German Beef Cuts and Dishes

The traditional German pot roast is one of the best ways to transform more tougher cuts of beef into a tender, succulent meal. Chuck and bottom round are most favored cuts for this German classic, while the key to a perfect sauerbraten is in its l... READ MORE

Rouladen are traditional German meat rolls stuffed with a variety of ingredients. They are always served accompanied by a creamy sauce. The rolls are usually made with long and thin beef steaks, which are pounded, generously seasoned, and usually ... READ MORE

Rindsgoulasch is an Austrian and German take on the Hungarian goulash that is considered a staple of Viennese cuisine. It is typically prepared with beef, onions, garlic, powdered paprika, tomato paste, caraway seeds, marjoram, vinegar, salt, and ... READ MORE

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 must... READ MORE

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

Pfefferpotthast is a traditional meat stew hailing from Westphalia. It consists of pieces of beef that are simmered in a seasoned broth along with onions, soup vegetables, spices, and herbs. The meat is typically first browned in a little oil or l... 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

A German specialty originating from Swabia, gaisburger marsch is a meat stew based on beef cooked with a rich meat broth and vegetables. Once ready, the beef is usually cut into bite-sized pieces, accompanied by potatoes, carrots, and spä... 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

Matrosenfleisch is a traditional meat dish originating from Bremen. The dish is usually made with a combination of beef tenderloin, bacon, flour, butter, onions, parsley, beef stock, sour cream, lemon peel, capers, marjoram, salt, and pepper. The ... READ MORE