Click through and discover!
  1. Blade
  2. Shoulder
  3. Rib eye
  4. Rib
  5. Breast
  1. Loin
  2. Flank
  3. Rump
  4. Leg
  5. Thigh/drumstick
Cookery school

Beef

Beef is one of the most popular types of meat, not least because of the many different ways it can be prepared and cooked. Every cut has special characteristics, which make different beef dishes taste so unique. Find out which beef cuts lend themselves best to which dishes with FOOBY. Get inspired by the many preparation methods and delicious cooking ideas!

Neck

The neck and collar of beef are surrounded by the head, chest, shoulders, and back. Meat from the beef neck is characterised by having many tendons and supporting connective tissue. The meat from this powerful muscle is therefore perfectly suited to ragouts, goulashes, and other stews. Meat from the beef neck also tastes great in soups and casseroles. The tendons in the meat become especially tender when cooked and stewed for a long time. Marbled beef neck meat is less suited for frying, however.
Suitable for:
  • Fry
  • Ragout
  • Boiled meat
  • Sausage/cold cuts
  • Goulash
Preparation methods:
  • Cook
  • Boil
  • Braise
  • Pickle
  • Smoking

Schulter (Chuck)

The chuck, from the forequarter of cattle, is made up of three subprimal cuts: the tender schulterfilet (blade steak), the schulterspitz (chuck steak), and the dicke schulter (shoulder centre).

Schulterfilet (Blade Steak or Flat Iron Steak)

Because of the schulterfilet’s similarity to the real filet (fillet), the schulterfilet is also known as the “falsches filet”, or “false fillet”. A tough seam of connective tissue runs through this piece of meat, meaning it’s best enjoyed when slowly braised for a long time. This relatively lean piece of meat, usually surrounded by a thin layer of white tissue, is great in a ragout or a tasty pot roast. schulterfilets are ideal for stews and soups. When taken from young stirks, schulterfilet meat can be made into a tasty steak tartare.
Suitable for:
  • Fry
  • Ragout
  • Tartare
  • Raw
  • Steak
  • Sausage/cold cuts
  • Goulash
Preparation methods:
  • Fry
  • Cook
  • Braise
  • Low-temperature cooking
  • Pickle
  • Sautée
  • Barbecuing
  • Smoking
  • Raw food
Suitable recipes

Schulterspitz

The schulterspitz comes from the front part of the beef shoulder. Since it’s one of the main parts of the shoulder, which the cattle moves a lot, the schulterspitz is well marbled throughout. This means that this cut of beef should be cooked for long time periods so that the meat becomes tender—like cooking or stewing in ragouts and goulash dishes. Schulterspitz meat is also great in dishes such as pulled beef, which involves cooking the beef until it’s so tender that you can easily pull it apart with a fork. Quickly pan-frying this cut of meat is not recommended.
Suitable for:
  • Fry
  • Boiled meat
  • Steak
Preparation methods:
  • Roast
  • Fry
  • Braise
  • Low-temperature cooking
  • Sautée
  • Barbecuing

Dicke Schulter (Shoulder Centre)

The dicke schulter (often referred to as the dicke bug), or shoulder centre (or boneless chuck shoulder steak), is characterised by meat that is juicier and more tender than the rest of the chuck area. This is a relatively lean piece of meat. Compared with other cuts of beef, the dicke schulter is quite tough, making it great for stews and boiled beef, as well as for saftplätzli. The dicke schulter is also used in a variety of sauerbraten recipes and can be made into a delicious ragout.
Suitable for:
  • Mince
  • Fry
  • Boiled meat
  • Sausage/cold cuts
Preparation methods:
  • Roast
  • Fry
  • Braise
  • Low-temperature cooking
  • Pickle
  • Sautée
  • Smoking

Hohrücken

The hohrücken is the tender cut that produces the ribeye steak. The hohrückendeckel, or prime rib, can be found on top of that.

