So wird Wurst gemacht!! Hausgemachte Spezialitäten | Hamburgs Fleischerei

Seit 2002 produziert Metzgerei Dreymann Fleisch- und Wurstwaren und zählt zu den führenden Adressen für nachhaltiges Fleischhandwerk. Die Fleischerei bietet eine große Auswahl erstklassiger Fleisch- und Wurstwaren.

Metzgerei Dreymann
Bornkampsweg 39
22926 Ahrensburg

Metzgerei-Bistro
Löwenstraße 1
20251 Hamburg
https://www.metzgerei-dreymann.de/
https://www.instagram.com/metzgerei.dreymann/
https://www.facebook.com/biodreymann
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Good bye. Morning Andrew. nice to meet you. Where we are right now, that is the core operation, that is the base This is the Wulstorf estate, that is the production Here we have 300 square meters and on the 300 square meters we produce the most consistent meat and sausage products according to ecological criteria From the genetics, to the slaughter, to the dry-age or what we do now today is warm sausages So we always try to live and revive every culinary extreme here And here we also have our shop, Our sales point directly in the farm shop Can we take a look at it? The agricultural part, so to speak, goes over to the Dreimann butcher’s shop. And that is our beacon of the company as a sales area directly on site . You can experience agriculture directly with us and we don’t need to artificially represent it because we have it right in front of the door. Agriculture has a very long history. A good 100 years ago, Mr. Steiner took a different approach to agriculture In 1925, they were no longer as valuable as they were in 1870. As a result, industrialization had already moved into agriculture at that time. The fruits were no longer as valuable because the beans had been exploited too much. And then people thought, something is going wrong here, we have to look for a different way. And then this way emerged , a natural crop rotation, an organic agriculture get it in without having to use artificial ingredients. This is, so to speak, the foundation of Demeter agriculture. So carefully? Care and natural crop rotation is just that. Ideally, you assume that you say that so and so much land has the opportunity to support so and so many animals. And so and so many animals can in turn use the manure that is produced to fertilize the land again and the food that is created as a result is sufficient for people. So it is said with the thumb, if you have one hectare of Demeter farming, it is enough for one cow or for six pigs. So then you realize how excessive that is, how much Land you need to grow good food and good living beings And we buy these living beings from Demeter or Bioland farming, our agricultural part, the Wulsters estate, that’s what we used And from that we then produce meat and sausage roasts, where we then also do without additives Basically three times a week As a difference to normal meat, I would say that it is a mixture of Demeter pork from Gut Wulstorf and organic beef Because we do not process glutamates, none Flavor enhancers of a different kind, no yeast extracts, no artificial emulsifiers. We actually only process organic spices, natural spices and rock salt. All of our animals grow, so to speak, you talk between antibiotics, what you use preventively and what you use acutely. Of course there is room for interpretation and rightly so, because it is just the way it is, and it is of course difficult to control it afterwards would then give it antibiotics at some point, but there is a certain waiting period so that it is broken down again before it is slaughtered. But that is just the rarity of this type of agriculture. In practice, almost all conventional pigs and almost all conventional poultry are probably contaminated with antibiotics. Because the breeds are so overbred that they cannot grow up without antibiotics, especially if they are so closely colored. So a lot of our agriculture and our food is based on natural breeds of animals Because the natural breeds still have what they have are resistant to bacteria, to different weather conditions. While an animal like this, which has been completely overbred so that it grows as quickly as possible, falls over quickly with any change in the weather. This is common practice with turkeys. So a turkey without antibiotics is almost not possible at all What’s hanging here now has, so to speak, matured on bones for around four to five weeks. These are different genetics, these are farm cattle. They’re Angus crosses with red hollyhocks. Then we have Schorthorn and Galloway cattle, which are raised in nature conservation areas and which are also shot on pasture. I’ll close it once, because of the climate, because that’s crucial here. And this dry aging has changed the business a lot for us. The idea came about sometime twelve years ago to avoid vacuum maturation as far as possible tires, as I said, the rust letter strands, the necks, the tires but also If I turn it behind you, you would then see the chop strands from our Duoch pig, for example Or the neck that is here now They are also in the dry ager for two or three weeks And if you then use them as a neck steak or as a neck chop, in our case we call it a tomahawk grill And that Medium guest, it’s not inferior to a piece of beef steak, so it’s at least as good Well, back to the base it’s always A lot of what quality is, we had that a hundred years ago And we try to discover lost treasures again and again And that’s a matter of the heart Yes, the best of the best Exactly, the best of the best and good things take time We always want, that’s what our philosophy is, if everyone