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View Poll Results: What do you think of Swiss meat quality?
Swiss meat is so healthy, who needs the bio version?! 21 21.65%
It is nice, but not more bio than EU meat 14 14.43%
It is exactly like mainstraim EU meat 23 23.71%
I only buy bio, don't trust anything else 8 8.25%
I don't care! 15 15.46%
I have no idea but would like to know 20 20.62%
Multiple Choice Poll. Voters: 97. You may not vote on this poll

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  #1  
Old 24.10.2006, 01:16
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Quality of meat in Switzerland?

As I have been told by my doctor I should eat more meat, I want to get to the bottom of this. What is the quality of meat in Switzerland, because I have a feeling things may not be as they seem..

I hear everywhere that Swiss meat is supposed to be great, in fact, so great that some people claim there is no need for bio as even normal meat is quite healthy here, in terms of hormones for example. This firm belief in the quality (and healthier origins) of Swiss meat also seems to be the reason locals here really want to know where the meat they buy comes from. By this I mean that all those restaurants that declare the origin obviously feel their customers want to know, or they might go elsewhere.

However, while in Spain I had a discussion with a Spanish colleague who said the Spanish abhor meat from Europe, because it is so full of hormones. He said if cows are fed growth hormones, they also absorb more water, and go say from 400kg to 600kg. And how do we customers notice the effect of hormones? Well, ever watched your mince/beef/steak fry in the pan, and suddenly all this water comes out and you can forget about frying, because there is so much water the meat is basically cooking? Well he claims this is the hormones talking as it were, with the hidden water finally showing up.

Guess what? The meat I have bought here is absolutely FULL of water. Granted I have not been to a proper butcher, but this is COOP/Migros meat, including the expensive sort, and it is no better than meat in other European countries in terms of water content.

So what is the deal? Is Swiss meat just a hormone ridden as EU meat? Should we all go bio, and what does the designation bio meat actually mean in Switzerland? Is it even a designation that is checked/verified/imposed by governmental authorities? I bought one piece of bio meat that actually only implied that the cows were treated well, now in my book this says nothing about hormones. And this meat had water too, although perhaps slightly less.

Is the bio meat industry here truly bio or are we being fooled on a massive scale
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Old 24.10.2006, 06:02
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Re: Quality of meat in Switzerland?

You're in Switzerland, of course the doctor will tell you eat more meat!!

I'm not sure why s/he would - iron? If so, you can get plenty of iron through foods like spinach and through supplements.

Go vegetarian and skip the hormone-filled meat
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Old 24.10.2006, 08:00
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Re: Quality of meat in Switzerland?

Quote:
You're in Switzerland, of course the doctor will tell you eat more meat!!

I'm not sure why s/he would - iron? If so, you can get plenty of iron through foods like spinach and through supplements.

Go vegetarian and skip the hormone-filled meat
Actually I would suggest not even considering Spinach for Iron as it does not have much usable Iron in it. This is all the fault of Dr Wolf who got his decimal points in the wrong place. Furthermore Spinach contains high concentrations of oxalic acid which prevents the absorption of Iron.

If you do not want to eat meat possibly the best easily edible source of Iron are raisins and nuts.
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Old 24.10.2006, 08:05
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Re: Quality of meat in Switzerland?

Quote:
Personally, I find the quality of meat in Switzerland to be good/decent. I have found no real instances of higher than normal water content.... I have noticed, however, that the meat in Switzerland is much lower in its fat content, which affects the flavor and methods for cooking...
I must agree with your comment about fat content. I have been used to getting slightly fattier meat from other countries and found it relatively easy to cook the meat in its own juices which I cannot really do here as the fat content is so low even with mince meat!

To the water issue 2 points:

1. I have bought sirloin for roasting from Switzerland and from Germany and have noticed after the roast that about 25% of the volume has disappeared in both cases - so no real water variation here.

2. You talk about local butchers. Have you ever read how much meat Switzerland confiscates at its borders each year AND who is bringing it in? These are official figures so not likely to be wrong! And we are talking of tons and tons and tons of the stuff all going to the local butchers!
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Old 24.10.2006, 08:31
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Re: Quality of meat in Switzerland?

Swiss meat is nothing special, and it is full of water. The best beef that can be bought here is from Argentina or America. They know nothing of hanging meat here.

