An interview with Matthias
Kreutzer, AKA “Mister Meat”
- Your expert when it comes to taste.
Hello “Mister Meat”. What is your favorite cut at the moment?
Matthias Kreutzer: Not the filet tenderloin as you might expect, but still a US ribeye with fine marbling. You can’t get comparable quality from any other country.
How do you prefer your meat?
Matthias Kreutzer: Medium or medium rare. Raw meat is a matter of taste, but it’s not my thing.
When did it become clear to you that you were in love with meat?
Matthias Kreutzer: When I was about twelve, it was clear that the vegan path was not for me.
What are your favorite side dishes?
Matthias Kreutzer: Rosemary potatoes and a fresh salad are my favorite accompaniments for grilled meat.
What is a no-go?
Matthias Kreutzer: Anything steamed. That applies both for meat and vegetables. The exception would be, for example, boiled fillet or stew. Otherwise, roasted flavors are essential in most dishes.
What are your favorite sauces?
Matthias Kreutzer: Truffle glace and black morel cream sauce. But for steak on a charcoal grill, a bit of herb butter at most.
What do you like to drink with meat?
Matthias Kreutzer: Water and red wine, with an emphasis on red wine.
What would you throw on the grill for our Chancellor?
Matthias Kreutzer: Oh my god...I think she would be most interested in a smoked rack of lamb.
To finish off, will you reveal your top secret meat tip to us?
Matthias Kreutzer: A searing hot grill, high quality meat, ideally matured until just before the end of the use-by date.
Thank you very much!