Duroc Guide: How to Properly Prepare Duroc Pork Tenderloin—Flavor, Core Temperature, & Tips “Duroc” refers to a breed of pig. However, whether the tenderloin on your plate is a hit depends just as much on its origin, cut, and preparation. This guide shows what really matters when cooking in a skillet, on the grill, or in the oven. Read the preparation instructions: Pork tenderloin is a tender, lean cut. That’s precisely why it’s delicate […]
Black Angus Cut Guide: Four Black Angus Cuts That Deserve More Attention Almost everyone is familiar with ribeye, entrecôte, and filet. Tri-tip, bavette, flat iron, and flank steak, on the other hand, showcase four other sides of Black Angus: from large cuts for the grill to finely sliced steaks with a firm grain. Comparing Four Cuts Which steak cut is the right one […]
Cut Guide: How to Cook a Black Angus Entrecôte Properly: Core Temperature, Grill & Skillet A Black Angus entrecôte is a steak that calls for high heat and precise cooking. With the right core temperature, a nice crust, and a few minutes of resting, it stays juicy, flavorful, and exactly as pink in the center as you like it. Discover the Entrecôte A good entrecôte […]
Cut Guide: How to Cook Lamb Loin Properly—Here’s How to Get It Right on the Grill and in the Pan Lamb loin is a particularly tender cut from Swiss pasture-raised lamb. With controlled heat, the right internal temperature, and a short resting period, it turns out juicy, pink, and flavorful whether cooked on the grill or in the pan. Discover Lamb Loin A good lamb loin […]
Cut Guide: Preparing Picanha—Fat Cap, Grilling, and Core Temperature Picanha is one of the most flavorful cuts for grilling and churrasco. With the right fat cap, controlled heat, and a clean cut, the rump cap becomes an exceptionally juicy cut of meat. Discover Picanha About Core Temperature What is Picanha? Picanha is a South American cut from the rear section of the beef rump. […]
Buying Guide: Ordering Meat Online in Switzerland: 9 Criteria for Making a Good Choice Ordering meat online is convenient. But your choice will only be truly good if the origin, cut, storage, and delivery match what you want to cook. Read the guide: Checkliste for Ordering Meat Online: Convenient, but Not Just Any Old Way Anyone who orders meat online has […]
Shopping Guide: Ordering Meat Online in Switzerland—What Really Matters Ordering meat online is convenient. But it’s only a good decision if the origin, quality, packaging, and quantity are all right. This guide will help you shop with purpose rather than just for speed. Go to the Store Go to the Checklist Why Buy Meat Online? Buying online offers […]
Recycling & Delivery: How to Return Your Packaging to Das Fleisch for Free Premium meat deserves not only careful selection and safe delivery, but also responsible use of packaging materials. That’s why we make it easy for you: You can return your packaging for free and help us reuse valuable materials. Why returning the packaging is important […]
Origin, Raising, & Craft: How to Recognize True Meat Quality Good meat begins long before it’s prepared. It starts with the origin, the way the animals are raised, the selection of the animals, and the respectful handling of every cut. That’s exactly where Das Fleisch’s commitment to quality begins. Discover Our Selection Learn More About Us Quality isn’t just a single characteristic […]
Dry-Aged Black Angus Chop – The Cut That Hides Nothing Some cuts impress with their tenderness. Others impress with their character. The beef chop impresses with both; the dry-aged Black Angus makes it super tender and really brings out its character. The beef chop – internationally […]
