Are you a fan of crispy, crunchy beef schnitzel? Do you know what cut of meat is used to make this delicious dish?
If not, don’t worry! In this article, we’ll explore the different cuts of beef that are commonly used to make schnitzel.
From thin beef escalopes to boneless shoulder steak or topside, we’ll cover everything you need to know to make the perfect beef schnitzel.
So, let’s get started and discover the secrets behind this classic German dish!
What Cut Of Meat Is Used For Beef Schnitzel?
When it comes to making beef schnitzel, there are a few cuts of meat that work particularly well. The most common cuts used for beef schnitzel are thin beef escalopes, thinly sliced boneless shoulder steak, or topside.
If you’re slicing the meat yourself, it’s important to use a meat tenderizer to ensure that the meat is extra tender. This will help to create a deliciously crispy crust without leaving the middle of the meat raw.
It’s worth noting that schnitzel is typically thinner than other fried meats and has a larger surface area, which makes for a larger crust ratio. This means that the crust stays crisper than a chicken fried steak.
While veal cutlets are the traditional form of schnitzel, you can use any of your favorite cuts of meat – pork, chicken, turkey, lamb, or beef – and come up with a variety of toppings that don’t distract from the great flavor and crispy, crunchy exterior.
What Is Beef Schnitzel?
Beef schnitzel is a boneless cut of beef that is thinly sliced and typically comes from the thick flank. It can be cooked quickly either as a stir fry with plenty of vegetables or crumbed and pan-fried. The best cuts of beef for making schnitzel are thin beef escalopes, thinly sliced boneless shoulder steak, or topside. To ensure that the meat is extra tender, it’s important to use a meat tenderizer if you’re slicing the meat yourself. This will help to create a deliciously crispy crust without leaving the middle of the meat raw. While veal cutlets are the traditional form of schnitzel, beef schnitzel is a popular alternative that can be just as delicious. The key to making a great beef schnitzel is to use a tender cut of beef and to pound it down to a 1/4 – 1/2 inch thickness using a meat tenderizer. This will ensure that the meat is tender and juicy, with a crispy and crunchy exterior that’s sure to delight your taste buds.
The Importance Of Choosing The Right Cut Of Meat
Choosing the right cut of meat is crucial when making beef schnitzel. The key to understanding the different cuts of meat is to understand where in the animal a certain piece of meat comes from. Meat is muscle, and different muscles do different things in the body. One of the most important principles of understanding meat is that muscles that work more in the animal are tougher than those that are used less.
In general, the parts of the animal that work the most are the shoulder, neck, and legs. The parts of the animal that work less are found in the back and especially toward and including the small of the back, which is where we get T-bone and porterhouse steaks from. These steaks both contain a NY strip steak on one side of the bone and a piece of tenderloin on the other side. Porterhouses are more expensive as they contain a slightly larger piece of tenderloin.
When it comes to beef schnitzel, thin beef escalopes or thinly sliced boneless shoulder steak or topside are ideal cuts of meat to use. These cuts are lean and tender enough to be pounded thin without becoming too tough or chewy. It’s important to use a meat tenderizer if you’re slicing the meat yourself to ensure that it’s extra tender.
Thin Beef Escalopes: The Traditional Choice
When it comes to traditional beef schnitzel, thin beef escalopes are the go-to choice. This cut of meat is typically taken from the sirloin or rump area of the cow and is sliced thinly to create a tender and juicy schnitzel.
To ensure that the beef escalopes are extra tender, it’s important to use a meat tenderizer before breading and frying. This will help to break down any tough fibers in the meat and create a mouth-watering texture.
One of the reasons why thin beef escalopes are so popular for schnitzel is because they have a great balance of flavor and tenderness. The meat is not too fatty, but still has enough marbling to create a rich and flavorful dish.
While other cuts of beef can be used for schnitzel, such as thinly sliced boneless shoulder steak or topside, thin beef escalopes remain the traditional choice for this classic dish.
