Meat Science

NECK

The neck meat is made up of robust muscle, boasting a fat content of six to eight percent. Its succulent texture lends itself perfectly to cooking and braising, making it a great addition to any dish prepared in the STAUB cocotte.

HIGH RIB

Discover the versatility of the high rib cut. Its juicy meat is perfect for cooking, stewing, and frying, making it a must-try for any dish. Don't forget, the prime rib is also great for grilling when cut into slices two to six centimetres thick.

ROAST BEEF

Roast beef is renowned for its. Its delicate fibres make it perfect for grilling, roasting in the oven, or creating a crispy crust. In fact, popular steak cuts like rump, entrecôte, T-bone, and porterhouse are all derived from roast beef. 

FILLET

The fillet is a cut of meat known for its delicate texture and fine fibres, making it a top choice for many. Not only that, but it also boasts a remarkably lean composition with only three to four and a half percent fat. Whether it's served in one piece or as a steak, the fillet is perfect for a quick pan-fry or an outdoor barbecue on the grill.

SHOULDER

The meat needs a long cooking time to become soft and is therefore particularly popular for braising.

BREAST

This cut of meat is located in the middle of the animal and is surrounded by a layer of fat, giving it a rich and flavorful taste. Its marbling ensures that the meat stays moist and tender, making it perfect for slow cooking and braising. 

BULLET

The bullet comes from the bottom sirloin. This tender meat is a particularly sought-after piece of beef that is ideal for braising and grilling.

NEW YORK STRIP (UPPER SHELL)

This mouth-watering cut is sourced from the steer's short loin after the tenderloin has been removed. It's a lean piece of meat with delicate marbling, making it versatile for various cooking methods. 

STRIP (LOWER SHELL)

The bottom shell covers the exterior of the beef thigh. This lean cut of muscle is ideal for braising.

RUMP CAP

The rump is part of the leg of beef. The hip cap is also known as tri-tip because of its tapered shape. The tender and juicy meat is suitable for braising, roasting and cooking.

FILLET

The pork fillet is considered the most superior cut of meat. Known for its tenderness, leanness, and low-fat content, it is a versatile choice for cooking. It is perfect for fondue and grilling and also shines when quickly seared in our grill pan.

KNUCKLE

The pork knuckle is encased in a thick layer of fat, making it ideal for braising.

BELLY

The front portion of pork belly is typically lean, but as you move toward the back, you'll find a section with more fat and ribs. These "ribs" are ideal for grilling, while pork belly as a whole is commonly used for braising.

NUT HAM

The meat, located in the leg, is incredibly tender and perfect for grilling or frying.

UPPER SHELL

The top part of the club is known as the upper shell. This lean and coarse-grained section is ideal for grilling and frying purposes.

LOWER SHELL

The top portion of the shell, known as the upper undershell, is a succulent and delicate cut. It is ideal for grilling and roasting.

NECK

The neck cut is composed of succulent meat marbled with delicate layers of fat. It is an excellent choice for cooking.

BACK

The most succulent cuts of lamb come from its rack, known for its tender texture. The saddle of lamb also offers juicy roast pieces that can be expertly fashioned into chops, steaks, and medallions. This versatile cut is perfect for grilling or frying. Rest assured, all of these cuts boast deliciously juicy and tender meat.

BREAST

The fat and juicy meat of the lamb breast is suitable for cooking and braising.

SHANK

The meat is juicy and hearty and is ideal for braising and roasting in the oven in one piece with the bone.

SHOULDER

The shoulder, made of tender and juicy meat, is, along with the leg, the typical roast piece of lamb.

CLUB

The leg of lamb consists of relatively lean, very tender meat and is the classic roast cut of lamb. It is suitable for braising and frying.

BREAST

The breast is divided into external and internal fillets. The lean meat is ideal for grilling but also for frying.

LEG

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

WING

The wings are suitable for grilling.