German Meat 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

Leberkäse is a traditional product consisting of ground meat that is flavored with onions and baked into a meatloaf. The loaf is characterized by a crispy crust on the exterior, while the interior remains juicy and pink. The dish can be serve... 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

Schweinebraten is a traditional pork roast originating from Bavaria. It is typically prepared for Sunday lunch and consists of sliced pork roast that's served with homemade gravy, semmelknödel (bread dumplings) or potato dumplings, a... READ MORE

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 sk... READ MORE

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... READ MORE

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, the... READ MORE

Frikadeller are popular Danish and German meatballs that are usually made with ground pork, with the occasional addition of ground veal. These small meatballs have been prepared and consumed in that part of Europe for more than 200 years. The term... READ MORE

Jägerschnitzel is a traditional version of schnitzel that is topped with a gravy called Jägersoße, meaning hunter's sauce. Originally made with venison or wild boar, nowadays the most common types of meat used for... READ MORE

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,... READ MORE

Eisbein is a German dish, traditionally served in Berlin. The name, which when translated means ice leg refers to a pork knuckle or pork hock which is first cured or pickled and then boiled with vegetables and herbs. In Berlin, the hock i... READ MORE

Schäufele is a traditional dish from the south of Germany, using pig’s shoulder as the main ingredient. Depending on the region, the meat can be cured and smoked beforehand, seasoned, and then it is either roasted or boiled. Additional ... READ MORE

Kassler is a traditional Oktoberfest dish made with cured and smoked pork. The meat is usually smoked with alder or beechwood. When served, pork is almost always accompanied by sauerkraut and mashed or boiled potatoes on the side. The origin of th... READ MORE

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,... READ MORE

Called hackepeter or mett, this unusual German specialty consists of raw pork mince which is meant to be eaten as it is - fresh and raw. The raw meat is typically seasoned with salt and pepper, though it is usually enhanced with crushed c... 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

Rahmschnitzel is a German meat dish. It's usually prepared with a veal cutlet, but pork or chicken can be used instead, if preferred. Other ingredients include flour, butter, white wine, heavy cream, and herbs such as parsley and chives. The meat ... READ MORE

Königsberger Klopse is a savory meal consisting of meatballs in a white sauce served with a side of boiled potatoes and sliced pickled beets. Similar dishes have existed since the Middle Ages, but klopse (lit. meatballs) were invented in K&ou... READ MORE

A barbecue specialty hailing from Saarland, schwenkbraten consists of marinated pork steaks that are grilled on a schwenker, a unique grill which is suspended from a tripod and swung over an open wood fire by a schwenkmeister (th... 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

Kohlroulade is a German version of stuffed cabbage rolls, consisting of blanched cabbage leaves that are tightly rolled around a filling of ground meat, breadcrumbs, eggs, onions, and a variety of spices. After assembling the cabbage rolls, they a... READ MORE

Münchner schnitzel is an interesting variety on the world-famous Wiener schnitzel. This is a Munich-style variety, hence the name of the dish. The veal cutlets are brushed with a combination of sweet mustard and horseradish before they're coa... READ MORE

Saumagen is a German dish from the region of Palatinate, where it was created in the 18th century by local farmers as a way to use up leftover food. Translated as sow’s stomach, saumagen consists of potatoes, carrots, onions, and po... 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

Hirschgulasch is a traditional type of goulash, a stew of meat, vegetables, and spices made specifically with venison, or deer meat, instead of the beef or pork that might be used in other types of goulash. The name of the dish translates to v... READ MORE

Zigeunerschnitzel is a German specialty consisting of a thin, breaded, and pan-fried veal cutlet (but pork, or chicken can also be used) that is finished with a spicy sauce on top just before serving. This schnitzel was named after the sauce it is... 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

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.... 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

This German dish is a variation of the well-known Wiener schnitzel that originated sometime in the late 19th century. Though it appears in slightly different regional variations, Holstein schnitzel predominantly consists of a breaded and lightly f... 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

Bötel is a traditional salt-cured ham hock or pork knuckle hailing from Magdeburg. Just like its cousin from northern Germany, the well-known eisbein (cured and boiled pork knuckle), this cured pork knuckle is typically simmered befo... 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