The Denver Cut is a real gem for all meat lovers. Its delicately marbled meat is ideal for a short roasting time. No need to stew or cook it for hours.
Delicious fat is found in the various muscle groups of the neck, which is distributed evenly during the cooking process and gives the meat its incredible juiciness. The optimal core temperature for the Denver Cut is around 54°C. At this temperature, the meat is prepared medium rare, perfect for full enjoyment.
Higher cooking temperatures are not recommended, otherwise the meat will quickly become overdone and lose its tenderness. The Denver Cut is not only enjoying increasing popularity in Germany, but also in Austria, where it can be found under the same name. The French refer to it as "Persille", while in the US there are several apt names such as "underblade", "center cut" and "chuck flap edge roast". No matter what you call it, this cut is a real treat.
The porterhouse steak and the T-bone steak are both cut from the flat back, containing fillet and entrecôte. The two cuts, although very similar, differ primarily in thickness and the greater proportion of fillet in the porterhouse steak. A typical porterhouse steak is around 6cm thick,...
The butcher's piece Teres Major, a real insider tip of the steak culture, comes from the bow or shoulder of beef and is ideal for short frying, for example as a steak.
We have a nice selection of burgers. Wagyu, Antelope, Black Angus and Dry Aged Burger.. Just try it out and order the brilliant BBQ sauces at the same time and your party will be a success.