Hohrücken (Ribeye)

The Hohrücken can be found between the neck and loin, more specifically between the eighth and twelfth ribs. With about 10% fat, this part of the cattle has a relatively high amount of fat but relatively low marbling. While this piece of meat can certainly be used for roasts, it shines when pan-seared or grilled as a ribeye steak, for instance. Hohrücken steaks should be cut to a height of two to six centimetres.
Suitable for:
  • Fry
  • Rib-eye steak
  • Steak
  • Sausage/cold cuts
Preparation methods:
  • Roast
  • Fry
  • Cook
  • Braise
  • Low-temperature cooking
  • Pickle
  • Sautée
  • Barbecuing
  • Smoking
Suitable recipes

Hohrückendeckel (Prime Rib Cover)

The hohrückendeckel is a relatively flat piece of meat located on top of the hohrücken. It is made up of marbled fat and fine muscle. Like meat from the hohrücken, that from the hohrückendeckel can be prepared as steaks as well as roasts and boiled. Often referred to as the “prime rib cover”, this piece of meat is naturally juicy. Half an hour on the grill or even a few hours in the smoker will bring out the best of this flavourful piece of meat. When prepared for boiled beef dishes, the long cooking time allows the fatty marbling to melt into the leaner parts of meat little by little, making them even juicier.
Suitable for:
  • Ragout
  • Boiled meat
  • Steak
  • Goulash
Preparation methods:
  • Roast
  • Boil
  • Braise
  • Low-temperature cooking
  • Sautée
  • Barbecuing

Federstück

The federstück sits between the back, neck and chest. It has alternating layers of lean meat and fat. That’s why it’s also often called “schichtfleisch” (“layered meat”). Those that like boiled beef will love federstück pieces, especially in stews like Pot-au-Feu, which, alongside beef, includes various types of vegetables. Thanks to the layers of fat, the federstück makes for a wonderfully juicy boiled beef. A federstück steak tastes just as good on the grill. It’s heaven when prepared with a herb marinade. Federstück cuts are available with or without the bone, the former of which is typically known as “short ribs”.
Suitable for:
  • Boiled meat
Preparation methods:
  • Boil
  • Low-temperature cooking
  • Barbecuing

Brust (Breast)

Attached below the federstück is the brust, or breast of the cattle. It is divided into the brustspitze cut and the nachbrust cut. The brustspitze is the more popular of the two because it is characterised by few bones and has more meat. The brust is surrounded by a layer of fat, but is only moderately marbled throughout. In order to avoid drying out the meat, only remove the layer of fat after it’s been cooked. When carefully cooked for hours in a smoker, the brust transforms into a juicy BBQ beef brisket. When used in roasts, stews, and boiled beef recipes, the brust is cooked for a long time at a low temperature. Brust meat is used in many raw sausages as well.
Suitable for:
  • Fry
  • Ragout
  • Boiled meat
  • Sausage/cold cuts
  • Goulash
Preparation methods:
  • Roast
  • Fry
  • Cook
  • Boil
  • Smoke
  • Braise
  • Low-temperature cooking
  • Pickle
  • Smoking
Suitable recipes

Nierstück

The nierstück from the hindquarter of the cow comprises two parts: the filetstück (fillet) and the roastbeef (top loin).

Filetstück/Filet (Fillet)

Filetstück pieces are the finest cuts of the cow. Found directly on the thoracic spine, their short fibres and low fat content of maximum 4% make filet pieces extremely tender. Steaks taken from the filet cut are perfect for dry-heat cooking like grilling and broiling. Medallions and chateaubriand steaks are taken from the centre cut of the filet, while tournedos and filet mignon come from closer to the pointed tip. As a general rule of thumb, filet steaks should be cooked at a high temperature for about two to three minutes on each side for medium rare – the optimal degree of cooking. Another great way to prepare beef filet is as a delicious carpaccio: simply slice raw fillet extremely thinly and drizzle it with oil.
Suitable for:
  • Lady’s cut
  • Filet steak
  • Tartare
  • Filet Wellington
  • Steak
  • Chateaubriand
  • Tournedos
Preparation methods:
  • Roast
  • Low-temperature cooking
  • Sautée
  • Barbecuing
  • Raw food
Suitable recipes

Roastbeef (Top Loin)

The part of the nierstück known as the roastbeef, also known as the zwischenrippenstück, or top loin in the UK, is located between the hohrücken and the hüfte. This cut is divided further into round and flat roastbeef cuts. Like the filet, the roastbeef is among the finest and most expensive cuts of beef. It is especially lean with short fibres, and it best cooked “low and slow”. This way, the roastbeef remains beautifully pink inside and is delicious served both warm or chilled. When served chilled, it should be cut into thin slices. Flavourful steaks like the T-bone and rumpsteak are also cut from the roastbeef.
Suitable for:
  • Fry
  • Rump steak
  • Entrecôte
  • Steak
  • Sausage/cold cuts
  • Porterhouse steak
  • T-bone steak
Preparation methods:
  • Roast
  • Fry
  • Cook
  • Braise
  • Low-temperature cooking
  • Pickle
  • Sautée
  • Barbecuing
  • Smoking
Suitable recipes

