High season for grilled meat
Meat is the food of choice for most people. A quick roast from an extensively reared animal, slaughtered without stress and matured in the traditional way is a pleasure. However, the portion of the so-called precious pieces makes up only about 15 to 28 percent of the meat of an animal ready for sale. Poultry is, so to speak, the sustainability exception: Different parts of the poultry or the whole animal are grilled. With pork and beef, on the other hand, there is still a lot to discover.
So that poultry, beef and pork can land on the grill, animals must be kept on farms. According to the Federal Information Center for Agriculture (BZL) and the Federal Statistical Office, around 2017 million chickens were kept in 47.000 farms across Germany in 160. Around 3.300 million broilers or broilers were kept in seven percent (94) of these farms. The amount of poultry meat was around 1,51 million tons. Around 27,6 million pigs were kept in 23.500 farms. 57,86 million pigs were slaughtered, which corresponds to a slaughter weight of around 5,45 million tons. 121.000 farms kept around 12,3 million cattle. Of these, 3,5 million animals were slaughtered. The amount of beef and veal in 2017 was around 1,12 million tons.
Which parts of the pork are suitable for grilling?
All cuts of the back, including the neck and the ham and sausages, are traditional grilled meats. The pork belly in the form of spare ribs is also popular. According to the Federal Center for Nutrition (BZfE), these parts can also be grilled: pork shoulder in one piece. A 500 gram piece should grill for about 90 minutes. The grill should have a lid and be on medium heat.
A grill that can grill indirectly is important for knuckles. At around 180 degrees Celsius, the knuckles are ready after around an hour. The bone must have separated from the meat. Whether the meat is pre-cooked or not makes no difference in taste.
Pork cheeks must be pre-ordered from most butchers. Due to the fine marbling and the high fat and connective tissue content, the meat remains juicy and tender even after a long cooking time.
Beef and veal
All cuts of the back and rump are traditional grilled meat. In addition, other parts can be grilled very well. Tafelspitz: It is best to grill the meat over indirect heat for 20 to 25 minutes and then let it rest for five minutes. Cut steaks into XNUMX cm thick steaks.
Mayor's or pastor's piece: the upper, tapering part of the nut next to the lower shell. It is very tender, juicy, fine-grained and slightly marbled.
Flank steak or thinning comes from the rear, lower abdominal portion. It is usually processed into minced meat, but is also available from some butchers in the fresh meat counter. Well hung and properly prepared, this lean meat is particularly tender and aromatic.
Semmer roll is part of the bottom shell, at the back of the leg. The muscle is very uniformly round to slightly oval, which has contributed to its name. The meat is very tender, lean and tasty.
Kidney cone is the strong muscular cord on which the kidneys hang. This section is more commonly known as the "Hanging Tender" (American) or "Onglet" (French). When preparing it, it is important to get rid of tendons and fat. The meat is a real insider tip, because it is very aromatic and tastes just as good as the fillet.
Heart is good for grilling. Heart must be pre-ordered from the butcher. The meat, cut into 20-25 cm thick pieces, takes XNUMX to XNUMX minutes on the grill over moderate heat.
