“A common mistake is putting too much meat in the pan at once”

So what’s a normal day at the meat counter like?
Throughout the year, many customers come to me just before midday and want something they can easily prepare at home for lunch. For example, minute steaks, chicken breast and chicken cordon bleu. At the counter, they get exactly what they want – even in small quantities.

Do you notice any differences over the festive season?
Most definitely. From November onwards, the requests change and you know the festive season is fast approaching. People are cooking more elaborate dishes and for more people than usual. Now, pork fillets in puff pastry, joints of beef fillet, whole fish and turkeys are in demand. This means me and the whole team at Migros Urnertor in Altdorf have to provide more advice, which we are very happy to do, especially as the meat counter has reopened again after several months during which the store was remodelled.

Can you remember receiving any unusual requests or questions from customers?
A long time ago, a customer wanted a whole goose with all of the bones removed. Unfortunately, that wasn’t possible that day, as we would have had to order the goose first anyway. And it would certainly have taken a while, he says with a wry smile.

When you give advice, what are the most common mistakes you highlight?
Putting too much meat in the pan at once – everything cools down and cooks instead of frying. This prevents roasting flavours from developing and the meat gets tough. It is better to chop the meat into portions and fry them separately, if possible in a stainless steel pan. This is because Teflon pans should not used over too high of a heat. Many people also buy the wrong cut of meat, because they don’t know the difference between short roast and braised meat. A beef cutlet, for example, is cut of meat that should be braised and cannot be prepared “à la minute.” It is always a good idea to take meat out of the fridge and allow it to reach room temperature before cooking.

How do you actually know where to cut so that the weight is correct?
That comes from years of experience. The cuts are always the same, for example a piece of pork loin. I prepare up to 300 kilograms of this cut every year. Over time, you realise that a cut measuring the thickness of a thumb is about 100 grams. Another method is to put the whole piece on the scales and halve or quarter it as required.

What will you be serving up for Christmas dinner?
A very traditional German dish: duck with an orange jus, red cabbage and dumplings. It is a special dish that you only really have at Christmas.