Ingredients: All about beef
Beef is the generic term for meat of female cubs (heifers), cows, bulls and oxen. It is suitable for grilling, roasting, cooking and stewing. The quality of the meat depends on the breed of cattle, the age, the weight and the type of animal husbandry. The degree of ripeness of beef also determines the quality. After slaughtering, it has to hang out in the cold store for about two weeks to make it easier to digest. The individual pieces of meat are very different in their composition. Some are perfect for tender roasts, others are juicy steaks.
neck meat It is particularly suitable for cooking and stewing, for goulash and roll roast, because it is very juicy and covered with fatty streaks.
roast beef (Roast roast) is like the fillet to the tenderest parts of the bovine. It is a part of the Hinterviertels and has a very fine-grained structure, is delicate and is particularly well suited for fried, roasted in the oven or barbecue. Differences are the front part, the high rib (front rib or high rib) and the flat Roastbeef, which is used primarily for steaks or for roast pieces. We explain how you can grill roast beef.
filet or loin, is the finest beef meat. From this piece, the classic steaks are cut such as fillet steak, Chateaubriand, Tournedo, mignon and medallion.
Meat from the hip is criss-crossed with fine fatty veins and very juicy and tender. It is often used for stewing roulades, but also for steaks.
veal has a milder taste compared to beef, is particularly low in calories and easy to digest. The meat is usually from 5 to 6 months old calves. Because of its fine fiber structure, the meat only has to hang for two to three days. Veal rump and leg provide the best roast, as well as chops and schnitzel.
Small steak customer
Chateaubriand: The name is said to go back to the French romantic and politician François-René de Chateaubriand and describes a 350 to 500 gram heavy fillet steak.
Rumpsteak: The 200 gram piece is always fried with a white fat edge cut into it. It is cut from the roast beef.
T-bone steak is cut from the whole roast beef. Bones, flat roast beef and fillet are cut into slices of about 4 centimeters thick and 600 to 700 gram slices. The bone has the shape of a "T". So you can barbecue the perfect T-bone steak.
Tournedo: Sirloin cuts, medallion, mignons are cut from the center piece or the head of beef fillet. You cut them in about 90 to 100 gram pieces. So that the Tournedos keep their round shape while roasting, they should be wrapped with kitchen yarn.
Mignon: small, short-fried medallions weighing 60 to 80 grams from the narrow portion of beef fillet.
Recipe classic step by step
roulades: Best meat, patience while searing and plenty of liquids to stew are their secret. To the recipe: roulades
Schnitzel: The classic Viennese cuisine is prepared in no time at all. To the recipe: Wiener schnitzel
roast beef with remoulade sauce. This is how the favorite roast succeeds. To the recipe: roast beef
