A culinary story about a place of exceptional meat enjoyment and table pleasures in collaboration with TYPEMYKNIFE®
- The success story of Michael Vogt, from printer to meat sommelier with Best of Swiss Gastro Award 2022
- The meat quality and special cuts of the new age backyard butchery of Michael Vogt.
- The backyard butchery, much more than a sales counter for first-class meat
- The development of the knife design by TYPEMYKNIFE® for the backyard butchery Michael Vogt
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We at TYPEMYKNIFE® are developing a special personalised knife series for Michael Vogt and the Hinterhofmetzgerei.
The blog story about Michael Vogt’s design and choice of knife manufactory here in blog story no. 2.
1. The success story of Michael Vogt, from printer to meat sommelier and the Master of Best Swiss Gastro Award 2022
The printer and his transformation into a meat sommelier
At first glance, you might ask yourself how a former owner of a printing company came to deal with the topic of meat and preparation.
If you take a closer look at Michael Vogt, he seems to have found his passion. A guy of a man, tall, broad, strong shoulders and hands that could tell a long story of hard work. Standing in front of his cold store in a leather apron and matching cap, smiling contentedly, Michael Vogt welcomes us to his backyard butchery in July 23.
From the outside, already more than an interesting hotspot, an oversized Nina Hagen smiles from her first record cover of the Nina Hagen Band directly from the building opposite to the entrance of the backyard butchery. After feasting on a pure vegan loose breakfast of delicious homemade Bünder meat and enjoying an excellent coffee, we got down to the nitty-gritty of the story behind the butcher’s shop.
Whoever followed the times of offset printing in its metamorphosis into digital times knows that every passionate printer asked himself the same question. With which paper will I earn my next bread and butter? The fact that this question of life planning was thrust upon him was certainly not in Vogt’s focus when he became a printer. The fact that he then created a success story from his passion for an exquisite steak wins all our respect.
Micheal Vogt`s daring leap into the profession of a butcher.
The fact that a butcher in our society, which feeds itself on foil-welded meat substitutes, has long since been deprived of a sensible statement and the respect owed to the result of his work has not escaped Michael Vogt.
But daring to take the step of gaining a foothold in a profession that previously had nothing whatsoever to do with paper printing is very daring, and it has paid off for him in full.
If there is anything he dislikes, it is factory-style meat production. The presentation of a protein mass in a PCB tray with water flow welded in nitrogen, so that the hazardous waste content doesn’t smell too musty in the shortest possible time.
A dedicated butcher has animal welfare and the quality of his work in mind first and foremost. Anyone who does not understand and respect this belongs neither at the cooker nor at the carving table. Our society is already sufficiently endowed with soulless fries and burger fryers.
The fact that Michael Vogt is not a trained butcher but a career changer has in no way damaged his reputation for die backyard butchery in. Michi has a team of two professional butchers at his side, who have a perfect command of the production of exquisite sausage products and who support his quality standards without compromise.
A super team, 3 strong men in new age butcher design.
Check Instagram Page by Hinterhofmetzgerei www.instagram.com/hinterhofmetzgerei
Consistently pursuing aspiration and reality for the product meat
Whoever wants to sell perfect meat must take care of the supply chain and the producers.
Whoever revives time-honoured virtues in the age of industrial food production also creates a unique selling proposition for himself.
In the past, being a butcher always meant taking the cow out of the barn and putting it to its further destination in the slaughterhouse opposite. Short distances, no transport, no anonymous slaughtering with robots, but respect and regard for the animal and its destiny to serve us as food.
This is exactly what Michael has achieved with his pasture cow husbandry and the selected breeds of cattle in his herd. The animals stand not far from Staad in Grub on a lush meadow and enjoy the magnificent view over Lake Constance.
The best conditions for excellent meat quality, which manifests itself in the production and further processing.
The fact that Vogt tries out new things experimentally and sticks to the goal of producing the best steak is one of the most interesting aspects of his work.
The fact that Vogt tries out new things experimentally and sticks to the goal of producing the best steak is one of the most interesting aspects of his work.
