Now that I'm thinking about what I'd like to make for dinner, there are a couple of dishes that I have tried to make, but they don't seem to work out. I think it's because I need specific cuts of meat or I'm using the wrong cuts. Basically, I have no idea what these French cuts of meat are.

First, I need "brisket". I think. I need it to fall apart in thin long pieces after it has been cooked for a long time. I've used stew meat but the result if not great.

Then I need "flank steak". Again, I've used other cuts of meat, but it just isn't the same.

Can someone help me order the right cuts of meat in French or Italian. If you only know them in German I'll look for a German speaking butcher.

TIA

I can help on the German names:

German-English cuts of meat

Just choose your animal and click the joint in English to see the German translation. There is a similar page in French on the same website but it doesn't give English translations.

I found that site very useful and normally my butcher can rustle up any joint of meat that I can name even if it's not on display.

I'm glad you asked this question, I was thinking of getting some flank steak this weekend, and hadn't looked it up yet.

So I googled french flank steak and wikipedia says "bavette"
Brisket is Poitrine (google french brisket)

In German, Flank steak is bauchlappen, or lappen.

Brisket is Brust ohne knochen (if you want boneless).

The German-English cuts of meat site is very helpful!!

e.

That's so obvious!! I never thought about that. I was looking up cuts of meat charts & what not, but didn't think to just type in exactly what I'm looking for!
Thank you!

Thank you! If all else fails I'll bring the diagram with me.

A bit unrelated but I found a website today whilst looking for an easy way to translate product ingredients - I was looking for the english for Hartweizengriess on a packet of Polenta. This came out as Durum wheat.

Anyway, it's useful if you find a cut of meat labelled in a butcher or supermarket and want to discover what it is. Bavette comes out as:

Description: Beef cut. Skirt, flank of beef, for stewing, frying or grilling. It can also cover suet. It is also a child's bib.

http://www.whatamieating.com

The very useful site is not accessible anymore
Any alternatives you have available?

Yes, the one I quoted above: http://www.whatamieating.com/

Just click on the "translate from English" button.

They reorganised their web site. Cuts of meat in 13 languages including French, German, Italian:

http://www.cma-exportservice.com/con...ice_choose.php

Can anyone tell me what Kalbskopfbäggli translates as? It's the cheek part of the calf's head but what's the correct term?

The correct term is simply "calf's cheek". Supposed to be delicious but the term's a bit off-putting.
Enjoy!
UKP

In German "Siedfleisch" is what you are looking for.

Another useful site is Schweizer Fleisch (but not in English)

Jack

Don't be shy with your Butcher. Try your French or German out on them. You never know, they might turn out to be Scottish!!

Seriously though, speaking as a butcher, or indeed anyone providing a service, it would always be in our interests to help the cusomer, because a), they might come back, and b) they will recommend you to their friends and colleagues.

What's the local word for gammon?

It's quick, it's easy, it's LEO http://dict.leo.org/ende?lp=ende&lan...mmon&relink=on

Cool! Thanks for that

I've done my due diligence and have concluded that this question belongs here.

Can someone tell me if importing meats from a place such as Omaha Steaks in the U.S. is legal. They do some sort of freeze dry wrapping technique that prevents spoilage. I called them and they said that it is not allowed into E.U. nations but the guy did not know for sure if this blocked list included Switzerland.

It would be a real boon to be able to get stuff from them, but I fear I will be given the same answer I always get around here - NEIN!!!

I'm trying to think out of the box a little on how to save a little coin (washing and ironing my shirts is unfortunately on that list, although I heard there was a Swiss ban on irons that produce more than 2 milli-watts of electricity - just kidding)

Anyone have any ideas on this...if yes, then you're all invited to my house for a big-ass barbeque!!!!

If your oder size makes it worth my time, tell me what you want Steve, and I'll make it for you. PM, or call me. See the Commercial thread. MacVicars Bacon & Sausages

in much the same way as a number of European food products are banned for personal import to the US, this runs the other way too. So nope, best bet is to get in touch with Colin.