Food meat

Meat is a high quality food. Meat is a high-quality food, especially because of its high protein, mineral and vitamin content. As the fat content of meat increases, so does the food energy value.

KDS Steak DRY AGED rump steak, rip-eye steak, T-bone steak, steak pepper, steak butter, garlic pepper, Gouda cheese old 4,1kg grill, feast, gas grill meatinformationGreater Omaha Gold Label Entrecôte Steak (Ribeye, 2 × 350g)informationUS Tomahawk Steak Dry Aged 800ginformationTomahawk Steak - Dry Aged 800g SteakinformationIrish entrecote steak 2 pieces = 450 ginformationMcCormick Montreal Steak Seasoning Novelty - A container of 822 gramsinformation
Quality meets enjoymentUS beef from Nebraska in the American MidwestPerfect US steakhouse quality - original importTender Irish beef steaksMcCormick
4,1 kg steaks and farmer's cheese - enjoyment packagePronounced marbling and deep, harmonious tasteThe special steak with rib bonesThe cattle graze on lush Irish meadowsMontreal steak seasoning
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7,15€
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Store meat

Raw meat should be in a covered china or in the refrigerator Earthenware vessel can only be kept for up to two days. After about four days, meat may no longer be eaten because of the advanced development of rot. Meat that has already been cooked can usually be kept in the refrigerator for 3-4 days; however, it must not only be braised or seared, but must be completely cooked through. If the meat is not fully cooked, microorganisms can spread very quickly and spoil the meat. Long-term storage of meat is possible in the household freezer.

Ankerkraut BBQ Rub Set with 6 spreaders - the perfect set for the Viel-GrillerinformationUdenheim BBQ Bacon Goodness Rub - 1kg - All-round BBQ Rub with a unique tasteinformationAnkerkraut Texas Chicken, BBQ Rub, spice mix for chicken wings, chicken and pulled chicken, 750g in a baginformationTEAM CUISINE Sous-vide film rolls vacuum bags | 3 rolls of vacuum sealing film, each 20 x 600 cm | tear-resistant can be cut to size | food safe | suitable for cooking and freezing for vacuum sealersinformationCASO VC10 vacuum sealer - vacuum sealer, food stays fresh up to 8x longer when vacuumed, 30cm long & stable weld seam, incl. 10 professional foil bagsinformation
The perfect box for the Vielgriller!BACON GOODNESS dry marinade for a unique taste experience of sweetness, minimal heat and a full load of bacon!Texan chicken rubFully automatic vacuum sealer / vacuum system, vacuumed your food stays fresh up to 8 times longer and naturally without preservatives - start the freshness offensive
It contains 6 of our spreaders with the following rubs: "Beef Booster", "Pull that Piggy", "Hamburg Gunpowder", "Magic Dust", "Texas Chicken", "Tennessee Teardown"THE ALL-ROUND CLASSIC - Bacon Goodness goes well with everything. It is ideal for pulled pork, spare ribs, beef briskets, chicken, pork and much more.Allergen information: celeryideal for fish, meat, vegetables and fruit, eat healthier - vitamins and minerals are retained, also ideal for Sous Vide cooking "under vacuum" - cook like a gourmet cook - ...
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meat maturation

Some may not believe this, but freshly slaughtered meat is tough and bland in taste. Only when it has hung (matured) for a few days does it become crumbly and more easily digestible. It will be in Butchers usually hung at a core temperature of about 6 ° for 2-3 days before it is sold. The food meat becomes darker with increasing degree of ripeness. With meat that has only matured for a short time, the impression of a thumb recedes very quickly, with meat that has matured much more slowly. Matured meat is sufficient for cooking. However, mature meat is required for braising and matured meat for quick roasting and grilling.

Prepare meat for cooking

So that the beef or pork that needs to be briefly cooked faster, the meat is pounded with the [tooltip position = “left“ text = “A meat tenderizer or plating iron is a kitchen tool to cut slices of meat such as slices of meat. B. Flatten schnitzel. ”] Meat tenderizer [/ tooltip]. This will loosen the muscles of the meat and break the fibers. A wooden kitchen board, which is moistened beforehand, can serve as a base so that it does not absorb the meat juice and is easier to clean. Alternatively, you can wrap the meat in cling film. The meat can then be pounded flat with the flat side of a saucepan.

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Top 10 - Fleisch

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