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Nice to know:  Duck has been one of the most popular types of poultry in the human diet for millennia. Wild ducks were domesticated as early as ancient China – archaeological finds show that duck farming was practiced there as early as 1000 BC. A rich duck culture developed, particularly in Chinese cuisine, whose most famous dish to this day is Peking duck. This was served at the imperial court of the Ming Dynasty as early as the 14th century and was considered a symbol of prosperity and festivity. 

Duck also has a long culinary tradition in Europe. Even the Romans bred ducks and used them in elaborate banquets. In the Middle Ages, duck increasingly found its place in the kitchens of the nobility and monasteries, as it was considered more refined than chicken but more readily available than goose. It became a particular specialty in France – for example, as "Canard à l'orange," which became popular at the court of Louis XIV in the 17th century. The combination of meat and fruit (especially citrus fruits) was very popular, as it was considered elegant and "modern." Seville oranges (bitter oranges) were an expensive import from the Mediterranean and therefore a symbol of luxury. 

This dish became so popular in French court kitchens that it was later refined and standardized in the great cookbooks of the 18th century – the modern Canard à l'orange is thus directly descended from this early version.

Wild boars (Sus scrofa) are among the oldest and most adaptable animal species in Europe. Even in the Paleolithic period, they played an important role for humans – both as game and as a source of food. In ancient times, they were considered symbols of strength and ferocity, and Roman soldiers even hunted them to train their fighting skills.

In the Middle Ages, wild boars were widespread throughout Europe, but later suffered severe declines due to excessive hunting and habitat loss. Their populations were only able to recover in the 20th century – aided by milder winters, increased corn cultivation, and climate change. Today, wild boars are found in large parts of Europe, Asia, and North America, where they are sometimes spreading rapidly and are considered an invasive species.

The Rib Eye Bone-In, also known as Côte de boeuf, is a coveted cut among discerning steak gourmets due to its pronounced marbling and tender texture with an intense meaty flavor. The fact that this taste experience has also made its way onto international palates is once again thanks to the innovative mind of John "Sashi" Nielsen. The Dane and founder of the renowned meat producer JN Meat is a true "maniac" when it comes to excellent meat.

His unerring nose for the best quality led him to Finland. Everything there convinced the expert. Particularly protein-rich grass, clear air, and absolutely clean water provide the best conditions for a species-appropriate, natural, and healthy diet for the cattle. Nielsen focuses on ensuring that his animals can live and grow up as stress-free as possible – ultimately, this should have a positive effect on the quality of the meat.

In Finland, he finds exactly the right conditions: Vast landscapes with fresh grass and clear air provide ideal living conditions for cattle. These exceptional living conditions are noticeable with every bite of the hearty steak: The meat is particularly tender and flavorful.

Venison is a true treasure of local game cuisine and is very popular with gourmets. It is characterized by its delicate, mild game flavor, less intense than that of deer or wild boar, and its tender texture. These qualities make it an excellent choice for anyone who loves game or would like to try it for the first time.

Origin and quality: Deer live freely in our forests and feed on grasses, herbs, buds, and young shoots. This natural diet contributes significantly to the high quality and unique flavor of the meat. Since deer are usually hunted in their natural habitat, venison is a sustainable and natural product that does not require the use of medications or growth hormones.

Health benefits: In addition to its excellent taste, venison also boasts health benefits. It is lean, low in fat, and rich in protein, iron, and important B vitamins. This makes it a nutritious and healthy alternative to conventional meats.

Preparation in the kitchen: Venison is versatile in its use. Whether as tender strips, a succulent roast, a refined fillet, or a hearty goulash – the preparation options are endless. It pairs particularly well with earthy flavors such as mushrooms, cranberries, juniper berries, and full-bodied red wines. A short cooking time is crucial to preserve the tenderness of the meat and prevent it from drying out.
A seasonal delight: Venison is a seasonal product, available primarily in fall and winter. Eating venison is therefore always a bit of a tribute to nature and the seasons.

Beef rib fingers are narrow, elongated strips of meat that come from the ribs of a cow. More specifically, they are the meat that sits between the rib bones—the "strips of meat" along the beef ribs. This meat is particularly juicy and flavorful because it has a high fat content and absorbs a lot of flavor due to its proximity to the bone.

Origin: Beef rib fingers are particularly popular in American barbecue cuisine. The tradition of valuing and slow-cooking beef originates from the southern United States, where barbecue has a long history and great cultural significance. There, beef ribs are often smoked or grilled at low temperatures for several hours to tenderize and flavor the meat. Rib fingers are a kind of "by-product" of beef rib processing, and are increasingly being valued as a product in their own right.