Boneless Shoulder Steak: A Budget-Friendly Option
If you’re looking for a budget-friendly option for making beef schnitzel, boneless shoulder steak is a great choice. This flavorful and bargain-priced cut is often overlooked for pricier and more tender cuts, but it can be just as delicious when prepared correctly.
A boneless shoulder steak is a specific cut of meat that comes from the chuck shoulder roast. It’s cut about an inch thick and normally weighs around 10 ounces. While it’s quite flavorful and relatively inexpensive, it can be a little tough since it contains very little fat. However, this shouldn’t deter you from using it for your schnitzel.
One of the best ways to prepare a boneless shoulder steak for schnitzel is by braising it. Braising involves cooking the meat “low and slow” in a liquid until it becomes tender. Once tender, the meat can be used as part of your favorite soup or stew or alongside potatoes and topped with gravy. To braise a boneless shoulder steak, start by browning the meat in a skillet to sear in its natural juices and give it a nice brown color. Then, add it to your slow cooker with some garlic, chopped onion, a little beef broth or water, and the seasonings of your choice. By the time you’re ready for dinner, your steak will be juicy, fork-tender, and full of flavor.
Another way to prepare boneless shoulder steak for schnitzel is by marinating it before grilling or broiling. Since grilling and broiling typically require a cut of meat with a higher fat content than boneless shoulder steak, using a marinade that contains acid, such as citrus juice, red wine, or vinegar, can help break down the fibers of the meat and make it more tender. Let your steaks marinate for at least six hours before cooking and do not cook them beyond medium. Once cooked, let them rest for 10 to 20 minutes before cutting them thin and diagonally across the grain to avoid slices that are tough and stringy.
Topside: A Leaner Alternative
One of the leanest cuts of beef available for making schnitzel is topside. This cut comes from the round of the cow and has no bones in it. It is located just above the shank, which is the section of meat close to the back legs of the animal.
Topsides are extremely lean and perform best when diced for slow-cooking in a hearty casserole or braise. However, they can also be used for schnitzel if sliced thinly and tenderized properly. The low fat content of the topside means that it is a particularly healthy cut of beef, but one that is also prone to drying out during cooking.
To keep the meat moist, it’s best to cook it slowly in a covered dish with a small amount of stock in the bottom. Covering the cooking dish prevents the moisture which evaporates during cooking from escaping, and therefore makes the resulting meat juicier. Searing the meat in a frying pan prior to cooking can also help to keep moisture inside the meat.
Beef topside is often coated in a layer of fat to help it baste in its own juices during cooking. Many different dishes can be made using beef topside, including schnitzel. However, it’s important to remember that topside needs to be sliced thinly and tenderized properly to ensure that it doesn’t become tough and dry when fried.
Other Cuts To Consider For Beef Schnitzel
If you’re looking for alternatives to the common cuts used for beef schnitzel, there are a few other options to consider. One such option is the eye fillet, which is considered the tenderest steak on the block. This cut has a mild buttery flavor and a fine-grained texture, making it a steak lover’s dream cut. While it may be thicker than most steaks due to its smaller cut, it is still a great option for beef schnitzel.
Another option to consider is the scotch steak, which comes from the center of the rib section. This cut is unique because it’s one of the most marbled steaks, making it nice and juicy. The abundance of fat, both marbled within the meat and surrounding the edges, gives scotch steak an intense beefy flavor.
While rump steak may be less tender than some of the other cuts around due to its location in the rear of the cow, it can still be great when cooked correctly. It’s super lean with little fat, making it one of the healthier steak options.
Lastly, sirloin steak is another option to consider. It’s cut from the sirloin section near the rear of the cow and is boneless. While it may have a more subtle taste than other steaks, it still has a beef-forward flavor and a nice fine grain. Plus, its inexpensive price tag makes it a favorite among foodies.