Lempen

The lempen, or “bauchlappen” is found between the eleventh and thirteenth rib of the cow. There is a thin and a thick lempen. These have a high amount of visible grain and connective tissue. Generally, they are perfect in stews and boiled beef dishes like goulash and ragout. These cuts also taste great in soups. Well-seasoned flank steaks are also taken from the lempen cut. The lempen is furthermore used in sausage production and for ground beef as well. It can also be processed into tartare.
Suitable for:
  • Flanksteak
  • Ragout
  • Tartare
  • Boiled meat
  • Goulash
Preparation methods:
  • Roast
  • Cook
  • Boil
  • Braise
  • Low-temperature cooking
  • Pickle
  • Sautée
  • Smoking
  • Raw food
Suitable recipes

Huft (Rump)

The huft, or rump, is found in the hindquarters of the cow and is made up of three parts: the breiten huft, the schmalen huft, and the tafelspitz.

Breite Huft

The breite huft is located directly on the backbone and borders the stotzen, lempen, and nierstück. It can be thought of as a sort of continuation of the roastbeef. The breite huft is characterised by small veins and fine marbling with a very fine grain. It is suited for juicy roasts, pan-frying, steaks, or cut into strips. Rump steaks are especially popular – pan seared or grilled. The breite huft is also a choice cut for hot pot – a traditional Chinese fondue with spiced soup stock. For fondue bourguignonne, oil replaces the soup stock. The breite huft is great in either version.
Suitable for:
  • Fry
  • Strips of meat
  • Steak
  • Sausage/cold cuts
  • Fondue bourguignonne
  • Fondue chinoise
Preparation methods:
  • Roast
  • Fry
  • Cook
  • Boil
  • Braise
  • Low-temperature cooking
  • Pickle
  • Sautée
  • Smoking

Schmale Huft

Next to the breite huft is the schmale huft, separated by a thick tendon. The schmale huft is significantly thinner than the breite huft. For this reason, the schmale huft is also often referred to as the huftfilet. As with the breite huft, its thinner cousin can be used to make a tasty huftbraten—using either the whole cut or smaller pieces. The schmale huft is equally suitable for Chinese hot pot, fondue bourguignonne, and ragout.
Suitable for:
  • Fry
  • Strips of meat
  • Steak
  • Sausage/cold cuts
  • Fondue bourguignonne
  • Fondue chinoise
Preparation methods:
  • Roast
  • Fry
  • Cook
  • Boil
  • Braise
  • Low-temperature cooking
  • Pickle
  • Sautée
  • Barbecuing
  • Smoking

Tafelspitz

The tafelspitz is the cap that covers the schmale huft and breite huft. It is flat and runs through to the tail. The meat is high quality and covered by a tender layer of fat. It should always be cooked “low and slow” – this cut is therefore perfect for pot roasts, ragouts, or boiled beef dishes. As steak, the tafelspitz is also perfect for the grill.
Suitable for:
  • Fry
  • Strips of meat
  • Boiled meat
  • Steak
  • Sausage/cold cuts
Preparation methods:
  • Roast
  • Fry
  • Boil
  • Braise
  • Low-temperature cooking
  • Barbecuing
Suitable recipes

Stotzen

The stotzen borders the lempen and huft of the cow and is divided into many different cuts: the eckstück, the runde and the flache nuss, the runden mocken, the unterspälte, and the weisse stück.

Eckstück

The eckstück of the stotzen is very lean, with fine fibres. It is made up of the eckstückdeckel, the mittelstück, and the eckstückzapfen and is found in the cattle’s inner thigh. Alongside the filet, the eckstück is one of the finest and highest quality pieces of meat on the cow. Cuts with fine marbling and a deep colour are especially flavourful. A tender roulade is often made using the eckstück. This cut is also perfect for pot roasts, ragouts, fondues, steaks, or for producing jerky and dried meat. Dried meat from the Valais Canton is a delicacy in Switzerland.
Suitable for:
  • Schnitzel
  • Steak
  • Fondue bourguignonne
  • Fondue chinoise
Preparation methods:
  • Roast
  • Cook
  • Boil
  • Braise
  • Low-temperature cooking
  • Pickle
  • Sautée
  • Barbecuing
  • Smoking

