Diversity of meats from cattle

Cattle farming produces different types of meats: steer beef, dairy cow meat and veal. Steer beef comes from one- to two-year-old steers, often from special breeds that have an exceptionally high-grade meat quality. Dairy cow meat is beef that comes from older cows that previously produced milk. It is used for charcuterie and ground beef – for hamburgers, for example. Veal comes from five- to eight-month-old calves. Swiss veal has a redder color than imported veal because Swiss calves are also fed hay, which is a more species-appropriate diet.

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Lamb is a niche product

Sheep in Switzerland are used for both milk and meat production. Lamb meat comes from sheep no older than 14 months and with a slaughter weight of 18 to 20 kilograms. Meat from older sheep is called mutton. Production of lamb meat is a niche business, but demand for cuts like saddle of lamb, lamb chops and leg of lamb is increasing.

Pork is the most popular meat

Pork remains the most popular meat variety in Switzerland, but pork consumption is decreasing. Pork comes from seven- to eight-month-old fattening pigs. More than 90% of the pork consumed in Switzerland is produced domestically. Pork is particularly in demand during the barbecue season: spare ribs, pork chops, bratwursts and cervelats are popular grillables.

Poultry boom in Switzerland

Poultry meat is so-called “white” meat. Demand for it has increased in recent years, not least in view of its lower fat content. Chicken-raising operations are particularly widespread in Switzerland. Some farms have also specialized in niches such as turkey meat, duck meat or goose meat.

Goat meat as an Easter specialty

It is mainly goat kid that is popular in Switzerland. After six to eight weeks and at a weight of 10 to 12 kilograms, the yeanlings go to the butcher’s block. Retailers offer goat kid as a specialty meat practically only at Eastertime. The high demand for goat’s milk creates a sales problem for the yeanlings needed to produce it. Butchers use the meat of older goats to make sausages, dry-cured meat and other meat specialties.

Venison is mostly farm-raised

Swiss farmers are increasingly producing venison from fallow deer, red deer and sika deer. Most venison is marketed directly from the farm, and venison sales are very seasonal. Around 90% of the venison gets sold during the three months of autumn and is used for typical dishes like venison stew and saddle of venison.

Nose-to-tail: Making optimal use of the animal

Prime meat cuts like sirloin and rib-eye steaks are coveted by consumers, but an animal consists of much more than that. Nose-to-tail utilization of an animal is sensible, makes optimal use of resources and prevents food waste. The nose-to-tail philosophy encourages the consumption of all meat parts of an animal such as its tongue, its innards and even its tail, because they too can be used to conjure up excellent meals.