They cut the fat off everything, which gets to me, even a nice rack of lamb has been trimmed, such a shame since that's where the flavor is.

The supermarket meat is especially scary, it looks terrible and it tastes terrible.
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  #6  
Old 24.10.2006, 08:47
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Re: Quality of meat in Switzerland?

I'm glad to see that there are others here who also don't believe the myth. To add my two cents' worth - I'm often disappointed with the taste of Swiss meat, especially since it seems to get so hyped as some sort of superior product. I have found that in my experience, at least in European countries, the natives tend to feel that their meat is better than the meat from other countries. Surely if each country believes this, then it can't possibly be true? Seemed to be more about emotion, patriotism or perhaps protectionism rather than quality of meat.

There's also a myth that all Swiss animals are also happy animals, living in idillic conditions. Sure - some of them do, but many of them do not. Every now and then I get some sort of animal protection newsletter (I never asked for it) with pictures of some of the things that go on. They love to point out that this farm was producing bio products for migros, this one co-op etc. I've never seen this abuse with my own eyes, so I just have to trust their photos (which may of course, not be authentic). But with my own eyes I can see that Swiss cows are not roaming around the countryside during winter. If they are so damn happy all the time, how do they enjoy being kept in a tiny barn for six months of the year. If I were a cow I think I'd prefer Australia (except that there's no water there anymore) or Argentina to be quite honest I know of at least one bio farm where the beef cattle always stay indoors and are fed hay (not grass as everyone seems to be believe), I can't speak for other farms but it may happen on more than one.

If given the choice I usually buy New Zealand lamb, but to be honest most of the time I buy Swiss meat, because I often don't have a choice. That said, I have had a couple of excellent steaks in one or two Swiss restaurants - I guess they knew where to source their meat. But the average experience (especially in a supermarket) is a little disappointing for me.
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  #7  
Old 24.10.2006, 09:10
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Re: Quality of meat in Switzerland?

This question has realy been bugging me also - I have been told many times since being here that Swiss meat is the best, there are so many regulations to do with the meat therefore its better quality than anywhere else in Europe! to be honest I don't think so anymore - I found better quality meat in the UK whether it was organic or budget - here unless you buy bio it seems the meat is rubbish, and I'm not so convinced on the Bio either, overpriced and not great.

I have recently started buying meat from Aldi - they don't have much choice but for chicken, mince and pork steaks its great and cheap and if all meat has strict regulations on it in Switzerland then surely the meat has passed the same tests as in Migros and Coop?

I was told recently by a friend that his swiss girlfriend wont shop there as the quality wont be as good as its not Swiss!!!???? - it seems the Swiss have been brainwashed so much over the years that its ingrained in to them this Swiss Quality lingo!! it drives me mad!!
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Old 24.10.2006, 10:13
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Re: Quality of meat in Switzerland?

I have noticed a large difference in the quality of the cut and how the meat has been hung and prepared, but generally the quality as the swiss percieve it is in the raising of the animals prior to their slaughter.

In the Canton of Valais there are several butchers that I use and will cut the meat to how I ask and leave the fat on , the same in the Valais, I generally do not buy supermarket meat as I have found that it is too lean and generally over handled.

I believe that after talking to many butchers and farmers within 100km of where I live that yes the quality of Swiss meat far out weighs our french neighbours especially during the slaughterhouse stages.

So it comes down the production of the meat is very good but the processing is some what lacking and if you find a butcher who is willing to listen and understand what you want from your meat then you will find the quality that which you expect for the price.
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Old 24.10.2006, 11:41
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Re: Quality of meat in Switzerland?

I can highly recommend the frozen meat in Aldi. They do a pack of lamb steaks and beef steaks (and pork - but I don't like pork!) of about 400g in the freezer sections (3.5 euros ish).
The meat is excellent for everything!

I used to turn my nose up at frozen meat, but having tried it, would highly recommend it.
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Old 24.10.2006, 13:51
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Re: Quality of meat in Switzerland?

Quote:
I can highly recommend the frozen meat in Aldi. They do a pack of lamb steaks and beef steaks (and pork - but I don't like pork!) of about 400g in the freezer sections (3.5 euros ish).
The meat is excellent for everything!

