Bayerisches Rindfleisch

Cattle farming has dominated the Bavarian landscape for centuries. The most important breeds such as Fleckvieh or Simmentaler graze freely along the foothills of the Alps. In earlier times, beef was present at Bavarian tables mainly on high feast days – Easter, Pentecost, and Christmas – where boiled beef played an extremely important role, usually being paired with potatoes.

In Upper Bavaria, beef is traditionally served with a hot broth on a wooden plate with salt, pepper, horseradish sauce, boiled potatoes, and white bread, while in the Munich area the hanger steak has been a long-time favorite. In the regions of Franconia and Bavaria, Tafelspitz is a specialty made of particularly tender cuts of beef leg.