were more willing to eat less and at the same time go out for good quality, eat less and at the same time go out more for it, Then we would have solved a lot of problems for our own bodies, for agriculture and also for our future generation due to the CO2 pollution. But our food is therefore also more expensive because it is much more expensive. Because the animals get much older, the meat matures longer and the yield is accordingly much lower. As I said, we produce butter rather than margarine. It is an air-dried beef ham, i.e. what is called Bündnerfleisch in Switzerland and in northern Italy Bresaola And that ‘s a Wagyu-Saola, because it’s a mixture based on the way the northern Italians do it in Lombardy. And we get our braised meat from our couriers, from the Wagyus. So it’s one of our most hyped items, it used to be Bioland’s gold medal winner as the best item in Germany. And if you cut into it now, we can show you that later, at the front of the store intramuscular fat from the inside looks more like a salami And not like the typical Bündnerfleisch that we otherwise know It’s just genetically it has such an advantage that in food what we can create from it And again there is a huge difference in the quality Then we grab our Kartenrauch stories here, Kartenschinken, these are Kartenrauchmettwursts that we produce. They are from our business friends from Bär in Salamanca, the highest form of Iberico ham. They are now five years old It’s been five years now? They’re hanging on by their hoofs back there. They’ve been hanging here for five years? No, they’ve been with us for a few weeks now. They come from Extremadura or other forest areas in Spain and have been there for five years. So for me personally, this is the most valuable animal food there is. It’s also one of the culinary Big Five, alongside caviar, lobster, goose stew, liver and truffles. It ‘s one of the five best foods that humanity has been testing excellently. But we’ll leave that to the Spaniards because that’s their culture. We have so many others here Sausage culture, what we do Schuster, stick to your guns, but actually my friends from Spain too Well, then I’ll take you on a tour of our company here. That looks like meatballs to me. So, let’s take it further. What kind of meatball is that? What will this happen now? A meatball So this is what meatballs look like here There’s really meat in them, that’s the proof Yes, yes, yes 50-50 right? Mixed chopping 50-50 According to your own receptor Yes, I’ll say it honestly There are no secret recipes Never That’s always the case, I think anyone who enjoys food can go to Uncle Gugel and make their own sausage. For me, spices are always just the perfume, so to speak can you do a little bit more But the stick is always the food, is always the animal And if the animal is totally fresh and is processed as sausage in a very timely manner Then salt and pepper would be enough Because it is simply delicious And otherwise, as I said, spice is still a little kick on top But for me it’s just like that, the important thing is you can’t, I’ll put it this way, viciously make jewels out of coiled sheet metal What we process here is just precious metal And accordingly, agriculture and the Side and the genetics Give us such an advantage that we complement it with our natural homemade spices But that’s no big secret now So with a meatball, to come back to it, I would say What do you need for a good meatball Salt, pepper and a little nutmeg And bread? The ingredients we use are 10% egg, 10% onions and 15% breadcrumbs. Now you’ve heard that. Okay. It’s the case that we have a permit to transport carcasses that are warm from slaughter. That sounds unusual at first, certainly for some people who don’t have a professional background. But in practice you have to imagine it like this: that when you slaughter an animal, it’s a pig right now and you make it out of it in a timely manner 99.9 % is produced Because it is produced from animals that have been cooled for at least 24 hours It is safer in terms of food law And that’s why everyone does it that way But what is lost through cooling You can never get the taste back. There is no spice in the world That can be compared to when you bake a cake and you first try the cake dough like that and eat it And then you eat the cake after it is baked Then the cake is baked and of course delicious But the cake dough is also delicious Accordingly, it is still more intensive And we then process the meat We have this pH value advantage that we don’t have to resort to any additives We don’t process any harmful phosphate But the pH value of the animal is still so high That these boiled sausage items such as meat sausage, Vienna sausages, meat loaf The ones that are supposed to be firm again at the end, so to speak, Have the pH value naturally so high that we don’t have to add anything And the taste in turn is also much more intense So You would then have to use fewer spices in comparison. But because the taste is so intense. If someone now knows about home slaughtering, then you would always notice that such a meat from home slaughtering tastes better than that from the butcher. Often it is no longer made by the butcher from home slaughtering, but rather by, in my case in the Harz at the time, they were bricklayers who made bad weather in the winter the one from the butcher So that statement always annoyed my father a lot. Today I would say, that’s right. But not that the bricklayer can make better sausage. He just had the better raw material. The older pig. The older pig is bigger, it has more fat. It has more