Cuts of Beef and Main Use
all time favorite
Do you know that? You are at your favorite butcher, you know what you want to cook but you lack the words to say what you want to buy. Fortunately, your trusted butcher is a knowledgeable man and can provide you with expert advice and recommend the most suitable cut to ensure your cooking desire is a success.
That chapter in her life is now history and over. Here is your future reference point.
The most important parts of the beef in German, English and French and the main applications.
Interesting
A short excursion into the art of cutting cattle. Different regions have different cuts. That’s why an exact translation is not always possible, because the parts in the form they are in Vienna (cut) are not cut in the same way in the USA and vice versa. We therefore limit ourselves to a rough framework, for the finer details there is this link: https://fleisch-teilstuecke.at/ or here: https://www.certifiedangusbeef.com/cuts/ and here: https://www.la-viande.fr/cuisine-achat/cuisiner-viande/cuisiner-boeuf/morceaux-boeuf
What is the difference between a cow, calf, bull, heifer and steer?
Cattle are all animals, male and female and is the generic term, so to speak
From birth to 9 months, cattle are referred to as calves. A female calf is also called a cow calf. A male calf is also called a bull calf.
After months, the animals are also often referred to as young cattle.
At sexual maturity (from 10-12 months), male cattle are then referred to as bulls, the females as heifers and after the first calving as cows.
An ox is a castrated male bovine.
The meat becomes darker and coarser with age. Veal is tender and light, the meat of a cow is significantly darker and fatty.
What affects the quality?
When buying meat, it is essential to know where the meat comes from. Ideally, you know the farm where the animal lived. Species-appropriate (organic) husbandry with plenty of exercise results in top quality. We don’t want mass production. As a result, storage and maturation are important quality factors and ultimately it’s your turn: the right preparation is a ‘make or break’ criterion.
In short: Organic well stored, out of the fridge early enough and a lot of time and effort in preparation, then the result will be a pleasure.
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Deutsch |
Anwendung |
Englisch |
Französisch |
1 |
Nacken, Hals Kamm |
Gulasch, Soup, Minced Beef |
Chuck Roll |
Collier |
2 |
Fehlrippe, Hohe Rippe |
Ribeye Steak, Rostbeef |
Ribeye |
basses côtes |
3 |
Beiried, Roastbeef |
Roastbeef, Rumpsteak, T-Bone Porterhouse |
Roastbeef, Rumpsteak |
Cote, Entercote, faux-filet |
4 |
Lungenbraten, Filet |
Filetsteaks, Chateaubriand, Tournedo, Filet Mignon, Filet Wellington, Beef Tartar, Carpaccio |
Tenderloin |
Filet |
5 |
Hüfte, Hüferscherzerl |
Roast, Beef Roulades, Steaks, Tafelspitz, Fledermaus (for cooked beef) |
Sirloin |
Rumstek |
6 |
Schale, Keule |
Schnitzel, Roast |
Inside Round Outside round |
rond de gîte, tendre de tranche, poire, merlan |
7 |
Nuss, Kugel, Blume |
Schnitzel, Ragouts, Roast |
Thick flank |
Tranche grasse |
8 |
Bug, Schulterstück, mageres Meisel, dicke Schulter, Schulterscherzel |
Boeuf Bourguignon |
Tip blade roast |
macreuse à bifteck, paleron, macreuse à pot-au-feu, jumeau à bifteck, jumeau à pot-au-feu |
9 |
Dünnung, Spannrippe, Bauchlappen, Flanke |
Soup, Sausages |
Flank Steak |
bavette de Flanchet, flanchet, plat de côtes, tendron |
10 | Querrippe | Stews | Short Rib | Plat de Côtes |
11 | Brust, Brustkern | Soup, Stock | Center cut brisket | poitrine |
12 |
Wadschinken |
Gulasch |
Foreshank, shank (Back side) |
Hinterbein: Gite |