By Eben van Tonder; 6 April 2025
I. Spitzenqualität (Prime Quality)
| No. | German | English |
|---|---|---|
| 1 | Lungenbraten (Filet) | Tenderloin ([Tenderloin]) |
| 2 | Beiried (Rumpsteak, Roastbeef) | Rump steak, Roast beef ([Sirloin]) |
| 3 | Rostbraten (Hohe Beiried, Hochrippe) | Rib roast, High rib ([Ribeye]) |
Uses: Braten (Roasting), Grillen (Grilling)
L-Qualität (Delicacy Quality – Gustostücke)
| No. | German | English |
|---|---|---|
| 4 | Schale – geteilt in Beinscherzel und Schwarzes Scherzel | Silverside split into topside and eye round ([Silverside / Topside]) |
| 5 | Weißes Scherzel | Eye round ([Topside]) |
| 6 | Tafelstück | Table cut ([Topside / Thick Flank]) |
| 7 | Tafelspitz | Boiled beef cut ([Rump Cap / Top Rump]) |
| 8 | Zapfen (Nuss, Kugel) | Knuckle, ball tip ([Thick Flank]) |
| 9 | Huferd (Huferscherzel, Huferschwanzel) | Heel of round ([Thick Flank / Leg]) |
| 10 | Dicke Schulter | Thick shoulder ([Shoulder Cap / Blade]) |
Uses: Kochen (Boiling), Schnitzel, Braten (Roasting), Rouladen
II. Qualität (Second Quality – Shoulder and Flank Cuts)
| No. | German | English |
|---|---|---|
| 11 | Schulterscherzel | Shoulder eye cut |
| 12 | Schulterdeckel | Shoulder cap |
| 13 | Kruspelspitz | Point end brisket |
| 14 | Mageres Meisel | Lean brisket |
| 15 | Kavalierspitz | Cavalier tip |
| 16 | Rieddeckel | Rind cap |
| 17 | Dicker Spitz | Thick tip (possible lower flank) |
| 18 | Zwergspitz | Small tip (minor trim cut) |
| 19 | Dickes Kügerl | Brisket core ([Thick Brisket / Brisket Point]) |
Uses: Dünsten (Braising), Kochen (Cooking)
Innereien (Offal / Internal Organs)
| No. | German | English |
|---|---|---|
| — | Herz | Heart |
| — | Lunge | Lungs |
| — | Nieren | Kidneys |
| — | Leber | Liver |
| — | Milz | Spleen |
| — | Zunge | Tongue (can be cured and smoked) |
| — | Magen | Stomach (used for tripe soup – Flecksuppe) |
| — | Gedärme | Intestines (used as sausage casing) |
III. Qualität (Third Quality – Front and Low Value Cuts)
| No. | German | English |
|---|---|---|
| 20 | Fettes Meisel | Fatty brisket |
| 21 | Brustkern (-spitz) | Brisket core (tip) |
| 22 | Mittleres Kügerl | Middle brisket portion |
| 23 | Dünnes Kügerl | Thin brisket cut |
| 24 | Hals | Neck |
| 25 | Beinfleisch | Bone meat (shank meat) |
| 26 | Wadschinken | Shin (hind shank) ([Leg / Shin]) |
| 27 | Ochsenschlepp | Oxtail |
Uses: Kochen (Boiling), Gulasch (Goulash)
Here is the same again with more familiar English names added.
| No. | German | English |
| 1 | Lungenbraten (Filet) | Tenderloin [Tenderloin] |
| 2 | Beiried (Rumpsteak, Roastbeef) | Rump steak, Roast beef [Sirloin] |
| 3 | Rostbraten (Hohe Beiried, Hochrippe) | Rib roast, High rib [Ribeye] |
| 4 | Schale (Beinscherzel und Schwarzes Scherzel) | Silverside split into topside and eye round [Silverside / Topside] |
| 5 | Weißes Scherzel | Eye round [Topside] |
| 6 | Tafelstück | Table cut [Topside / Thick Flank] |
| 7 | Tafelspitz | Boiled beef cut [Rump Cap / Top Rump] |
| 8 | Zapfen (Nuss, Kugel) | Knuckle, ball tip [Thick Flank] |
| 9 | Huferd (Huferscherzel, Huferschwanzel) | Heel of round [Thick Flank / Leg] |
| 10 | Dicke Schulter | Thick shoulder [Shoulder Cap / Blade] |
| 11 | Schulterscherzel | Shoulder eye cut |
| 12 | Schulterdeckel | Shoulder cap |
| 13 | Kruspelspitz | Point end brisket |
| 14 | Mageres Meisel | Lean brisket |
| 15 | Kavalierspitz | Cavalier tip |
| 16 | Rieddeckel | Rind cap |
| 17 | Dicker Spitz | Thick tip (possible lower flank) |
| 18 | Zwergspitz | Small tip (minor trim cut) |
| 19 | Dickes Kügerl | Brisket core [Thick Brisket / Brisket Point] |
| 20 | Fettes Meisel | Fatty brisket |
| 21 | Brustkern (-spitz) | Brisket core (tip) |
| 22 | Mittleres Kügerl | Middle brisket portion |
| 23 | Dünnes Kügerl | Thin brisket cut |
| 24 | Hals | Neck |
| 25 | Beinfleisch | Bone meat (shank meat) |
| 26 | Wadschinken | Shin (hind shank) [Leg / Shin] |
| 27 | Ochsenschlepp | Oxtail |