Mahr and Neumann work closely with 12 farmers in the immediate vicinity. “Species-appropriate suckler cow husbandry, pure grass feeding and no antibiotics. These are essential requirements that we place on farmers,” says Olaf Mahr. The animal keepers have their farms in the districts of Teltow-Fläming and Potsdam-Mittelmark. This is the only way to avoid unnecessarily long animal transports.
The animals are not slaughtered industrially, as in large slaughterhouses, but individually. In order to achieve high quality, the meat has to mature for four to eight weeks, explains master butcher Andi Neumann: “There is air maturation, wet maturation, butter maturation, honey or whiskey maturation. Biological and chemical processes take place in the muscles.”
–
With new cuts to spare ribs and spider steaks
Meat sommeliers have extensive knowledge of meat. Mahr and Neumann both trained as meat sommeliers. “You have to know about animal breeds, about feeding, slaughtering and processing the meat,” explains Andi Neumann. A sommelier masters different cuts. These are special cuts with which spare ribs or spider steaks are cut out. These can then be found in the online shop [www.meat-bringer.de] be ordered. There are shops with Märkisch beef and other meat specialties in Wildau, Petkus and Baruth.
Broadcast: Antenne Brandenburg, January 20th, 2021, 2:40 p.m.
–
–
Related
