{"id":18760,"date":"2022-12-07T08:08:47","date_gmt":"2022-12-07T07:08:47","guid":{"rendered":"https:\/\/www.santosgrills.de\/grill-magazin\/?post_type=tipps_und_tricks&p=18760"},"modified":"2026-02-05T15:10:16","modified_gmt":"2026-02-05T14:10:16","slug":"kachelfleisch","status":"publish","type":"tipps_und_tricks","link":"https:\/\/www.santosgrills.de\/grill-magazin\/tipps_und_tricks\/kachelfleisch\/","title":{"rendered":"Duroc Schwein Kachelfleisch \u2013 Kerntemperatur | Kalorien | Erkl\u00e4rung"},"content":{"rendered":"

Jeder Grillmeister<\/strong> st\u00f6\u00dft irgendwann auf Kachelfleisch.<\/strong> Aber was steckt eigentlich genau dahinter? SANTOS<\/strong> kl\u00e4rt Euch in unserer Fleischkunde ganz genau \u00fcber den zarten, aromatischen Geheimtipp auf. Hier erfahrt Ihr alles, was Ihr \u00fcber Kachelfleisch vom Schwein<\/strong> wissen m\u00fcsst!<\/p>\n

Kerntemperatur Duroc Schwein Kachelfleisch<\/h2>\n\n\n\n\n\n\n\n
Rare<\/td>\n48 – 52 \u00b0C<\/td>\n<\/tr>\n
Medium rare<\/td>\n52 – 56 \u00b0C<\/td>\n<\/tr>\n
Medium<\/td>\n56 – 60 \u00b0C<\/td>\n<\/tr>\n
Medium well<\/td>\n60 – 64 \u00b0C<\/td>\n<\/tr>\n
Well done<\/td>\n64 – 68 \u00b0C<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Unsere Kerntemperatur Empfehlung f\u00fcr Kachelfleisch: 56 \u00b0C<\/strong><\/p>\n

N\u00e4hrwerte Kachelfleisch pro 100 g<\/h2>\n\n\n\n\n\n\n\n
Brennwert<\/td>\n457 kj<\/td>\n<\/tr>\n
Kalorien<\/td>\n108 kcal<\/td>\n<\/tr>\n
Protein<\/td>\n22 g<\/td>\n<\/tr>\n
Kohlenhydrate<\/td>\n<0,5 g<\/td>\n<\/tr>\n
Fett<\/td>\n20 g<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Das Wichtigste zum Kachelfleisch<\/h2>\n
    \n
  • Herkunft:\u00a0<\/strong>Kachelfleisch, das alternativ auch als Fledermausst\u00fcck oder Deckelchen bezeichnet wird, liegt auf dem Schlossknochen der Hinterkeule des Schweins.<\/li>\n
  • Geschmack:\u00a0<\/strong>Kachelfleisch ist sehr zart, fein marmoriert und aromatisch.<\/li>\n
  • Aussehen:\u00a0<\/strong>Kachelfleisch ist ein d\u00fcnner Cut, der an eine Fledermaus erinnert mit einer netzf\u00f6rmigen Marmorierung. Kachelfleisch hat au\u00dferdem eine deutliche Fettauflage<\/li>\n<\/ul>\n

    Wo liegt das Kachelfleisch?<\/h2>\n

    Kachelfleisch kommt aus dem Hinterschinken<\/strong> des Schweins. Das St\u00fcck ist ungef\u00e4hr so gro\u00df wie eine Handfl\u00e4che und sitzt auf der Oberschale. In der Konsistenz \u00e4hnelt Kachelfleisch sehr stark einem Filet<\/strong> und ist sehr zart.<\/p>\n

    Wie wird Kachelfleisch am besten gegrillt?<\/h2>\n

    Da es sich beim Kachelfleisch um sehr d\u00fcnne Scheiben handelt,\u00a0 solltet Ihr das Fleisch nur kurz<\/strong> und hei\u00df<\/strong> anbraten. Wenn das Fleisch bei hoher Hitze kr\u00e4ftig angegrillt wird und nur mit Salz und Pfeffer gew\u00fcrzt wird, entwickelt sich ein intensiver Geschmack,<\/strong> der von extrem saftigen und zartem Fleisch unterstrichen wird. Vorm Grillen solltet Ihr den Grill ordentlich vorheizen und am besten einen Infratorbrenner<\/strong> verwenden.\u00a0 Das Kachelfleisch wird heute auch nicht mehr oft f\u00fcr die Wurstherstellung genutzt, da\u00a0 inzwischen die hohe Qualit\u00e4t am Grill sehr gesch\u00e4tzt wird.<\/p>\n

    Duroc Schwein<\/h2>\n

    Das Duroc-Schwein ist eine Kreuzung aus dem amerikanischen „Jersey-Schwein“<\/strong> und dem spanischen „Iberischen Schwein“.<\/strong> Durch das ordentliche Gewicht von 320 Kilogramm wurde das Schwein sehr schnell international bekannt. Die Schweine werden am Niederrhein<\/strong> gez\u00fcchtet und gehalten. Das Fleisch des Duroc-Schweins ist heute extrem beliebt und geh\u00f6rt zu den edelsten Schweinerassen.<\/p>\n","protected":false},"author":1,"featured_media":21370,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"_acf_changed":false},"tags":[3155,3360,2782],"class_list":["post-18760","tipps_und_tricks","type-tipps_und_tricks","status-publish","has-post-thumbnail","hentry","tag-fleischkunde","tag-kachelfleisch","tag-schwein","tipps_und_tricks_category-fleischkunde"],"acf":[],"_yoast_wpseo_focuskw":"Duroc Schwein Kachelfleisch","_yoast_wpseo_title":"%%title%% %%page%%","_yoast_wpseo_metadesc":"Kachelfleisch vom Duroc Schwein ist richtig zart & saftig. SANTOS kl\u00e4rt Euch \u00fcber alles auf, was Ihr \u00fcber Kachelfleisch wissen m\u00fcsst!","_yoast_wpseo_linkdex":"73","_yoast_wpseo_content_score":"60","_yoast_wpseo_estimated-reading-time-minutes":"3","_yoast_wpseo_wordproof_timestamp":"","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":"\nDuroc Schwein Kachelfleisch \u2013 Kerntemperatur | Kalorien | Erkl\u00e4rung<\/title>\n<meta name=\"description\" content=\"Kachelfleisch vom Duroc Schwein ist richtig zart & saftig. 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