Beef Hammer from Black Forest pasture-fed cattle
The Beef Hammer is a very interesting cut that is suitable for both braising and smoking.
The cut is cut from the calf.
Through our own breeding and slaughtering as well as through our partner companies, we influence species-appropriate animal husbandry and thus the quality of the meat at all points.
The cut is cut from the calf.
Through our own breeding and slaughtering as well as through our partner companies, we influence species-appropriate animal husbandry and thus the quality of the meat at all points.
Beef Hammer explained - Meat consultation
Cutting the Beef Hammer
The characteristics of the Beef Hammer
Beef Hammer comes from the rump and is sawn with the bone in. This cut contains a lot of connective tissue, making it particularly suitable for braising and smoking.
Raising our cattle
When you buy Beef Hammer from us, you'll receive meat exclusively from our own livestock and the livestock of our partners. All farms are located near our butcher shop, right in the Black Forest.
The animals are raised exclusively with the farm’s own feed.
Our motto is: If the animal is well, the people are well. Based on this, we create high-quality products with outstanding quality.
Our short transport routes protect both the livestock and the environment. We transport the animals no more than 50 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component for the quality of the meat.
The animals are raised exclusively with the farm’s own feed.
Our motto is: If the animal is well, the people are well. Based on this, we create high-quality products with outstanding quality.
Our short transport routes protect both the livestock and the environment. We transport the animals no more than 50 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component for the quality of the meat.
Preparation of Beef Hammer
Prepare Beef Hammer on the Grill/Smoker – In 7 Steps
When preparing food on a grill, it's important that it has a lid. It doesn't matter whether the grill is charcoal, gas, or electric.
Preparation:
Preparation:
- It is best to season the Beef Hammer with a BBQ rub of your choice the day before.
- Prepare an indirect zone on the grill, ideally around 110°C.
- Add smoking chips to the embers. For a gas grill, wrap the chips in aluminum foil, pierce them several times, and place them over the burner.
- Smoke the Beef Hammer indirectly for approx. 3-4 hours.
- Then wrap the beef hammer tightly in parchment paper and add a splash of cherry juice. Then cook indirectly on the grill without smoke for another 3-4 hours.
- After about 3 hours, check regularly to see if the beef hammer is tender. This is best done by inserting a fork into the piece and rotating it.
- Then unwrap the Beef Hammer , spread a thin layer of fruity-sweet BBQ sauce on it and let the glaze dry at approx. 140°C.
- Cut the meat from the bone or serve the beef hammer in one piece.
Prepare Beef Hammer in the oven – In 6 steps
Basically, the technology differs very little from grill to oven.
Preparation:
Preparation:
- It is best to season the Beef Hammer with a BBQ rub of your choice the day before.
- Preheat the oven to approximately 110 °C.
- Wrap the beef hammer tightly in baking paper, add a splash of cherry juice and place it in the oven for about 5-7 hours.
- After about 4 hours, check regularly to see if the beef hammer is tender. This is best done by inserting a fork into the piece and rotating it.
- Then unwrap the Beef Hammer , spread a thin layer of fruity-sweet BBQ sauce on it and let the glaze dry at approx. 140°C.
- Cut the meat from the bone or serve the beef hammer in one piece.
Beef Hammer core temperature
Measuring the core temperature of a beef hammer doesn't make sense. The goal is to break down the connective tissue and tenderize the meat by overcooking.
Aus eigenem & Partner ViehbestandBeef Hammer
Beef Hammer
Strongly marbled calf cut on the bone – perfect for braising and smoking
Regular price
34,90 €
Sale price
34,90 €
Regular price
Unit price
17,45 €
per
kg
Tax included.
Shipping calculated at checkout.
inkl. MwSt. zzgl. Versand
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Beef Hammer from Black Forest pasture-fed cattle
The Beef Hammer is a very interesting cut that is suitable for both braising and smoking.
The cut is cut from the calf.
Through our own breeding and slaughtering as well as through our partner companies, we influence species-appropriate animal husbandry and thus the quality of the meat at all points.
The cut is cut from the calf.
Through our own breeding and slaughtering as well as through our partner companies, we influence species-appropriate animal husbandry and thus the quality of the meat at all points.
Beef Hammer explained - Meat consultation
Cutting the Beef Hammer
The characteristics of the Beef Hammer
Beef Hammer comes from the rump and is sawn with the bone in. This cut contains a lot of connective tissue, making it particularly suitable for braising and smoking.
Raising our cattle
When you buy Beef Hammer from us, you'll receive meat exclusively from our own livestock and the livestock of our partners. All farms are located near our butcher shop, right in the Black Forest.
The animals are raised exclusively with the farm’s own feed.
Our motto is: If the animal is well, the people are well. Based on this, we create high-quality products with outstanding quality.
Our short transport routes protect both the livestock and the environment. We transport the animals no more than 50 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component for the quality of the meat.
The animals are raised exclusively with the farm’s own feed.
Our motto is: If the animal is well, the people are well. Based on this, we create high-quality products with outstanding quality.
Our short transport routes protect both the livestock and the environment. We transport the animals no more than 50 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component for the quality of the meat.
Preparation of Beef Hammer
Prepare Beef Hammer on the Grill/Smoker – In 7 Steps
When preparing food on a grill, it's important that it has a lid. It doesn't matter whether the grill is charcoal, gas, or electric.
Preparation:
Preparation:
- It is best to season the Beef Hammer with a BBQ rub of your choice the day before.
- Prepare an indirect zone on the grill, ideally around 110°C.
- Add smoking chips to the embers. For a gas grill, wrap the chips in aluminum foil, pierce them several times, and place them over the burner.
- Smoke the Beef Hammer indirectly for approx. 3-4 hours.
- Then wrap the beef hammer tightly in parchment paper and add a splash of cherry juice. Then cook indirectly on the grill without smoke for another 3-4 hours.
- After about 3 hours, check regularly to see if the beef hammer is tender. This is best done by inserting a fork into the piece and rotating it.
- Then unwrap the Beef Hammer , spread a thin layer of fruity-sweet BBQ sauce on it and let the glaze dry at approx. 140°C.
- Cut the meat from the bone or serve the beef hammer in one piece.
Prepare Beef Hammer in the oven – In 6 steps
Basically, the technology differs very little from grill to oven.
Preparation:
Preparation:
- It is best to season the Beef Hammer with a BBQ rub of your choice the day before.
- Preheat the oven to approximately 110 °C.
- Wrap the beef hammer tightly in baking paper, add a splash of cherry juice and place it in the oven for about 5-7 hours.
- After about 4 hours, check regularly to see if the beef hammer is tender. This is best done by inserting a fork into the piece and rotating it.
- Then unwrap the Beef Hammer , spread a thin layer of fruity-sweet BBQ sauce on it and let the glaze dry at approx. 140°C.
- Cut the meat from the bone or serve the beef hammer in one piece.
Beef Hammer core temperature
Measuring the core temperature of a beef hammer doesn't make sense. The goal is to break down the connective tissue and tenderize the meat by overcooking.
