European German Beef Cuts

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 ... READ MORE

The term rostbraten is used in German-speaking countries, including Germany and Austria, to refer to certain cuts of beef as well as dishes made from these cuts. Regarding cuts, the rostbraten usually refers to a section from the rump or loin of t... READ MORE

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 sh... READ MORE

Oberschale in German butchery refers to a specific cut of beef taken from the upper hind leg or the outer thigh of the cow. Given its location on the animal, the oberschale is a fairly lean cut, as it originates from a muscle area that gets a mode... READ MORE

Unterschale in German butchery refers to a particular cut of beef located in the inner part of the hind leg or the inner thigh of the cow. It is a muscle that receives a moderate amount of exercise, resulting in a cut that is relatively lean but s... READ MORE

Dünnung in German butchery refers to a set of cuts from the lower belly and flank area of the cow. These are parts of the animal that are regularly exercised and, as a result, contain well-developed muscles with a substantial amount of connec... READ MORE

In German butchery, schulter refers to the shoulder of the cow. Positioned at the front of the animal, it is composed of multiple muscles and a significant amount of connective tissue due to the regular movement of the cow's front legs. Because of... READ MORE

Nuss in German butchery refers to a specific cut of beef situated in the hind leg of the cow, more precisely in the inner part of the thigh. Its name, which translates to "nut" in English, hints at its rounded shape. Located deep within the leg mu... READ MORE

In German butchery, flanke refers to a specific cut of beef taken from the abdominal muscles of the cow. Situated below the loin and rib and spanning the belly area, flanke is a long, flat cut. It plays a crucial role in the cow's locomotion and t... READ MORE

In the American, German, and Brazilian systems of primal beef cuts, the shank (hesse, músculo) is the term used for the leg portion of the cow. There are both front and hind shanks, coming from the legs of the steer. The shank is known to b... READ MORE

Hüfte in German butchery refers to a specific cut of beef located around the hip area of the cow. Being situated on the back part of the cow, hüfte comes from a muscle region that is somewhat active but not overly so, which results in me... READ MORE

In German butchery, spannrippe is a cut of beef derived from the forequarter, specifically the lower rib section, which is situated towards the belly of the animal. Spannrippe contains relatively lean meat with noticeable fibrous muscles. Its loca... READ MORE