Döner kebab scandal - Gammelfleisch

The Bild is reporting a pretty hefty meat scandal. Some 10 tons of up to 4 year old meat in cold-storage has been distributed far and wide, particularly to kebab stands. Reports are when de-thawed, it's pretty rancid. Now might be a good time to stick to veggie restaurants.

See story here: Gammelfleisch-Skandal

That's why one should stay away from those kebab thingies. This I heard yesterday in the news also.

Poor-quality meat in kebabs?

On an unrelated topic, has anyone heard anything about the Pope's religious tendencies?

According to Jack Dee they´re actually called donor kebabs.

...umm, it also mentions lots of duck being found. I've never had duck kebab - is it nice?

I had one the other night and it was filthy. It may well have been four years old but I passed the entrance exam: "bist du betrunken?". Answer: *burp*.

Probably means I had a half duck, half four year old mysterious creature special.

Four year old meat = serious ring!

I thought kebab meat was supposed to be dodgy?

Yeah the mystery is often the source for the lovely and varying tastes.

Four year old meat. Kebab stands owners wanking off into the garlic sauce...

Euegh Crawlie. I'm glad I never have any sauce on mine.

That was the last major scandal to hit the kebab business in Germany.

They just found another 40 tons near munich... friend of mine gets a kebap every day for lunch time. Think I'm gonna give him a call this evening...

Mama's Kebap Haus in Munich-Schwabing have notices up all around the shop. They say that their kebabs are made daily, on the premises, and using only fresh meat - no frozen stuff.

Think I remember a scandal about kebab owners wanking for their sauce - was in Fulda in 2000, if I'm not mistaken.

I was always an advocate of the kebab places in Munich though, far better than those in the NRW populated areas.

I had one on Saturday and still stink of it. Got it outside Kultfabrik and still feel awful.
Talk about eye of the needle.Never touching one of those things again.

Was it just the dodgy meat davang or did you have the dodgy meat + the wank sauce special.

edit: ok i take that back, even i feel a little sick now.

Funny how the Germans slag off British meat and claim that they would never ever ever ever have any meat scandals but it seems to happen about every six months innit.

4 in the last 10 months I think I read somewhere.

Reports have proven that 30% of the meat sold was Gamled. 15% was sold to Bavaria and most of that was delivered to Munich. The startling thing is that most of the buyers know what grade meat it is and sign for it... I stopped eating that kebab shit when i got sick 2'ice in one week a few years back. This has been going on for quite some time...

No way - And the funny thing is (there is a pathetic funny side to this) That the German population swear there lives over the goverment that they have the best Meat conditions in Europe where loads of money is poured into strict testing standards. What a load of shite...

This goes the same for BIO. The biggest scandal only 3 years ago was In Austria there were these BIO shops springing up all over the place. But WHAT DID BIO MEAN???. 80% of all Bio Shops in Austria closed down due to a scandal that most of the products were not even BIO and if they were they would cost much more than the usual product. The company funnily enough was a German one that bodged the whole thing...

You wanna be eating kebabs pnly at a decent place really. I reccomend Verdi the Turkish supermarket in the Landwehrstrasse. Coming out of a club at the KPO ripped to the tits at 5 in the morning, you ain't gonna be buying anything decent from the little stands there.

As for "bio" and the like. They've caught stall holders at markets, including the Vicky market in Munich selling "free range" egss that were proveable battery eggs. I've been through that market in the wee small hours when they are stting up. They were getting stuff out of standard veggie sacks but just presenting it nicely to charge a fortune for it.

There is a little Kebap shop on Fraunhoferstr between the U-Bahn and the chinese supermarket that never had a full Spieß. Every time he finished one skewer a new one appeared but is was already nearly finished. I figured in the end that he was buying the leftovers from other places. Having said that, they tasted really good and the guy was more than generous with the chili sauce. He also used to ply his customers with his home made raki while they waited. Was never ill from this shop and would eat there tomorrow if I was back in Munchers. Go on take a chance!

Thanks for the tip DA, I've passed there a million times cos I live locallly.
He sees to be closed evenings though.

I'm liking the idea of home made raki!

Real kebab should be layers of premium beef and herbs & spices. Unfortunately, even if the meat is not four years old most kebab is made of minced & compressed 3rd class meat.

When I was living in Amsterdam, the turkish bakers had the best kebab!

The british kebab meat seems to be more processed than the stuff here, but here there is more obvious fat n gristle. The sauce back home makes up for everything. Donor kebabs should only be eaten when pished IMO, and one should expect at least a little doze of the old fazy gravy the following day.