2. The meat quality and special cuts of the new age backyard butchery of Michael Vogt.
When the right cut has a decisive influence on the enjoyment at the table.
Breeds of cattle and the special grazing of old cows.
Breeds of cattle have been bred in the last 70 years mainly for the purpose of determination. The focus was either on a standard bone and muscle meat content or on high milk yields. The regional characteristics of the location were always a clear requirement.
The Holstein cow breed just doesn’t feel so comfortable in the Alps. This is not due to the linguistic environment; communication among cows seems to be internationally comprehensible. No, it is rather due to the anatomical conditions of various breeds that are perfectly adapted to the environment.
Vogt has recognised that animals that have already reached their normal productive life cycle can spend a few more months in a lush meadow to build up the right fat and thus deliver a taste and meat quality that is second to none, and that producing the perfect steak is not an unrealistic approach.
The world of special cuts, the taste discovery of special cuts.
As a layman, one may first understand that when an animal is cut up, different pieces of muscle meat are separated. In a leg, these would be, for example, the fricandeau, the large and small nut, the false fillet as only a fraction of the existing muscle meat pieces mentioned.
Each muscle has so its typical characteristics, large long muscle fibrils or rather fine-limbed grain, for example. The proportion of trapped fat in the fibre or the proportion of tendon fibres to stabilise the function and anatomy of movement.
This means that every piece of muscle meat has a different way of being prepared in a kitchen. Some cuts are only suitable for braising, other cuts are also ideal for eating raw.
If you are under the misapprehension that a fillet is the best cut of an animal, you should be proven wrong and book a table with your friends at the backyard butcher’s shop.
Butchering on the farm.
A long-forgotten and returning tradition for the best quality.
Butchering on the farm, which used to be a natural activity. The butcher came to the farmer in the countryside and the animals were cut up and processed together in the slaughterhouses of the village community is now back in vogue and a guarantee for the best quality.
The animal is sent to its further processing in its familiar environment in a farm slaughterhouse. No transport, no stress hormones are released. This makes maturing the meat in a dry cold store the perfect prerequisite for the finest meat enjoyment.
3. Michael Vogt’s backyard butchery in Staad. Much more than a sales counter for first-class meat.
The butcher’s shop, the place on Lake Constance Staad harbour and its ambience for a pilgrimage of pleasure
If you turn right from the village street into the alley leading to the harbour, you first discover Lake Constance and the adjacent Staad harbour. Not exactly the place you would expect to find a butcher’s shop, but the location couldn’t be more fitting for a gourmet butcher’s shop. The Dolce Vita at Staad harbour can be perfectly combined with the exclusive range of products offered by Michael Vogt’s backyard butchery.
When you enter the shop, you immediately notice the large dry-aging refrigerated room, where the noble pieces of meat await their maturation as a whole leg, shoulder or back.
The perfect piece of meat is presented to the visitor behind a large pane of glass.
Directly adjacent is the glass production area where his team of two professional butchers produce the finest specialities and exquisite sausages.
On Saturday mornings, the sale of fine meat products is always open.
Not to forget the Tavolata, the central place for enjoyment.
The Tavolata, the table as impressive as the chef himself.
In a butcher’s shop you can buy sausage and meat, so far so inspiring.
Having a Tavolata in the room and then being able to eat the finest steak cuts in a large group right next to the production and the Dry Ager is something very special that Michael Vogt offers in his backyard butcher’s shop.
This is where epicureans meet, lovers of authentic taste and the finest craftsmanship.
Of course, there are also many professionals from star kitchens as guests, who then let themselves be instructed in the secrets of various noble cuts during carving.
When the table is rented for an evening, the group is among itself. Enjoy the impressive ambience and can indulge in the pleasure of various beef cuts without being disturbed.
The fact that a tavolata has always been the place for good conversation and the exchange of culinary secrets is celebrated as a fair at this place.
4. The development of the knife design by TYPEMYKNIFE® for the backyard butchery Michael Vogt
We at TYPEMYKNIFE® are developing a special personalised knife series for Michael Vogt and the backyard butchery. The blog story about the design and choice of Michael Vogt’s knife manufactory in blog story no. 2.
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