Meat & Poultry

Tender and Juicy

Are you looking for a particularly tender tafelspitz? Perhaps a juicy cutlet of top quality pork or lamb? Or maybe you are just in the mood for something extra special and could do with a little expert help? In Meinls meat department we can satisfy the most exacting demands. Kobe Beef Austria, pork from Schwäbisch-Hall, New Zealand lamb chops, veal schnitzels from the Waldviertel, suckling pig for the barbecue season, lamb from the Pyranees… whatever kind of meat you are looking for, we offer it!

 

You can also find an impressive selection of poultry, including poulet from Bresse, quails, guinea fowl, corn-fed chicken, as well as free-range turkey and ostrich steaks for that special occasion. When the season permits, we also extend our range to cater for game lovers with fresh rabbit, wild boar, venison, pheasant and partridge. We can even order in rarities like chamois or mutton if you so desire!

 

Our team is convinced that excellent meat comes only from animals reared with care and compassion. That is why suppliers to Julius Meinl am Graben must pass stringent acceptance tests and agree to a continuous regime of testing and evaluation. We are particularly proud of our beef, which is of outstanding quality and, after hanging for four weeks in vacuum-packed refrigeration, singularly tender and tasty. Our employees look forward to your visit and to serving you with our advice and our products.

Beef tartare with quail egg

 

Ingredients for 6 servings
400 g fillet of beef
1 onion (50 g)
40 g pickles
10 g caper berries
100 g ketchup
2 tsp English mustard
1 tsp Worcestershire sauce
½ tsp anchovy paste
4 tbsp olive oil
salt & paprika powder
For the set
6 quail eggs
2 handful of lettuce
herbs
lemon juice
olive oil
salt & pepper
caper berries


 

Preparation
Clean the fillet (skins and fat deposits remove or cut away) and chop it with a knife. Peel onion. Onion, pickles and capers (without stems) cut or chop into small cubes. Onion, pickles, capers, ketchup, mustard, Worcestershire sauce, anchovy paste and olive oil mix and season to taste with salt and pepper.

 

Quail eggs boil for about 3 minutes, put off with cold water and peel. Clean Salad and herbal, wash and dry well. Mix a marinade of lemon juice and oil in a ratio of 1:2 and season with salt and pepper.


 

Place the Beef tartare attractively on a plate: use a ring which diameter approx 7 cm, push Tartare in and pull off the ring. Cover the Tartare with halved quail eggs, capers and sliced onion. Pour the Marinade over the salad and garnish the plate. Serve the Beef Tartare with toast.

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Contact

+43 1 532 33 34 3600

During opening hours, you can reach our employees by telephone and by mail.
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