More than fillet and steak

Many cuts of meat live in the shadows alongside fillets, steaks, or cutlets – they have been forgotten next to the expensive, noble, and quickly prepared pieces. However, fine and surprising dishes can be made from liver, roasts, boiled meat, and many other parts that fit into modern cuisine and provide variety on the table. Those who experiment with such cuts of meat expand their culinary horizons and also ease their wallets. Additionally, the environment benefits: the more we eat from an animal, the more environmentally friendly meat production becomes. The majority of slaughtered animals are currently processed into animal feed or used for energy production, even though much of it could be eaten – when well-prepared, they become delicious specialties. At the same time, we import tons of premium cuts. This guide informs you about the background of meat production and shows you how to shop for meat sensibly and, most importantly, how to prepare it appetizingly.