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).

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).

Nino (Shaya) Weiss-Loss
Hi, I'm Nino, an unbridled foodnik blogging from Vienna, the city of dreams and Sigmund Freud. I'm cooking up a therapy with recipes and stories from Viennese cuisine and its eclectic influences – Jewish, Italian, Hungarian, Bohemian... – with an armchair psychoanalytical twist.

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