character, more flavor. And yet it’s processed warm from the slaughter. It’s always like a ratio. I’ll say it like sterling silver to white gold. Does that mean the older pig would taste better? Yes Exactly And how many years are we talking about? Compared to young, old? You have to imagine it like this When an animal like that is born, then you can see that You drive even more, it has to escape straight away. Immediately the skeleton is quite developed, the bones are relatively large Then the muscle grows slowly That’s what comes next And at some point the animal doesn’t grow much further Then the food goes into the fat And then it only goes superficially And when it’s there on the surface Then only then does it go into the muscle Into the intramuscular area And that’s actually what gives a piece of meat its taste And the sausage made from it is also with us Unfortunately in our culture it is the case that the best genetics are almost no longer bred. In pigs there is almost only Petra. It is like a Dutch tomato with four legs. It grows within six months so large that it can be slaughtered After that, it is uneconomical to continue feeding the animal Because the cost of feed in relation to the weight gain is uneconomical So the pigs are slaughtered after about six months So that they are all the same by default This also fits with modern slaughterhouses Our animals have at least birthdays So they always get twice as old This of course makes the pig much, much more expensive for the farmers Because they have to feed more than twice to three times as much until they sell their pig But that’s why the pig has a lot more taste and also a lot more character in the bite, in the pose. With the cattle it is the case that most of the cattle that you know are like this. If I guessed it with my thumb, they are about a year and a half. They are bulls. It also has the same effect. From then on it is rather financially uneconomical If you eat a lean piece of beef or pork, then at some point you’ll lose what else there is in terms of quality. And that’s not just the case for me in the butcher’s trade. It’s also transferable to everything else in terms of food. Because as a rule, it’s not the best food that’s grown, but the one that produces the quickest yield. And so at some point the consumer becomes more and more weaned off because he no longer has access to good food. My message or my mission is to turn the wheel back a bit again. At least for a part of the population that’s up for it. That’s what it’s all about to pay the appropriate fair money to the farmer and residents To finance an animal-friendly life Now the friadelle is out Let us know, we can accompany him in the cutter process There is also something that counts And then you can have our Wulstwerfer Feine Bratwurst It was also once awarded as a snack bratwurst gourmet fast food at its finest, the best currywurst at Imbiss Hamburg That was 10 years ago Had bacon, that was Bucket Air Bucket Air, which I already said before, the most valuable bacon We put it in 4 millimeters, 400 millimeters No, not that now That’s the typical thing that you know as minced meat This is now pork shoulder meat The way Rosi just cut it up Do you have about 20% fat content Crunchy muscles There are no bones in there either, but there are collagens In other words, there are connective tissues in there and they have to be in there too Now you couldn’t make a Viennese sausage out of the fillet Or you couldn’t make a bratwurst You could do that, but it would be like biting into a tea sausage It just doesn’t have a bite So we have to have collagen in it So we use robust pork knuckle meat, robust shoulder meat That’s now minced 3 millimeters From Alice in this practice now into the cutter That comes from English, from English cutting The first process was mincing And now comes the process of finely chopping And that’s actually what you do now is a bit like at the bakery Also for the cake wax, it’s actually similar for every type of cake sausage There are of course still a few things that you can do differently But here basically the lean meat is now cut out The knives cut, the knives generate heat And so that the meat doesn’t burn, it has to be cooled down At the same time, the protein has to be cooled down can swell, water in Now you could work with nitrogen and cool down the meat That’s how the industry does it and would then add water We combine that, we use water, but water in a frozen state In order to cool the meat during the process on the one hand Because it can only have a certain ideal final temperature Approx . is there for the protein cells. They are now torn open by the cutting Protein swells And the water causes it to swell, so to speak. That would otherwise be closed, but it is now open. The water now swells so that we can then get the saturated lean meat . Then the bacon is added, which gives the sausage its main taste. And with the type of sausage, that would be a difference. I say, a grilled sausage, it should still be juicy Or a Thuringian, an original The bacon is only added later Because it should still have a certain contour It shouldn’t be too fine with a bratwurst So that the sausage has a bite but at the same time is juicy With a very fine sausage meat, like a Viennese sausage or a meat loaf You would add the bacon now So that you can’t see it later, so that it is just as finely grained as the first part Now you can see that the sausage meat is warm from the slaughter If you were to film this from the cooled animal in comparison, then the consistency wouldn’t be as soft Not as pudding-like