Rump steak is a cut of beef from the rump. It is extremely tender and has a very low fat content. The layer of fat along the side gives it a unique spiciness. It is an ideal choice for fondue Chinoise, among other dishes.
Entrecôte is one of the more sophisticated cuts of beef (like fillet or rump). It can be prepared in various ways and tastes great as finely cut roastbeef, a classic steak or slow-roasted beef. It is called “entrecôte” because it is found between the ribs (French: côte). It is also often referred to as rib-eye steak.
T-bone steak combines both fillet and entrecôte. Its name is derived from the characteristic T-shape of the piece of meat and bone.
Boiled meat can refer to a cut of beef from the breast that is usually extremely tender and low in fat. Boiled meat can also mean a cut of meat that is taken from below the back. While this cut is also lean, it has a relatively high fat content.
The Coop Naturafarm label is used to identify humanely produced Swiss meat. This label guarantees that the animals are always kept in groups with constant access to range. The transport of animals for slaughter is also subject to strict guidelines and is monitored on an ongoing basis.
Natura Beef and Veal: in the meadow with their mothers
Natura Beef and Natura Veal is meat from animals raised under suckler cow husbandry. As the name suggests, these cattle and veal grow up with their mothers – just as nature intended. In addition to their mothers' milk, the young animals eat grass, hay, and silage. In summer they roam free in the meadows, and in winter they have access to an outdoor area. The high quality of Natura Beef is not least because of the consistent selection of special meat breeds, such as Angus, Limousin and Simmental cattle. Natura Beef and Natura Veal is a Suckler Cow Switzerland association brand and is available at Coop with the Naturafarm quality label.
Naturaplan is a Coop food label and identifies food and meat produced in accordance with Bio Suisse guidelines. It guarantees that the animals are kept in groups and allowed access to range on a daily basis. The same guidelines apply to domestic and international products. These guidelines go beyond the statutory requirements of organic farming in many respects.
Dry-aged refers to beef that has been left to age naturally. The meat is hung in cooling chambers and stored at 0-2°C, sometimes for several weeks. During the long ageing process, enzymes loosen the connective tissue in the muscles and break down proteins. The meat becomes tender and loses both water content and weight. Dry-aged beef has a unique, highly aromatic and slightly nutty flavour. Whether you slow-cook it in the pan, on the grill or in the oven, dry-aged beef tastes great.
Different types of meat differ in colour and smell. An experienced butcher can easily identify the type of meat based on its colour and taste. The colour may vary depending on the animal's diet. If in doubt, a butcher will rely on his nose. As a rule:
Ideally, meat should be stored in a drawer at 0°C. If this is not possible, meat should be stored above the vegetable compartment as cold air sinks. Generally speaking, meat should be prepared and eaten within four days. (Chicken should be kept for no more than two to three days and minced meat should be used within two days as any bacteria present on the surface spreads throughout the product during the mincing process).
Due to the structure of meat, it does not sear evenly all over. Allowing the meat to rest after cooking allows the delicious juices to distribute optimally throughout the meat, giving it an intense flavour. Simply cover the pan and leave the meat to rest for 7-10 minutes or place it in a pre-heated oven at 65°C. Be sure to remove the pan from the heat and keep your hands off the aluminium foil, otherwise the meat will continue to cook in the residual heat.
As a general rule, it is important to keep work surfaces clean at all times. Don't forget to wash your hands frequently, ideally prior to each step. Wash all kitchen appliances and aids as soon as possible after use. Certain devices also need to be soaked and rinsed. Crockery that has been in contact with meat should be rinsed before being placed in the dishwasher, otherwise the heat may cause any residue to solidify.
To ensure your daily iron requirements are met (men 10 mg, women 15 mg), you must consume 150 g of air-dried meat or 50 g of blood sausage. Other useful sources of iron include veal liver, liver sausage and beef.
To avoid a toxoplasmosis infection, pregnant women should not eat raw or undercooked meat. This includes tartare and roastbeef, as well as Mettwurst, raw deli-meat, salami and cured ham. As a rule, all meat should be well cooked. You should also avoid products containing liver during pregnancy as liver has a high vitamin A content. In the very worst cases, an overdose of vitamin A can cause anatomical defects.
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