But they taste horrible ... I miss the small place kitty-corner to them, closed down about a year ago. They knew us, started making the right Döner before we even ordered.
German radio says that some of the meat went to Donisl and other traditional places in Munich. Never eat meat at tourist traps.

Especially no Kebap at Donisl...

Wonder what was in their Kebabs??

meow!!!

Hmm, did any of you realize that there was game and fowl in the warehouses as well - not just Kebabs? Ok, 40 tons of Kebab is more than 600 kg of other meat, but this must have gone somewhere.

Nothing wrong with 4 yr old meat .. as long as its cooked, it won't do much harm. Plenty of chilli will take away even the taste of the worst meat ... thats why curry was invented.

Kitty meat mentioned earlier ... tastes like chicken .. delicious

Too bl00dy fussy you lot

I had a kebab at 4am at hoponandoff this mornig. I feel very very sick today. I had a few sherberts but Im pretty sure that eating at an 24hr kebab shop at 4am monday is not such a good idea. It explains why I have had a herbel bath, aspirin, multivitimum and a coffee and still cant even dream off eating a kebab agian (at least sober)

but it taste so good at the time.

Aussie Steve

Do wot? Beef?

There's two types of kebabs, one is the bits of meat on a stick like you see around Munich, the other is a ground meat type, which looks more processed. It's not just in Britain, that type can also be found here and there in Munich and apparently more often in northern parts of Germany.

Orient Imbiss on Kazmairstr. Mmmm.

One of the customers was the Hirschgarten, been getting its chickens from there for years. Just thought you might want to know.

That's not fair on the Hirschgarten. They would have bought their chicken in good faith. There is no way they could have known that their suppliers were dodgy.

Anybody have links to these claims about Donisl and Hirschgarten?

Do you know where Showem? I like that type of kebab. I never found one in Frankfurt or here up till now.

Wee Mun, I don't like them, so I've never consciously remembered. I'll keep my eyes open for you though.

Safety-wise, there is nothing wrong with freezing meat for 4 years anyway. Meat changes colour (chickens normally do not) and the quality of the meat is gonna go waaaaay down (freezer burns, shitty texture), but to be very honest, if you are eating a kebab at 3AM outside Shwabinger 7, quality is clearly not wonderfully high in your priority list.

My source is generally the Süddeutsche Zeitung. According to today's article (German link) the authorities are investigating the customers as well to see if they could have recognized the manipulated dates and info on the meat and processed and sold it regardless of its dubious status.

Exactly, a restaurant should be doing a check on its supplies as they come in.
I dont beleive they didnt kno they were getting unfit meat.

As for the Hirschgarten, I culdn't comment on there but I've no people over the years who've worked in the kitchens of the well known beer gardens. Do I eat their stuff? Nope.

Interesting articles in the Taz today about how German consumer protection law is very weak on this area. Apparently industry lobbyists have tried to make it a state secret which busineses are prosecuted for dodgy food practices.

And praise for the way in works in Britain with the Food Standards Authority!

It seems that the authorities were first informed of these problems in December when a sub-wholesaler in Mannheim was raided and found to be peddling spoiled meat received from Bruner. The DA in Mannheim did not inform the DA in Munich as the DA in Mannheim assumed that Mannheim's health board would inform Munich's health board.
In Munich, the city and the state of Bavaria are passing the buck- the city says that the state should monitor the vets as they are paid by the state. The state says the city should monitor the vets as the city deploys them. And everyone says they have only been doing their job and its someone else's responsibility to report on or react to any incidents and situations.
The poultry farmers are saying that Bruner has always had a bad reputation. The landlords supplied by Bruner are fuming and foaming at the mouth, stating that any meat they ever received was top quality. And the consumer doesn't know whom to believe or what to eat.
(I recall a chicken at the Michaeligarten about 14 years ago that rendered me ill for 3 days, never ate there again)

Something for another thread really, but I truly believe that shying away from responsibility and passing the buck is de rigeur in Germany. I find working here to be almost unbearably difficult, because of the "not my job jack" attitude. I should start a school doing "Blame Management" classes for execs.

One of the marketeers involved now seems to have hung himself. Wonder if he'll also end up in the Bavarian food chain...

minga.de: Gammelfleisch-Händler ist tot!.

According to my source, it's Bruner himself, the 74-yr-old owner of the Gammelfleischfirma. Press conference at 11.30am.

Just read this on Spiegel - The guy who "may" be responsible for the bad meat has committed suicide. Sad

http://service.spiegel.de/cache/internatio...,435457,00.html

You spend too much time working, honey, and not reading TT all day long.