And it wouldn’t be as shiny The sausage meat only has this if the muscle was processed while it was warm From the slaughter If possible, all the muscles are the same size Otherwise it would look unaesthetic It would n’t be so noticeable with a bratwurst But if you use a cold cut sausage And you would now fill it like this Then you would say, what is there? That doesn’t look fancy. You always have to make sure that you open it once or twice in between, if possible. To free the lid from cabbage muscles. That’s what we’ve done now. And now the Alicia comes up to the desired temperature of around 10 degrees. And then the valuable bacon is added. That’s the flavor, that’s the taste. And the perfume is then the spice. In this case, that’s our interpretation of a grilled sausage also roast roasts that are a bit thinner And that’s the spice right at the beginning So that you can’t see it You can see that, but we roll it here That ‘s pretty perfect Now you have this grain size that we want The spice is perfectly mixed Turned two rounds so that the remaining package fat is evenly distributed to the temperatures 13 degrees by greasing That’s how it has to be And now comes the cabbage muscle Now you don’t hear any noise The knife shaft only rotates very slowly And it won’t work anymore cut That can only change a little at one temperature Now it’s just a matter of making sure that it’s all nice and even, not that one of them finds any nest of spices on top of the other Or with too much fat in one place And evenly distributed wouldn’t be so nice either There are still 8 liters You can do it quickly, but if you want it to be really good Then you would also Like Manni is doing it now You just go through the process Down here is a vacuum pump It now sucks in the sausage mixture, so to speak And then it is rotated out here Portioned What are you doing Manny? 110 milliliters? It should have exactly 110 grams. You can do it manually. We ‘ve all learned it that way. Just fill it in straight, you just fill it out like that. And then you always turn it off. Then you have a divider in here and it does it automatically. This is the case. For everyone who has ever eaten an original Thuringian. This is now very similar. You fill the loose one. You leave the sausage casing a little longer than the volume of the sausage grilling Like an egg The egg white expands The coagulated meat gets bigger And if you were to make the sausage too tight now it would burst away immediately So what’s in the air in between And accordingly you won’t learn that within a week This mixture of manual work And still Like an artificial intelligence So quickly Great entertainment But if the sausage is like this Now you just have this one It will now be cut off here like this And it would then accordingly If you grill it or frying It’s still expanding And that’s why it has to still have air Where it can lie down Without bursting straight away This is very important for a loosely filled Thuringian The mixture is very coarse So it’s more like a coarse minced meat Then you can make it tighter But here, this dough It rises really well It will grow If you have a flesh-yellow like that and you fill it He’ll eat it like that And when it ‘s in an oven, it rises like a cake dough That would be here too It just has to be a little airy If you put it in afterwards then fry it or put it on the grill So it’s already ready for sale Yes exactly It’s going on sale like this And then it’s fried through at home What do we have at the end? No, let’s take a look The fine Thuringian Fine Thuringian Fine Thuringian So as a broth sausage Exactly, it’s being brewed now These are sheep salts These are like Nuremberg grilled sausages So Nuremberg style Can we say Nuremberger So Nuremberger You’re not allowed to? Does that still mean Nuremberg style? Exactly, because it is a Nuremberg designation of origin. Yes, okay, I think you can have jobs. They sound better. Then maybe you’re a pilot. Then you have a real working time of 1.5 minutes. Because the rest is, I don’t think, autopilot. Then it looks great, too. Your uniform, too. But actually you’re like a subway driver. Just on the plane. So you don’t do a whole lot yourself Probably not much And with us it’s just We always have this mixture of You think up something Or you always do something again And then you’re happy that it’s getting better and better Every day 1 % better Or you change it for the better Or you think of something new And then you’re happy about the food When it’s ready And you bring it out and bring it on stage And just offer it to your customers and friends And then get it reflected Because you ‘re in the exchange So we have a lot of them positive facets And then there’s this I’ll say this phrase If you had fun at work, no more work There’s a bit of something to it So it annoys me sometimes When the alarm clock goes off early in the morning Or when it ‘s too much stress But I have such a great job I’ve been going wild for 30 years As a sausage developer As a vehicle builder As a shop fitter As a marketing strategist In different professional sectors But my core emotion is still the calling to produce the best food of animal nature That’s it That’s what inspires me And I think you feel that in our team too A lot, especially when you’re in sales These emotions that are then conveyed That you just know With a certain awe We have something really high quality What we offer you But that’s why an animal died Three types of sausage Raw sausage means meat is raw Is processed into a sausage But the sausage remains raw And it’s still available in