CUTS OF BEEF

TEILSTÜCKE VOM RIND

BEEF FILLET

The best cut of beef; very lean and finely marbled.
An exquisite delicacy. The cut is supplied with silver skin on the topside,
but with the fat and chain removed. Weight categories vary
from approx. 1.6 kg to approx. 2.5 kg.

BEEF FILLET

The best cut of beef; very lean and finely marbled.
An exquisite delicacy. The cut is supplied with silver skin on the topside,
but with the fat and chain removed. Weight categories vary
from approx. 1.6 kg to approx. 2.5 kg.

SIRLOIN/SIRLOIN STEAK

It goes without saying that the best sirloin steaks are cut from the sirloin. Thanks to its typical fatty edge, the prepared steak tastes juicy and aromatic whilst also being very tender and lean. Weight categories vary from approx. 3.5 kg to approx. 6 kg.

SIRLOIN
SIRLOIN STEAK

It goes without saying that the best sirloin steaks are cut from the sirloin. Thanks to its typical fatty edge, the prepared steak tastes juicy and aromatic whilst also being very tender and lean. Weight categories vary from approx. 3.5 kg to approx. 6 kg.

CENTRE CUT RUMP

A tender, juicy, finely marbled cut from young cattle.
The steaks are from the centre cut rump and are supplied trimmed with the fat removed.
Only the inner horizontal tendon and the front tendon have to be cut off.
Weight categories vary from approx. 1.8 kg to approx. 2.2 kg.

CENTRE CUT RUMP

A tender, juicy, finely marbled cut from young cattle.
The steaks are from the centre cut rump and are supplied trimmed with the fat removed.
Only the inner horizontal tendon and the front tendon have to be cut off.
Weight categories vary from approx. 1.8 kg to approx. 2.2 kg.

RIB EYE STEAK

The eye of fat and the marbling that runs through the meat give
the rib eye steak its savoury, aromatic flavour that steak lovers adore.
The sirloin is supplied ready to portion. Weight categories vary from approx. 1.8 kg to approx. 2.2 kg.

RIB EYE STEAK

The eye of fat and the marbling that runs through the meat give the rib eye steak its savoury, aromatic flavour that steak lovers adore.
The sirloin is supplied ready to portion. Weight categories vary from approx. 1.8 kg to approx. 2.2 kg.

CUTS OF VEAL

TEILSTÜCKE VOM KALB

VEAL FILET

The best cut of veal; very lean and finely marbled.
An exquisite delicacy. The cut is supplied with silver skin on the topside,
but with the fat and chain removed. Weight categories vary
from approx. 1.0 kg to approx. 1.40 kg.

RIB EYE STEAK


The marbling that runs through the meat gives the rib eye steak its savoury, aromatic flavour. We remove the saddle of veal cleanly from the bones, remove the yellow tendon and the belly chain as well as the cap and cut the rib eye steak between the 5th and 6th ribs.

RIB EYE STEAK


The marbling that runs through the meat gives the rib eye steak its savoury, aromatic flavour. We remove the saddle of veal cleanly from the bones, remove the yellow tendon and the belly chain as well as the cap and cut the rib eye steak between the 5th and 6th ribs.

VEAL LOIN RACK

We separate the first 5 ribs from the saddle as a whole, remove the cap and saw the ribs off straight. The feather bones are completely removed. Then we clean the ribs and remove any lose meat and fat.

SADDLE OF VEAL

We take the deboned saddle as a whole and separate the short loin from the backbone behind the 7th rib. We remove the layer of fat and cleanly take off the belly and back chain.

SADDLE OF VEAL

We take the deboned saddle as a whole and separate the short loin from the backbone behind the 7th rib. We remove the layer of fat and cleanly take off the belly and back chain.

VEAL TOPSIDE

We butcher a leg of veal, cleanly separating the topside plus the cap. Then we carefully remove the cap from the topside and cleanly cut off the remaining fat. Finally, we skin the topside.

