Tafelspitz – boiled tri-tip, is a typical Austrian dish. A well-aged piece of beef from the rump of a young ox is used to be boiled with root vegetables. The name Tafelspitz is the name of the meat cut which is used. Austrian butchers gave almost every muscle in the beef carcass a name. The hind leg alone is parted into 16 cuts: there is for example the ***Hueferscherzl***, Hueferschwanzl, Nuss, Wadlstutzen, Gschnatter, Schwarzes Scherzl, Weisses Scherzl, Duennes Kuegerl, Schalblattel also called Fledermaus ... Tafelspitz is only one of them but a delicious one for a boiled beef dish. Alternatively, a similar cut of beef from a young ox, properly hung, with firm white fat (not yellow). The fat can be left on to prevent the meat from becoming dry. The Austrian Emperor Franz Joseph (symbol of the Austro-Hungarian monarchy) was a great lover of Tafelspitz. "His Majesty's private table is never without a fine piece of boiled beef, which is one of his favorite dishes."