Hochrippe

In German butchery, hochrippe refers to what is commonly known in English as the upper chuck, standing rib roast, or the upper rib section of the beef. Situated in the forequarter, right next to the neck and above the querrippe, hochrippe is a meaty section with a good amount of intramuscular fat, giving it rich flavor and marbling.

The presence of bone and connective tissue also imparts additional taste to the meat when cooked. Because of its composition, the hochrippe is well-suited for various cooking methods. It can be used for roasting, braising, or slow-cooking to break down the connective tissues, resulting in tender and succulent meat.