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T-Bone Steak
The T-bone steak is cut from the back and consists of the roast beef and a small piece of tenderloin. Both are separated from each other by a bone. The bone gives the T-bone steak its name, because it has a characteristic T-shape. It is excellent for short roasting, but due to its thickness, it should definitely be pre-cooked or post-cooked. The strong marbling of the meat, makes it particularly full-bodied. The bone protects the steak from drying out during cooking and provides even more flavor and juiciness.
The roast beef from the rear part of the beef back is the cut from which the popular rump steaks or strip loins are cut. It is particularly fine-grained and extremely marbled. The steak classic has a slightly nutty flavor and a buttery, beautiful melt. The high degree of fat in the muscle fiber gives the steak a wonderful juiciness.
Rib Eye
The English name “Rib Eye” comes from the typical “fat eye”, as well as from the shape of the fillet-like, particularly tender muscle strand, which is remotely reminiscent of an “eye”. This division makes the entrecote one of the most interesting cuts of steak. In general, the nice amount of fat inside the steak leads to a juicy result with intense roasted flavors.
The tenderloin is the most tender muscle of the beef. It belongs to the back muscles and is hardly used. Situated below the roast beef, the tenderloin is apart tender and finely fibrous. With its low fat content, it is very lean and rather finely marbled. The wider, rear end of a tenderloin is called the head of the tenderloin, which is adjacent to the ch.teau piece; tenderloin steaks such as chateaubriands are cut from this. Tournedos or medallions are obtained from the middle section, and filet mignons from the front, narrow end, the tip of the filet.
Denver Cut
From the juiciest part of the neck these steaks are cut. It is particularly tender and at the same time very well marbled. The Denver Cut can almost compete with a ribeye. This is no coincidence – both muscles are directly adjacent to each other. The cut is ideal for short roasting.
Terres Major
Terres Major is also called butcher’s cut because he used to like to keep this long fibrous, narrow cut of about 300g for himself. It is as tender as fillet, but stronger in flavor.
Chuck Tender
To connoisseurs, the Chuck Tender is also known as the “false tenderloin”. The name is due to the appearance of the Chuck Tender – because visually it comes very close to the “real filet” Tenderloin. Similar to the real tenderloin, lean steaks with great meat flavor are cut from the chuck tender, a shoulder cut from the round shoulder.

Flat Iron
Grilled or pan-fried and then sliced into tranches, Flat Iron has an extremely aromatic and intense meat flavor while maintaining a palate-pleasing texture. As a Flat Iron steak, it is cut from the upper part of the beef shoulder. After the tendon is removed, the appearance of the steaks is somewhat reminiscent of an old-fashioned flat iron, hence the name Flat Iron. Flat Iron steaks are relatively thin and therefore have a short frying time. In terms of tenderness, this special cut from the beef shoulder provides absolute taste explosions.
hip steak
Comparable to the shoulder and haunch, the beef rump is an incredibly versatile part. Classically, the two main muscles are separated as Broad Hip and smaller Narrow Hip. The larger muscle provides fine-grained, lean meat.

Picanha, also better known as boiled beef, is a real delicacy. Whether as a picanha at a churrasco in Brazil or cut slightly differently as a steak in the U.S., it’s a true revelation for real meat fans. The Tafelspitz is the front, triangular tip of the rump, on top of which naturally sits a thick layer of fat.
Flank steak
The flank cut, also known as bavette, trouser or thinness, comes from the rear, lower part of the belly and is a cut from the belly flank. The oval-shaped flank cut comes from the USA, where it has long been prized for its intense flavor. The belly cut is flat and very finely marbled with a long fiber. The bavette is very popular with gourmets and BBQ fans because it has an extremely intense flavor despite its low fat content.
Tri Trip
Also known as the mayor’s cut, it is an incredibly sought after cut due to its tenderness and juiciness. Only the best for the mayor! In the past, the butcher reserved this tender and juicy cut for the mayor or church dignitary. Hence, it is also known as the mayor’s or pastor’s cut. The short-grained meat comes from the niche between the rump and the ball.
The insider tip among meat lovers! For a long time an almost unknown cut in Germany, which is now becoming increasingly popular. The Bavette owes its name to its typical shape (Bavette in French = bib). It is a hearty and extremely tasty piece of beef. Sliced across the grain, it is an absolute delight!
Skirt Steak
The skirt steak refers to the diaphragm of the beef. The cut is located between the stomach and lungs or between the belly and the breast. Since the diaphragm is heavily used in beef, the skirt steak is very flavorful. It is characterized by its firm structure and is quite coarse-grained. Its particularly intense fat marbling makes it wonderfully juicy.
Spider Steak
The Spider Steak is, so to speak, the tiled meat of beef and lies – responsible for the movements of the pelvic floor – somewhat hidden and flat on the lock bone in the hind leg. Despite its long meat fibers, the Spider Steak is also suitable for short roasting. The Spider Steak owes its name to its delicate marbling, which is reminiscent of a spider’s web.
Cap of topside
The topside cut is normally particularly suitable for mincing, as the optimum fat and meat ratio ensures a particularly intense flavor. With Wagyu, this cut can be used for short roasting as well as for tartar or burgers.
leg slice
It is a hearty piece, which is best for braising. Beef leg slice come from the calf and the lower leg. The leg meat is long-fibered and heavily streaked – therefore it should be braised or cooked for a long time to be served particularly aromatic and tender. The leg slices, cut crosswise, contain the central long bone, which contains bone marrow. The beef leg slice is used as a base for hearty beef soups, stews or delicious ossobuco dishes.