Origin and term: The word bouillon comes from French and literally means "boil" or "that which boils." It originally referred to a clear broth made by boiling meat, bones, vegetables, and spices. Even in the Middle Ages, it was common practice in Europe to boil leftover meat and bones in water to produce nutrient-rich soups.

Development in France: In 17th and 18th-century France, bouillon became a staple in haute cuisine. Chefs developed systematic methods for making meat stocks and clear soups.

Bouillon as a popular dish: In the 19th century, so-called bouillons emerged in Paris – simple restaurants where workers received inexpensive meals, often a bowl of bouillon with bread or meat.

Industrial production: With industrialization, people began to preserve bouillon:

• 1840s: First attempts to produce concentrated meat extracts.
• 1850s: German chemist Justus von Liebig developed "meat extract," which was later marketed in cube form (bouillon cubes).
• 20th century: Brands like Maggi and Knorr made bouillon cubes and powder popular worldwide. This made bouillon a quick base for soups and sauces in almost every household.

The dish "Tartar" or "Tatar Steak" (often simply called "Tartar") is a raw minced meat dish, traditionally made with beef. The origins of this dish date back to various influences that blended in European cuisine. The name "Tartar" is often associated with the Tatars, a Turkic-speaking horse-riding people from the Eurasian steppe. Legend has it that the Tatars prepared raw meat under their saddles by pounding it flat, thus tenderizing it.

However, this story is not historically verified and is considered more of a myth. It is more likely that the dish became popular in Central Europe in the 19th century, particularly in Germany, Austria, and France. There, "Steak Tartare" developed as a fine dish made of raw, very finely minced or diced beef, often served with onions, capers, spices, and a raw egg yolk. Tatar is therefore a product of European cuisine, which, although inspired by the supposed historical image of the Tatars, is primarily based on culinary traditions of the 19th century.

The pork chop is a classic cut of meat that has been prized in European cuisine for centuries. Originally from Asia, the pig was domesticated and bred in Europe as early as ancient times. Coming from the rib area of ​​the pig, the chop was particularly popular because it contains both tender meat and a bone that adds flavor when roasted. In traditional cooking, the chop was often simply seasoned with salt and pepper and fried in butter—a method that remains popular today for its intense flavor. The addition of herbs such as thyme and lemon is a modern refinement that adds freshness and aromatic depth to the dish.

Pot au feu is a classic French dish often considered the "good old food" of French cuisine. The term "pot au feu" literally means "pot over the fire" and describes the preparation of a stew consisting of various meats, vegetables, and spices. The history of pot au feu dates back to at least the 17th century and is closely linked to the rural cuisine of France.

Originally, pot au feu was prepared from simple ingredients that were often readily available in rural areas. It was usually beef, pork, or poultry, cooked in a large pot with root vegetables such as carrots, celery, and leeks. At that time, its preparation was primarily practical: the ingredients could be cooked in a single pot, which saved time and resources.

Over the centuries, pot au feu evolved in different regions of France. Culinary preferences and regionally specific ingredients led to different variations of this dish. It became a symbol of family meals and social gatherings. In the 19th century, it also gained popularity in haute cuisine and was served in fine restaurants, leading to further refinement of its preparation.

Traditionally, pot au feu was served in three courses.

1st course: The broth
2nd course: The meat and vegetable platter
3rd course: Both together

The flat iron steak has an interesting history, closely linked to the development of beef butchering and the meat industry. The flat iron steak comes from the shoulder area of ​​the cow, more specifically from the so-called "top blade" or "shoulder cut." This part of the beef was previously considered less valuable because it contained many tendons and connective tissue that made the meat tough.

In the early 2000s, however, meat scientists and butchers discovered that by cutting it in a special way and removing the tough tendon, a particularly tender and flavorful steak could be obtained from the shoulder area. This new steak was called the "flat iron steak" because of its flat, triangular shape, reminiscent of a flat iron.

The discovery of the flat iron steak was a breakthrough because it represents a low-cost alternative to more expensive steaks like ribeye or fillet, yet is still very tender and flavorful. Since then, the flat iron steak has gained popularity, especially in the US and increasingly in Europe, and can now be found in many restaurants and meat counters.
In summary, the flat iron steak is an example of how innovation in meat cutting can open up new, high-quality cuts of meat that previously received little attention.