Intensive livestock industry tries hard to present their products so that cutlets, steaks and chicken breasts etc., welded in small, manageable portions, hardly remind the consumer of a cow, a pig or even an animal. As a result, many people have forgotten about that our “meat suppliers” are living creatures. One trick to consumers to ease the conscience, so that they can carelessly cut several minutes chops for 1,99 € in the pan itself. This then shrivel together or water in front of him. Quality at this price simply can not be done- impossible!
So that products of exquisite taste incurred by you can really enjoy the following criteria must be met:
The animals have their very own needs. Depending on species-appropriate they may live: Chicken scratch like and then pick with their untrimmed beaks for small insects. Pigs want to wallow, staying out of the muck and pursue their curiosity. Cattle are raised in suckler cow herds prefer; along lush meadows besiege that they like. Plenty of space, fresh air and plenty of outdoor exercise. This keeps the animals healthy. So they have time to grow and thrive. Fat can intercalate intramuscularly and miss the meat a wonderful flavor.
- species- feeding
For the welfare feeding only indigenous plants (green forage and feed grains) should be used; no genetically modified Soy flour. The food and feed law also prohibits the conventional livestock husbandry administration of antibiotics and bone meal for pigs and cattle. Cows must not be fed with food residues, growth promoters and hormones as well. The most ideal, it is in the circular economy: there are just so many animals purchased, that the Court can feed from our own production on their own. Artificial food additives is omitted.
Breeds suitable for the site
Animals should grow up there where they are traditionally at home. This makes them more resilient and robust.
- Finishing period
A finishing period, rounding of rearing with hay or pellets shortly before slaughter, adds a little more fat in the meat and thus increases the flavor.
- Slaughter age
The animals have plenty of time to grow and mature result is a fine marbling of fat. Such begotten meat is darker and stronger than that of the turbo-breeded poor animals. It shrivels not together in the pan and it tastes juicy, tender and full-bodied !
- Regional / short way to the slaughterhouse
To avoid stress a caregiver on the way to the slaughterhouse to be there. Transport should take place as early as possible in the morning and the trailer can be interspersed with straw. The animals should get as little as possible from the slaughter with. Stress is adrenaline and negatively affects the quality of the meat from .
- Maturation / meat processing
Especially beef has good tires, depend. The taste is round, intense and the meat more tender. A distinction is made between wet ripening and dry ripening.
In wet aging the meat is immediately decomposed and vacuumed standard servings of slaughter. The meat is hardly doing in contact with air. The pH goes down and you get a slightly sour, metallic taste. This process is often applied to slaughter in which the meat is to be preserved quickly.
In the dry ripening the animal is roughly divided. Then it comes to mature best in a tiled fridge with low humidity, room temperature 2 degrees and little air movement. There aged for at least 21 days. The best quality is obtained after 30 days. Longer does not make sense, because the meat loses only weight. Also, the meat is then grow more expensive. As a general rule, each day it loses about 1% by weight of moisture loss, it dries out. Hence, the name Dry maturation.
Tags: meat quality