CUTS

	Striploin Steak In France it is called Faux Filet, in Germany Rump-Steak, in Holland Entrecote and in Italy Bistecche di Scamone. It is worldwide known for its obligatory fat strip on the top. Once the steak is on the plate it can be removed, but it is an essential part of the flavour which is passed on to the steak.
	Rump Steak This steak is called Hüft-Steak in Germany and Bistecche di Controfiletto in Italy. It is one of the most popular steak cuts and known for its lean meat.
	Rib Eye Steak This steak is also known as Entrecote Steak. It is the favourite of American steak lovers. Very tasty through its fat particles, as the connoisseur knows that fat is the transmitter of taste.
	Minute Steak It is thinner than the other steak cuts and this makes it an ideal choice for flash frying. Very economic steak cut, but it is important not to fry it for too long as it tends to become tough otherwise
	Leg of Lamb Steak When citizens in France once were asked what their most appreciated cut of meat was (not considering the price), the majority said: Leg of Lamb. This lamb cut was up to now prepared as a roast for at least 4 – 6 persons. But now this favourite comes in form of a steak and can be enjoyed in a one- or two-person dinner.
	Lamb Noisettes The most delicious delicacies in life come in small portions. Taken from the loin of the lamb these noisettes can be prepared like a steak.