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Stewed, roast, or grilled:

beef is always a culinary delight

Beef is a highly versatile ingredient in the kitchen. The individual cuts of beef lend themselves to many different ways of cooking.

Roasting doesn’t have to be a complicated affair. Simply weigh the raw beef joint and calculate the cooking time using the table below to prepare the meat exactly the way you like it.

Tips for easy roasting:


Frying in a frying pan without a lid is ideally suited for small tender cuts of meat.

Frying times for beef:


With this method the meat is cooked dry in the oven – either in a casserole or a dish covered with aluminium foil. To get a wonderfully tender joint, use an earthenware or terracotta pot to create a clay-oven effect: the steam condenses in the pot, and the joint is basted in its own juices. The result: a succulent, tender, and highly aromatic joint, cooked without the addition of fat.

A swift and also fat-free alternative to roasting tender cuts of meat is grilling. The strong heat of the grill seals the pores of the meat, forming a crust that helps it retain its juiciness. Before grilling, the meat must be glazed with butter or oil or marinaded. This lends the meat a unique flavour and keeps it juicy and tender. Turn the meat just once during grilling to ensure that it loses as little of its juices as possible.

Grilling times for beef:

Tips & tricks for the perfect steak

The perfect steak – a special treats

There are many ways to cook a perfect steak – and every chef has his or her own preferred method. All the same, there are a number of factors that influence the end result even before the cooking has started. Here are a few simple tips that will help you prepare the perfect steak every time.

The cooking time and the touch test

For a 2-cm thick tenderloin steak, rump steak, or rib-eye steak cooked at medium heat and a 2-3 cm thick fillet steak and a T-bone steak add another minute of cooking time for each side.

A simple method to check how well your steak is done is the touch test. The longer a steak is cooked, the tougher it gets. You can check how well it is done by simply pressing the steak with your finger at its thickest part. Then gently press the ball of your thumb with your finger and compare the degrees of resistance.

Rare: 5 minutes (2½ minutes either side), touch test: index finger to thumb

Medium rare: 6-7 minutes (3-3½ minutes either side), touch test: middle finger to thumb

Medium: 8 minutes (4 minutes either side), touch test: ring finger to thumb

Well done: 12 minutes (6 minutes either side), touch test: small finger to thumb

Tipps für die ideale Lagerung von frischem Rindfleisch

Richtige Lagerung für höchsten Genuss

Frisches Rindfleisch muss im Kühlschrank gelagert werden. Dazu sollte das Fleisch, sofern es nicht vakuumverpackt ist, abgedeckt mit Frischhaltefolie fest auf einem Teller verpackt werden. Der beste Platz ist weit unten im Kühlschrank, da es hier besonders kalt ist. Vakuumverpacktes Rindfleisch kann bis zum Verzehr in der ursprünglichen Verpackung belassen und so im Kühlschrank gelagert werden. Das aufgedruckte Verfallsdatum auf der Packung zeigt an, wie lange das Fleisch bei durchgängiger Kühlung haltbar ist. Etwa eine halbe Stunde bevor das vakuumverpackte Rindfleisch zubereitet werden soll, muss es aus der Verpackung genommen werden. Grundsätzlich empfiehlt es sich, das frische oder vakuumverpackte Rindfleisch schnellstmöglich zu verarbeiten.