Butchers chunk which is known also as Rotfleisch, Ongala or simply "red meat" is made of 2 muscles which connected together and back up the diaphragm of the cow. Since it's an active muscle, the meat isn't soft as Filet or Entrecote and the advantage of the chunk is a very emphasized taste of meat which remindes a little bit the taste of interior parts. Since it's a small (400-700 gr in avarage) and a demanded chunk the nickname "Butchers Chunk" was attached to it, which means the chunk that the butchers used to keep for themselves. The grilling should be done in high temperature and in short time and the recommended grilling level is rare or medium-rare, otherwise the meat turns to be hard for chewing.
Rump stake, Shaitel or "Sting Wing" in Hebrew, is part of the back muscle of the cow and located between the Sinta and the backside of the cow. It's a chunk with an emphasized taste of meat but not as emphasized as the Butchers chunk. The Rump isn't soft as the Filet but compensates on that with excellent taste. The recommended grilling level is medium.
<< Back to article
