Posts tagged 'meat4you'

Nice to Know:

Nice to know: The pork knuckle is rich in protein and contains a certain amount of fat, which gives it a juicy and tasty touch. However, it is recommended to enjoy it in moderation, as it can also be high in calories. The pork knuckle has made a name for itself beyond its borders and is popular in many other countries.

It is usually appreciated for its hearty crust and juicy meat, and many chefs experiment with different marinades and side dishes to make the dish even more varied. Overall, the pork knuckle is not only a gastronomic highlight, but also a piece of culinary tradition that has developed over centuries and continues to be appreciated.

The Denver Cut Steak is a real insider tip among steak lovers. It comes from the so-called "chuck" area of ​​the beef, more specifically from the shoulder blade muscle. Despite its origin in the shoulder, the Denver Cut Steak is tender and flavorful – a real treat!

What makes the Denver Cut Steak so special? It has fine marbling, tiny veins of fat that melt during cooking, giving the meat its intense flavor. The texture is tender yet firm to the bite—perfect for those seeking a steak with character.

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.

From farm fare to delicacy: For a long time, Iberico pork was considered a rural product. It wasn't until the 20th century that special cuts and qualities began to be marketed more effectively. Today, products like Jamón Iberico de Bellota, Presa, Pluma, Secreto, and Abanico are recognized worldwide as high-quality specialties.

Interesting fact: The combination of breed, exercise, and acorn diet results in Iberico pork fat having an unusually high oleic acid content – ​​similar to olive oil. This means the fat melts at relatively low temperatures, making the meat exceptionally tender.

Iberico Abanico is a special cut of Iberico pork from Spain. The name comes from the Spanish word "abanico," meaning fan. This cut of meat is flat, slightly fan-shaped, and located between the pig's back and ribs.

What makes Abanico so special?
Extremely aromatic. Abanico is heavily marbled with fine fat. This keeps the meat very juicy when grilled or pan-fried and develops an intense, nutty flavor.

Iberico quality. Iberico pigs are traditionally raised in Spain and feed partly on acorns (Bellota). This gives them their characteristic aroma and exceptional fat quality.

Perfect for grilling. Abanico is usually grilled quickly and at high heat, like a steak. Because it's relatively thin, it only needs a few minutes per side.

Zebra meat has deep roots in the history of southern and eastern Africa. Long before livestock farming was widespread, hunting wild animals played a central role in the diet of many indigenous communities. Zebras were an important, albeit not common, source of meat. They were prized for their lean, flavorful meat and were usually hunted as part of communal hunts.

With the colonial era, the status of zebra meat changed significantly. European settlers brought cattle, sheep, and goats, which meant that wild game meat became less prevalent. Furthermore, the zebra was increasingly perceived as a symbol of the African wilderness and less as a domestic animal.

Nevertheless, zebra meat remained part of the local cuisine in rural areas and was traditionally dried or cooked over an open fire.

In the 20th century, zebra meat gained renewed attention, primarily from health and environmental perspectives. Due to its low fat content and the natural way the animals were raised, it is considered a very lean, protein-rich meat. In some African countries, it is still marketed under controlled conditions, especially where sustainable wildlife management is practiced.

The Tomahawk Steak - Dry Aged - Kettyle Irish Food - The Dry Aged Pioneer

A Tomahawk steak is not only a treat, but also an impressive piece of meat that should be prepared properly to bring out its full flavor. Here is a recipe to perfectly fry a Tomahawk steak:

Ingredients for 2-3 people

1 Tomahawk steak (approx. 1-1.3kg)
Coarse salt (e.g. sea salt or fleur de sel)
Freshly ground black pepper
2-3 tbsp olive oil or clarified butter

Preparation:

Preparation: Take the Tomahawk steak out of the fridge about 1-2 hours before frying so that it reaches room temperature. This helps to achieve even cooking.

Seasoning: Rub the steak with coarse salt and freshly ground black pepper. Seasoning should be done at least 30 minutes before frying so that the steak can absorb the flavors.

Frying: Heat a large pan (or grill) over high heat and add the olive oil or clarified butter.

Once the oil is hot, place the steak in the pan. Fry for 4-5 minutes on each side until a nice crust forms. Alternatively, you can sear the steak on a grill over direct heat.

Indirect heat: After searing, place the steak on an indirect heat zone of the grill or in the preheated oven (approx. 120-150 °C) to achieve the desired level of doneness. Use a meat thermometer to check the core temperature:

Rare: 50-52 °C

Medium-Rare: 54-57 °C

Medium: 60-63 °C

Medium-Well: 65-68 °C

Well Done: Over 70 °C

Let it rest: Take the steak off the grill or pan and let it rest on a cutting board for about 10-15 minutes. This allows the juices to distribute throughout the meat.

Serve: Cut the steak into slices across the grain and serve with your favorite side dishes.

Tips: Use a meat thermometer to achieve the perfect level of doneness.

Porchetta is one of Italy's most traditional pork dishes and much more than just a roast; it's a celebration, street food, and a craft all in one.

Origin in Central Italy: Its roots lie in Central Italy, especially in the Lazio region around Ariccia. There, porchetta is considered a culinary symbol, and the town remains famous for its version, Porchetta di Ariccia. Historians believe that even in ancient times, pigs were stuffed with herbs on spit, possibly as early as the Roman Empire. Pork was a staple food in rural Italy, and processing an entire animal was a sign of prosperity and community.

The principle: Whole animal, lots of patience: Traditionally, a whole, boneless pig is used. It is heavily seasoned inside, usually with:
Fennel, rosemary, garlic, pepper, and salt.

Then it is tightly rolled, tied, and slowly roasted over a wood fire. An extremely crispy rind develops on the outside, while the meat inside remains juicy and flavorful. This contrast is the very essence of porchetta.

A feast and street food in one: Porchetta was originally a festive dish at:
• Village festivals
• Weddings
• Religious celebrations
• Fairs

Over time, it became a legendary street food. Throughout Italy, you'll see stalls selling enormous porchetta rolls at markets. It is sliced ​​thickly and often simply served in bread, without any fuss. The meat itself is the star.

Craftsmanship with pride: The preparation is traditionally a craft, often passed down through generations by specialized porchetta makers. Every family, every region has its own blend of spices; the exact recipe is often a secret.

Why porchetta is so special: Porchetta stands for:
• Nose-to-tail cuisine
• Respect for the animal
• Sharing a meal
• Patience instead of haste
• Rustic perfection

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.

The Iberian pig and its head cheeks are deeply rooted in the culinary tradition of the Iberian Peninsula.

Gastronomy: The head cheeks of the Iberian pig are widely used in Iberian cuisine, both in traditional dishes and as a delicacy. The special marbling of the meat makes it very flavorful and tender, which encourages its use in a variety of dishes. The Iberian pig is believed to have descended from wild pigs that lived in the forests of the Iberian Peninsula. This breed has evolved over centuries and is well adapted to local conditions.