It is a classic dish of the Viennese cuisine and popular in all of Austria and the neighboring German state of Bavaria.

According to the 1912 official cookery textbook used in domestic science schools of the Austro-Hungarian Empire, "His Majesty's private table is never without a fine piece of boiled beef, which is one of his favorite dishes.

"[citation needed] Tafelspitz is simmered along with root vegetables and spices in the broth.

Brazilian cuisine prizes essentially the same cut as picanha for churrasco (grilling).

Alternatively, it may be a similar cut of beef from a young ox, properly hung, with firm white fat (not yellow).