Schweizer Fleisch Academy

Videos and step-by-step photo instructions explain the various types of meat preparation very simply: braising, simmering, low cooking, roasting and quick roasting. Layers from fillet, entrecote or steak from the pan to spare ribs from the oven and pulled pork can do everything.

Features
- 56 types of meat preparation as video and step-by-step photo instructions
- Knowledge base on meat and preparation
- Extensive recipe collection
- Integrated software for Bluetooth thermometers
- Non-contact scrolling in the recipes by hand movement

Meat preparation
Learn the most important types of preparation step by step - with over 50 video and photo instructions.

"Nose to Tail" special
“Nose to Tail” is the utilization of the whole animal - from the Schwänzli to the Schnörrli. In addition to fine fillets and entrecotes, other meat cuts are more than just a trend today. Respect for animals and the environment plays an important role. Discover how delicious tongue, tripe or a flat iron steak taste.

Good to know
How do I cut a chicken? Which oil and pan are suitable for roasting meat? What are “special cuts” and what does “saignant” actually mean? In this section, users will find lots of in-depth information and valuable tips for perfect meat preparation.

Lots of recipes
An extensive collection of inspiring meat recipes rounds off the Academy offer.