Good day

Terrasuisse may be all well and good as long as it is in the hands of the producers. As soon as the produced products fall into the hands of the distributor / packer / refiner etc., that's it. The food traders actually manage to disfigure presumably clean products in order to optimize profits.

Reason or assumption for this opinion. I recently bought Terrasuisse beef to make a goulash. According to the recipe, the meat has to be cut into 2 cm cubes and then seared.

However, it is not possible to sear this meat, as the frying pan will soon be full of liquid. The best you can do is boil it. Well then, if you pour off the liquid from the cut, you can start searing. The quantity (in kg) has of course visibly decreased, by about 20%. I myself find it reprehensible to use this pimping under the Terrasuisse label.

Well then, good clean meat has been "refined", with all the other meat this is a given anyway.

For really good, genuinely clean meat, you need to find a trusted butcher's where you know the processes from the animal to the display. This costs a bit more, but if all the cutting water is eliminated, the difference is not too great.

Kind regards
Walter Heid