Viennese cuts of beef (Wiener Teilung) are more intricate than most other cuts around the world. The illustration is from the marvelous out-of-print cookbook by Franz Maier-Bruck Das große Sacher Kochbuch (Vienna: Schuler, 1975. p. 215).
Viennese cuts of beef (Wiener Teilung) are more intricate than most other cuts around the world. The illustration is from the marvelous out-of-print cookbook by Franz Maier-Bruck Das große Sacher Kochbuch (Vienna: Schuler, 1975. p. 215).