VEAL CUTLETS

Cut from the saddle, the cutlet tastes juicy and aromatic whilst also being very tender and lean thanks to its typical fatty edge.

VEAL CUTLETS

Cut from the saddle, the cutlet tastes juicy and aromatic whilst also being very tender and lean thanks to its typical fatty edge.

CUTS OF LAMB

CUTS OF LAMB

LAMB FILLET

A piece of muscle taken from the lumbar section of the lamb; this fine meat is particularly tender and lean, but still wonderfully juicy. Pan-fried, these fillets go well with a crisp salad.

LAMB CHUMP

Chump steaks are cut from the leg. They are slightly thicker meaning they remain wonderfully juicy when fried or grilled. Chump steaks are a real alternative to Valentine steaks cut from the saddle!

LAMB CHUMP

Chump steaks are cut from the leg. They are slightly thicker meaning they remain wonderfully juicy when fried or grilled. Chump steaks are a real alternative to Valentine steaks cut from the saddle!

RACK OF LAMB “FRENCH TRIMMED”

One of the most delectable cuts of lamb. This refers to a rack of ribs cut from the front saddle of lamb. A rack of lamb can also be tied as a whole into a circle to form a “Crown of Lamb” – so called because the rib bones stand up like the points of a crown.

NOISETTE OF LAMB

The noisette of lamb of a piece of boneless meat cut from the saddle. It is a prime cut and is similar in tenderness and leanness to the fillet. The side tissue and the silver skin are removed so that just the pure muscle remains!
Perfect for flash-frying and grilling, either as a whole or in slices.

NOISETTE OF LAMB

The noisette of lamb of a piece of boneless meat cut from the saddle. It is a prime cut and is similar in tenderness and leanness to the fillet. The side tissue and the silver skin are removed so that just the pure muscle remains!
Perfect for flash-frying and grilling, either as a whole or in slices.

LAMB CUTLETS

Lamb cutlets should be fried whole and can then be served in individual, juicy slices each with a bone, making them perfect for eating with your fingers.

LEG OF LAMB

The largest part of lamb can be butchered and prepared in a variety of ways. Large legs of lamb are butchered into smaller cuts including topside, silverside and thick flank. These cuts are highly sought after in haute cuisine.

LEG OF LAMB

The largest part of lamb can be butchered and prepared in a variety of ways. Large legs of lamb are butchered into smaller cuts including topside, silverside and thick flank. These cuts are highly sought after in haute cuisine.

CUTS OF IBERICO PORK

IBERICO FILLET

Known is Spanish as the solomillo, the fillet is located below the rack of ribs on both sides of the backbone. This is a small, lesser-used muscle with little fat. It has a fine-grained structure making it ideal for flash-frying and grilling. Preparing the fillet as a whole is also highly recommended.

IBERICO RACK

The rack is the most utilised cut. Streaked with fine lines of fat, this slightly darker meat is well marbled and juicy with a slight nutty aroma. Absolutely delicious fried as a whole or as cutlets!

IBERICO RACK

The rack is the most utilised cut. Streaked with fine lines of fat, this slightly darker meat is well marbled and juicy with a slight nutty aroma. Absolutely delicious fried as a whole or as cutlets!

IBERICO COLLAR

The collar is the most marbled cut of the saddle; it has a unique taste and is particularly flavourful. The free-range animals are raised on a diet of grass and herbs as well as acorns in the winter and this gives the meat its very special aroma.

IBERICO LOIN ROASTING JOINT

Known as lomo in Spain, the loin is very juicy and comparatively lean. It can be prepared in many different ways and is also butchered for ham and sausages. Thanks to its high percentage of unsaturated fatty acids, Iberico pork is significantly more prized than the meat of other species.

IBERICO LOIN ROASTING JOINT

Known as lomo in Spain, the loin is very juicy and comparatively lean. It can be prepared in many different ways and is also butchered for ham and sausages. Thanks to its high percentage of unsaturated fatty acids, Iberico pork is significantly more prized than the meat of other species.