly cooked.
Yes.... now we are ready for the first cut of our gigantic steak.
By the way... NICE to KNOW
The Tom & Jerry steak comes from one to two year old female animals. The meat is marbled, which means that small fat deposits are visible in the muscles. The marbling is a typical quality feature. Depending on age and breed, the muscle fibers have different structures. Beef has a light red to strong red color. Soft pink on the inside and crispy brown on the outside - beef is the ultimate treat for many meat lovers. The pieces from the forequarter are inexpensive and become tender classics when boiled or braised. Pieces from the hindquarter are considered to be premium cuts and are mainly prepared as quick-fried pieces.
A piece of Switzerland
In the grassland of Switzerland, many family farms transform natural resources into valuable food, look after our landscape and ensure healthy biodiversity.
Species-appropriate husbandry
Human-friendly livestock husbandry is very important in Switzerland and is protected by law. 80% of livestock farmers voluntarily adhere to even stricter standards.
Natural feeding
Environmentally friendly and exclusively GMO-free feed is used to feed livestock. 85% of this comes from Switzerland. Hormones and antibiotics as performance enhancers are prohibited.
Animal-friendly transport
Switzerland has the world's strictest animal transport law. This means less stress for the animals and therefore better quality meat.
A safe food
Swiss meat deserves your trust. The products can be traced back to the farm, Switzerland is considered to be largely disease-free and strict laws ensure safe meat production at all levels.
Finely sliced, it not only looks great, it tastes great too.
The different muscle parts all have different characteristics. In terms of taste, it's unbelievable to me... of course... it's not a fillet. With the right handling, however, you can tease out the tenderness from all these muscle parts and you and your friends will feel real joy when enjoying this unique steak.
If you need any further questions or tips, call and ask for the meat sommelier "Chris".
He will then be there to help you and advise you.
From start to finish, everything was a pleasure, as these two photos prove.
With that in mind, good luck and bon appetit.
