On our blog, we share background information, cooking tips, and stories about the origins, aging, quality, and select specialties from Das Fleisch.
Duroc Guide: How to Properly Prepare Duroc Pork Tenderloin: Flavor, Core Temperature, and Tips. Duroc refers to a breed of pig. Whether that
Black Angus Cut Guide: Four Black Angus Cuts That Deserve More Attention—Ribeye, Entrecôte, and Filet
Cut Guide: How to Cook a Black Angus Entrecôte Properly: Core Temperature, Grill, and Skillet A Black Angus entrecôte is
Cut Guide: How to Cook Lamb Loin Properly—Here’s How to Do It on the Grill and in a Pan Lamb
Cut Guide: How to Prepare Picanha—Fat Cap, Grilling, and Core Temperature. Picanha is one of the most flavorful cuts for the grill.
Savory Tarte Tatin – Sweet, Salty, and Deliciously Crispy This savory Tarte Tatin combines caramelized red
Buying Guide: Ordering Meat Online in Switzerland: 9 Criteria for Choosing Good Meat Online
Shopping Guide: Ordering Meat Online in Switzerland—What Really Matters When Ordering Meat Online
Recycling & Shipping: How to Send Your Packaging Back to Das Fleisch for Free Premium meat doesn't deserve
Origin, Raising, & Craft: How to Recognize True Meat Quality. Good meat begins long before it’s prepared.
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