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Beef Steaks for Every Taste

A juicy ribeye, an exceptionally tender filet steak, or a large tomahawk steak straight from the grill: Anyone looking to buy steak online today has far more options than just choosing between filet and rump steak.

At Kreutzers, you’ll find classic beef steaks as well as specialty cuts and larger pieces to portion yourself. Depending on availability, these include entrecôte or ribeye, beef tenderloin, roast beef, rump steak, flank steak, skirt steak, teres major, picanha, and tomahawk steak.

Which steak is right for you depends mainly on three things: tenderness, marbling, and your preferred cooking method.

Which steak cut is right for you?

Each cut has its own unique combination of meat texture, fat, and flavor. That’s why there isn’t just one “best” steak.

Steak Cut	Typical Characteristics	Particularly suitable for
Fillet steak	Very tender, fine-grained, relatively lean	Fans of especially tender steaks
Entrecôte / Ribeye	distinctly marbled, juicy	hearty steaks for the grill and skillet
Rump steak / roast beef	firmer texture, characteristic fat rim	Classic beef steaks
Sirloin steak	leaner, slightly firmer	Easy to pan-fry
Flank / Skirt	distinct grain, robust flavor	Fans of specialty cuts
Tomahawk	Large ribeye with a long bone	Grilling, BBQ, and steaks to share

Filet steak: exceptionally tender

The filet comes from a part of the cow that isn’t heavily used. This makes the meat fine-grained, tender, and relatively lean.

A filet steak is a particularly good choice if tenderness is more important to you than pronounced fat marbling.

At Kreutzers, you can choose beef tenderloin and tenderloin steaks from various sources and breeds.

Ribeye and entrecôte: juicy and marbled

Those who prefer more marbling often opt for ribeye or entrecôte. These cuts are characterized by the fat eye and visible intramuscular fat deposits.

When heated, some of this fat melts, enhancing juiciness, mouthfeel, and flavor. BLOCK HOUSE also highlights the fat eye, marbling, and suitability for quick-searing in its ribeye.

You’ll find various options in the Entrecôte category.

Rump steak and roast beef: classic steak cuts

Rump steaks are cut from the roast beef and typically have a distinct fat rim. The texture is firmer than that of the filet and offers a correspondingly more substantial bite. BLOCK HOUSE also classifies the rump steak as part of the hind loin, or roast beef.

If you’d like to portion individual steaks yourself or prepare a larger cut, you’ll find various options under “Roast Beef” at Kreutzers.

Flank, Skirt, and Other Special Cuts

In addition to the well-known steak classics, it’s worth taking a look at so-called “special cuts.”

Flank steak and skirt steak, for example, have a clearly visible grain and a different meat texture than filet or ribeye. They’re usually grilled or pan-seared briefly over high heat.

Important for long-grained steaks: After cooking, you should slice the meat across the grain. This creates shorter meat fibers and a more pleasant texture.

Teres Major and Picanha also offer alternatives for anyone who doesn’t always want to stick to the same cut of steak.

What makes a good steak?

When buying steak, don’t just pay attention to the name of the cut. Several factors determine how the steak will look on the plate.

Marbling

Marbling refers to fine fat deposits within the muscle tissue. These can melt during cooking, thereby enhancing flavor and juiciness.

However, the desired amount of marbling also depends on the cut. A filet is naturally leaner, while a ribeye is prized precisely for its richer fat content.

If you’d like to try meat with particularly rich marbling, Kreutzers also offers Miyazaki Wagyu from Japan.

Origin and Cattle Breed

On the steak page, you’ll find beef from various origins. Currently, for example, we carry products from Germany, Argentina, Ireland, the U.S., Brazil, and Australia. The selection also includes Simmental and Charolais, as well as various Wagyu varieties.

However, origin alone does not determine quality. Breed, feeding, raising, aging, marbling, and cut all play a role.

If you’d like to compare different origins regardless of the steak cut, you’ll find a wider selection under “Beef.”

Dry-Aged and Wet-Aged Steak

The aging process can also alter the character of a steak.

In wet aging, meat is aged while vacuum-sealed. In dry aging, on the other hand, it ages exposed to air under controlled conditions and loses moisture in the process. This allows a more intense aged flavor to develop.

Depending on availability, you’ll also find dry-aged steaks and larger dry-aged cuts in the Kreutzers selection.

How to Cook a Steak Properly

A good beef steak doesn’t require complicated preparation. The key is sufficient heat and controlling the desired level of doneness.

A simple procedure:

1. Pat the steak dry before cooking.
2. Preheat the pan or grill thoroughly.
3. Sear the meat vigorously on both sides over high heat or grill it.
4. For thicker steaks, finish cooking over moderate heat.
5. The most reliable way to check the doneness is with a meat thermometer.
6. Let the steak rest briefly before slicing.

The exact cooking time cannot be determined across the board. A 200-g filet steak behaves differently than a heavy tomahawk or a thin flank steak.

Especially with large steaks, it’s therefore recommended to go by internal temperature rather than relying solely on cooking time.

Quality, Origin, and Traceability at Kreutzers

Kreutzers carefully selects breeders and producers and inspects the product at multiple stages—from the producer through delivery to on-site inspection and prior to shipping. Animal welfare, feeding practices, and traceable production conditions are also integral to our understanding of quality.

Individual steaks are also offered as “fresh-from-freeze” (TKF). In this process, suitable cuts are flash-frozen before reaching their best-by date, rather than letting perfectly good meat go to waste. You can tell right away from the product label whether a steak is fresh or “fresh-from-freeze.”

For storage and shelf life, always refer to the information on the respective packaging.

Order Steak Online

Whether it’s an exceptionally tender filet, a heavily marbled ribeye, a classic rump steak, or an extraordinary special cut: At Kreutzers, you can order steak online and select by cut, origin, weight, and desired meat characteristics.

For a barbecue evening, you can also pair beef steaks with burger patties.

The selection ranges from a simple steak for the skillet to a large tomahawk or a special Wagyu steak for a special occasion.