 Nashville's version of Rinderbraten was not "stuffed" with pork fat; rather, it was larded throughout the meat with special horns.In addition to the fat being blended with the traditional Rinderbraten spice, typically the same spices would be used in the brining solution and run through the meat using specially prepared larding needles, leading to a much more heavily spiced preparation than the German version.Because of this, most Nashville families omitted the sprinkling of cinnamon over the cooked meat.