Wagrainerhof - Restaurant - Pizzeria

Which is the best steak? It's a matter of taste: from the lovely, mild, air-ripened Irish Angus fillet to spicy Bistecca Fiorentina from Chianina beef, from Tuscan pastures to extremely marbled Wagyu beef or coarse-grained, crumbly atteroxes from Austria, there are a multitude of consistencies and basic flavors. The first step to steak happiness is to find out which cut you prefer: - Do I like a juicy steak with melted fat? Then it's best to order sirloin. - Do I like tender, lean meat? Then you're more of a fillet type. - Do I like the taste of meat itself, what the Japanese call "umami"? Then you should order strong pieces such as hip steak or ribeye. It must be clear that these cuts always have a certain bite. What the grape variety and terroir are for wine, the breed of cattle and feeding are for meat. While breed has a strong influence on tenderness and texture, diet determines the actual taste of the meat. For example, Argentine, Brazilian, or Uruguayan free-grazing Angus