From animal to cuts

It’s important to our hero Bjorn to work with complete animals, because that’s the best way maintain real craftsmanship in the kitchen. But what kind of cuts do you end up with when you do your own butchering? This is what Bjorn cut for us from the leg:

1. Bones

Perfect for gravy or broth. Leaving a little meat on the lower leg makes it perfect for ossobuco.

2. Stew meat

Comfort food par excellence! Slow braising at low temperatures will soften even the toughest cuts.

3. Top round

Perfect for a roulade when taken from large animals such as cattle. Taken from smaller animals, we use it in stews.

4. Bottom butt

Most chefs see this as the best part of a leg of venison for steaks.

5. Tenderloin / rump steak

Great for sautés and roasts.

6. Top side

Solid texture. Used for roast beef when taken from cattle.

7. Top butt

Perfect for venison steak.

8. Stew meat

Comfort food par excellence! Slow braising at low temperatures will soften even the toughest cuts.

9. Eye of round

Beautiful meat for steaks.