Cuts

SteakSorten – Von Rib-Eye bis Hüftsteak

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Rib-Eye / Entrecôte

The rib eye steak has a fatty core, which is called fat eye. The marbling from the fat core through the meat makes the rib eye steak particularly juicy and gives it its hearty taste.

Where’s that piece of beef?

The rib eye steak is cut from the front part of the back strand – often referred to as the entrecôte. It borders the roast beef at the back and the neck of the beef at the front.

What makes the Rib-Eye special?

The rib eye steak has a fatty core, which is called fat eye. The marbling from the fat core through the meat makes the rib eye steak particularly juicy and gives it its hearty taste.

Where did the rib eye get its name from?

The rib eye owes its name to the very long muscle (longissimus dorsi), which runs from the neck to almost the coccyx. This muscle is also called eye.

What is the best way to prepare a rib eye?

We at MAREDO prepare our South American steaks using the traditionally time-tested gas grill method. You can find tips for preparation at home in our blog.

Sirloin Steak

The typical fat edge is characteristic for the sirloin steak. It gives the muscle meat underneath a wonderfully strong taste. This makes the sirloin steak one of the most popular steak cuts there is.

Where’s that piece of beef?

The sirloin steak is cut from the rear muscle part of the back. This piece lies between the rump and the rib eye.

What makes the sirloin steak special?

The typical fat edge is characteristic for the sirloin steak. It gives the muscle meat underneath a wonderfully strong taste. This makes the sirloin steak one of the most popular steak cuts there is.

Where did the sirloin steak get its name from?

The word sirloin derives from the Middle English surloine, itself derived from the Old French word surloigne (variant of surlonge), that is, sur for ‘above’ and longe for ‘loin’. .

What’s the best way to prepare a sirloin steak?

We at MAREDO prepare our South American steaks using the traditionally time-tested gas grill method. You can find tips for preparation at home in our blog.

 

Flank Steak

The wonderfully fine fat marbling makes the meat of the belly cloth from which the flank steak is cut particularly juicy and taste-intensive.

Where’s that piece of beef?

The flank steak is cut from the rear part of the flank of the cow.

What makes the flank steak special?

The wonderfully fine fat marbling makes the meat of the belly cloth from which the flank steak is cut particularly juicy and taste-intensive.

Where did the flank steak get its name from?

As one can guess, this steak gets its name from the body region of the beef

Flat Iron

The flat iron steak offers a strong bite and a pleasantly spicy taste. The meat is also excellent for stews.

Where’s that piece of beef?

The flat iron is cut from the shoulder of the beef and consists of two muscles separated by a tendon.

What makes flat iron special?

The flat iron steak offers a strong bite and a pleasantly spicy taste. The meat is also excellent for stews.

Where did the flat iron get its name from?

If the tendon of the steak is removed, you get two very flat steaks, which remind you of a flat iron – translated into English: flat iron.

Skirt Steak

The skirt steak has a very intensive grain or marbling. This makes the meat particularly tasty and extremely juicy.

Where’s that piece of beef?

The skirt steak is located on the lower belly of the cow.

What makes the skirt steak special?

The skirt steak has a very intensive grain or marbling. This makes the meat particularly tasty and extremely juicy.

Where did the skirt steak get its name from?

Skirt means in English as much as “to edge”. Since the skirt steak surrounds the breast and belly of the beef, this piece of meat probably got its name that way. Steak lovers also have another explanation for the origin of the name: they understand “skirt” as a term for the apron which is worn in the chest area.

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Fillet

Since the back muscle from which the fillet is cut is hardly strained by the beef, the meat here is particularly tender and therefore so popular with many steak lovers.

Where’s that piece of beef?

The fillet is a very long muscle strand which runs along both sides of the spine of the beef in the lumbar region.

What makes the filet steak special?

Since the back muscle from which the fillet is cut is hardly strained by the beef, the meat here is particularly tender and therefore so popular with many steak lovers.

Where did the fillet steak get its name from?

The name fillet is derived from the French “fillet”, which translates as “bar”. Accordingly, the name of the steak indicates the part of the beef from which it is cut.

What is the best way to prepare a fillet steak?

We at MAREDO prepare our South American steaks using the traditionally time-tested gas grill method. You can find tips for preparation at home in our blog.

Rump Steak

A very intense fat marbling gives the rump steak a strong, spicy and very characteristic taste.

Where’s that piece of beef?

The rump (=hip) is located at the rear of the beef and is connected to the roast beef. It consists of two muscles which are separated by a middle tendon.

What makes the rump steak special?

A very intense fat marbling gives the rump steak a strong, spicy and very characteristic taste.

Where did the rump steak get its name from?

The steak hip is located in the rear part of the beef and gives this piece of meat its name.

What is the best way to prepare a rump steak?

We at MAREDO prepare our South American steaks using the traditionally time-tested gas grill method. You can find tips for preparation at home in our blog.

T-Bone

The size alone is impressive: a typical T-Bone steak size is between 600g and 800g. The T-Bone consists of two steaks in one. It has a fillet portion and a roast beef portion. The latter is usually larger.

Where’s that piece of beef?

The T-bone steak is cut from the back of the beef and consists of a piece of roast beef and a piece of filet.

What makes the T-Bone steak special?

The size alone is impressive: a typical T-Bone steak size is between 600g and 800g. The T-Bone consists of two steaks in one. It has a fillet portion and a roast beef portion. The latter is usually larger.

Where did the T-bone steak get its name from?

The T-bone steak gets its name from the T-shaped bone that divides the two pieces of meat of this steak.

What’s the best way to prepare a T-bone steak?

We at MAREDO prepare our South American steaks using the traditionally time-tested gas grill method. You can find tips for preparation at home in our blog.

Tafelspitz

The thick layer of fat on the hip cap makes the underlying meat very tasty and aromatic.

Where’s that piece of beef?

The Tafelspitz, often also called hip cap, is located on the hip of the cow.

What makes Tafelspitz special?

The thick layer of fat on the hip cap makes the underlying meat very tasty and aromatic.

Where does the Tafelspitz get its name from?

The shape of this steak cut is pointed (=spitz) towards the back. That’?s why this name goes very well with this steak.

Bürgermeisterstück

The special juiciness and tenderness of this meat makes the Bürgermeisterstück one of the noblest steaks of all.

Where’s that piece of beef?

The Bürgermeisterstück is located in the inner area of the steak hip of the cattle.

Was macht das Bürgermeisterstück besonders?

The special juiciness and tenderness of this meat makes the Bürgermeisterstück one of the noblest steaks of all.

Where did the mayor’s play get its name from?

Since the meat of the Bürgermeisterstück is considered to be of particularly high quality, it used to be reserved only for officials such as the mayor or the pastor.

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