Top 59 German Meat Dishes

In the American, English and German systems of primal beef cuts, the brisket (or rinderbrust) is a cut that comes from the breast or lower chest of the cow. The brisket is one of the nine primal cuts of beef and is particularly known for its size and for having a significant amount of connective tissue. This cut consists of two different muscles: the pectoralis major, known as the "flat," and the pectoralis minor, or the "point." The flat is leaner, while the point has more fat and marbling. Because of the high amount of connective tissue, brisket needs to be cooked slowly, over low heat, to allow the collagen in the meat to break down and become tender. This makes it a popular choice for slow cooking methods like smoking, braising, or slow roasting. Brisket is notably used in a variety of regional American barbecue traditions, particularly Texas-style barbecue, where it's often smoked for many hours. It's also traditionally used for making corned beef and pastrami.Expand

In the American, French, German, Brazilian, and Korean systems of primal beef cuts, the tenderloin is a cut from the loin, which is located towards the back of the cow, nestled under the ribs, next to the backbone. It spans two primal cuts: the short loin and the sirloin. The tenderloin is one of the most tender cuts of beef as it comes from a muscle that doesn't get much exercise. It is also one of the most highly prized and correspondingly expensive cuts of beef, due to its tenderness and flavor. Given the tenderness of this cut, the tenderloin is often cooked quickly over high heat, with methods such as grilling or broiling. It's often served slightly rare to maintain its tender texture.Expand

Zwiebelrostbraten is a traditional dish that's served in most German and Austrian restaurants in Bavaria and Vienna, respectively. The dish is usually made with a combination of beef (sirloin steak), onions, flour, oil, butter, paprika, Dijon mustard, cream, beef stock, salt, and pepper. The onions are sliced into rings, dipped in a mixture of flour and paprika, fried in oil, and set aside. The steaks are lightly pounded, seasoned with salt and pepper, coated with flour and paprika, fried in oil and butter on both sides, and removed from the pan. The fried onions are returned to the pan with mustard and beef stock, and the mixture is cooked until the juice are reduced. Cream is added to the pan and everything is simmered for a few minutes. The steaks are added to the sauce, and the dish is then served with spätzle or potatoes on the side. The meat is typically topped with the remaining onions before serving.Expand

The term Schweinshaxe is typically used in the southern parts of Germany, predominantly in Bavaria, and it usually refers to a whole pork knuckle that is roasted for hours until it is thoroughly cooked and the skin becomes golden brown and crispy. Pork knuckles are a staple in traditional German cuisine, and they come with various names such as hachse, haxe, haxn, knöchla, hechse, hämmchen, and bötel, mainly depending on the region and a slightly different preparation process. Eisbein is the northern version of the dish that is typically cured or pickled and then boiled. Though it is commonly found in restaurants throughout the country and the region, Schweinshaxe is a quintessential dish at the popular folk festival Oktoberfest. The knuckle is almost always served whole, and it's usually accompanied by sauerkraut, braised cabbage, roasted potatoes, or potato dumplings. Similar dishes are found in other European countries, such as pečené vepřové koleno in the Czech Republic. Expand

Schäufele is a traditional dish from the south of Germany, using pig’s shoulder as the main ingredient. Depending on the region, the meat can be cured and smoked beforehand, seasoned, and then it is either roasted or boiled. Additional ingredients may include various spices, onions, and root vegetables. A typical Franconian version of the dish is served with gravy, potato dumplings, and a salad on the side, while the smoked and cured version from Baden is usually accompanied by a potato salad.Expand

Spanferkel is the German version of roasted suckling pig. Whether it is prepared cut or whole, the piglet is usually roasted in the oven or on a spit, and comes in numerous regional varieties that are often smothered in oil or butter, stuffed, then seasoned or rubbed with spices. In Germany, suckling pig is traditionally associated with festive and special occasions and is usually accompanied by a sauce made from meat drippings, or various vegetables and salads.Expand

Frankfurter schnitzel is a traditional dish originating from Frankfurt. The dish is very similar to the famous Wiener schnitzel, which is always made with veal, but this version from Frankfurt can be prepared with other types of meat such as pork. The meat is pounded thin, coated with flour, dipped in beaten eggs, and dredged in breadcrumbs before it's fried in clarified butter (or a mixture of oil and butter) on both sides until golden brown and crispy. Once done, frankfurter schnitzel is traditionally served with grüne soße (green sauce), and often boiled potatoes and chopped hard-boiled eggs on the side. It's recommended to squeeze some lemon juice over the schnitzel before eating, while Apfelwein is the preferred accompanying beverage.Expand

Called hackepeter or mett, this unusual German specialty consists of raw pork mince which is meant to be eaten as it is - fresh and raw. The raw meat is typically seasoned with salt and pepper, though it is usually enhanced with crushed caraway, marjoram, nutmeg, and garlic for added flavor. When raw onions are added to the basic mett, the resulting concoction is called zwiebelmett, while the addition of onions and marjoram makes what is known as a thüringer mett. In Germany, seasoned raw pork mince is typically enjoyed slathered over bread rolls (mettbrötchen) or slices of bread, usually sprinkled with raw onion rings on top. Another common way of serving this delicacy is in the form of a mettigel (also known as hackepeterigel or hackepeterschwein), referring to the hedgehog-shaped presentation of mett which was popularized in the 1970s.Expand

Münchner schnitzel is an interesting variety on the world-famous Wiener schnitzel. This is a Munich-style variety, hence the name of the dish. The veal cutlets are brushed with a combination of sweet mustard and horseradish before they're coated in flour, eggs, and breadcrumbs, then fried in butter. The dish is ready to be eaten when the meat becomes golden brown. It's traditionally served hot with lemon wedges on the side.Expand

Rindsgoulasch is an Austrian and German take on the Hungarian goulash that is considered a staple of Viennese cuisine. It is typically prepared with beef, onions, garlic, powdered paprika, tomato paste, caraway seeds, marjoram, vinegar, salt, and pepper. And if done right, the meat should be tender and the gravy dark, smooth, and thick. Once all ingredients are sauteed, either water, stock, or red wine is added, and the goulash is cooked for hours until the meat is exceptionally tender. However, variations abound, and recipes usually differ in the number and type of spices used, the order in which the ingredients are added and sauteed, and the type of liquid used. Rindsgoulasch is typically served with potatoes, spätzle, various dumplings, and even homemade bread.Expand

Vinzenzmurr is a traditional Bavarian butcher and delicatessen company based in Munich, founded in 1902 and deeply embedded in the city’s food culture. Built on classic butcher craftsmanship, the brand combines in-house production with a strong focus on freshness, traceability, and regional sourcing, working closely with Bavarian farmers. Vinzenzmurr is best known for its range of traditional specialties such as Münchner Weißwurst, Leberkäse, sausages, hams, and prepared meat dishes, produced according to long-established recipes and strict quality standards. Centralized production in Munich supplies a wide network of retail shops across the city and southern Bavaria, ensuring consistent quality while maintaining a local, neighborhood presence. Beyond everyday retail, the brand is also visible in Munich’s culinary traditions, including its long-standing presence at Oktoberfest. Vinzenzmurr positions itself not as a gourmet brand, but as a reliable, heritage-driven butcher rooted in everyday Bavarian cuisine, where craftsmanship, volume, and regional identity meet.Expand