What is the tastiest animal meat
The best cuts of beef
What is a flank steak? What does a good T-bone have to look like, and what is New York strip steak? Falstaff shows different cuts of the steaks and the most important parts from the Austrian beef kitchen.
The boiled beef is the front, thinly tapering tip of the tail that borders on the hip and is cut out of the so-called knöpfel (mallet or club). The piece should have a one to two centimeter thick layer of fat. Tafelspitz is also the name of a well-known beef dish from classic Viennese cuisine. The meat is ideal for cooking. The boiled beef from a calf or young bull is of the highest quality. In such a case, it could also be fried briefly.
The shoulder scherzel is an elongated shoulder piece with tendons running through it. It is very juicy, has short fibers and is suitable for ragouts and goulash as well as for steaming and simmering. A beautiful red color is just as characteristic as the tendon running through the middle, from which a very special aroma results. A shiny connective tissue can be seen on the top. In terms of price, the Schulterscherzel is comparatively cheap, the best quality is obtained from a meat from the veal.
The rib eye (with bones) is an advanced steak, comes from the back muscles, where the finest parts are. It is the so-called high rib with a total of 13 ribs. The rib eye is cut out from the area between the sixth and ninth rib. The fat core, also known as the fat eye (hence the name rib eye), is characteristic of this cut. It tastes best when fried briefly at a core temperature of around 55 degrees. In France this cut is called entrecôte.
The fillet (boneless) is also called lung roast in Austria, in the USA it is known as tenderloin. Since it is located underneath the back muscle and is hardly used there, it is the most tender and leanest meat from beef. The fat content is only two to three percent. There are three categories of fillet: the fillet tip, the center piece and the fillet head. Parts of the center piece are ideal for briefly fried steaks. Important: Take the meat out of the refrigerator three to four hours before roasting or grilling!
A steak classic (in Italy “Bistecca alla fiorentina”). The name T-Bone comes from the T-shaped lumbar vertebrae. The special thing about it: On one side there is a piece of the Beiried, on the other a fillet. That makes the preparation a little difficult, because the fillet piece cooks faster than the beiried. A trick: shortly after searing, you put a potato slice between the pan and the fillet piece, so the beetroot can continue to cook and the fillet will not cook through. A larger T-bone (four to eight centimeters thick) is called a porterhouse.
A trend cut from the USA that is becoming increasingly popular in Austria and Germany. For a long time it was only used for mincing - unfortunately. Because the flank steak is of excellent quality, it comes from the well-perfused muscles on the abdominal lobe and is ideally well marbled (with fine strands of fat). It is particularly tasty and should only be fried or grilled medium rare. Then it is tender as butter and particularly juicy. Tip: Make sure to cut across the grain!
What is called a bat in beef has nothing to do with the fluttering nocturnal flying animals. This piece of meat is on the final bone of the hip. Anchored in the tradition of Viennese cuisine, the bat is also known under the term Schalblattl in southern Germany. It is a very juicy, slightly fatty meat streaked with tendons, which is particularly suitable for stewing and braising. To fry it, it should be marinated beforehand, otherwise it will be too dry.
The white joke is also referred to as a tail roll, semen roll or, in Germany, just a roll. The Swiss call this round mock, and in the USA this part of the beef is called the "eye of round steak". Just like the boiled beef, the white scherzel is cut out of the knöpfel (mallet or club). The meat is rather light, very lean and coarse-grained. As a traditional part of the Viennese cookery, it is usually cooked on the table, but is also suitable for a pot roast.
In Austria it is usually a beiried (boneless) that is cut out of the flat roast beef. It should weigh 200 to 300 grams. The English version of the sirloin cut (with a bone) is much thicker and weighs over 1000 grams. In the USA, a similar piece is called a New York strip steak (also with a bone). A thick layer of fat on the long side is typical of the rump steak. Tip: cut into the fat layer at intervals of one centimeter so that the meat does not bulge when roasting.
The name Ochsenbacke (Ochsenbackerl in Vienna) says it all. These are the ox's cheeks or cheeks. Long forgotten in households, the tender meat is now being used in an almost inflationary manner again in upscale gastronomy. Why? Because it is a particularly aromatic meat, a lean muscle, criss-crossed with tendons that give it its intense taste. Ox cheeks can be used to make great stews with sauces.
The cavalier's point is a flat piece of meat that is cut out of the underside of the shoulder blade. It is characterized by a white collagen layer on both sides, the cavalier point is usually also heavily pervaded by tendons. The color is rather dark, the thickness is three to four centimeters. It is a relatively inexpensive meat, very aromatic and therefore an important part of Austrian cooking. A classic dish made from it: cavalier beef with bread roll.
The club steak - firmly anchored in the North American steak tradition - is something like the neighbor of the T-bone steak. However, it no longer contains any fillet, but it does contain a rib bone. It comes exactly from the high rib region between the tenth and thirteenth rib. Between the sixth and ninth rib it would be a rib eye. A club steak is surrounded by a layer of fat and is around three centimeters thick. Ideally, it has a nice marbling and should only be cooked rarely or medium rare.
(from the Falstaff magazine 02/2013)
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