Won at the Metzgercup BBQ & Grill 2021

Hot treats for the grill
Butcher's Cup "BBQ & Grill"

Augsburg - A crackling fire and a great piece of meat on the hot grill. That's what a beautiful summer evening looks like for many people. The Bavarian butchers' trade, in collaboration with the German Barbecue Association and the grill magazine "Fire & Food", awarded prizes for Germany's best grilled products in keeping with the season. Companies from all over Germany took part in the "BBQ & Grill" butchers' cup. Of course, your Freyberger butcher's shop from Nuremberg was there too!

Butcher Cup “BBQ & Grill” Statements

"The favorites on the grills are of course still neck steaks and sausages," explains Werner Braun, deputy state guild master and technical director of the test. But he is enthusiastic about the innovative products that were sent in. "Especially in the BBQ area, many German butchers have greatly expanded their product range," emphasizes Dirk Freyberger, first chairman of the Fleischsommelier Deutschland eV. From brisket to spare ribs , pulled pork sausage or sausage with bacon and cheese, everything that delights the heart of the griller was there. "The products show the development in the BBQ very well," confirms Ulrich Wette, managing director of the GBA. With his organization, he represents the interests of a large part of the professional grill scene in Germany and was delighted: "It's a pleasure to be an examiner!"

DLG test scheme for all products

The products were not only tested when grilled, but also when raw, according to the so-called DLG scheme. Not only the taste, but also the appearance, the name, the seasoning and the smell were assessed and critically examined. "If you want to sell good products, you have to offer them in accordance with the guidelines," explains Svenja Fries, deputy managing director of the Bavarian Butchers' Association, who was in charge of organizing the test. Master butchers and grill professionals were present as examiners and tested the numerous submissions.

Special competition at the Butcher's Cup "BBQ & Grill": the "best ribeye in Germany"

Elmar Fetscher, editor of the trade magazine "Fire & Food", had announced a special competition for the best ribeye steak and was delighted with the many entries: "It's worth seeing which maturation variants are now being used successfully in butcher shops and what influence they have on the taste and tenderness. These are really great products!"

Which of our products were part of the Butcher Cup "BBQ & Grill":

As a butcher's shop, we took part in the "BBQ & Grill" butcher's cup with four products. Of the four samples we tasted, we achieved the maximum score four times. This makes us very proud and confirms the great feedback we receive on our social media channels, such as Facebook , Instagram and YouTube . But these homemade products achieved the full maximum score.

Freyberger's Franconian Bratwurst

Of course, we wanted to know about our best-selling bratwurst: "How does our classic bratwurst in pork knuckle fare? Is the marjoram note sufficient? Is the salt too much? Is the seasoning enough for a full-bodied taste?"
But in the end, everything was fine! Our Franconian bratwurst in pork sausage received full marks and was able to fully convince the examiners!

Freyberger's wet-aged ribeye

The special competition "The best ribeye in Germany" is supported by the trade magazine "Fire & Food" and its editor-in-chief Elmar Fetscher. Of course, we sent our most beautiful pieces with great marbling to the competition. It is not yet known which is the best ribeye in Germany. All we know is that the examiners found our ribeye to be flawless at the "BBQ & Grill" butcher's cup and awarded it 50 out of 50 possible points.

Freyberger's Ribeye dryaged

For more than 10 years now, we have been dry-aging our heifer loins for you for at least 35 days. That is Freyberger's Dry Aged Beef : heavy heifer loins with great marbling are refined and refined for a special taste. The jury was also very pleased with our Dry Aged Ribeye. We also achieved full marks for this product, which also took part in the special competition. The three best ribeye steaks will be announced in issue 4/21 of the grill magazine "Fire & Food". We are already excited.

Cheesy Gonzales - vegetarian cheese sausage

Our first vegetarian sausage... Of course, we weren't at all sure how the cheese sausage would be received by the expert tasters! But the high-quality ingredients, such as the Irish cheddar and the cream, convinced the tasters. As did the slight spiciness of the jalapenos and the Peppadew fruits. The result was 50 out of 50 possible points - a direct hit! But if the vegetarian version seems a bit too adventurous for your grill, ;) then of course we still have the sausage of the year for you: Cheesy Gonzales .

The summary

A total of 184 products were awarded at the "BBQ & Grill" butcher's cup. Svenja Fries explains: "If your butcher has taken part, you will see it in the certificates or trophies in the shop!" She is certain: "Anyone who buys these products can enjoy the barbecue evening!"

If you also think that our products are the best, then it helps us a lot if you reward us with a good review on Facebook and especially on Google! Thank you very much for that!