Not every cut is the same—and that's a good thing.
Meat is a craft. Taste is a decision.
The right cut for every requirement
For connoisseurs: Delicate & refined
If you love fine textures and mild flavors, the fillet is the cut for you. Perfect for quick frying, medallions, or as a tender pink highlight on your plate.
Alternatives:Beef tenderloin, veal tenderloin, lamb loin.
For barbecue masters: Strong & full of character
Do you love roasted flavors, juiciness, and taste? Then go for ribeye or entrecôte—with its typical marbling, it's a favorite on the grill.
Alternatives:Tomahawk, T-Bone, Striploin.
For explorers: Modern & versatile
New cuts bring a breath of fresh air to the kitchen—such as flat iron, bavette, and flank steak. They are flavorful, attractively priced, and ideal for creative preparations.
Practical tip: Sear briefly, cut across the grain, and serve with hearty side dishes.
For slow cookers: Time & depth
Sometimes meat needs patience to develop its full character. Cuts such as leg slices, shoulder cuts, or breast cores are perfect for braising, sous-vide cooking, or low & slow cooking.
Result:Buttery, aromatic, authentic.
Today, true enjoyment means more than just appreciating the fillet. Every cut has its place—from the prime cuts to the underrated pieces.
Fritz recommends
Our team will help you find the right cut for your needs: Which cut will give you the best results for your goals? Which cuts are suitable for which purposes? And which cuts will really surprise your customers?
We are happy to advise you—honestly, practically, and with a passion for good meat.
