More than just fillet
Underestimated pieces are now fine meat pieces and are appreciated by customers
New trends, mostly from America, are adapted here and find their way to the barbecue. One of the latest trends is the so-called steak cuts. More and more rather unknown meat pieces pique the curiosity of barbecue fans and professionals. Of course T-bone steak, rump steak, rib eye are already known to consumers.
Tomahawk – An eye-catcher
The Tomahawk steak is a thick-cut Rib-eye steak from the rib area with a long prime rib bone. Cooking on the bone makes this meat part especially tender and tasty.
The name is derived from the shape of the steak reminiscent of the Tomahawk axe of the Native North Americans.
Preparation: The meat has a tender structure and is ideal for grilling and frying.
FLANK – Mild and intensive
The oval flank cut comes from the flank/bavette. This piece has a very intensive flavour despite its low fat content.
Preparation: Flank is suitable for frying, grilling or roasting. It should be marinated and not cooked through. Thus this thick steak becomes particularly tender.
Brisket – Supreme discipline of BBQ
The brisket comes from the chest.
Preparation: Depending on its quality, the meat is suitable for roasting or slow-grilling. A beef brisket usually contains little intramuscular fat and tends to get dry. Therefore injecting the meat is recommended to obtain a juicy and flavoursome steak.