Runde Nuss

The runde nuss is one of the parts of the rindsnuss, together with the flachen nuss and the nussdeckel. The runde nuss is also known as the “kugel” (“ball”). The meat is tender and has little connective tissue. For this reason, this cut is especially well suited for braising. Those that prefer leaner meat for their Chinese hot pot or fondue bourguignonne should turn to this cut. The runde nuss also tastes great as a ragout, as well as in pot roasts or braised dishes. The runde nuss can also be processed into a flavourful beef ham.
Suitable for:
  • Strips of meat
  • Schnitzel
  • Sausage/cold cuts
  • Fondue bourguignonne
  • Fondue chinoise
  • Schnitzel
Preparation methods:
  • Roast
  • Fry
  • Cook
  • Boil
  • Braise
  • Low-temperature cooking
  • Pickle
  • Sautée
  • Barbecuing
  • Smoking

Flache Nuss

Thanks to the fine fibres and delicate structure of the flache nuss, its meat is particularly lean. When used in boiled beef recipes, it’s as tender and fine as a tafelspitz. Tender pot roasts, fondues, and ragouts can also be made using the flache nuss. Well-aged pieces are also well suited for quick pan-frying. The nussdeckel is not quite as tender, but because of its flat thin shape, can easily be rolled and roasted, and prepared deliciously as well.
Suitable for:
  • Strips of meat
  • Steak
  • Fondue bourguignonne
  • Fondue chinoise
Preparation methods:
  • Roast
  • Cook
  • Boil
  • Braise
  • Low-temperature cooking
  • Pickle
  • Sautée
  • Barbecuing
  • Smoking

Runder Mocken

Like the runde and flache Nuss, the mocken is made up of short fibres and lean meat that contains almost no tendons. Because it’s so similar to the filetstück, it’s also known as the “falsches filet,” or “false fillet”. It can be cut into slices for even cooking. This cut is the ideal choice for traditional sauerbraten or a small, juicy schnitzel. The meat will take on an extra tasty flavour when marinated. In many places, the runder mocken is used to make dried meat.
Suitable for:
  • Fry
  • Sausage/cold cuts
  • Schnitzel
  • Eye of round
Preparation methods:
  • Roast
  • Fry
  • Cook
  • Braise
  • Low-temperature cooking
  • Pickle
  • Smoking

Unterspälte

The outer rear of the stotzen is the unterspälte. Its fat content is much higher than that of the eckstück, for example. For this reason, this cut is less suited for pan searing – but much better suited for dishes that require the meat to be slow-cooked. The meat can be cooked whole or in pieces, making it great for a roulade, goulash, or larger roast. When covered in strips of bacon, the unterspälte remains juicy for a large roast. Additionally, the unterspälte works great for dried meat.
Suitable for:
  • Fry
  • Ragout
  • Sausage/cold cuts
  • Goulash
Preparation methods:
  • Roast
  • Fry
  • Cook
  • Braise
  • Low-temperature cooking
  • Pickle
  • Smoking

Weisses Stück

Next to the huft and the other parts of the stotzen is the weisse stück, a piece four to five centimetres thick, which only a professional can butcher from the rest of the stotzen. In comparison with other cuts of meat, this one is relatively light in colour and lightly marbled. It has an exquisite flavour and, since it’s an especially fine piece of meat, is also known as the “bürgermeisterstück” (“mayor’s cut”) or the “pastorenstück” (“pastor’s cut”). This cut is often used in classic stews as well as to make various sausages.
Suitable for:
  • Fry
  • Strips of meat
  • Ragout
  • Steak
  • Sausage/cold cuts
  • Goulash
Preparation methods:
  • Roast
  • Fry
  • Cook
  • Braise
  • Low-temperature cooking
  • Pickle
  • Sautée
  • Barbecuing
  • Smoking

Forequarter and Hindquarter Shanks

The characteristics of meat from the forequarter differ from that of the hindquarter cuts. Forequarter meat is firmer, tougher, and has more marbling. The reason for this is simple: cattle tend to put more weight on their forelegs than on their hind legs. The strong muscles of the forequarter shanks require a long cooking time and are suited for soups that also include the bones. While the meat from the cattle hindquarter is finer and more tender, it still has plenty of connective tissue and tendons running throughout. Nevertheless, hindquarter shanks are still great in soups. Both shank cuts are also well suited for firm parboiled sausages.
Suitable for:
  • Sausage/cold cuts
Preparation methods:
  • Cook
  • Braise
  • Pickle
  • Smoking

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