Attention, attention, The highlight of the BBQ season is on its way:
From 1 to 3. spoga+gafa, the largest garden trade fair in the world, is taking place in Cologne in September. Here, the most important BBQ manufacturers will present their appliances and trends.
For the first time BEEF!, the magazine for passionate grill fans and hobby chefs, is on board in big style! Visit the "BEEF! ON STAGE" stage and get to know the tips and tricks of the BEEF! editorial team. The Chief Editor, Jan Spielhagen, and his team are looking forward to meeting you - at the BBQ, oven and stove!
Raw meat and raw fish are - prepared correctly and as long as certain rules are observed - a delicatessen. What types of meat and fish can actually be eaten raw? Why do we eat carpaccio from cows, but not from pigs or chickens? What does one have to pay attention to with tuna, gilthead and octopus?
Answers to these and all other questions as well as food tasting are available at "BEEF! ON STAGE".
A sensation on the stage! They are called gurnard, catfish, conger or thornback ray - and are without doubt not the most beautiful of all sea fish. Apart from their creepy appearance, they do however taste fantastic!
Be there when the kamtschatkak crabs and co. are professionally taken apart and sampled on the stage of "BEEF! ON STAGE". And then you can copy what they do at home...
DRY AGING DELUXE
In the past everything was quite normal: Up until the invention of the vacuum chamber machine in the 1960s, almost every steak was dry aged. The beef halves were hung up on a hook in the cold store of the slaughterhouses and sold as "well-hung" after two to three weeks. Today, most meat matures in vacuum bags.
In the meat maturing refrigerators of BEEF! you can examine matured saddles of beef and pork. Step closer, watch the pieces of meat being cut up, marvel, ask questions and learn from the professional at "BEEF! ON STAGE"!
BEEF! ON STAGE in Hall 8, Booth B 10
11:00 a.m. - noon
02:00 p.m. - 03:00 p.m.
04:00 p.m. - 05:00 p.m. (except Tuesday)