Bio-Metzgerei Karl Abegg — Neue Dorfstrasse 20A, 8135 Langnau a. Albis, Switzerland

Prodotti ECCELLENTI e servizio ECCELLENTE. Altamente raccomandato! GRAZIE Karl Abegg e il team

Arwen Romano

Buoni salumi Ottime lasagne Ottimi prodotti

Karel De Gend

Superiore!

Yves

Best organic meat in the region. Best pizza in the fridge!

Andreas Dietl

The meat quality is excellent. My pork tenderloin roast wrapped in bacon remained juicy, even though I had to leave it in the oven for almost 45 minutes longer.

Gabriela Grolimund

Beware of "delivery services"! Today, a meat order worth over 300 CHF was left at my apartment door, even though I was at home. The mailman must have arrived while I was still asleep, so I didn't hear the doorbell ring. It took several hours for me to discover the package at my door. If the mailman had rung more often, I would have woken up for sure. No coolers, no ice, nothing inside the box. This means that the package had been sitting at room temperature for about 5-6 hours without refrigeration. The package contained, among other things, several kilos of chicken and veal liver, which are perishable meats. Totally appalled and frustrated, I called the butcher. Mr. Abegg was defensive. His mailman had done everything correctly. I should have been home. I was/am home all day. According to Mr. Abegg, nothing happened to the meat because it was vacuum-packed and no oxygen could get in. They also ship the meat by mail without refrigerated boxes, which takes up to 24 hours to reach customers. Including ice packs or bags of ice in the packaging is too much work for Mr. Abegg. Sending text messages to customers informing them of the delivery window or that the goods have been delivered is too much work for Mr. Abegg. In the end, he admitted that they could at least warn customers that the package could be left outside the door without refrigeration. I am not only disappointed by this shop's unprofessionalism regarding its delivery service, but also by the hygiene standards that presumably prevail in this butcher shop. If a butcher doesn't know that there are both aerobic and anaerobic bacteria that cause meat to spoil, and that anaerobic bacteria thrive even without oxygen, that raises many questions for me about hygiene and competence. According to the USDA, bacteria in raw meat double every 20 minutes at temperatures above 4 degrees Celsius, and meat should not be left out of the refrigerator for more than two hours. As a pregnant woman, I'm very worried about consuming this meat because if it's spoiled, it could lead to the death of my unborn child. I wish Mr. Abegg would show more responsibility and hope he can come up with a solution. In the meantime, all the meat is in the freezer, and Mr. Abegg is welcome to have it back.

Lina B