I used to turn my nose up at frozen meat, but having tried it, would highly recommend it.
well on your recommendation i'll try the frozen meat, especially lamb, i have missed lamb so much as its just too expensive here and rare it seems!

I have also eaten frozen meat here from coop and migros etc.. and i would never have dreamed of buying frozen meat in the UK but then i'd not think twice of buying fresh meat and home freezing it so whats the difference?
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Old 24.10.2006, 15:07
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Re: Quality of meat in Switzerland?

I also buy frozen meat from Aldi but the choice is limited. They only have porkchops, ground beef and chicken mainly. I also buy meat in carrefour in dietlikon because they have more cuts to choose from....some nice chunk of pork for the potroast... yum yum. I am happy with the quality of meat from these two shops.
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Old 24.10.2006, 15:25
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Re: Quality of meat in Switzerland?

Where can I find a nice big piece of leg of lamb to do in the oven?I tried in the Carrefour in Dietlikon but nothing. Any suggestions?
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Old 24.10.2006, 16:02
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Re: Quality of meat in Switzerland?

Depends on the meat. The quality of the pork is more consistently good than anywhere else I've lived, and I'm happy with the chicken,turkey, and rabbit. The beef I'm not too fond of, but that's likely because I'm used to American beef. I don't buy beef anyhow, due to the price. As far as "foreign" meats, people have a point. Hungarian rabbits which are sold side by side with Swiss rabbits are often fed fish meal. I don't like rabbit to taste like fish, call me crazy. The Swiss chicken is far better than the Brazilian chicken that I've purchased, and I can't stand mainstream American chicken. Having been on quite a few cow farms since moving here, I think the animals, both meat and dairy cows, are treated far, far better than in the States for instance. I can't speak for chickens though, and I think the life of a pig is not an enviable one, anywhere.

I do think the quality of meat available in "regular" supermarkets like Coop and Migros, far surpasses that of the meat in regular American, German, and British grocery stores, as well as "budget" Swiss stores. I never see a leaky package of grey meat in Coop or Migros like I have in these other stores, and I find that highly unappetizing. Of course, the meat available at boutique grocery stores in the States, or places like the Borough Market in London is just mouth-watering and awe-inspiring for a dedicated carnivore such as myself.
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Old 24.10.2006, 16:50
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Re: Quality of meat in Switzerland?

Some of the best meat I have ever eaten was bough here - in Globus. I cooked dinner for a lass, who I now happen to be shacked up with. It was fabulous meat. Imported from South Africa.

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Old 24.10.2006, 17:00
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Re: Quality of meat in Switzerland?

Quote:
Actually I would suggest not even considering Spinach for Iron as it does not have much usable Iron in it. This is all the fault of Dr Wolf who got his decimal points in the wrong place. Furthermore Spinach contains high concentrations of oxalic acid which prevents the absorption of Iron.

If you do not want to eat meat possibly the best easily edible source of Iron are raisins and nuts.
You're absolutely right.

I shouldn't post when I've just woken up!
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Old 24.10.2006, 17:04
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Re: Quality of meat in Switzerland?

Quote:
Swiss meat is nothing special, and it is full of water. The best beef that can be bought here is from Argentina or America.
Take a read of Fast Food Nation to get an idea of what the American meat industry is like. I doubt you'll ever want to eat American meat again.

Quote:
There's also a myth that all Swiss animals are also happy animals, living in idillic conditions. Sure - some of them do, but many of them do not. Every now and then I get some sort of animal protection newsletter (I never asked for it) with pictures of some of the things that go on. They love to point out that this farm was producing bio products for migros, this one co-op etc. I've never seen this abuse with my own eyes, so I just have to trust their photos (which may of course, not be authentic). But with my own eyes I can see that Swiss cows are not roaming around the countryside during winter.
Would you be happy if you were going to be slaughtered?

I've been behind truckloads of cows going to be slaughtered at the slaughterhouse on the French border (Bell slaughterhouse). I've been stuck behind them for up to an hour, in a tunnel. The poor things are terrified, yelling and mooing and rocking the truck severely.
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Old 25.10.2006, 03:23
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Re: Quality of meat in Switzerland?

Thanks to all for the responses so far. It seems that so far, most of us consider the meat quality to be the same, but some say it is slightly better than in surrounding countries. If anyone has more experiences with the BIO labelled meats, please reply too.



