LIFE & STYLE
Exclusively at Bianchi: Dieter Meier’s Angus Beef
Entrecôtes & Second Cuts! The Argentine meat of the Yello star is available from Luca and Dario Bianchi.
January 6, 2020
Interview: Isabel Notari Photos: Kurt Reichenbach, HO
Dieter Meier, what makes your meat from Argentina so unique?
Many factors contribute to it. The most important, however, is that they are wonderful breeds, Angus cattle, which are kept in ideal conditions. They are outdoors all year round, spread over many thousands of hectares, feeding on the aromatic Argentine grass.
But it’s from Argentina. Currently, regionality is actually paramount.
Our ecological footprint is very good. The cattle feed locally, we don’t transport feed. And we deliver the final product by ship, where the meat undergoes a maturation process for four to five weeks.
How should one imagine the cattle farms?
Our Argentine gauchos spend their entire lives on the land. Managing a farm, tilling the soil, the intensive work with the cattle – all of this is in their blood. Animal welfare is always at the forefront. The natural, sustainable rearing and care of the cattle are their life’s work.
How does your Ojo de Agua meat differ from conventional South American products?
The way we raise our cattle is reflected in the incomparable quality of the meat. Our commitment is enormous. At first glance, the meat impresses with its dark red color and fine marbling. The ideal cell structure ensures perfect juiciness, and the balanced fat content provides a tender bite. It is the intense and full-bodied taste that makes Ojo de Agua beef so distinctive.
Dieter Meier enjoys walking through the Argentine meadows where his cattle graze.
Your meat is already sporadically available in retail. Why the collaboration with G. Bianchi AG?
Bianchi is our absolute dream client because Bianchi has a great reputation for everything they do. And Bianchi is the great traditional company that serves exactly the clientele we desire for our meat: wonderful chefs from five-star hotels and top chefs who specialize in meat. And they immediately notice how sensational our meat is once it’s in the pan.
Black Angus is the cattle breed with sensational meat.
In which restaurants do you eat meat?
Where the origin of the meat is precisely declared. Our meat is traceable; one can precisely determine which cattle stood where and for how long.
What must a restaurant have for you to consider it?
I like establishments with a good atmosphere. Because if I want to eat well, I can do that at home too. Searing a piece of meat in a pan, then letting it rest in the oven – even a hobby chef like me can manage that. In a restaurant, however, the mood, the ambiance, is extremely important to me.
Do you also browse gourmet guides like GaultMillau or Michelin to discover new restaurants?
You won’t regularly find me in gourmet temples. They are too pretentious for me. But I get many tips from acquaintances. And of course, I know some top chefs in Switzerland and enjoy visiting their establishments. Essentially, however, I prefer things to be simpler.
A fire, knives sharpened – Dieter Meier is ready for a barbecue session.
What does a simple meal look like?
Boiled potatoes with Alpine cheese are a delicacy for me. And I like bratwurst, especially those from Zurich’s „Vordere Sternen“. My daughter Anna runs a small restaurant in Zurich – „Schnupf“ – where there are few but fine dishes. Meat and fries, for example, and usually artichokes as a starter. It seems to be in vogue right now.
What wines do you enjoy drinking?
It’s the same for me as with food. The honesty of the product is crucial. It shouldn’t appear artificial. I like a wide range of wines. Sophisticated, noble drops from Spain and France. But also simple country wines. Like those from the Zurich Unterland, which can even be a bit sour because they grew naturally. And of course, I also like my own wines.