The first cooking course of the butchery Huber
Why not combine the know-how from the catering kitchen with that from the traditional butchery? No sooner said than done, simply conjure up a menu with the professionals from the Huber catering kitchen. And before that, learn more "all about beef" from master butcher Josef Huber Jr. How is beef expertly cut? Which meat is best suited for which dishes? And where does my meat come from? Instructive, for every connoisseur and hobby chef!
Cooking before cutting
After the words of welcome, chef Fabian Mitterer-Egger showed us his skills. For the main course, there were stuffed beef roulades with nut butter mashed potatoes & fruity apple-red cabbage. Immediately the beef roulades were prepared, they had to finally at 160 ° for 2 hours in the oven.
While the main course is in the oven, Josef Huber Jr. now sets to work on the back of the beef in the right outfit. Looking at the chain apron and the chain glove, it is immediately clear: safety is an absolute must in the butcher's profession, along with hygiene. To begin with, Josef shows us the slaughter label. The label provides information about the meat from the farmer to the butcher. Here you can see the complete process of the beef.
Quality has its price
"The consumption of meat has declined, but people are paying all the more attention to quality", reports Josef Huber Jr. as he removes the fine filet from the back of the beef. Regional quality has become very important for the end consumer, and the customer is also willing to pay a little more for it.
The fine tenderloin from the back of beef is the muscle that is used least, which is why it is so tender. But not only the popular tenderloin centerpiece is suitable for short roasting, but also the tenderloin tips or the tenderloin head. Beef ribs, by the way, are perfect in the smoker, a trend among barbecue fans.
The fat and meat parts which "fall off" during paring, is partly used for sausage production. Here, however, there are strict guidelines as to how much of the fat or meat parts may be used. My favorite sausages are the new Huber's Rindsbratwürstel. Made from 100% Austrian beef and great for the grill.
By the way, meat for short roasts must be post-ripened before being sold. This means that the meat cut up in the cooking course is not immediately processed further in the kitchen. The tenderloin, for example, is allowed to ripen at a temperature of -1 degree for 4-5 weeks. Only by hanging do the muscle fibers become beautifully tender.
Appetizer with a lot of love
After so much information, we continue with the appetizer. I have been looking forward to the Schlutzkrapfen with the curd cheese and chervil filling for days. The pasta dough has Fabian of course made and prepared. From 250 g handy flour, 2 eggs, 1 tablespoon oil and a little salt he has kneaded a smooth dough. A tip: If the mass should be too dry, simply add some more water. Cover the dough well and let it rest in a cool place for at least 1-2 hours.
Until the meat is found in the counter ready for cooking
In the 2nd part, Josef Huber Jr. cuts up a leg of beef. Never before have I seen such a large piece of meat. By the way, in the production facility in Oberndorf, the meat is hung from the ceiling for easier processing - here at the cooking course, it also has to work lying down. Up to 15 beef halves are deboned in one day at the Huber butcher shop, and it takes a trained butcher about 10 minutes.
"If the animals have had stress during slaughter, the meat is darker" Josef reports during the heavy work. Even with the right knife, it is a feat of strength to separate the bones from the meat.
Cut by cut, Josef explains the different cuts of meat we know from the counter. A tip from the butcher: The mayor's piece, which is also known as the hip tail, is particularly tender due to its fine fibers and is especially well suited for boiling fish.
Disassembly from a professional
If you want to cut meat yourself, it is particularly important to cut the tranches against the grain, otherwise it can quickly become tough. By the way, vacuum-packed meat should be kept in the freezer for a maximum of 6 months. Proper defrosting is done overnight in the refrigerator, which is the best method, taking into account aspects of enjoyment and hygiene.
After all the meat something sweet to finish. A dream the chocolate soufflé with marinated berries. Preheat the oven to 160 degrees. Grease the molds with butter and sprinkle with cocoa. Melt the chocolate (50 g) and the butter (50 g) over a water bath, mix and let cool a little. Beat 50 g sugar and the egg and egg yolk with the mixer until foamy.
Many thanks to Josef Huber jun., Fabian Mitter-Egger & Stefan Monitzer for the informative and enjoyable evening!