Shank is the leg portion of beef. It comes from the middle section of the front and back leg and is usually boneless. Shank with bone may be used to make the popular Italian dish ossobuco. Shank meat is good for goulash and other stews. It may also be used in cuts or cutlets and minced.

Shank is the leg portion of beef. It comes from the middle section of the front and back leg and is usually boneless. Shank with bone may be used to make the popular Italian dish ossobuco. Shank meat is good for goulash and other stews. It may also be used in cuts or cutlets and minced.

Lower back part of the beef carcass, soft and sticky meat with overgrowth and membranes. Suitable for cooking soups and stocks, as well as for minced meat.

Beef brisket is a cut of the lower European beef breast with medium fat overgrowth. It is used in various soups. Brisket is good for broths, minced meat dishes, stews, goulashes and pasta sauces, e.g. bolognese sauce.

European beef neck is a long cut of meat from the back forequarter of the animal, overgrown with fat. The dark-red neck meat has vary broad and universal application. It may be used in a goulash or broth or minced. You can make tender and juicy roast of it, too. It is also good for stewing or cooking. For grilling, cut the neck into thick slices and marinate for 24 hours with onion, garlic, salt and pepper. Fry the neck for 5 minutes at each side on a grill or grill pan.

Lower front part of the beef carcass, part of the ribs. Meat with bone and fat. Suitable for cooking soups and stocks, as well as for minced meat dishes.

Beef shoulder clod is dark red meat, in places covered with a layer of fat that tastes great if seasoned. European shoulder clod is high quality and ideal for smoked or roasted cold cuts with herbs. It is good as minced meat, for goulash or stew. The seasoning that will highlight the best flavour of shoulder clod is garlic, thyme and rosemary.

Rib roast cut with bones comes from the centre section of the rib. It has tender, juicy meat covered with fat and film. European rib roast is perfect for steak, rump steak and fillet.  It is the source of the famous T-bone steak. It is also excellent for roasting, stewing and grilling.

Back part of the beef carcass, made up of eye round, topside part and rump. Suitable for preparing roasted, fried and stewed dishes as well as tartare.

Tenderloin is a very tasty beef cut. The delicate, lean meat is good for quick roasting or short frying. Tenderloin, being the least worn-out and thus noble muscle, is often used to make tartare or carpaccio. If fried, tenderloin is salted by the end of the dish making process. For roasting, tenderloin may be rubbed with salt, pepper and minced garlic. It may also be spread with a layer of mustard.