fresh and dried You can now have one Make spreadable sausage Or a tea sausage Then you just take the raw meat Salt is added Sugar and spices It is reduced Is put into a casing The sausage stays raw And you spread it on the bread Do you make a mettwurst, a salami That would be a long-term sausage The thing is that the sausage is the same process Raw meat becomes raw sausage The sausage is then dried Loses moisture Loses water This is how it ferments And is preserved That’s it Raw sausage Then comes boiled sausage That’s what we do now That’s what it’s like Viennese sausage, meat sausage, meat loaf Gliona Take raw meat Raw meat is made into a sausage And the sausage is then cooked Cooled down and sold as a boiled sausage That’s a boiled sausage And the third product group That’s cooked sausage You take meat What’s raw Cooks it Makes a type of sausage out of the boiled meat And then you cook it again To cook it preserve That would be a cooked sausage That would be something like pate, liver sausage Bread sausage, cooked Mettwurst A boiled sausage Is never made from cooked meat But from raw meat And is then preserved by cooking after production The protein is broken down Through salt and through the cutter process And how to cook an egg Through cooking the liquid dough becomes which coagulates And becomes a cut-proof mass That is boiled sausage And where does it say bratwurst? So bratwurst would also be a boiled sausage. Nobody has as big a sausage culture as we Germans. Why is that? That’s because the other European neighbors were rather centrally governed, like Spain and Italy and France and Germany, there was a wealth of duchies and principalities and that meant they were all small mini-states and each mini-state was within its own area. Otherwise it would have crossed the border. It would have had to pay any taxes and customs. And so there are a lot of different regional sausage specialties. Because each duchy had its own meat production . that Germany was such a patchwork quilt Up until about 250 years ago Or 200 years ago So I’m I’ll explain a little bit We give in the background Can you still see a bit of rusty letter strands Because I also said, it’s on here too That’s our cover girl, so to speak Is my favorite steak That’s a ribeye steak on the bone That’s called prime rib and that’s also from Wagyu From Koberrind Is that okay with you? Is that from the light? Yes, everything is clear. These are tires here. As I said, Fortuna rust letter strands of different degrees of ripeness of different genetics . Each one, each variety for itself. Sealed hermetically at least 3-4 weeks. That we don’t have any climate fluctuations in here Gustatory gold out If the genetics allow it You’re not allowed to open? Can we do it later But you shouldn’t open it all the time now That’s why I had this idea Many people always do it in one room And I had the thought Everyone has their own climate zones And then it just turns around again So the story for me was like this A good 30 years ago I come from the district of Osterode am Harz I had a cool childhood there My parents have a family business, a butcher’s shop They have them too, and they still make sausage today My father is still active there It has just as much passion for him as it does for me Doesn’t go to the golf course, he prefers to produce for the Kneipp-Kurheim in Bad Lauterberg Then sausage And for me it was just like that, I did the training because Because my secondary school certificate wouldn’t have allowed much more and I didn’t know what to do either So I said, well, well, father is a butcher, you’ll become a butcher So I did this training I did it quite well or well. Then I did another year in the Bundeswehr What they did back then And then I thought, get out of this province I wanted to somehow go into the big wide world. Is this the East, right? No, that’s the last tip of Lower Saxony. So I’m one of the people. That was, so to speak, the dead end of the West, no. So the last places, 5 kilometers from the border. I grew up and on the 18th . Around my 18th birthday the border was open. So I grew up with the border To make ends meet And then at some point to continue going to school Because it was then somehow clear to me that my level of education was the same That I could get even more out of it And then I got a job First at the meat wholesale market That was a nice experience Directly in Hamburg with a lot of great colleagues And after half a year or three quarters of a year Only physical work and I was a bit thinner then than I am today Or I was back then I thought, you have to go back to the trades Do something different In my opinion, it could produce sausage quite well. At least that was my parents. Then I was even better with the knife Because of this good half-year meat wholesale market I thought, now you might want to do something with sales And then I got another Hamburger Abendblatt Back then there wasn’t the internet yet And then I looked to see if anyone was looking And then there was an advertisement in it that said Bioland Frischfleisch Young team looking for motivated new employees And blah blah blah What you write And because it was the only thing that was there as a job offer, I went there at some point in the summer 1994 And that was my introduction to what I’m doing today I met my target father Heiner Fricke, who had just done pioneering work with his organic butcher shop. They had been going for five years at the time. They had all been founded in 1989. And when I joined in 1994, they were going on for five years. And that was a funny boy band. With colleagues