Sorry I feel like this is a really dumb question ha ha, but what is a good type of steak to pick out at the store here? I've never been particularly good at picking out meat even back in the US but I'd probably be even worse at it here as I don't know the names of the particular cuts in German. I would imagine that to get something REALLY good I'd have to go to a butcher but I'm definitely not confident enough in my bit of German yet to go there. Is there anything decent I could pick up at Migros or Coop?

I'd ask my husband but I want to surprise him with a nice dinner tonight as we've been eating mostly spaghetti and similarly cheap stuff the past couple of months (had a bit of financial strain for a little while).

Try some Höhrücken from Coop. It is around 45 CHF a kilo. Better than Entrecote imo and about half the price. Enjoy your steak!

Beef = Rind
Pork = Schwein
Lamb = Lamm
Veal = Kalb
Ribeye = Entrecote
Fillet = Filet (eg. Rinderfilet)
T-Bone steak = T-Bone steak (not usually available).

Larger Coops and Migros have imported beef that's usually aged longer than Swiss meat.

Prepare to pay north of CHF 80/kg for the best cuts of beef and lamb.

ETA Höhrücken is not a bad idea. Not for grilling though.

I picked up some tenderloin filet (labeled: filet) last Saturday for 25% off at Coop - so it was about 13 Fr. for two small beef filets - they were imported from Uruguay, and were quite good. I'd say each was about the size of a deck of cards - I served them with a Bearnaise sauce, roasted potatoes, and salad. A lovely post-V-day meal Good luck!

Actually, if you find a cote de boeuf, that is a true rib-eye steak (bone-in). You can often find them at a large Coop. I find that Entrecôte is closer to what Americans would call a strip steak. B careful with the Hohrücken-depending on which rib it is taken from, it could be either rib-eye or chuck. One is lovely and tender, one is best sloooooooooww cooked. If you know what to look for in the cut, you can generally tell the difference, but if you are unsure, I would steer towards a different cut (no pun intended).

I have found that a Rumpsteak is quite nice, and generally a good alternative to filet. Much better flavor to the latter, and generally quite tender as well. It's often used in fondue around here.

In general terms, the retailers believe that the consumers perception of good quality, fresh beef is when it is bright blood-red.
There is a known practice to artificially colour the meat to achieve this look. I cannot confirm or deny that it exists here, though.

But if you see some steak that is starting to look a bit brownish, do not be put off. The natural bacteria present in air has started to break down the fibres of the meat, and it will be more tender when cooked, than the bright red variety.

Also a bit of fat in the steak will keep it moist during cooking. Marbling in fillet, and small veins in other cuts. I personally find that there is too much in entrecôte for my liking.

Thanks everyone for the replies! I looked at Migros but they didn't seem to have much variety. Either these thin little cuts that I think my husband gets sometimes or chopped up stuff that looks like stew meat. Sounds like I might have better luck at Coop.

Probably worthwhile going to a proper butcher's shop if you have one. Some of the bigger supermarkets do have in-store butchers, but generally only have what you can see on the counter. A proper butcher should be able to give any ot the cuts mentioned, and probably help you decide on the combination of tenderness, flavour, fat and price that best suits. Learning those basic terms, as well as the others already quoted here, together with sign language and persistence, may well give a better end result than just choosing from a supermarket shelf.

Best idea to go to a butcher's shop, I have always found a bit of German and some pointing works wonders. I would also try Aldi and Lidl as quality often fine and prices much cheaper than Migros and Coop though you will probably end up buying a bargain that you don't really need !

I agree with going to a butcher rather than the supermarket. Apart from the social aspect - which I'm big on - of supporting your local tradesmen instead of the big Bell factories from where all supermarket meat comes from, you'll also tend to get much better quality as it has been kept better and won't have been vacuum packed (which draws the blood back inside the meat) or flushed with nitrogen gas for freshness. Not that there is much wrong with either technique, it just won't taste or eat quite as nicely. The local butcher will also be happy you tried your bad German in his shop and will remember you!

In terms of cuts here....I don't personally think that the Swiss beef is great eg Simmenthal, so I tend to get Angus when they have it, although pricey as imported.

Veal (kalb) tends to be good - although ununsual for some of us ex-pats who don't eat it at home. Escalope can be fried quickly and will be pretty low risk.

Lamb (lamm) I also think is good here - try rack for tasty "lollipops" which you grill or griddle. For slower cooking, try lamm gigot which will be tied and ready to pop in the oven on a low temperature, or something like a pot roast.

Most butchers here do good sausages too - Kalbswurst is veal sausage which is quite a fine texture usually, Schweinswurst will be something meatier. The other treat from the butcher if you are offally inclined as I am is liver - veal liver (Kalbsleber) here is excellent and will only be sold if very fresh and usually comes pre-sliced. Slow cooked onion until brown and sweet, then very fast fried liver.......spoon of mustard, splash of red wine vinegar, sprinkle of fresh parsley....heaven