T-BONE, TOMAHAWK, FLANK, RIB EYE..

BEEF FILLET
Beef fillet is undoubtedly the most valuable cut of beef. It is very low in fat: depending on the marbling, the fat content is only 3 to 4.5%. Beef fillets are ideal for short roasting and for roasting in one piece. The thick center cut is used to prepare the famous Chateaubriand or tenderly roasted tournedos. The tip of the fillet and the fillet head are used to make sliced meat (e.g. boeuf stroganoff) or fondue meat.

ROASTBEEF
The roast beef consists of two parts. The front part of the back is the high roast beef (or front rib), the back part is the flat roast beef (or roast loin, sirloin, loin roast, contrefilet, lock loin and English roast). The tenderloin sits on the inside of the loin vertebrae. Like the tenderloin, roast beef is one of the most tender and sought-after cuts of beef. Roasted on the bone, it is particularly tender when cooked slowly on the grill at a low heat (approx. 90 °C). However, it is not only the preparation that determines whether the meat is tender when served. The quality of the meat essentially depends on the marbling, the age of the animal, the maturing process and the sex of the animal. At 3 to 4.5%, flat roast beef has a lower fat content than high roast beef at around 10%. Various steaks are cut from the roast beef. Some with and some without bone. The entrecôte, the entrecôte double, the rump steak, the T-bone steak and the porterhouse steak are also cut from roast beef.

THICK BOW CUT
The thick bow cut is a cut of beef shoulder. On top of this tender fibrous piece of meat lies a flap of meat, the so-called cover of the shoulder. Both parts are joined together by a layer of connective tissue. The chuck without the lid is suitable for preparing roasts and roulades as well as for braising. The lid is ideal for soups and goulash.

BRUSTKERNKERN / RINDERBRUST
The sternum bone is part of the breast core. It is covered with a thick layer of fat and is marbled. It produces a strong cooked meat and is sold fresh or cured. The rear, broad part of the breast is called the after-breast. It is suitable for soups and cooking.

NUT
The beef nut is a cut from the leg of beef. It consists of three tender, finely fibrous cuts that are relatively firmly attached to each other. It can be processed as a whole into a large roast, or cut into its three cuts and prepared individually. The cuts can be used to prepare braised roasts (e.g. sauerbraten) or short roasts (e.g. Geschnetzeltes).

FALSE FILLET
The “false” fillet or shoulder fillet is a cut of beef shoulder. Its shape is reminiscent of the “real” fillet. However, the quality of the meat is nowhere near that of a “real fillet”. It has a strong tendon running through it and is therefore not suitable for short roasting, but only for braising and cooking or as a tartare.

HIGH R IB
The meat of the high rib has very tender meat fibers and is evenly marbled with fat. The fat content is approx. 13 to 17%, while for the short rib it is slightly lower at 8 to 12%. The prime rib and short rib are highly sought-after for cooking and roasting. Rib-eye steak is also cut from the prime rib of young animals/heifers.

MAYOR’S CUT
The pastor’s cut, also known as the mayor’s cut, lies on top of the leg of beef. It is a very tender piece of meat. The shape of a well-cooked parsnip is very distinctive and is reminiscent of a shark’s fin. The name comes from a time when this cut was reserved for the pastor or mayor.

TAFELSPITZ
Tafelspitz is a cut from the rump of beef. The name already describes its shape: It is the tapered end of a muscle strand from the beef rump. In general, the Tafelspitz has a layer of fat that can be left on when grilling.

HIP/ BLUME
The hip is a cut of the leg of beef. The rump cap lies on top of the beef rump. The rump meat without the cap is also called a flower or rose. These flowery names already suggest that the rump is the most tender and best cut of the leg of beef. It is almost too good for braising and cooking. It can certainly be prepared like roast beef. For short roasting, the rump steak is cut from the leg.

THINNING
Thinning is a cut of the hindquarter of beef. It is an excellent, inexpensive piece of meat for cooking a strong broth or stock. If you roll and tie the thinner tightly, it is also known as a soup roll.

LEGSlices
Leg slices are sawn from the front and rear hock of cattle. The hessian is cut with bone into slices about 3 to 5 cm thick. The slices from the hind leg (from the leg) are larger than those from the front leg (from the shoulder).

NECK / NECK / CHAMBER
With a fat content of 6 to 8%, the neck is not a lean piece of meat. That is why it is best suited as soup or goulash meat. The muscle meat from the neck and rib is called tongue meat.

MEDIUM SHOULDER
The shoulder blade is a cut from the shoulder of beef. The blade cap (also known as the shoulder cap) lies on top of the blade cut. Both cuts have tendons running through them and are therefore only suitable for braising or cooking.