The citizens of the state capital Munich differed somewhat from the everyday cuisine of the rural people, especially by the greater consumption of meat. In the city, more people could afford beef, and on festival days, roast veal was preferred. From 1840 to 1841, with Munich having a population of about 83,000 citizens, a total of 76,979 calves were slaughtered, statically approximately one calf per citizen. The number of slaughtered cows was about 20,000. Bratwursts of beef were especially popular. In the 19th century, potatoes were also accepted as a part of Bavarian cuisine, but they could still not replace the popularity of Dampfnudel.
The typical meat-oriented Munich cuisine was not always accepted by others. One author wrote about Munich in a 1907 publication: "The 'Munich cuisine' is based on the main concept of the 'eternal calf'. In no other city in the world is so much veal consumed as in Munich. Even breakfast consists mainly of veal in all possible forms. mostly sausages and calf viscus!. The dinner and evening meal consist only of all sorts of veal. And still the Munich innkeepers speak of a 'substantial selection of dishes' without realising that the one-sidedness of the 'Munich veal cuisine' cannot be surpassed any more!"
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