|Flank Steak||from the lower rib area |
below the fillet (250 g)
|Rumpsteak||Steak from the flat Beiried (300/500 g)|
|Rib-Eye-Steak||Steak from roast beef (boneless - 300/500 g)|
|Filet Mignon||Steak from fillet (300/500 g)|
|T-Bone Steak||Steak from the Beiried with bones |
and medium fillet content - (600 g)
|Porterhousesteak||Steak from the Beiried with bones |
and large fillet portion (800 g) for two persons
GOOD TO KNOW
|BLUE RARE||Outside roasted, inside cold and raw - 36 ° C|
|RARE||The meat is roasted vigorously. |
It reaches thereby inside a maximum
temperature of 45° - 48 ° C and is therefore still raw.
|MEDIUM RARE||The meat is roasted at medium heat, |
so that it is heated to about 55° C in the core.
It still appears bloody.
|MEDIUM ROSA||The meat is cooked at medium heat |
"cooked to the point." It shows inside
a maximum temperature of 65° C and
is evenly pink from the outside to the inside.
|MEDIUM | WELL||The meat is roasted slowly on a small fire, |
so that the core is only slightly pink.
It has a temperature of about 85° C in the core.
|WELL-DONE||Fried / Grey (We assume no responsibility for this cooking level)|