In the American, English and German systems of primal beef cuts, the brisket (or rinderbrust) is a cut that comes from the breast or lower chest of the cow. The brisket is one of the nine primal cuts of beef and is particularly known for its size and for having a significant amount of connective tissue.

This cut consists of two different muscles: the pectoralis major, known as the "flat," and the pectoralis minor, or the "point." The flat is leaner, while the point has more fat and marbling. Because of the high amount of connective tissue, brisket needs to be cooked slowly, over low heat, to allow the collagen in the meat to break down and become tender. 

In the American, French, German, Brazilian, and Korean systems of primal beef cuts, the tenderloin is a cut from the loin, which is located towards the back of the cow, nestled under the ribs, next to the backbone. It spans two primal cuts: the short loin and the sirloin.

The tenderloin is one of the most tender cuts of beef as it comes from a muscle that doesn't get much exercise. It is also one of the most highly prized and correspondingly expensive cuts of beef, due to its tenderness and flavor. Given the tenderness of this cut, the tenderloin is often cooked quickly over high heat, with methods such as grilling or broiling. 

Zwiebelrostbraten is a traditional dish that's served in most German and Austrian restaurants in Bavaria and Vienna, respectively. The dish is usually made with a combination of beef (sirloin steak), onions, flour, oil, butter, paprika, Dijon mustard, cream, beef stock, salt, and pepper.

The onions are sliced into rings, dipped in a mixture of flour and paprika, fried in oil, and set aside. The steaks are lightly pounded, seasoned with salt and pepper, coated with flour and paprika, fried in oil and butter on both sides, and removed from the pan. 

Weihnachtsgans is a traditional German roasted goose that's prepared for Christmas. The goose is typically filled with onions, prunes, chestnuts, apples, and/or dates. It is also often stuffed with a dough or meat filling. It's seasoned with salt, pepper, thyme, and marjoram in most cases.

Once prepared, the goose is served with simple staples such as dumplings, spätzle, red cabbage, and gravy. It's believed that the practice of this dish stems from an old Catholic custom – on St.Martins Day (November 11th), a Martins-goose is prepared, and when the fasting period ends, on Christmas Eve, another goose was prepared to celebrate, called Weihnachtsgans.

Frankfurter schnitzel is a traditional dish originating from Frankfurt. The dish is very similar to the famous Wiener schnitzel, which is always made with veal, but this version from Frankfurt can be prepared with other types of meat such as pork.

The meat is pounded thin, coated with flour, dipped in beaten eggs, and dredged in breadcrumbs before it's fried in clarified butter (or a mixture of oil and butter) on both sides until golden brown and crispy. Once done, frankfurter schnitzel is traditionally served with grüne soße (green sauce), and often boiled potatoes and chopped hard-boiled eggs on the side.

It's recommended to squeeze some lemon juice over the schnitzel before eating, while Apfelwein is the preferred accompanying beverage.

The term Schweinshaxe is typically used in the southern parts of Germany, predominantly in Bavaria, and it usually refers to a whole pork knuckle that is roasted for hours until it is thoroughly cooked and the skin becomes golden brown and crispy. Pork knuckles are a staple in traditional German cuisine, and they come with various names such as hachse, haxe, haxn, knöchla, hechse, hämmchen, and bötel, mainly depending on the region and a slightly different preparation process.

Eisbein is the northern version of the dish that is typically cured or pickled and then boiled. Though it is commonly found in restaurants throughout the country and the region, Schweinshaxe is a quintessential dish at the popular folk festival Oktoberfest. 

Wiesn Hendl is the Bavarian roasted chicken, traditionally seasoned only with salt and sometimes parsley, then grilled and sold as half a chicken or whole chicken. During the roasting process, the chicken is often doused with melted butter. It can be found in many beer gardens and it is especially popular during Oktoberfest.

When served, hendl is usually accompanied by potato salad or large pretzels called brezn.

Spanferkel is the German version of roasted suckling pig. Whether it is prepared cut or whole, the piglet is usually roasted in the oven or on a spit, and comes in numerous regional varieties that are often smothered in oil or butter, stuffed, then seasoned or rubbed with spices.

In Germany, suckling pig is traditionally associated with festive and special occasions and is usually accompanied by a sauce made from meat drippings, or various vegetables and salads.

Gänsebraten is a traditional roast specialty consisting of a whole goose that has been brined, stuffed, and roasted to perfection. The goose is typically seasoned with various aromatic herbs and spices such as marjoram, thyme, nutmeg, lovage, cloves, or bay leaves, while the stuffing may include ingredients such as apples, onions, chestnuts, almonds, or bread.

Slices of succulent roast goose are the best when paired with sides such as braised red cabbage (Rotkohl), gravy, apple puree, potato dumplings (Kartoffelklöße) or bread dumplings (Semmelknödel), potato salad (Kartoffelsalat), roasted chestnuts, sauerkraut, and spätzle.