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Beef for Steaks, BBQ, and Cooking

Tender filet, juicy ribeye, or a large brisket for the smoker: Beef offers an enormous variety of cuts and preparation options. When you shop for beef online at Kreutzers, you can choose from classic steak cuts, larger BBQ cuts, ground beef for burgers, and special Wagyu varieties to suit your dish.

Which cut works best depends mainly on how you plan to prepare the meat. While filet, entrecôte, and rump steak are best for short cooking times, brisket and short ribs benefit from slow, gentle cooking.

Which beef cut is right for you?

The individual cuts differ significantly in tenderness, marbling, and texture. These characteristics determine whether a cut is best seared, grilled, or slow-cooked for several hours.

Cut	Typical Characteristics	Suitable for
Beef tenderloin	particularly tender, fine-grained	Skillet, grill, medallions
Entrecôte / Ribeye	juicy, distinctly marbled	Grill, pan
Roast beef	rich, with a distinctive fat rim	Steaks, grill, oven
Beef rump	relatively lean	Grill, skillet
Short ribs	rich in flavor, bone-in	BBQ, smoker, low & slow
Brisket	large cut from the beef brisket	Smoker, BBQ
Skirt steak	distinctive grain, intense flavor	very high-heat quick-searing

Beef tenderloin: when tenderness matters

The filet is one of the most tender cuts of beef. The muscle is not heavily used by the animal and therefore has a particularly fine meat texture.

Fillet steaks and medallions do not require a long cooking time. A hot skillet or a well-preheated grill is sufficient to develop seared flavors on the outside and then cook the meat to the desired doneness.

At Kreutzers, you’ll find beef tenderloin from various countries of origin and different breeds of cattle.

Entrecôte and Ribeye: For Fans of Marbling

Those who prefer juicy and more heavily marbled steaks often opt for entrecôte or ribeye. These cuts are characterized by the “eye of fat” and visible fat deposits within the meat.

When heated, some of this fat melts. As a result, the cut has a different mouthfeel than a significantly leaner filet.

In the entrecôte category, you can directly compare different varieties with one another.

Roast beef and rump steak: Classic steaks with a bite

Roast beef comes from the back of the cow and typically has a distinctive layer of fat on top. When it’s cut into individual steaks, one of the results is the well-known rump steak.

Compared to filet, roast beef has a firmer texture and a robust, meaty flavor. It’s suitable both for cutting into individual steaks and for preparing a larger cut.

You’ll find a suitable selection under “Roast Beef.”

Beef round: lean and versatile

Beef round is a good option if you prefer a leaner cut of steak. It’s easy to cook on the grill or in a pan and, depending on the cut, is also suitable for various other dishes.

At Kreutzers, you can choose from a variety of options in the beef rump category.

Steak or Low & Slow?

When choosing beef, don’t just focus on the name of the cut. What matters most is how you plan to cook it.

For quick grilling and searing, for example, the following are ideal:

• Beef tenderloin
• Entrecôte and ribeye
• Rump steak
• Top round
• Skirt steak and other specialty cuts

For BBQ and long cooking times, however, the following are good choices:

• Brisket
• Short ribs
• Beef ribs
• larger cuts with more connective tissue

The more a muscle has been worked and the more connective tissue it contains, the more it benefits from slow cooking.

If you’re specifically looking for cuts meant for quick searing, you’ll find a dedicated selection of steaks at Kreutzers.

Origin and Cattle Breed: Not All Beef Is Created Equal

On Kreutzers’ beef page, you can explore meat by country of origin, producer, and cattle breed. The corresponding tiles lead, among other things, to beef from Europe, South America, Australia, New Zealand, and the U.S., as well as to various Wagyu varieties.

However, origin alone doesn’t determine which beef is “better.” Cattle breed, feed, rearing conditions, marbling, cut, and aging all work together to create different flavor profiles.

That’s exactly why it’s worth comparing: A heavily marbled Wagyu steak offers a completely different dining experience than a lean hip cut or a classic roast beef.

Wagyu and Marbling

Wagyu is best known for its particularly pronounced marbling. This refers to the fine veins of fat distributed throughout the lean meat.

Heavier marbling primarily affects:

• Juiciness
• Mouthfeel
• Flavor
• How the meat behaves during cooking

With heavily marbled Wagyu cuts, smaller portions are often sufficient, as the meat can be significantly richer than a leaner steak cut.

Kreutzers offers various Wagyu origins, which you can select using the corresponding tiles above the products.

Dry-Aged or Wet-Aged?

In addition to the cut and breed of cattle, the aging method can also influence the character of the beef.

In wet aging, the meat is aged in vacuum-sealed packaging, completely sealed off from the air. This minimizes moisture loss.

With dry aging, on the other hand, the meat is aged in the open air under controlled conditions. During this process, it loses moisture and develops a more concentrated aged flavor.

Which option you prefer is ultimately a matter of taste:

• Wet-Aged: The meat’s character and juiciness are more pronounced
• Dry-Aged: a more pronounced and complex aged flavor

Especially when it comes to steaks, it’s worth comparing both aging methods side by side.

Cooking Beef Properly

There’s no one-size-fits-all cooking time for beef. Thickness, weight, starting temperature, and desired level of doneness all influence the preparation.

The following approach has proven effective for steaks:

1. Preheat the pan or grill sufficiently.
2. Sear the steak vigorously over high heat or grill it.
3. Continue cooking depending on the thickness and desired level of doneness.
4. Check the internal temperature if you want to achieve a specific level of doneness.
5. Let the meat rest briefly before slicing.

For large BBQ cuts, the principle works exactly the opposite way: brisket and short ribs require significantly more time and are typically cooked at a lower temperature.

Burger fans, on the other hand, don’t have to grind and portion the beef themselves. In the Burger Patties category, you’ll find pre-formed patties and smash balls.

Quality and Storage

Kreutzers works with select producers and inspects the meat products offered throughout the supply chain. Depending on the item, you’ll receive beef either fresh or frozen.

For frozen products as well as fresh items, the information on the respective packaging always takes precedence regarding storage, shelf life, and thawing. This avoids making general recommendations that may not apply to every cut or product.

Order Beef Online

Whether it’s filet for a special dinner, ribeye for the grill, Wagyu for an intense flavor experience, or brisket for the smoker: At Kreutzers, you can order beef online and select specific cuts, origins, and preparation methods.

Use the origin and breed tiles if you want to discover different types of beef, or browse directly by the cut you’re looking for. This way, you’ll find the perfect beef for your next dish—from a classic steak to a BBQ cut.