2 pages, PDF format, from the bookazine Best Steak

Contents:
Philipp Sontag, a master butcher from Allgäu, attaches great importance to the professional processing of meat. In this e-dossier, he provides quick information on different steak cuts. A diagram shows where the cuts are located on the beef. An international overview summarizes the names of the steak cuts in various languages ​​in an understandable way. This means that confusion is guaranteed to be ruled out the next time you buy a steak!