Meat Science

NECK

The neck comprises strong and marbled muscle meat with six to eight percent fat content. The meat is very juicy and is well suited for cooking and braising, e.g. in the STAUB Cocotte.

PRIME RIB

Prime rib is a versatile cut of meat. Its succulent meat is ideal for cooking, braising, and roasting. Cut into slices two to six centimetres thick, prime rib meat is also suitable for grilling.

ROAST BEEF

Roast beef is one of the most tender cuts of beef. It has fine fibres and is very tender and ideal for grilling, roasting in the oven, or crusty roasts. Classic steaks like rump steak, entrecôte, T-bone steak or porterhouse steak are cut from roast beef. 

FILET

The fillet is the most valuable piece. It is exceptionally tender and fine-fibered. With a low-fat content of three to four and a half percent, the meat is very lean. Cut in one piece or as a steak, it can be cooked briefly in the oven or can be roasted and is ideal for the grill.

SHOULDER

The meat needs a long cooking time to become tender, so it is particularly popular for braising. Find out more about slow cooking in the STAUB Cocotte here.

PLATE

The plate core is the centrepiece, covered in a layer of fat and is very marbled. This means the meat remains juicy even after long cooking and is ideal for cooking and braising.

THE BALL

The ball is located in the front part of the leg. The tender meat makes this a particularly sought-after cut of beef, ideal for braising and grilling.

ROUND STEAK

The topside is on the inside of the leg. The lean meat, streaked with delicate veins of fat, can be used in various ways and is suitable for braising and grilling. Beefsteak is cut from the topside.

BOTTOM ROUND

The bottom round is on the outside of the beef thigh. It is lean muscle meat that is very suitable for braising.

THE RUMP

The rump is part of the leg of beef. The rump is also known as "Oyster Steak" because of its tapered shape. The tender and juicy meat is suitable for braising, roasting and cooking.

FILET

The fillet is the best cut of pork. The meat is very tender, lean and low in fat. It is ideal for fondue and the grill and tastes very good, briefly roasted in our grill pan or for fondue.

THE KNUCKLE

The knuckle of pork is very marbled and surrounded by a layer of fat. It is very suitable for braising.

BELLY/RIBS



While the meat in the front part of the belly is lean, the part further back is marbled with fat and ridged with ribs. These "ribs" are very suitable for grilling. Pork belly meat is also popular for braising.

HAM

The meat is cut from the leg and is particularly tender. It is ideal for grilling or pan-frying.

UPPER HAM

The topside is part of the leg. It is very lean and coarse-fibered and is, therefore, suitable for grilling and roasting.

LOWER HAM

The lower ham is a lean and tender piece from the ham. It is suitable for grilling and roasting.

NECK

The neck consists of juicy meat streaked with fine fat. It is very suitable for cooking.

BACK

The tenderest lamb meat is obtained from the saddle of lamb (rack of lamb). Chops, steaks, medallions, and juicy roast pieces can be cut from the rack of lamb. It is ideal for grilling or roasting. The meat of all cuts is juicy and tender.

BREAST

The juicy meat of the lamb breast, which is marbled with fat, is suitable for cooking and braising.

SHANK

The meat is succulent and firm and is ideal for braising and roasting in the oven on the bone.

SHOULDER

The shoulder, made from tender and juicy meat, is considered the typical roast cut of lamb alongside the leg.

LEG

The leg of lamb is a classic roast cut with relatively lean, very tender meat. It is suitable for braising and roasting.

BREAST

The breast is divided into outer and inner fillets. The lean meat is ideal for grilling but also for roasting.

LEG

The leg consists of the lower and upper legs. It is very suitable for grilling, roasting and braising.

WINGS

The wings are suitable for grilling.