Cattle fillet, dorade or roasting chicken: at the online supermarket Turker High -quality meat and fish are increasingly ordered. In the past six months, the orders of premium meat and fish have increased by 33 %, the sales of these products increased by 32 % in the same period. Particularly noteworthy: In May 2025, around every eighth shop at Gurkerl contained a high-quality meat or fish product- an increase of 5 % compared to the same period in the previous year.
“Restaurant visits to many have become an exception since inflation – cooking at home at home is cooked at home,” says Johannes Müllner, senior buyer at Gurkerl. Classic steak cuts such as Ribeye, flank or fillet are currently particularly in demand, but also entire chicken or fish such as dorates and trout.
The top 10 most ordered premium meat and fish products at Gurkerl:
- Biohuhn as a whole
- Rinder filetsteak
- Cattle hip teak
- Rinder Flank Steak
- Rinder Eye of Round Steak
- Rinder Ribeye Steak
- Dorade as a whole
- Mussel
- Trout as a whole
- Roast pork (shoulder)
“One thing is important for high -quality products: uncompromising freshness and quality. This is exactly what we want to offer our customers: that is why we work specifically with regional courtyards, manufacturers and companies at Gurkerl, which fit us with their philosophy and their quality entitlement.”
Despite the growing demand, the inhibition threshold remains high in the preparation. “Especially with high -quality pieces, we notice that many of our announcements are uncertain – out of concern to do something wrong. A few simple handles often meet so that the court works as well as in the restaurant,” said Johannes Müllner.
Six simple professional tips help to prepare even the most challenging piece of meat or fish:
1. Before cooking to room temperature
Meat or fish should never be directly out of the fridge into the pan or oven. The cold ensures uneven cooking – it can be dry or tough on the outside, inside it remains too raw. Better: remove about 30 minutes in advance.
💡 Tipp: Dab meat well with kitchen paper – so it gets nice and crispy.
2. Salze properly: meat late, fish early
There is a difference when seasoning: Ideally, meat is salted just before frying – so it stays tender and juicy. Fish, on the other hand, can be easily salted 10-15 minutes beforehand. This removes a little water, strengthens the tissue and ensures that the fish remains stable when cooking and does not disintegrate.
3. Turn the steak only once – and just don’t press
A good steak needs peace and heat in the pan. One -time turning is sufficient. Anyone who turns several times or presses with the spatula loses valuable meat juice. For the typical steakhouse taste: pour on regularly with hot butter, herbs and garlic during the roast-the so-called “basting”.
🧑🍳 This is how it works:
– Fry the steak on both sides sharply
– Add butter, fresh herbs and garlic
– Tilt the pan lightly and pour the meat over again with the flavored butter
💡Tipp: Always cut steak against the fiber – so it stays tender and can be chewed better
4. Simply prepare the whole fish in the oven
Many prefer to use fillets – but a whole fish often brings more taste and remains significantly juicy when cooking.
🧑🍳 This is how it succeeds in the oven:
– Cutting up: Cut the fish several times on both sides – so it cooks evenly.
– Filling: With herbs, lemon and garlic in the abdominal cavity, it becomes particularly aromatic.
– Bake: Cook for approx. 25–30 minutes at 180 ° C. The fish is perfect when the dorsal fin can be easily pulled out.
💡Tipp: Place the fish on a vegetable bed – this takes up the fish juice and becomes wonderfully aromatic.
5. Use kitchen thermometer
A simple thermometer is the best helper for perfect results – especially with high -quality products. It prevents over or undergart and makes the cutting unnecessary for the cooking sample.
Guide values for the perfect cooking point:
– Steak „medium“: 56–58 °C
– Salmon glassy: 50–54 ° C
– Caunted: approx. 80 ° C
– Pink Authority: 70–75 ° C
6. Adjust the cooking time to piece of meat
Not every piece of meat needs the same treatment: thin or well -marbled cuts (e.g. flank or ribeye) are ideal for spicy – the fat ensures juiciness. Prepare larger or mixed pieces (e.g. roasting, shoulder) better at low temperature in the oven or braised – this is how the meat becomes butter tender.