CUTS
| 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) |
