Nut (meat)
The nut , also known as a ball or flower , is part of the leg of beef , veal or pork . The anatomical name is rectus femoris muscle .
Beef
In Germany the piece of meat is traditionally called a ball, whereas in Austria it is called a nut. A distinction is also made there between three firmly connected pieces, "round nut", "flat nut" and "nut lid".
Due to the very lean meat, it is one of the high-quality parts of beef. It is suitable for cutting steaks , for steaming , for roasts , fondues and ragouts.
calf
In German-speaking countries the piece is called differently. In the Federal Republic of Germany it is called a ball, according to the DLG , in the GDR the name nut piece was used . In Austria and Switzerland it is called a nut. Colloquially, rose and imperial parts are also common. As a particularly tender and juicy cut of the veal, it is particularly suitable for roast or braised dishes due to its smaller size and is used in the preparation of schnitzels, medallions, fondues and ragouts.
pig
In German-speaking countries, the piece of meat is called a nut. It is considered a particularly fine-grained, juicy and low-fat portion of the pork from which schnitzel, medallions and steaks are cut, and is also suitable for roasts, meat strips and ragouts.
See also
Individual evidence
- ↑ Meat cuts Figure
- ↑ Archived copy ( memento of the original from October 25, 2007 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. Section according to the cut of the German Butchers Association
- ↑ a b c Archived copy ( memento of the original from December 19, 2008 in the Internet Archive ) Info: The archive link was automatically inserted and not yet checked. Please check the original and archive link according to the instructions and then remove this notice. Agrarmarkt Austria Marketing GmbH - Marketing subsidiary of the AMA market regulation office
