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Old 15.07.2009, 14:57
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Roast Beef - which cut?

Calling all foodies:
I want to make a real English style roast beef, not the "continental" cut which is basically entrecôte in one big piece. I need help in finding out which part of the animal it comes from.
It's got to have fat on the outside and have a nice marbling on the inside. Can anybody tell me which cut of meat this is and how to explain this to my butcher? I've googled as much as I can, and I think that cut of meat comes somewhere from around the neck or rib bits, but which bit is it exactly??
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Old 15.07.2009, 15:52
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Re: Roast Beef - which cut?

You want a "Rib of beef" bone in depending on the amount of people, a 2 rib will feed 4 people.

Here#s a pic to help - could show the butcher? (Warning - don't look if your a veggie!)http://www.bbcgoodfood.com/recipes/3...819_MEDIUM.jpg

Question....do you know how to make yorkshire puddings to go with it?
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Old 15.07.2009, 16:11
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Re: Roast Beef - which cut?

I concur that a rib cut would be best.

Note that marbling will not be entirely dependent on the cut though - this will depend on the breed of cattle and the way it was kept, diet and environment. Many cuts that would have marbling in the UK are devoid of it here.
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Old 15.07.2009, 16:14
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Re: Roast Beef - which cut?

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Question....do you know how to make yorkshire puddings to go with it?
Yes - we've got those down to a "T" in the meantime. Thanks for the picture - that's egggzackly what I was looking for
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Old 15.07.2009, 16:17
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Re: Roast Beef - which cut?

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Many cuts that would have marbling in the UK are devoid of it here.
There's an extremely good but hellishly expensive butcher quite close to where I work. I know - I'll probably have to raid my savings account for this, but what the heck! You only live once
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Old 15.07.2009, 16:25
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Re: Roast Beef - which cut?

I would also recommend a rib roast. It is not a cut readily available here, but you can order it from a butcher a few days in advance. We had this over a month ago, and for four people (with leftovers) it was close to chf 200 ... but definitely worth it :-)

And as goombie mentioned, you need Yorkshire Pudding to go with!
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Old 15.07.2009, 16:31
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Re: Roast Beef - which cut?

You know why meat here looks different to that from UK butchers? Well I´ll tell you - here it is cut along the muscle fibre whereas we are used to having it cut across the fibre
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Old 15.07.2009, 16:38
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Re: Roast Beef - which cut?

Curious -- do the Swiss butcher their meat in the same way as the French?

Incidentally, in French at least, you're after a côte de bouef -- available in France, although as others point out, not a cheap piece of meat.

To quote Anthony Bourdain: Serve an enormous côte de bouef with a shockingly expensive Bordeaux served in cheap tumblers. Show 'em who's the Daddy!
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Old 15.07.2009, 19:45
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Re: Roast Beef - which cut?

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Curious -- do the Swiss butcher their meat in the same way as the French?..
Yes, they do! We are closer to their tradtions than you might think...

To answer your question: The piece you will ask for is "Côte de bœuf". A good/Swiss butcher will understand it although it's French. In German, however, it would be "Rinderlende", but I frankly doubt if this would be understood in Switzerland. Bon appétit, by the way!
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Old 15.07.2009, 22:00
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Re: Roast Beef - which cut?

So....your main course is sorted...whats for desert?
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Old 15.07.2009, 23:13
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Re: Roast Beef - which cut?

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So....your main course is sorted...whats for desert?
How about this:

Last edited by zürihegel; 05.12.2009 at 21:20.
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Old 16.07.2009, 09:56
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Re: Roast Beef - which cut?

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So....your main course is sorted...whats for desert?
Gary Rhode's extremely mumptious chocolate cake with vanilla whipped cream and raspberries
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Old 16.07.2009, 12:06
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Re: Roast Beef - which cut?

ask your butcher for a piece of striploin the fatty end or i prefer hohrucken with the fat on
stiploin is sirloin and hohrucken is rib eye
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Old 16.07.2009, 12:10
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Re: Roast Beef - which cut?

sorry forgot to add ask him how long it has been hung (dead) i only use swiss meat after 1 month
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Old 16.07.2009, 12:11
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Re: Roast Beef - which cut?

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To quote Anthony Bourdain: Serve an enormous côte de bouef with a shockingly expensive Bordeaux served in cheap tumblers. Show 'em who's the Daddy!
Nice one
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Old 08.08.2016, 10:26
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Re: Roast Beef - which cut?

Time for a bit necrotic posting!

At the weekend I was up at the other house (Amden) and being as our normal local butcher was on holiday I popped into the Amden butcher for the weeks meat supplies.

They had a rather good looking chunk of hohrucken (discussed earlier on this thread) for 4,80chf per 100g. I took a single 350g slice for the BBQ on Sunday.

A few minutes either side and then served with a bit of salad.

The meat was tender, juicy and had a good flavor. The question is "What is hohrucken's 'English' cut?"
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Old 08.08.2016, 10:32
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Re: Roast Beef - which cut?

Ribeye

http://www.templetonbeef.com/recipes/cuts-of-meats/
https://www.schweizerfleisch.ch/flei...e/rind.html#!3
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Old 08.08.2016, 10:42
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Re: Roast Beef - which cut?

My searches seemed to suggest the same - in terms of the rather nice white eye of delicious fat that it had.

Bloody lovely - and not that expensive
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Old 08.08.2016, 21:34
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Re: Roast Beef - which cut?

Is it possible to get rolled brisket or silverside roast in Switzerland?

I don't have a scooby as to what they are in German...
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Old 09.08.2016, 00:29
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Re: Roast Beef - which cut?

Go to Hornecker butchers at Albisriederplatz and explain what you want. You might need to give them some notice so they can get the joint off a carcass before they start cutting Swiss-style joints off. The guys there speak English and they are aware of popular cuts in other countries. Though it might help to take along a picture of what you want.

Cheers,
Nick
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