Professeur de Cuisine

Ojo de Agua-Steaks

A question of animal welfare - Chef of the century Witzigmann pleads for moderate meat consumption with maximum quality

Less meat, but of excellent quality, from species-appropriate husbandry and from the best origins, that's what the future looked like for chef of the century Eckart Witzigmann already at the turn of the millennium. Now, with the cooperation of Dieter Meier's Ojo de Agua and the gourmet meat importer ALBERS, the vision is becoming reality in Germany. Witzigmann is supporting the project as brand ambassador.

 Swiss pop icon Dieter Meier is making a grandiose comeback for Argentinean steak: on the more than 70,000 hectares of his Ojo de Agua farms, he is turning a sustainable vision of natural and animal-friendly meat production into reality. Meier is now exclusively entrusting Germany-wide distribution to the Düsseldorf gourmet meat importer ALBERS, which works with the best producers worldwide. "Decisive factors were our expertise as a premium retailer, for example as the leading Kobe beef supplier in Germany, our deep respect for meat as a foodstuff and its production as well as our excellent contacts in top gastronomy. We were thus able to win none other than Eckart Witzigmann to support us as brand ambassadors," report Frank and Udo Albers.  

Chef of the century Eckart Witzigmann is enthusiastic about the Ojo de Agua steaks and the sustainable approach: "I have always fought to consume less meat, but in the very best quality. No other food product has suffered as much from mass production as meat," says the exceptional chef, who uses his charisma to reach as many people as possible: "That's why I'm particularly pleased about the cooperation between Ojo da Agua and the ALBERS company, and I'm happy to be part of it as a brand ambassador. After all, even the best quality is only partially useful in today's world. The world must also experience it."

Already at the turn of the millennium, Witzigmann was asked about prognoses for the future. Now, 20 years later, his answer is more topical than ever: "The greatest luxury of the future will be to know the manufacturer of your food personally, I answered back then. I consider this more topical than ever before. In the thicket of the big discounters and the unspeakable conditions for keeping cheap meat, I consider the cooperation of Ojo and ALBERS an important step in the practical implementation of my thesis. Quality and know-how meet here at eye-level."

Frank and Udo Albers think it is important to reach a large public with their approach to conscious meat consumption and to make high quality meat available to many people. So they offer Ojo de Agua not only to wholesalers and gastronomy customers, but also to end consumers in their online shop. And the fair price also plays a role: "It does justice to the respect for the food and its production, but it does not have to be an unattainable luxury product.

Comeback for the Gauchos' gold

For years Frank and Udo Albers have been looking for farmers in Argentina who can produce the epitome of juicy steaks in ALBERS excellence. Tender and perfectly tasting beef with the distinctive taste of Angus and Hereford cattle. They found what they were looking for in the humid and fertile expanses of the Húmeda pampas. There, six hours' drive from Buenos Aires, the Swiss pop star, entrepreneur and connoisseur Dieter Meier has been breeding cattle in absolute freedom and year-round grazing on the Ojo de Agua estancia (farm) since the late 1990s. Meier's mounted gauchos now look after the herds on more than 70,000 hectares. Within 24 months, the Hereford and Angus cattle develop perfect, naturally grown muscles slowly and sustainably all year round in the open air on lush meadows without hormones or growth accelerators - the best prerequisite for full-bodied, tender and juicy pasture meat.

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