who were in their mid-20s to early 30s. I was in my early 20s, was the youngest changed And had So while the craft was already difficult back then and it was rather declining, we always had success And success is fun And on the one hand it was success It was this perception And it was just easy for me to discover for myself how food can really taste that I didn’t know either And so I worked there first as a journeyman, then as a master craftsman for a total of eight years And accompanied the Hamburg organic movement under the flag And maybe changed it a little there too Then I met my lovely wife Over the years And then we’re done ourselves I say yes, to plunge into self-employment. They both had the same courage and the same interest in it and wanted to do it even more consistently. And if you now come up with an organic farm then that would be more consistent Demeter. And so we came into contact with the Wolfsdorf estate. They had already been doing Demeter farming for 14 or 15 years back then. And so we are in the year 2002, a good 22 years ago now Demeter butcher shop on the Wolfsdorf estate As the Dreimann butcher shop And then I think we changed a few things again And then maybe we designed our own ecological snowball Which has gotten bigger and bigger We have grown organically in the truest sense We have actually become about one more person every year From the team We have stocked one more weekly market about every year And now we are, as I said, almost 30 people And a third of them are the trainees from the last 20 years So from the intern Everything up to the meat jommelier is possible in our company, everyone knows that. And then word gets around. You always have this opportunity to decide. Do I now want to become a pilot at Dreimann Metzgerei Or flight attendants, everything is wanted? But we are more likely to have pilots Shepherd Beusen They grow up near St. Peter-Ording We carry them weekly And so here we have the back And in the back are the chops The chops and if you cut them out Also the salmon or the fillet And that is of course still a homeopathic portion of such an animal The consumer, if he also thinks on the menu He probably thinks a lamb only consists of fillet But then he just has to know that he is never a German lamb Because It’s only one percent of the animal. It’s just the fillet. And because we want to give value to the whole living being, we have to do it and enjoy doing it. And you should always think about creating other, I would say, enjoyable, gustatory, delicious items. And so the idea came to me to dry the leg of lamb too Hip Then these four sub-muscles are Just as tender as a salmon In terms of price but in my case it’s about half the price And what some people don’t like If it ‘s a bit more intense The lamb, that’s lost through dry age It’s rather milder in taste And what we have in terms of cuts What we have in terms of minced meat We make our infamous kofta out of it But we also dry the leg of lamb here and don’t let it travel into the vacuum. There are these yellowish ones at the back. These are cows. In the Basque culture they are called chuleton or chugichu. These are old pasture cattle that always only eat grass, eat herbs, eat flowers and store everything and then give birth to a calf every now and then. But that’s just fine with the most valuable breeds of cattle And the meat that is then created is also an absolute culinary final stage in terms of taste. Here in the front is a Is a Is the leaf from the shoulder of beef And we let it open With dry ageing too This is one of those well-known second cuts Then the flat iron that is known in the barbecue scene comes out This is the very thin, selected muscle pared without seeing In our case it is also dry aged for three weeks So not in a vacuum What do we have here So in everyone Something else Yes, there are different Different genetics Different animals And different ripeness Grass This is our main article These are really these saddles of beef So we sell about 20 saddles of beef a week So on average And if they ripen for 5 weeks Then there always have to be 100 rust briefs here So that we can ripen the inventory in the desired quality So we have a total of 6 That’s 8 climate rooms You can also take a look here We then ripen at the bottom The high rib The necks There are also those for the barbecue scene Well-known cuts like Chuck Hall and the Denver Cut We’re still pulling that out of there So through all this dry aging And through my contact in Augsburg To the Fleischer Academy and to really great friends I’ve grown fond of Down there who are like-minded My job has become completely enriched again in 2017 And again it’s been completely new Since then I’ve been interpreting it in a completely new way, i.e. a different world Of articles that were partly unknown to me But we were already pretty far ahead Because we’ve been around for a while 2014 gedry aged But the fact that we have always increased it was also an impulse With from the community Meat family Germany Where we always exchange ideas It smells a bit like ham A bit like yeast plait spring A bit like morning dew A mix of different flavors And you can find that in the taste I always think so The taste memory is huge So if you spit on something as a child And get it again 30 years later Then you would immediately remember it in a positive way but also And that’s just what I always hear a lot From older semesters I hear it Ey Andi, that’s awesome The chicken tastes like it did in my childhood Or I didn’t even know what a pig tasted like I only know that from way back, shortly after