page_title: Cut of beef
section_title: German cuts
hierarchical_section_title: Cut of beef / German cuts
caption_attribution_description: Deutsch: Schnittführung beim Rind. 1. Rinderhals, Kamm oder Nacken 2. Querrippe 3. Rinderbrust 4. Hochrippe 5. Vorderrippe oder hohes Roastbeef 6. Rostbraten oder flaches Roastbeef 5. und 6. bilden das Roastbeef oder Zwischenrippenstück 7. Filet 8. Spannrippe 9. Dünnung 10. Schulter, Bug oder Schaufel 11. Oberschale, Unterschale und Nuss 12. Flanke 13. Hüfte mit Hüftsteak und Schwanzstück oder Tafelspitz 14. Hesse oder Wade 15. [poln. "ligawa"] 16. Schwanz Polski: Podział półtuszy wołowej 1. karkówka 2. żeberka i szponder 3. mostek 4. rozbratel 5. antrykot 6. rozbratel (rostbef) 7. polędwica 8. żeberka i łata 9. łata 10. łopatka 11. udziec 12. pachwina 13. rumsztyk 14. pręga 15. ligawa 16. ogon
context_page_description: During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. The term "primal cut" is quite different from "prime cut", used to characterize cuts considered to be of higher quality. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes tenderer as distance from hoof and horn increases. Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; e.g., the cut described as "brisket" in the US is from a significantly different part of the carcass than British "brisket". "Cut" often refers narrowly to skeletal muscle, but can also include other edible flesh, such as offal or bones without significant muscles attached.
context_section_description: Rinderhals, Kamm or Nacken (Chuck steak)
  Querrippe (Short ribs)
  Rinderbrust (Brisket)
  Hochrippe or Fehlrippe (Standing rib roast)
  Vorderrippe or hohes Roastbeef
  Rostbraten or flaches Roastbeef
  5. & 6. together are the Roastbeef or Zwischenrippenstück
  Filet (Fillet)
  Spannrippe or Knochendünnung
  Dünnung or Bauchlappen (flank steak)
  Falsches Filet, Schulter, Bug or Schaufel (shoulder)
  Oberschale, Unterschale and Nuss
  Flanke, Schliem or Rindfleisch
  Hüfte mit Hüftsteak and Schwanzstück or Tafelspitz (Top sirloin))
  Hesse or Wade (Beef shank)
  Fricandeau
  Schwanz or Ochsenschwanz (Oxtail)
caption: German cuts of beef
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