The color is beef really is an indication of Freshness? It is not unusual that we leave the grey meat prefer it on the left, and the bright red glowing product grab. But is that really the right choice? Reporter Sabrina Nickel has found the answer in the case of a master butcher.
The quality characteristics are for your meat: a Former food inspector and master butcher Franz has decades of insight into the sausage and meat production. Today, he is definitively on the side of the consumer and brings in his book, the machinations of the meat industry to light. Sabrina Nickel spoke with the experts.
From our network of CHIP: precious-screw extruder for 40 Euro why do you need him anyway
