Meat cuts from beef? what is the best piece?
Roast beef, steak, soup meat? usually you get the beef sorted according to its uses. And then one is disappointed when the roast is dry, the steak becomes fibrous. Who knows today what high-rib is and that it creates the best pot roast and the best roast that you can imagine? As meat is cut here and in steak land America, which piece of meat is best suited for which type of preparation, there is a small overview here.
Meat cuts and cuts of beef
Germany and USA do not differ so much, as you always think, only the names are of course different. Overseas, the beef consumption is grilllastiger, as you will usually find not so much roast (roast) or stews. In principle, do not be afraid of fat! That gives juice and tenderness. The speech is always marbled? ? a beef that is traversed by thin fatty streaks will certainly be softer than a very thin piece. Whether you can fry meat or stew, decides after the stress: muscles that were heavily challenged? especially in the front part, neck, chest, shoulder - have more connective tissue, which requires a longer cooking. Muscles in the back of the back or the back lobe are less stressed and are faster to enjoy.
1. Neck, crest, neck - Chuck Roll, Chuck Eye, Chuck Roast
Strong muscle meat sits on the neck, which is wonderful for cooking and stewing, goulash or roulades. If the meat is cut from the upper, rear neck, the neck, one receives the "tongue piece", in the USA called Chuck Eye. Well-grown, with a relatively high fat content and mellow meat fibers? This can be very good barbecue as a steak!
2nd false rib and high rib? Chuck Eye, Ribeye, Entrecote
The front back area offers juicy meat. The further you go to the back? comes, the more delicate and higher it gets. Meat from the area between 1st and 8th thoracic vertebrae is called a false rib, and between the 8th and 12th thoracic vertebra we have a high rib. In Austria, by the way, this is called roast meat, which comes with us only after. Fehl- and Hochrippe give very juicy, fry and roast stews, can be prepared as a steak cut but also very good. In the US, the area is split from front to back into Chuck Eye, Rib Eye and Entrecôte. These are always recognizable by the big "fat eyes". and fatty streaks that make the steak tender and juicy.
3. Roast beef, roast roast? Roast beef, rump steak
Very tender meat? a shame who continues to fry it as pink! Whether piece by piece in the oven or as steak from the grill, you should always cut the typical solid fat edge on one side only after cooking, it gives juice and taste!
4. Fillet / loin - tenderloin
No question, the best part, the muscle fibers are almost not used by the cattle and therefore filet is so tender and fine-grained. In the US is called? Tenderloin? cut a larger piece that reaches further back into the hip area.
5. Hip - sirloin
Since hip meat has a loose fiber structure and is covered with delicate fatty veins, it is well suited for short roasts, but is also suitable for stewing. Classic steaks often come from the hip. The small piece in the rear, lower hip meat area is sold as Tafelspitz.
6th mayor piece - Tri Tip
Between the fillet, hip and nut, there is a shark fin shaped piece of meat, which gives particularly tender and tasty roasts and was formerly reserved for mayors and pastors. The Tri Tip can also be consumed as a fondue!
7. Nut, ball - sirloin
The back lobe is divided into three parts: the front part is the nut. Delicate, low-fat and (caution!) Tends to dry. When stewing so slow down. Steaks are delicious too. Nut is a good base for Tatar if you do not want to invest in expensive filets.
8. Upper and lower shell - Inside Round / Outside Flat
The club is quite low in total, upper and lower shell, the middle piece, so to speak, ideal for roulades and roasts.
9th semester roll
The rearmost part of the club has a relatively coarse-fiber structure and often meets us as Sauerbraten.
10. thinning? flank steak
The belly flap is used primarily as soup meat or processed into minced meat. In America, the lower part in one piece, about one kilogram in weight, separated and slowly grilled? the flank steak is only cut open at the table.
11. Breast Core, Burst Top - Brisket
Breast is solid meat, which is mostly used as cooking or soup meat. The breast tip (in front of the front legs) is traversed by fatty layers and covered on the outside with a layer of fat, the breast core even more mixed. Who once had an American model? Brisket? If you want to barbecue or smoke, you have to secure your breasts and bring a lot of time!
12. Cross Rib - Short Rib
The transverse rib is not as fat as the breast, but still very good as cooked meat.
13. bow, shoulder, leaf, wrong filet
All parts of the shoulder can be wonderfully roasted and braised. The foremost part is also called False filet and gives wonderfully tender roast!
14. Vorder- and Hinterhesse
The leg meat gives flavor, the marrow in the bones provides even more spice.
T-Bone, Porterhouse, Chateaubriand
A Chateaubriand is a steak cut from the back, thick end of the fillet.
T-bone steak and porterhouse steak are cut from the roast beef, both have a T-shaped bone in the middle, the meat on one side is roast beef, the other is filet. The T-bone comes from the front of the roast beef, the porterhouse from the rear and thus has a larger filet portion.
