SÜFFA 2017: Popular sport for gourmets (October 21 to 23, 2017)
Popular sport for gourmets
From leisure fun to gourmet experience: SÜFFA 2017 shows solutions for the grill business. “New cuts” and dry aged beef are in vogue
It's grilled: In Europe, the Germans are the number one grill nation. An average of 13 times per season and household is cooked and eaten outdoors, recently also in winter. Barbecue competitions and barbecue seminars attract thousands of visitors and participants. The often improvised, sociable afternoon event has meanwhile become a true national sport, and even a gourmet trend that should be taken seriously. The butcher is happy about this, because the grill, regional and organic boom are creating an increasing demand for high-quality meat. From October 21 to 23, Stuttgart's SÜFFA, the trade fair for the meat industry, will be showing solutions for good business in everything to do with hot grilled goods.
Meat remains the most popular grill item
There are around 1.500 varieties in this country, but grilling is no longer “just” about the sausage: In addition to the eternal classics, the menu also includes fish, vegetables, whole menus and even desserts. However, the top spot on the grill is still the meat: According to estimates by the Federal Market Association for Cattle and Meat, the German citizens consume around 60 kilograms per capita and year - some juicy pieces of it end up on the grill.
There are around 1.500 varieties in this country, but grilling is no longer “just” about the sausage: In addition to the eternal classics, the menu also includes fish, vegetables, whole menus and even desserts. However, the top spot on the grill is still the meat: According to estimates by the Federal Market Association for Cattle and Meat, the German citizens consume around 60 kilograms per capita and year - some juicy pieces of it end up on the grill.
Increasing quality awareness
With the grill boom, a new quality awareness for the grilled food has developed among customers: Anyone who is a grill master swears by so-called "New Cuts" - noble pieces of meat specially prepared for grilling, which require special knowledge when cutting are therefore already pre-cut by some producers and delivered to the specialist trade. The new hit with steak lovers is the extremely tender "Flat Iron Steak", which has now overtaken the T-Bone. In addition, you can also discover pieces that were already known in grandmother's time, such as the “mayor's piece” offered by the Schwäbisch Hall Farmers' Association (Hall 7, Stand C51). Thanks to growing organic and regional awareness, local game is also currently experiencing an increase in demand.
With the grill boom, a new quality awareness for the grilled food has developed among customers: Anyone who is a grill master swears by so-called "New Cuts" - noble pieces of meat specially prepared for grilling, which require special knowledge when cutting are therefore already pre-cut by some producers and delivered to the specialist trade. The new hit with steak lovers is the extremely tender "Flat Iron Steak", which has now overtaken the T-Bone. In addition, you can also discover pieces that were already known in grandmother's time, such as the “mayor's piece” offered by the Schwäbisch Hall Farmers' Association (Hall 7, Stand C51). Thanks to growing organic and regional awareness, local game is also currently experiencing an increase in demand.
"Die-hard" grill specialists passionately discuss the advantages of smokers, charcoal or gas grills. In the professional sector, of course, the whole thing has other dimensions: SÜFFA offers an overview of the huge range of inexpensive gastro roasters to massive ox grills from Beelonia (Hall 9, Stand D59) or KSF (Hall 7, Stand D02). Among the many ingenious innovations, the giant smoker from Walter Ludwig (Hall 9, Stand A71) is definitely a particular eye-catcher: The “Big Louis” can easily feed entire company employees.
Taste is everything!
Meat ripening is a true science in itself. For some years now, high-quality beef has been selling more and more frequently during the barbecue season. For first-class “dry aged beef”, which ripens dry on the bone for around four weeks, only particularly marbled products with a pronounced, even layer of fat are suitable. The right aging cabinet, which can be effectively staged in the sales room, is on offer at SÜFFA from, among others, the company Landig und Lava (Hall 9, Stand A12).
Meat ripening is a true science in itself. For some years now, high-quality beef has been selling more and more frequently during the barbecue season. For first-class “dry aged beef”, which ripens dry on the bone for around four weeks, only particularly marbled products with a pronounced, even layer of fat are suitable. The right aging cabinet, which can be effectively staged in the sales room, is on offer at SÜFFA from, among others, the company Landig und Lava (Hall 9, Stand A12).
The preparation options presented at SÜFFA are as varied as the product selection. A wide range of sauces, spices and marinades cater to the most varied of culinary preferences, from sweet and sour to hearty and spicy. All well-known suppliers of this product group are represented at SÜFFA. The spice specialist Indasia (Hall 9, Stand C71), for example, relies on the delicate, smoky “American BBQ” for the 2017 barbecue season. With products such as “Smoked Sugar”, the aroma specialist Red Arrow (Hall 9, Stand D61) also offers “liquid gold” for delicious American-style barbecue sauces.
The pulled meat wave also spilled over from America some time ago: slowly cooked, minced meat that is usually served in a bread roll. In many places, pulled meat has found its way into the upscale snack area, where time-consuming grilling has so far tended to eke out a niche existence. A novelty from Aichinger (Hall 9, Stand C11) presented at SÜFFA could soon change this: The fully automated, compact gastro grill ROG - ROLL'N'GRILL provides 80 portions in just 60 minutes for fresh vegetables, fish and and meat enjoyment. Well grilled!
Info: The current list of exhibitors with all product groups can be found online at www.sueffa.de
About the SÜFFA:
The SÜFFA is one of the most important events for the butcher's trade and medium-sized industry in German-speaking countries and neighboring countries. The popular industry meeting point offers trade visitors the opportunity to exchange ideas with colleagues and experts and is a permanent fixture in the diaries of many decision-makers. The balanced combination of the production and sales exhibition areas with the wide-ranging, informative supporting program is what makes SÜFFA so successful. Interesting lectures in the trend forum and the award of the innovation prize show trends in the market.
The SÜFFA is one of the most important events for the butcher's trade and medium-sized industry in German-speaking countries and neighboring countries. The popular industry meeting point offers trade visitors the opportunity to exchange ideas with colleagues and experts and is a permanent fixture in the diaries of many decision-makers. The balanced combination of the production and sales exhibition areas with the wide-ranging, informative supporting program is what makes SÜFFA so successful. Interesting lectures in the trend forum and the award of the innovation prize show trends in the market.
If it's time for something more: the big-smoker Big Louis from the company Walter Ludwig. Image: Walter Ludwig
