Monday, December 5, 2022

«We only sell meat from Switzerland»

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This is a paid article, brought to you by Schweizer Fleisch

Marlene Halter, at the end of 2015 you opened the Metzg restaurant here on Langstrasse in District 4 in Zurich – in a urban environment where probably the most vegans and vegetarians in the country live and go out. Wasn’t it a big risk to open a pub here that focuses on meat?
If that was actually a risk, I wasn’t aware of it. And that already helps, because then you remain authentic as a landlady. In the meantime I have become aware of this. The vegan movement has become much stronger. I think that’s exactly why such a restaurant is needed in this quarter. Because there are still people who eat meat. And fortunately more and more people are making sure that they eat good meat.

They don’t just serve meat, they also sell it over a small counter like you see in any butcher’s shop. What is good meat for you?
We only serve and sell meat from Switzerland. Either it is from producers that we know ourselves and from whom we know how they work with their animals and how they feed them. It is important to me that she mainly received grass and hay. When we buy meat from a slaughterhouse, we pay attention to organic quality. This is based on guidelines that guarantee animal and environmentally friendly husbandry. And: The animals whose meat I serve are at least one year old.

Isn’t the effort you have to put in huge?
It’s certainly a lot bigger than if I were to do without it. But it is not really difficult to find such meat. And: The more we demand this quality, the more farmers change their production.

Why is Swiss production especially important for meat?

When it comes to meat, buying meat – whether privately or as a restaurant owner – can make a very big difference: buying regionally not only benefits local businesses, but also means that you are consciously opting for Swiss animal welfare standards. Because Switzerland has one of the strictest animal protection laws in the world.

When it comes to meat, buying meat – whether privately or as a restaurant owner – can make a very big difference: buying regionally not only benefits local businesses, but also means that you are consciously opting for Swiss animal welfare standards. Because Switzerland has one of the strictest animal protection laws in the world.

They don’t serve veal in the Metzg. What if a guest orders a fillet of veal?
That happened in the beginning. But today the guests know what to expect in the Metzg. And if someone still orders such a piece of meat, then I explain that we don’t serve veal. Personally, I find it culinary boring.

When is meat of culinary interest to you?
Taste and texture make the difference. Both vary due to a variety of factors, starting with the breed and the genetics that result from breeding. We currently have a four-year-old Wagyu steer here. He delivers pieces that are really chewy, but also pieces that are tender as butter and highly aromatic at the same time. With an Angus beef, the different cuts would never diverge so much. In addition to the breed, the quality of the meat is influenced by feeding, husbandry, the age of the animal and how the animal is slaughtered. It all depends on how the carcass is cooled – quickly or slowly. Then comes the meat storage. And of course the preparation. I find all of this extremely exciting.

The whole production chain you mention sounds complicated. That makes the meat expensive, doesn’t it?
Yes. Meat is sold far too cheaply today, it should be more expensive. Physiologically, we don’t need to eat as much meat as most of us do today.

You make a living from the meat that you serve your guests and that you sell over the counter, but limit yourself with your quality awareness. Don’t want to sell as much as possible?
We are a small company and do not depend on moving huge masses. We have enough customers who are willing to pay a certain price for their meat. The quality we offer justifies this higher price.

You offer a meatloaf sandwich, for which you have received a great deal of praise. How did you come up with the idea of ​​putting such a sandwich, which is made with meat waste, on the menu?
Wait, the meat loaf is not made from waste, but with pieces that are otherwise hardly used in the kitchen. I think that’s brilliant: We absolutely need products in which we can use fat and connective tissue, for example. I wanted to offer my guests soul food with the sandwich, something that everyone likes to have. In the end, people were so keen on it that we can no longer take it off the lunch menu.

Sometimes you buy whole animals, so there are pieces that you probably can’t serve. Do you throw them away?
no For example, we leave out the fat in the oven over a gentle heat and then use it to fry our potatoes. We make dog biscuits out of lungs and spleen. Nothing goes to waste with us.

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This post was created by the Ringier Brand Studio on behalf of a client. The content is journalistically prepared and meets Ringier’s quality requirements.

Contact: Email Brand Studio

This post was created by the Ringier Brand Studio on behalf of a client. The content is journalistically prepared and meets Ringier’s quality requirements.

Contact: Email Brand Studio

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