Nuss
Nuss in German butchery refers to a specific cut of beef situated in the hind leg of the cow, more precisely in the inner part of the thigh. Its name, which translates to "nut" in English, hints at its rounded shape. Located deep within the leg muscles, nuss is relatively shielded from rigorous activity, rendering the meat tender compared to some other cuts from the leg.
Nuss is recognized for its tender, fine-grained texture, a result of its location on the cow where the muscle experiences less strain. It has a moderate beef flavor, not as intense as some of the more exercised cuts, but still distinct and pleasing.
Given its tenderness, nuss is versatile in the kitchen. It can be roasted whole, cut into steaks, or even used for beef Stroganoff or goulash in German cuisine. Read more
It's a popular choice for dishes that benefit from tender beef without the need for prolonged cooking. When roasting, it's a good practice to baste nuss to preserve its juiciness. If opting to turn it into steaks or strips, quick cooking methods like grilling or pan-searing work well.
It's also a favorable choice for dishes that require beef to be cut into cubes, as its tenderness ensures a pleasant mouthfeel in the final dish. The milder flavor of nuss works harmoniously with a variety of ingredients. Classic herbs like rosemary, thyme, and parsley can enhance its natural taste.
When used in stews or sautés, it pairs well with creamy sauces, mushrooms, onions, and even mustards or wines to deepen the dish's complexity.
