roast beef

The roast beef is part of the beef hind quarter. Its distinctly high, soft fat lid protects the meaty meat when roasting. Since, unlike entrecôte, it only consists of a single muscle strand, it is easy to cook. Its distinctive, distinctive taste, which gets its juiciness from the beautiful, even marbling, develops best on the grill or in the pan.

Hanging tender

The hanging tender consists of pure muscle meat. This is a muscle that occurs only once per beef. It is located between the kidneys and hangs down slightly, which is why the name came about. This muscle is hardly used and the meat is therefore incredibly tender to the bite. The strong marbling ensures an intense aroma.

Skirt steak

The skirt steak is currently the hottest “short grill”. It comes from the diaphragm of the beef, lies between the chest and stomach and is particularly finely marbled. Above all, the unique taste and tenderness are convincing in this section.

US Nebraska Beef

The American beef comes from grazing cattle of the Lim-Flex breed, a cross between Black Angus and Limousin, the rearing of which ends with a balanced diet of grain. The cattle grow up on large pastures in Nebraska for around 24 months and at the end of their pasture rearing are given a feed mixture of maize, grain, hay and alfalfa.

The delicate and fine taste stands out clearly from the meat of the mostly grass-fed cattle from Europe and South America. The fine distribution of the fatty tissue (marbling) characterizes the quality of the meat and is the result of the special feeding.