A good steak needs a good cut. But what lies behind the English terms as Ribeye or T-Bone?
The DRY AGER® team will tell you the most popular steak cuts and their merits.
Depending on the quality of meat, the brisket is useful to simmer or slow cooking on the grill. The weight of the portion moves between two and four kilos.
The Chateau piece is cut from the thicker end of the two-tier beef fillets. It is free of fat, tendons and silver skin.
In Germany the area between the neck and rib defects is called tongue piece. For this the Chuck Roll steak is cut. It’s enough mixed with fat and is characterized by tender meat fibers.
The French entrecote is a piece from the front sirloin and resembles the American Ribeye. The difference is in the details. While the steak is cut from the intermediate ribeye, ribeye steaks are taken from the rib. The steak is a so-called Premium Cut and thus present at any good steakhouse menu.
The fillet steak is called Tenderloin. It brings 250 to 300 grams on the scale and is particularly delicate.
The Flank is cut from the beef flank and convinces by its lean, flavoursome meat. It is suitable for roasting, grilling or stewing.
The term refers to a thin, quickly fried steak, which is usually cut from roast beef or from the hip.
The up to 2.5 centimeters thick steak is ideal for grilling and is also known as strip steak. It is cut from the middle back of the beef. The lean meat is surrounded by a layer of fat and may contain rib bones.
The Porterhouse has a distinctive T-bone and sirloin part. It can loose up to a kilo weigh and hence easily enough for two people.
The Ribeye is a piece from the front and back known in Austria as a roast. It is perfect for flash frying. In the middle of the Ribeye-core, a muscle strand that looks like an eye is located. The ribeye steak is particularly juicy and intense flavor due to its fine structure fat.
The US sirloin is a steak, which can be excellent roasted and stewed. But be careful: In England, the term refers to the roast beef sirloin.
In Austria, this cut is also called bat. The Spider steak is tucked away in the pin bone in ham. It is heavily marbled, juicy and has a fine structure. Its English name comes from the fat marbling, which is reminiscent of the fine threads of a spider web.
The Strip Loin comes from the rear back. In Germany it is known as rump steak, loin or kidneys piece. It has a clearly visible layer of fat, which makes the roast for juiciness.
The T-bone steak is a classic. It is cut from the rear part of the back and got its name from the characteristic piece of bone. It is cut relatively thick and therefore it needs some time to cook at.
The teres major is called in German also butcher piece. It is a piece of muscle from the back of the shoulder. It is short-fried and served as steak or as filet medallion.
The Tomahawk Steak is a Ribeye with extra long bone from the front back. The striking shape is reminiscent of an ax of the North American indigenous population.
Formerly butchers reserved this particularly juicy piece, that grows between hip and ball, for municipal and church officials gentlemen. Therefore, this cut is also known as Mayor or Pastor piece in Germany.
The Boston butt is a neck piece, which is ideal for grilling. It is also smoked or cooked for the popular Pulled Pork and picked apart. The ribs are a barbecue classics, not the healthiest though due to the high fat content. Pork belly is heavily marbled and has a high fat content. It is salted or smoked as bacon. The neck core, or the Presa, is the favorite of the Spanish star cuisine. The heavily marbled, intense red meat is juicy and can even be served pink. The rack of pork called the meat from the ribs of the back piece (pork loin). From this it also chops are cut.
The leg of lamb is lean, tender and aromatic. From it the Chop steak (Lamb Chops) are cut. The loin is a back piece. Sliced it is offered as a lamb cutlet.
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