At this year's "Meat Star" award-winning REWE Quermann store, everything from the animal is processed - and grilled. Meat sommelier Mitch Richmond explains which cuts of meat are best for the barbecue and why you shouldn't "shock" meat.
one: What makes your fresh food counter so special?
Mitch Richmond: We work with regional farmers and produce everything in the counter ourselves. For example, we receive half cattle, which we then cut up and process into steaks and sausages. We are very proud of our home-cooked food counter. In addition to the classic hot bar and the lunch menu, we also offer various salads and our popular Burger Friday.
one: What's coming onto the grill this year? Are there any initial trends?
Mitch Richmond : A lot of cuts are being bought that haven't been used so much in the past. Cuts, i.e. cuts of meat, such as flank steak, skirt steak or the old mayor cut are very popular this year. And rightly so, as these cuts are very flavourful, but also take a little more time to prepare. Customers are no longer just buying rib eye or fillet - not least because they are priced differently to the aforementioned cuts. This development is very much in line with our sustainable "from nose to tail" approach, i.e. using everything from the animal.
Mitch Richmond, area manager (REWE Quermann) and trained meat sommelier
one: What principles should be observed when barbecuing?
Mitch Richmond : It doesn't matter how much the barbecue costs. (laughs) The important thing is that the barbecue is really hot when the meat goes on it. To better estimate the cooking time and avoid "shocking" the meat, you should take it out of the fridge an hour before grilling so that it can reach room temperature. A good marinade can also intensify the flavour of the meat.
one: What is a "safe bet" for you when barbecuing, what always works?
Mitch Richmond: I would say that many people like fillet, you can't go wrong with that. Unfortunately, the flavour is also rather boring. I like to grill tomahawk steak. Not only does it look spectacular because of its size and shape, but it is also very flavourful when grilled pink. In general, you should pay attention to animal welfare and regionality when buying meat: It's better to spend a euro more and eat less meat.
one: What was the most unusual barbecue dish you have ever tasted as a meat sommelier?
Mitch Richmond : Probably priceless and not to everyone's taste: an entrecote aged for two and a half years. It was really very intense and distinctive - you have to like it. (laughs)
Expert tip:
Dry Aged is not a protected term. Meat can be sold under this name after just three weeks of maturing. Mitch Richmond recommends a minimum maturing time of six weeks, but at REWE Quermann the pieces are left to hang for a minimum of eight weeks.
