Not all meat is made equal. Everyone who has compared two steaks from different parts of the animal’s body on the barbecue knows that. Almost every barbecue fan knows that a fillet tastes and feels different in your mouth to a tri-tip. However, something that is significantly underestimated is the impact that breeds have on the taste experience and the preparation.

Cattle breeds have very different genetic core characteristics. The muscle fibres vary significantly, the tendency to store fat differs and even the taste differs from one breed to the next. In this video we have made a direct comparison between two completely different breeds and show you that the choice of breed also has an impact on the type of preparation of the meat on the grill. A comparison: heavily marbled Wagyu and lean Chanina beef.


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