German steak | de Woeste Grond (2024)

FAQs

What is the toughest part of the cow? ›

Shank. Shank is arguably the toughest, cheapest cut of beef. Located in front of the brisket at the cow's forearm, this beef cut is notable for its sinewy dryness. Due to its lack of popularity, shank is not typically found in retail stores.

The tri-tip is an incredibly flavorful steak with a bold, beefy taste and tender texture. It has dense marbling – the white flecks of fat – that melt into the steak as it cooks.

Cuts that run along the back, like ribeye, strip, tenderloin and T-bone don't work as hard, so they are much more tender and perfect for a steak dinner.

Stewing beef:

Ideal for braising, this meat is usually cut from the round.

The rib eye is a cut from the rib section and is the most flavorful cut of meat and typically comes with very deep marbling. Because of the deep marbling on the rib eye, it is a great cut for grilling and slow roasting.

The most tender cut of beef is the beef tenderloin and it is found within the loin. This is where we get filet mignon, which is made from the very tip of the pointy end of the tenderloin. Chateaubriand is made from the center cut of the tenderloin. The tenderloin extends from the short loin into the sirloin.

Both cuts are delicious in their unique way. But if you prefer a leaner cut with a deeper beefier flavor, tri-tip is the way to go. If you want something richer and more tender, ribeye is the better option. Ultimately, it comes down to your preference, budget, and the specific recipe you have in mind.

The tri-tip has a good amount of marbling throughout, but is actually quite lean and devoid of any fat caps, so it can be tough if not cooked properly. This is definitely a cut built for grilling and keeping medium rare to medium. Slice against the grain when serving.

The longer you cook tri-tip the more tender it will become, so you can choose your time according to what you are trying to accomplish.

1. A5 Japanese Kobe Beef. The A5 Japanese Kobe steak holds the record for being one of the most expensive steaks. While the prices may range at different places, one thing is certain - the pricing point is way above most cuts.

What is the tastiest steak? ›

The Ribeye is generally considered to be the most flavourful steak. These steaks are cut from the ribs and contain a lot of marbling throughout. The muscle from where the Ribeye is cut, isn't used often so the meat is very tender.

Most chefs opt for a ribeye as being one of the best cuts of meat.

When buying brisket at the grocery store, it is typically labeled as "beef brisket." It's a specific cut of meat that comes from the lower chest area of a cow. You might also find variations like "whole brisket", "brisket flat cut", and "brisket point," which refer to different parts of the brisket.

What are chuck steaks and blades? The chuck, sourced from around the shoulder area of the cow offers a very economical cut that's low on price but high on flavour. It's also commonly referred to as a braising steak here in the UK, and due to its high fat and flavour content, it is often sold as ground beef.

It is cut from the hindquarter of the cow and is known for its combination of buttery fat (the fat cap) and tender, juicy meat. The reason it is especially tender is the muscle it is cut from, the biceps femoris, is a little-used muscle. Picanha is also referred to as the Coulotte, Sirloin Cap, or Rump Cap in the USA.

Loin: This cut is the most tender cut of the cow, and its pretty flavorful. Brisket: Brisket is breast of the cow, so its usually rather tough given it is used a lot. Shank: Shanks are the forearm of the cow, full of collagen, containing very little fat which makes them very tough.

However, as you might imagine, not all parts of a cow are food. By-products like hide, hooves, and skeletal structure are less favorable for human consumption.

Tenderloin. A long and lean muscle, this is the most tender cut of beef available.