According to Andreas Dreymann is the bill for good and sustainable meat simple. "A lot of Land for little animals," says the butcher. "A cow, for example, should have about a hectare of Land available and this Land can feed."butchery provides an Alternative to the German cheap meat
The butcher shop Dreymann on the Well-Wulfsdorf will be operated according to biodynamic principles – means: no antibiotics, hardly any additives and animal welfare. "In contrast to factory farming, where, after twelve months, it is slaughtered, our cattle about three years old, we also have a pasture of cows which are only slaughtered with a twelve," says Dreymann.
That such animal husbandry in Germany is the exception rather than the rule, but according to the Dreymann not only on the economy of the cheap meat think manufacturers. "According to Bioland or Demeter-criteria can not be produced as much meat, as in Germany, is needed." More Hamburg
do you want more News, features and reports from Hamburg and the surrounding area? Everything from politics, sports, blue light, and culture, you can read here in My Hamburg.60 kilos per head: "Sustainable meat production is unable to supply such quantities,"
The Per capita consumption of meat in the year in Germany, at 60 pounds – that's more than a Kilo of meat per week. Problem: "A sustainable meat production is unable to supply such quantities," says Dreymann. Therefore, will be produced in Germany what brings a lot of and quickly of meat and as cheaply as possible.
a wave of indignation is sweeping through Germany now because of the bad working conditions in the case of Tönnies, can not understand the master butcher completely. "All the talk now from the evil Tönnies, you already know for years how bad the conditions are there." The consumer would be according to the Dreymann to his own nose. "The customer determines the market, and Clemens Tönnies just what most Germans want to delivers: a lot of meat and as cheap as possible."
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To his customers even better, how good the meat is supposed to taste, the master butcher at the meat sommelier training. "I made three years ago, the meat sommelier course. I was the First in Hamburg." Since the 29. June, there are now two more meat sommeliers in the butcher shop Dreymann: managing Director André Durda and young master Tim Stump have also purchased this title.
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is not "A Sommelier is a pleasure companion – someone who takes you by the Hand and take you through your pleasure leads," says Dreymann. "We explain to the customer the meat like a wine sommelier red wine." The master butcher wants to take his customer, the focus to expand and the senses sharpen. "90 percent of all Germans do not even know how good meat tastes."
But the meat sommelier, it's not just about taste and sustainability. "We also want to be an Ambassador for our wonderful craft, which is also reported in the media always so negative." According to the Dreymann the meat is not the Problem, but the handling of it. "Meat is not a staple food, but a stimulant, but must understand the consumer in the first place."More info on the subject of meat:
- vegetarians and Vegans are not better people. But they are usually slimmer and healthier than meat-eaters. New scientific research has found other differences – they affect even the Psyche.
- After the Corona onset at the meat plant, Tönnies more than 1,500 employees has a positive effect on Corona tested. NRW Minister Armin Laschet announced a Lockdown for the district of Gütersloh, which was, however, repealed in the meantime. All the latest information about the Tönnies scandal you get in the News Ticker.
- The food inspector and former butcher, Franz has worked for 50 years in the meat industry. In an interview with FOCUS Online, he explains the Tricks that are today cheap meat is produced.
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*The contribution of the "Bio-butcher explains how easy the bill for good and sustainable meat" is published by Mopo. Contact with the executives here.MOPO Updated Date: 07 July 2020, 15:26