Arrived in Germany and craving a steak?
Today we're going to talk a bit about cuts of meat in Germany.
As the cuts here are different (not just the name, but also the cut itself), the correspondences are approximate.
Other...
Blume Hüfte, Rose (ohne Deckel) = Miolo de Alcatra
Hüftsteaks = Bife de alcatra
Hüftdeckel Tafelspitz = Picanha
Kugel Nuss = Patinho
Bürgermeister- stück = Maminha
Schwanzstück Unterschale = Coxão duro
Schwanzrolle = Lagarto
Oberschale Kluft = Coxão mole
Hinterhesse Wade = Músculo traseiro
Roastbeef = Contrafilé
Steaks vom flachen Roastbeef = Bifes de Contrafilé
Filet = Filé-mignon
Porterhouse- Steaks = Bisteca, Chuleta
T-Bone-Steaks = Bisteca, Chuleta
Club-Steaks = Bisteca, Chuleta
Rib-Steaks = Bisteca, Chuleta
Hochrippe Entrecote = Noix Filé de costela
Hochrippen- deckel = Capa de filé
Fehlrippe = Acém
Kamm = Pescoço
Flanke und Brust = parte do Acém + parte da ponta de agulha*
Spannrippe Querrippe = Costela
Dünnung Bauchlappen, Saumfleisch = Fraldinha
Fleischdünnung = parte fraldinha + parte “Aba do boi” *
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