| Flank steak | from the lower rib area underneath the fillet (250 g) |
| Rump steak | Steak from the flat sirloin (300/500 g) |
| Rib-eye steak | Roast steak (boneless – 300/500 g) |
| Filet mignon | Steak from the fillet (300/500 g) |
| T-bone steak | Sirloin steak with bone and medium fillet – (600 g) |
| Porterhouse steak | Sirloin steak with bone and large fillet portion (800 g) for two people |
| BlACK & BLUE | Roasted on the outside, cold and raw on the inside |
| RARE/ VERY BLOODY | Fry the meat well. Inside, it achieves a maximum temperature of 45° C and is therefore still raw. |
| MEDIUM RARE | RARE | Fry the meat over a medium heat, so that it is heated to around 55° C in the core. It still appears bloody as a result. |
| MEDIUM ROSA | Cook the meat over a medium heat “cooked to the point”. Inside it has a maximum temperature of 65° C and is uniformly pink in color from the outside to the inside. |
| MEDIUM | WELL DONE | The meat is roasted slowly over a low heat, so that it is only slightly pink at the core. It has a core temperature of around 85° C. |
| WELL DONE | Cooked through/grey (We accept no responsibility for this cooking level) |