the war And then you get that confirmed And you just got that because of this dry aging If that, as I said, the genetics of course have to be accordingly good The dry aging itself has to be imagined like that So a muscle ripens Rigor mortis sets in And then, so to speak, comes from the glycogen The sugar is converted into lactic acid And the pH value drops And the meat starts to ripen That’s what it always does That makes it gery aged That’s what it does in a vacuum And with beef you can say over the thumb Is it out of the tenderness after 20 days So it’s out of the tenderness It develops It doesn’t get any more tender Whether it’s in a vacuum Or in dry aging In a vacuum it just has something like that More metallic and becomes slightly sour But the tenderness is the same With dry aging the only difference is It ripens in the air And this is what you’re looking for This hasty What then comes into being That only comes into being after a good 2 weeks So the piece of meat doesn’t become any more tender here It just becomes tastier It flavors more Because it also ferments automatically It ripens and loses water And like a ham It also gets its taste over a longer period of time Enzymes arise, they are activated And that gives the muscle this taste But the tenderness is similar to that with vacuum sealing It just doesn’t get any more tender The muscles are so great That which are all tender And then you just have to decide Do I want to chew almost nothing at all? Then there’s always the fillet. are we saying? Such a spicy bratwurst? Yes lamb? Lamb is the pedal? Here So there is fine There is also coarse sausage, yes? Exactly That knows Exactly, that’s now so rough So So also three millimeters But that’s just mixed with spices I can’t do it that way on the first try Yes So, right? This right here Yes How much How long do you have to practice until you’re like this It actually works relatively quickly If you do it regularly So three or four weeks you’ll have it down Regularly, like in three or four years Yes Already a few years Do you have to do it then how do you do it? How do we do that? How do we do it so that you can do it like this? Yes, then you have to fill it here. If I fill it here now. Yes. Then I’ll hold my hand here . That’s what I’m doing to apply pressure. Yes, yes, here too So I control this with myself here and here No? Sorry, it’s all about this, isn’t it? Do you see? Yes Ok Oh Transformation marketing here, right? Yes Just aside So this is still real manual work, we’re pretty good so far. before I’ll say we’ve already prepared 90 percent of it. The fine-cutting is still coming. The weekly market officially starts in 10 minutes. But I think the loss of customers will take another hour and a half, so that’ll happen later at 10 a.m., right? If today is Tuesday, it’s not a Friday Friday, it starts even earlier But Tuesday is a special Tuesday today because it’s May 1st the day after tomorrow There will be a bit of an honor run today And I’m producing with Robin right now First we made the burgers These burger patties are already ready And now the other thing is missing, our second minced meat is there It’s already prepared, these are the kofta This is a mixture of salt marsh lamb I showed you in the dry-ager Yes And There is a third of lamb, two thirds of dry-aged beef Or at least beef with a dry-aged portion Which I don’t have here now These are the ingredients So if you’re having fun, let’s go down again and get the vegetarian part Yes, that’s what we’ll do Let’s go Let’s go in that direction So we don’t dry out on the way Yes, thanks Have you ever been here? Yes, I used to be For everyone who doesn’t know it The weekly market is about a kilometer There is Eppendorfer Baum And a kilometer later is the Hohe Luftbrücke And that is the subway route And under the subway route is Europe’s longest weekly market And probably one of the most beautiful and spectacular The most individualists within a kilometer Moin Yourself again Moin Moin Yes, you’ve known them for years after years How long have you been on the market? 30 years here? I’ve been here for 22 years now But a total of 30 years That was the second one of the weekly markets I initiated myself But I’ve been mostly at the weekly markets for 8 years before that There’s such a special atmosphere in the markets Yes, that’s La Familia for me That’s La Familia with the colleagues And that’s also La Familia with the customers I can’t live without the weekly market When I’m on vacation Then I stroll around in market halls and at the weekly markets Bonjour Bonjour Running Speaking of travel, you had it yesterday mentioned Business trip to Japan Are you expecting something specific? Specific goals? What I’m most happy about is, of course, the Japanese culture itself, which of course, thanks to their perfectionistic thoughts, always improves what they’re already doing and in the gastronomic sector they do that in an extremely positive way than any other nation and culture and that’s where I’m at I’m really excited overall, from the culture, especially of course to the culinary culture and then despite everything, of course, more in my area and then it’s more about the best breeds of cattle, the Tahima cattle is, so to speak, what is better known here as Kober cattle, the genetics are called Tahima cattle and only the Tahima cattle that grow up in the Kober region are the Kober cattle and we visit them and a few other breeders, there are also other genetics that are not quite are so well known and are just as good but that’s also why I can see it on site at the breeders and