Medallion (meat)

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In the classic sense, the medallion is a slice of meat from the fillet . It is preferably cut from the middle piece of fillet so that the disc has a round shape.

The term is broadly defined under food law. Accordingly, a medallion is a small slice of meat that can not necessarily be cut from the fillet, but from any part of the muscles with little tendon that is suitable for short frying, in slaughtered animals and game, for example, from the back muscles or the hips, in poultry z. B. from the chest muscles. The species is named a (z. B. medallion of veal, turkey medallion, medallions of pork, venison medallion , beef medallion , etc.). On some menus, the term medallion is also used for the finest part of a fish or crustacean. For example, “ lobster medallion ” can mean the inner, particularly tender part of the lobster claw.

Fillet medallion

A fillet medallion or fillet medallion is defined under food law as a slice of veal fillet. The cut is comparable to a (small) veal fillet steak . Similar cuts from other animal species must - insofar as the name filet medallion is used - carry a supplementary note (e.g. pork fillet medallion, venison fillet medallion, beef fillet medallion or, alternatively, e.g. also possible fillet medallion from beef ).

See also

Individual evidence

  1. ^ German food book. Guiding principles for meat and meat products, LS: 2.508.1
  2. ^ German food book. Guiding principles for meat and meat products, LS: 2.501