FAQ

The answers
to fiery questions

You can read the answers to FAQ about the BBQ Star brand and our products here. If your question is not on the list and you're on tenderhooks, email us at bbq-star@vionfood.com.

  • Can you provide more information about Simmental cows, where the beef comes from?

    The Simmental cow is a very old, traditional breed. The cows are gold to reddish in colour, with white markings. They live in the German Alps and are kept by family farms that pay a lot of attention to the quality and care of the animals.
  • Can I barbecue the meat without the herbs?

    Of course. Most of the types of meat are also delicious without herbs. But you can, of course, also make your own herb mixture, marinade or rub.
  • What kind of barbecue do I need to prepare the products?

    That depends on the way of preparation. If you want to grill meat indirectly, you need a barbecue with a lid, for instance, a Weber or a Big Green Egg. An open barbecue is fine for direct grilling. The size of your barbecue is important for the amount and size of the meat you want to prepare.
  • Is it better to take the meat out of the fridge before I prepare it?

    Yes. If your meat is at room temperature when you put it on the BBQ, this will contribute to a better flavour and shorter preparation time.
  • Can the meat be reheated after preparation?

    Yes. In the case of steaks, make sure they do not dry out by putting them on a closed barbecue for 10-12 minutes or heating them in the oven at a temperature of 80 °C, for instance. Bring the steaks to room temperature first if necessary.
  • Can the meat be frozen in the packaging at home?

    Yes, we recommend you freeze the meat as quickly as possible after purchase at a storage temperature of -18 °C or lower. In general, beef can be kept in the freezer for 6 months and pork for 3 months.
  • How do I remove the membrane from Spareribs?

    1. Remove the membrane from the Spareribs by sticking a crosshead screwdriver between the serous membrane and the bone on the back of the rack.
    2. Carefully pry the screwdriver back and forth until it is between the membrane and the bone over the entire width.
    3. Pull it towards you and remove the membrane from the rack.
  • How do I tie up the Porchetta?

    Cut long strips of the same length from the string provided and tie them around the meat one by one, about one centimeter apart. Start in the middle, then do the ends and fill up the space in-between with more string. If necessary, tie a long piece of string over the entire length of the meat.
  • Will more recipes be posted on the website?

    Keep an eye on the website for the most delicious recipes with BBQ Star meat. In the meantime, a home-made sauce, corn on the cob and jacket potatoes will soon set the hearts of your guests on fire.
  • Will any other BBQ Star products come onto the market?

    Who knows! If it's robust, high-quality meat for on the barbecue, it may soon be available from BBQ Star. For now, we will start with the first seven popular types of meat.