We tasted the Luma Beef Iberico Hohrücken “Chef Selection”
in our kitchen, no studios, no staging,
no grill.. just a good pan & real folks tasting!
Hey Foodies, this is our first meat tasting on Foodspotters!
We want to reassure all meat amateurs out there,
yes it is possible to cook like a chef at home 😉
…if you take some time
— to cook, learn & cook —
First, we headed to Luma Delikatessen’s recipes & stories to get some inspiration.
All these cook chefs sharing recipes got us in the mood for..meat!
But first, here’s is what you should know
about Luma’s special “Fresh Frozen” process
only advantages..
1. shock freezing meat(at -40°C) is not the same as in your kitchen freezer(at -12°C).
2. the quicker it is frozen, the lesser meats cells will be damaged.
3. it will keep a maximum taste & hold a max of vitamins
4. no juice lost during defrosting and cooking
So let’s get into meatology & heat that kitchen up!
But hey wait, what is the Hohrücken?
this part actually gives you the rib eye steak and côte de boeuf (see the red dot on the illustration above!)
So, we got that box delivered to our door. Meat came in an airtight styropor box making sure everything stays cool!
And under some dry ice cooling pack, here it is, our prime rib eye of the beef from Luma Delikatessen.
Oh yes, you can also return the styropor box with tag on and contact the Post to come & collect it via their App.
So easy it is 😉
The cooking steps for this Luma beef
So back in our kitchen..after checking some essentials like preps & cooking time
We slightly brushed both sides with extra light olive oil (but we read that peanut or canola oil is fine too), some sea salt and ground pepper
We heated up our cast iron fry pan at a high heat, then we threw a full generous spoon of cooking butter.
Then let it between 2 & 3 minutes(but this depends on thickness, it varies) and flipped it and again butter showered the meat.
On a cutting board we let is rest a couple of minutes under alu foil.
The reason why? So that the meat takes it easy and relax..so that the juices do the job inside..
As amateurs, we slightly cooked it a minute too much but hey Lukas & Marco we are ready to taste another piece 😉
but it is still beautiful, juicy tasty..hmm let’s eat it!
The Meat Experience
Check it on Foodspotters Food Show to see how we did it in the kitchen!
About this Luma Beef tasting
Foodspotters Team tasted it
” This is our first time Luma Delikatessen meat tasting and I am impressed with the quality. Far far away from what you can get in supermarkets. “
Max
Food scout
“This meat is a real treat. Also it is good to know where the meat comes from. Fresh, tasty, delicious & meeting the highest standards”
Guido
guest TASTER
What to serve with steak?
of course with the juice …
with some fried potatoes(with skin), mache salad and some red spouts, drops of basalmic
The simplier the food, the harder it is to prepare it well.
Joël Robuchon
Discover Luma’s World of Meat
Discover Luma Delikatessen
- We tasted the Luma Beef Iberico Hohrücken "Chef Selection"in our kitchen, no studios, no staging, no grill.. just a good pan & real folks tasting!
- But first, here's is what you should knowabout Luma's special "Fresh Frozen" process
- So let's get into meatology & heat that kitchen up!
- The cooking steps for this Luma beef
- The Meat Experience
- About this Luma Beef tasting
- What to serve with steak?
- Discover Luma's World of Meat