Quote:
Perhaps you should ask the reason behind eating more meat...is it the protein, or something else?
The reason was to increase iron and protein in my diet. No specific meat was recommended. For iron, I have tried all the usual things for years and am still too low on iron. (Increasing green veggies, adding fruit with veggies so the Vit C helps non-heam Fe absorption, abstaining from black tea around breakfast time, increasing folic acid, etc. And yes, oxalic acid in spinach renders the iron in it useless, absolutely true).

But for other reasons, I need to be careful with estrogens, so hormones in meat are a big thing for me (and anyone whose hormone balance is on the high estrogen side).

I do eat lots of nuts, but will investigate the raisins . And I read beans and legumes are good for both Fe and protein, but I am a carnivore too and if I can find a reasonably healthy way of keeping meat in my diet, besides the vegeterian options, that would be nice.

Quote:
I have noticed, however, that the meat in Switzerland is much lower in its fat content, which affects the flavor and methods for cooking...
That is interesting, coming from Australia I found the opposite to be true. Minced meat in Migros and Coop is actually still quite high in fat, and even the weighwatchers version is not low. (I consider 4-5% to be low in mince). And I miss low fat meat like kangeroo which has about 4% or less. But if there are meats in Switzerland with 4-5% or less, please let me know.



on rearing cows on Bio Suisse (thanks Jack), http://www.bio-suisse.ch/en/consumer/faq.php#6
Quote:
The preventive use of antibiotics is prohibited, either administered with feed or by means of injections. Hormones are often used - even by veterinarians - to influence the reproductive cycle. This is prohibited under the Bud standards for organic farming, since it is not due to animal sickness or injury.
Bio Suisse says that the label 'Organic' is indeed protected.

Interestingly, the site says there is such a thing as organic milk. Now if that really means there are no hormones in this, maybe I will try it. However, the site also says about bio meat: "No pharmaceutical additives or fattening hormones in feedstuffs. ." Now this sounds iffy to me, I mean it is phrased in a way that allows hormones to be used for other purposes . Lastly, they do not say anything about chickens and eggs, about whether hormones are used to raise chickens. So my to you question remains: in your experience with bio products, how bio is Swiss 'bio' farming really?
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Old 25.10.2006, 07:59
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Re: Quality of meat in Switzerland?

You need to change your doctor. I know atleast three people personally who have iron deficiency problem and their doctor are extremely pleased with the results of them going from non-veg diet to 100% veg diet. They have seen a marked improvement as a result. I am not saying you should give up meat but your doctor sounds very old skool!

Anyway"s" Lentils, split peas, beans, tofu, egg yolks, dry fruits are also great sources for iron.
Maybe you can check this link that I had bookmarked under "health" if you are interested- http://www.vnv.org.au/Nutrition/Iron.htm
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Old 25.10.2006, 14:54
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Re: Quality of meat in Switzerland?

Hi,

I find the meat in the supermarkets here to be variable in quality. I have found one independent butcher in Basel off the Marktplatz and what I see in the window appears to be good - I must buy there one time.

We just got back from Vienna which from a gastronomic point of view is simply streets ahead of Switzerland in terms of quality and variety. While not dirt cheap, we felt that in restaurants we were getting much higher quality food and wine and better service, and we were paying slightly less than we would do in Basel.

Food shopping there is also far better as you will see from the enclosed picture:



We spent an afternoon at the Naschmarkt near Karlsplatz which has some fantastic produce stalls in particular Turkish and Greek supplies as well as some of the best fruit and vegetables I have seen in a long time. As someone who likes to cook, it is always a pleasure walking through such places as it is easy to become inspired. Wandering around Migros or Coop is dull as ditchwater by comparison.

In the market area there are also loads of small cafe/restaurants selling all kinds of meals from Chinese, Thai etc to Viennese "gutburgerlich". We stopped at a Chinese cafe and after two main courses - good portions, rice/noodles, beer, water, tea our bill came to about 22 Euros. And the waiters were friendly and efficient!

Sorry for the digression but such experiences make one realise that Switzerland really is not the be all and end all that some people make it out to be.

Cheers,
Nick
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Old 25.10.2006, 15:23
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Re: Quality of meat in Switzerland?

I don´t eat meat, so I really couldn´t care less
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