Where is which steak? In this little meat science digression, we will show you many different buffalo cuts - and what is best done with them.
What can the individual cuts be used for?
1 neck
The buffalo meat from the neck or Neck is great forBraise or as a roast. However, it is also a good choice for barbecue kebabs or steaks.
2 Schulter
The buffalo shoulder offers a very lean meat that is wonderful forGoulashOr minute steaks can be used. Braised in one piece, however, the shoulder of the buffalo also makes it extremely tastyRoast.
3 Rippe Active
From the High Rib or You cut the high backRib-Eye, Côte de Boeuf and Tomahawk steaks with the famous fat tree. Ideal for short frying or for the grill. Thick steaks can be grilled and then raised in the oven to core temperature.
4 Querrippe
Also known as Chuck Short Rib in the United States. Particularly aromatic and tender, it is wonderful for stews or for smoking.
5 Brust
The breast – better known as brisket – is part of the "Holy Trinity" of American BBQ. Classically cooked for many hours at low temperature on the smoker.
6 Roastbeef
From the roast beef or You cut kidney pieceFillet,Roast beef, T-Bone and Porterhouse Steaks:
TheFillet(Tenderloin) runs at the bottom between #6 and #8 and is exceptionally tender, juicy and lean. Buffalo fillet is exceptionally aromatic and can be prepared both in pieces and in medallions.
The roast beef with the classic fat lid can be served either in one piece or as a rump steak (Striploin Steak | New York Strip). As a whole piece, you can grill or smoke the roast beef wonderfully and also use it cold sliced for sandwiches the next day.
T-bone and porterhouse steaks are made up of fillet and roast beef – separated by the characteristic T-shaped bone. Extremely aromatic and a classic for the grill.
7 Bauch
The abdomen or Lempen – better known as flank steak – is lean and flavorful with comparatively longer fibers. In Germany and Switzerland, the flank steak is less well known, but in the USA it is one of the absolute BBQ classics.
8 Hüfte
TheHipIs a particularly tender and lean section of the buffalo and is counted among the precious parts alongside fillet, rib eye and roast beef. Can be used in one piece for braising or frying. You can also enjoy the buffalo hip thinly sliced as a hip steak or grill skewer.
9 Keule
The Cologne bzw. The Stotzen is divided into upper shell, lower shell (also round mocken or semerrolle) and nut (also ball). The cuts from the leg are great for stews, for frying, braising or for goulash. The upper shell is also used for schnitzel.
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