Top sirloin

The tail piece ( also referred to as a regional dish, Semer, soil Schlegel, Beinscherzel ) is a high-quality segment of the leg of beef. The tail is located on the body outside ( meat side) below the upper shell located on the inside. It borders with its front region of the hip, with the lower portion of the ball and in the rear of the Hesse ( leg meat).

The tail can be broken down into the following four sections on:

• The rump is the front, adjacent to the hip, thinly tapering tip of tail, which is coated on its side facing the skin of a Fettgewebsschicht.
• The Eckschwanzstück is the larger of the two center pieces; it is directly under the upper shell.
• As tail roll (roll, Semerrolle ) the smaller, elongated, outer middle piece is called.
• The piece Rose (Rose) in connective tissue forms the transition piece to Hesse ( lower leg). In the rose piece is the Achilles tendon ( the so-called Rose strand).

The tail piece is suitable for braising, frying, cooking and Sliced ​​.

Boiled beef is also called a court of Viennese cuisine of cooked tail.

In Brazil, the tail - slightly different cut - called Picanha and can be cooked as churrasco.

• Beef
• Veal