{"id":1522,"date":"2010-10-15T12:10:58","date_gmt":"2010-10-15T10:10:58","guid":{"rendered":"http:\/\/www.santosgrills.de\/rezepte\/?p=1522"},"modified":"2022-07-19T09:48:06","modified_gmt":"2022-07-19T07:48:06","slug":"warenkunde-steak-vom-schwein","status":"publish","type":"tipps_und_tricks","link":"https:\/\/www.santosgrills.de\/grill-magazin\/tipps_und_tricks\/warenkunde-steak-vom-schwein\/","title":{"rendered":"Warenkunde: Steak vom Schwein"},"content":{"rendered":"<p><strong>Schweinefleisch<\/strong> ist in deutschen K\u00fcchen unangefochtener <strong>Spitzenreiter<\/strong> in puncto Fleischverzehr. Rund <strong>40 Kilo<\/strong> entfallen hierzulande pro <strong>Jahr<\/strong> auf jeden von uns. Damit ist das Schwein nicht nur des Deutschen liebster Fleischlieferant, es ist unter dem Gesichtspunkt Zubereitung und Verzehrfertigkeit relativ \u201edankbar\u201c.<\/p>\n<p>Anders als etwa Rindfleisch, das nach der Schlachtung mehrere Tage reifen muss, landet Schweinefleisch wesentlich <strong>schneller<\/strong> auf unseren <strong>Tellern.<\/strong> F\u00fcrs Grillen besonders beliebt sind nat\u00fcrlich <strong>Steaks<\/strong> vom Schwein.<\/p>\n<h2><strong>Nacken, H\u00fcfte &amp; Co.<\/strong><\/h2>\n<p>Als m\u00f6gliche Fleischlieferanten f\u00fcr saftige Grillsteaks vom Schwein kommen <strong>vier Teilst\u00fccke<\/strong> in Betracht: <strong>Nacken, H\u00fcfte, Filet<\/strong> und <strong>Kotelett.<\/strong> Der <strong>Nacken<\/strong> \u2013 wie beim Rind als Kamm bezeichnet \u2013 ist mit feinen Fettadern durchsetzt und daher <strong>besonders saftig.<\/strong> In Scheiben geschnitten, landet der Kamm als <strong>Steak<\/strong> auf dem Grill, kann aber auch als <strong>Ganzes<\/strong> gegrillt werden. Das <strong>Filet<\/strong> ist das <strong>beste St\u00fcck<\/strong> vom Schwein, besonders <strong>mager<\/strong> und <strong>anspruchsvoll<\/strong> beim Grill.<\/p>\n<p>Idealerweise eignen sich Teile des Filets f\u00fcr <strong>indirektes Grillen.<\/strong> Sehr <strong>feinfaseriges<\/strong> Fleisch kennzeichnet das <strong>Kotelett,<\/strong> das ohne Knochen ideal auf den Grill passt. Gleichzeitig kann es im Ganzen indirekt gegrillt werden und gibt einen <strong>saftigen Braten.<\/strong> Zarte &amp; saftige Fleischst\u00fccke liefert die H\u00fcfte. Neben Steaks lassen sich aus dem Fleisch <strong>Spie\u00dfe<\/strong> zubereiten. Da Schweinefleisch nur einen dezenten Eigengeschmack mitbringt, ist es die ideale Grundlage zum marinieren.<\/p>\n<p>Kr\u00e4ftige <strong>Kr\u00e4utermarinaden<\/strong> eignen sich hier genauso wie <strong>fruchtig-s\u00fc\u00dfe Exoten.<\/strong> Dem Geschmack &amp; Experimentierfreude sind hier fast keine Grenzen gesetzt. Inzwischen werden Schweinesteaks in fast allen Geschmacksvarianten bereits <strong>grillfertig<\/strong> im Lebensmittelhandel <strong>angeboten.<\/strong> Besser schmeckt\u00b4s aber immer noch, wenn die Steaks in der <strong>eigenen K\u00fcche<\/strong> mariniert werden.<\/p>\n","protected":false},"author":1,"featured_media":18333,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"_acf_changed":false},"tags":[96,253,137,2775],"class_list":["post-1522","tipps_und_tricks","type-tipps_und_tricks","status-publish","has-post-thumbnail","hentry","tag-filet","tag-schweinefleisch","tag-steak","tag-warenkunde","tipps_und_tricks_category-grillwissen","tipps_und_tricks_category-lebensmittel"],"acf":[],"_yoast_wpseo_focuskw":"Warenkunde: Steak vom Schwein","_yoast_wpseo_title":null,"_yoast_wpseo_metadesc":"Das Schwein ist der Spitzenreiter der Fleischsorten auf deutschen Grills. 40 Kilo konsumiert der Deutsche pro Jahr. Wir zeigen Warum!","_yoast_wpseo_linkdex":"60","_yoast_wpseo_content_score":"60","_yoast_wpseo_estimated-reading-time-minutes":"2","_yoast_wpseo_wordproof_timestamp":null,"recipeinstructions_7_text":null,"recipeinstructions_7_name":null,"recipeinstructions_4_name":null,"recipeinstructions_4_text":null,"recipeinstructions_5_name":null,"recipeinstructions_5_text":null,"recipeinstructions_6_name":null,"recipeinstructions_6_text":null,"_recipeinstructions_0_text":null,"recipeinstructions_1_name":null,"recipeinstructions_1_text":null,"recipeinstructions_2_name":null,"recipeinstructions_2_text":null,"recipeinstructions_3_name":null,"recipeinstructions_3_text":null,"recipeinstructions_0_name":null,"_recipeinstructions_0_name":null,"recipeinstructions_0_text":null,"recipeinstructions_9_text":null,"recipeinstructions_9_name":null,"recipeinstructions_8_name":null,"recipeinstructions_8_text":null,"recipeinstructions_10_name":null,"recipeinstructions_10_text":null,"recipeinstructions_11_name":null,"recipeinstructions_11_text":null,"recipeinstructions_12_name":null,"recipeinstructions_12_text":null,"recipeinstructions_13_name":null,"recipeinstructions_13_text":null,"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Warenkunde: Steak vom Schwein - SANTOS Grill Magazin<\/title>\n<meta name=\"description\" content=\"Das Schwein ist der Spitzenreiter der Fleischsorten auf deutschen Grills. 40 Kilo konsumiert der Deutsche pro Jahr. 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