Grilled meat

Marbled pork, hearty beef and lean poultry are particularly suitable for grilling. The fine marbling ensures a juicy taste. At Freyberger butchery, you'll find high-quality grilling meat, steaks and special cuts for every taste.

The most tender cuts of meat are well-marbled or marinated pieces such as fillet, neck, or steak. Marinades loosen the fibers and make the meat especially tender. Proper aging, such as wet-aging, also ensures a tender result on the grill.

It's best to marinate your meat in a mixture of oil, spices, and a little acid like lemon juice, refrigerated for four to twelve hours. The acid tenderizes the meat. Only salt shortly before grilling, otherwise the meat will lose water.

Pre-marinated barbecue meat saves you time and effort. Our meat is already maturing in spicy marinades that penetrate deeply and ensure a juicy flavour. This way, you can get started right away – ideal for grilling, smoking, or barbecuing.

You can recognize good grilling meat by its fresh color, fine marbling, and pleasant smell. The marbling, meaning fine streaks of fat in the meat, ensures a juicy taste. Also, pay attention to the origin and aging process – high-quality meat makes all the difference when grilling.

As a rule of thumb, you can calculate with about 300 to 400 grams of grilled meat per person. If people are very hungry or there are few side dishes, it can be a bit more. When serving several types of meat and suitable side dishes like grilled vegetables, it's better to plan generously.

For steaks and fillet, direct high heat of 230 to 280 °C is suitable for a nice crust. You should cook marbled cuts indirectly at 120 to 160 °C. This way, your grilled meat will remain juicy and tender on the inside.