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When the meat is cooked, it becomes deliciously tender and different cooking methods vary in taste. The process is smooth, where the pot is mostly allowed to simmer on its own. Cook a juicy boeuf bourguignon, goulash or perhaps meat soup. Be careful with the base and use meat with a lot of connective tissue. Good luck!
PIG
Pork loin, loin
BEEF
High reef, French
CHICKEN
Chicken fillet, chicken thigh fillet
That’s how you succeed with your cooking
- Please allow the meat to come to room temperature before browning. Feel free to brown in flour, which becomes a tasty addition to the pot.
- Using meat with bones or adding in a bone stock is also a good idea. Bone contributes fine character and taste.
- Be careful to remove the foam that forms on the surface, this can give a bitter taste to the pot.
- The pot should simmer, not boil.
- Remember to taste your stew. A savory stew should be tasty and have a clear character, don’t hold back with the spices!
How does a slow cooker work?
It is when meat rich in connective tissue is slowly cooked until the internal temperature exceeds 70 degrees that it becomes so tender that it almost falls apart. In the process, the connective tissue is converted to gelatin, which binds the liquid that is squeezed out of the meat when the internal temperature is around 60-65 degrees. The gelatin traps the liquid and makes the meat both tender and juicy. It is primarily forequarter meat that contains interspersed fat, collagen and connective tissue that is suitable for a long boil. High rib is very popular, but also French sirloin and outer thigh make delicious stews.
Cooking time
In general, a pot should be left to simmer for at least 1.5-2 hours, but the longer it is, the juicier and tastier it will be. The pot takes care of itself for the most part, so don’t be put off by the long cooking time. If you want to make the process even smoother, ready-made casserole pieces are a smart alternative.
Internal temperatures
Beef | Bloody | Medium | Well fried |
---|---|---|---|
Club roast | 55° C | 60°C | 70°C |
Entrecote | 55° C | 60°C | 70°C |
Flank steak | 55° C | 60°C | 70°C |
Flap steak | 55° C | 60°C | 70°C |
Flatiron | 55° C | 60°C | 70°C |
Frenchwoman | – | 60°C | 70°C* |
Pot pieces | – | – | 70°C* |
High reef | 55° C | 60°C | 70°C |
Inner thigh | 55° C | 60°C | 70°C |
Lay | – | – | 85°C* |
Kidney failure | 55° C | 60°C | 70°C |
Nut roll | – | 60°C | 70°C* |
Brisket of beef | – | 85° C | 70°C* |
Beef fillet | 55° C | 60°C | 70°C |
Ox cheek | – | – | 85°C* |
Oxtail | – | – | 82°C* |
Roasted | 55° C | 60°C | 70°C |
Roast beef | 55° C | 60°C | 70°C |
Rust lid/Picanha | 55° C | 60°C | 70°C |
Sirloin steak | 55° C | 60°C | 70°C |
Tomahawk | 55° C | 60°C | 70°C |
*Details that require longer cooking and would like to be cooked at the target temperature for at least 3-4 hours for best results.
Pork meat | Bloody | Medium | Well fried |
---|---|---|---|
Shoulder | – | – | 70°C |
Pork tenderloin | – | – | 70°C |
Pig skin | – | – | 75° C |
Inner thigh | – | – | 75° C |
Square | – | – | 80°C |
Cutlets | – | – | 70°C |
Lay | – | – | 75° C |
Rib damper | – | – | 70°C |
Page | – | – | 80°C |
Outer thigh | – | – | 70°C |
Lamb | Bloody | Medium | Well fried |
---|---|---|---|
Chop line | 55° C | 60°C | 70°C |
Lamb book | 55° C | 60°C | 70°C |
Lamb trecôte | 55° C | 60°C | 75° C |
Rack of lamb | 55° C | 60°C | 70°C |
Roast lamb | – | 60°C | 70°C |
Lay | – | 65° C | 70°C |
Chicken | Bloody | Medium | Well fried |
---|---|---|---|
Breast fillet | – | – | 72° C |
Chicken drumsticks | – | – | 75° C |
Chicken thighs | – | – | 70°C |
Chicken wings | – | – | 75° C |
More ways to cook meat


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