if you Believe recent surveys, consumers are ready to make more money for the meat. In reality, this still looks different: Cheap meat ends up still car more and more in shopping. At least in Restaurants about the willingness to pay a little better. But how do you know if the meat is on the plate, really good meat? That it does not come from conventional intensive fattening, but the animals were the best possible? We have spoken with the meat Sommelier Ronny Paulusch who knows what to look for.
A first indication that Paulusch calls, is the price. The bill is quite simple: In the gastronomy, we calculated food with a factor of 4 or 5. To do so, each host to be able to work economically. A Schnitzel with side dishes don’t cost more than ten euros, then you can not assume that it is high quality meat.
“Is available in the Restaurant or the kitchen in a cupboard (Dry Ager) it may be a further indication that one’s thoughts return to the quality of the meat and the customer wants something Special to offer,” says the meat-Sommelier the star. But attention: A cupboard does not automatically mean the best quality of meat, he could stand only for optical reasons in the field of view, and still with low-quality meat to be stocked.
Interview meat Sommelier Ronny Paulusch “Good meat everyone can afford, this is not a question of money” By Denise Snieguole Wachter, ask!
Ronny Paulusch recommends, therefore, specifically ask: “for Example: What is a Cabinet? What is he equipped? What happens with the meat and how long it must remain in it? A good Restaurant with correspondingly trained personnel can answer all these questions in detail, without bogging down.” In the ripening Cabinet mould, it is better to forgo the pleasure of the flesh and a different Restaurant to visit.
“The best note on the quality of the meat is on the menu,” says Paulusch. The should give in the best case, the answers to the following questions:
how is the Restaurant the meat?What breed is it?How old the animal was, what his gender was?How to and in the best case, where it was kept and how well-fed?How and how long it was matured?Also like “B” or “C” – Cuts
unlike the wine, for one learns more and more various information about the Vintage, the location, grape variety, etc. from the map, this information is the meat completely. Then it says simply, “local beef”, or “US Beef” or “Dry Aged sirloin steak”, in addition, there are often no further Details.
The meat Sommelier’s advice: If the caterers can provide any information about their meat, or want to, you should grab it better vegetarian options. “It is also in the hands of the consumer, what ends up on the plate and how it is to animal welfare,” says Paulusch. “In this sense, you should just order Steaks or fillet pieces, but like “B” or “C”Cuts.” This refers to the “Nose-to-Tail”philosophy. So the utilization of the whole animal. In addition to fillet, hips and back could also be changes to other pieces. For example, the “Skirt Steak” (also Kronfleisch is called, refers to the thickness of the muscle meat in the diaphragm) or the “Hanging Tender” (from the belly area of the beef, including Onglet, or kidney-cones).
“in the end, for example, the old pig can breeds such as Bunte Bentheimer, or the pickles-wool-pig only be saved if there is a demand for it,” says Ronny Paulusch. “The Individual is the responsibility of each.”
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