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.

 

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
Hesse

Gulasch

Foreshank, shank (Back side)

Hinterbein: Gite
Vorderbein: jarret ou gîte avant, jumeau à bifteck