restaurateurs. I already know that, it will flash me and something will stick, which of course we are trying to incorporate into our concept. I’m excited, but I’ll be surprised. Sounds great, good morning, but that’s just the way it is. I didn’t travel that much when I was young and I didn’t miss anything, I have to be honest: I had a great childhood, a great youth but I don’t have that much of Europe yet or the world and when I lived in Hamburg and then at some point had the money and got to know my wife, we looked at a few places and that was always the idea of ​​going on holiday and that’s good, if only to relax and get a different view, a different perspective on your company and what you actually do and when I came back I noticed, wow, that enriched us personally, humanly, emotionally but also in the company so it would be Negligence to go on holiday for me personally and also from a business point of view yes, that’s true, you always take something with you, yes, I was here once to see my nice colleague Andreas Hanke, he already has his stand, I think he’s one of the very first to trade in organic vegetables here in the Hamburg area, I think I met Andreas myself almost 30 years ago and you see each other every now and then, but I’ve gotten to know him myself for a few years now , but I’m happy to see Let’s see what my koffta needs a few ingredients, we’ll buy them from him now, um onion, garlic and leaf parsley and pointed pepper, these are the ingredients in addition to our meat and the spices mhm ah great hello, can you say now, I’ve already winced yes, was that great? You look really good, were you on vacation? yes, I’m in the field, that’s vacation time, yes now it’s time to work in the fields, I don’t have a cab on the tractor, that’s just all the time, but are you back in the tunnel? now too? a warm meat praline is wonderful and a Sausage Duroc pig that is a very good pig yes also yes the whole thing enriches the taste, so to speak, hello there is anything else that was it? do you have a customer card? 2.95 please we keep filling up again and again we cut a little bit ahead um we’re doing here now like Robin is making the kofta and burger patties again right now but you’re always busy so if you want it to be good you always have to use the free time to ensure the attractiveness of growing grass and if at some point there are customers then it’s just easy then traffic has to come in as well then it has to be processed that ‘s just the balance between advising, explaining and working manually look, now here’s what happened yesterday when we were in the climate room, what you have on the outside is this white noble mold, the noble mold that ‘s on here now, it will be cleaned off at some point, it’s the same one that comes from Camembert, it ‘s a positive mold, so as long as meat isn’t mixed with carbohydrates, the mushroom can never be negative, that’s something that very few people know and the mushroom that was on it here is, so to speak, a ripe mushroom that has a similar taste to the champignon mushroom that you also get from them We know Salamis or Camembert, but we brushed it off here so that it isn’t too intense and now we have this ham from it, can you see it? You can see this structure like just the Wagyu, the Japanese beef, that’s a Bresaola, but I shouldn’t say Bresaola now because the term Bresaola is second line to Northern Italy bound, we call it Wagyu-Saola, which is just an air-dried beef ham from Wagyu from Japanese cattle from the genetics of Japanese cattle. Ours grow up in Bavaria, or more precisely in Franconia and Franconian Switzerland and are also sold near the Hofmeister family, from whom we slaughter them near the Hofmann family in Kulmbach and then they come to us in Ahrensburg and then we refine them and then we make salami, ham or we ripen and dry them Edge the sticks yes yes, I just borrowed them, I’ll make a few slices to put on, so to speak, I’ll put a counter there right away so that you know, well, you have to, as I said, we’ll have some of this for a while, it’s such a sensory overload. Look, let’s put it here now so that we know what we need and don’t overstuff it, thank you very much. How much of the Serrano can I have? I’ll make it nice and thin, right? if it looks attractive you see? Holy Trinity Baggio Saola Patanega and Serrano ham they work like that and they also have a customer card from you? yes, could you see? Look, there’s some steak meat in here, in the corners. You can also see this high-quality beef, for those who know a little bit about meat, this is already an absolute steak level, the intramuscular fat is gigantic, right? then it probably tastes different afterwards, it also tastes different, that’s the quality, that ‘s it? yes, that was it 4.95, unfortunately it has no effect on the egg, sorry, what was that? 4? 4.95 you’re doing right again, next time everything will be fine, yes, see you next time, thanks. Should I take it away? can you take that? yes, see if everything is in. Safety first, so May 16th, thank you, have a nice week, thank you , bye , what can it be? how do you like that? Cut it out a bit to make a template, thank you. Do you want it as a sandwich or just as a cutout? as a sandwich so once I’ll come back at lunchtime I’m ready yes, great oh, there’s another one that’s paid for the young gentleman is standing there on the side everything’s clear still Attenzione, it’s starting so well I haven’t managed it yet that’s the best, have you been lucky super fantastic yes, let’s see, you’re welcome to grab it, it’s experience gastronomy everyone has to do their part.