REENACTING ANCIENT ROLE PLAY AT THE FIRE
HOW TO PERFECTLY SATISFY ALL CARNAL CRAVINGS
Neck steaks and sausages are a thing of the past”, explains Jürgen David (39) from Worms. He was the first butcher in Germany to refine Dry Aged Beef. The role model for the salt cave was provided by arguably the most iconic butcher’s shop in Down Under, the “Churchill” in Sydney. Salt bricks from the Himalayas. Provide ideal conditions for maturing. They remove moisture from the meat. The meat is stored there for six to eight weeks at roughly one degree and eighty percent humidity. The environment is bacteriostatic, allows for longer periods of maturity and optimises the flavour. David now has a second, larger salt cave. He and David Pietralla (34), who studied chemistry, kicked off a steak and BBQ trend three years ago. Grillmania in Germania and surroundings. The ancient carnal cravings in conjunction with heat sources are virtually being brought back to life.
The latest from the old Galician cow. They have given birth to calves all their lives, eaten fantastic grass. Now they are getting an upgrade in their old age. When feeding their elderly cows, the Spanish add a little corn to their grass. The meat then becomes a fatty delicacy. Another trend: What to do with the brisket of beef? Homemakers today rarely know how to boil meat for soup. “Now I can’t get enough brisket of beef, for example to make delicately seasoned pastrami. Barbequing is simply cooking at a high heat.” BBQ reloaded, in low-and-slow mode.
Made in Japan. The famous Kobe Beef comes at a price: Approx. 500 euros per kilo. This is mainly due to the fact, according to David, that it is not readily available. Only 3000 from 6000 cattle from the area fulfil the quality requirements. Jürgen David does not sell it because the cattle are overfed with corn and the meat consists of fat. In steak tastings it often only achieves a mid-range ranking. Hype for the past three years because it is in. Nevertheless Sayonara Kobe Beef.
Testosterone Test: If the cow is calm, the quality of the meat is better. “The same is true for cattle as for us, when there is too much acid in our blood. I would also become more of a turbulent bullock and not quite as tasty.” Jürgen David laughs with a subtle smile at the corners of his mouth. David Pietralla, who took an indirect route to becoming a barbeque specialist, reacts neutrally with regard to gender: “It’s irrelevant whether a man or women is barbequing. I am always delighted when someone is passionate about what they do.”
DON’T WORRY – BEEF HAPPY
PASTURE CATTLE, GOOD BREED (GALLOWAY, BLACK ANGUS, LIMOUSIN), GOOD GENETICS. SHORT TRANSPORT ROUTES. LONG ROUTES REDUCE THE QUALITY OF THE MEAT BY UP TO 20 PERCENT.
Season the steaks with salt 15 min. before frying. Season the steaks with pepper after frying or barbequing. One minute per side is enough! Then place the steaks in the oven or grill until the core temperature has been reached. Optimal: For „rare“
48 – 50˚ C, and up to 60˚ C for „well done“.
The Ferrari among the barbeques. Made in USA with infrared zone and 800 ˚C heat.
Approx. 45 seconds are enough per side, select core temperature. Fantastic roasting flavours. Costs approx. 700 – 800 euros.
Well illustrated book „GRILLEN-Meisterstücke für Männer“, which provides the basics for techniques and knowledge of meat: www.tretorri.de
Photos Copyrights: Shutterstock/hlphoto, Jürgen David/Neumann&Rodtmann, Shutterstock/Lisovskaya Natalia, A Kaiser, Alexander Wischnewski