Hard to tell with it rolled over like that. It's this piece:



As I said, typically about 80-110cm long.

Thanks.

The sin here wouldn't be using skirt for burgers . . . it would be using Wagyu!!! (Though I do know some people who do this)

BTW . . . I'm not proposing to grind it for burgers, the method I linked to in the OP involves finely dicing the meat.

Here in Switzerland, it's often sold as Leistenfleisch, sadly most frequently already chopped into little pieces. I actually found a halfway-big chunk at Migros the other day, freed it of the gristle down the middle and then vacuum-packed it and let it age a week past the Swiss expiration date. Oh, it was fantastic grilled.

It's telling that if you google "leistenfleisch", the hits are all "Can I eat this?!?" and "Is this safe to feed to my cat?".

But it is Leistenfleisch a specific cut, rather than just a name for meat with a particular use in mind?

My colleague thinks that Federstück is the correct name.

Many of the tougher cuts of beef are scorned by naive consumers but loved by those who know what to do with them.

Was this of no help, GG? or did you miss it?

http://www.englishforum.ch/food-drin...ml#post1109625

My first suggestion ("Kronfleisch"), had been previously suggested (by Vertigo, I think), and the second suggestion ("Saumfleisch"), I think may be more accurate, appears on 2x DE. meat websites (2nd provided by flacaflaca).

Alas, I don't really know. Leistenfleisch, Kronfleisch, Saumfleisch, and Bauchlappen (supposedly flank) are such obscure cuts here that nobody really knows. Butchers just shrug when you ask…

The Swiss are such pansies when it comes to meat, they only want filet and entrecote, not knowing the love of ground chuck, or of flank or skirt grilled rate… (or of a marinated beef heart skewer, aka anticucho) They have completely forgotten that cows aren't only made of chateaubriand.

Of course, since Swiss retail beef is tough as shoe leather, that's maybe no surprise. It turns out those trays with the "protective" atmosphere ("Unter Schutzatmosphäre verpackt") serve to make the beef bright red, but actually prevents it from naturally aging at all, causing it to be super-tough. And it also causes the meat to go brown during cooking earlier than it should, meaning that looking at its color is not a reliable indicator of how well done it is, should you be concerned about that. (I'm not really.) Kassensturz did a report about this a month ago. They also mentioned that retail beef here isn't aged at all, while restaurant beef is aged 2-10 weeks. So yeah, my feeling all these years that Swiss beef was inferior to American beef was right.

I will now continue my practice of buying vacuum-packed beef (or tray-packed followed by home vacuum packing) and aging it a week beyond the very conservative Swiss expiration dates. This produces delectably tender and tasty beef.

An alternative to steak skirt is of course beef curtain.

Cheers,
Nick

I've read the whole thread, yes, and Googled.

And there's quite a variety of answers . . .

I asked my (foodie) colleague about Kronfleisch and he definitely thought that Federstück was a better option.

I think I'm going to head to the butchers with a bilingual diagram.

There are two parts of the diaphragm (Zwerchfell):

• skirt steak (peripheral diaphragm) = Rippenzwerchfell (CH) = Saumfleisch (DE) = Kronfleisch (AT)
• hanger steak (central diaphragm) = Herzzwerchfell (CH) = Nierenzapfen (DE) = Herzzapfen (AT)

Leistenfleisch (I also found it at Migros on the self-service shelf at CHF 15.-/kg) may be skirt or hanger; when diced, it may contain skirt and hanger 50/50. Lately I got hold of a nice hanger steak, cooked sous vide for 48h at 55.5°C and then seared in smoking hot rice bran oil it was a real treat, fork-tender and succulent; the thick tendon in the center of the cut was not gelatinized, as the enzyme collagenase from the muscle cells may not penetrate far enough into thick tendons.

Brisket is Rinderbrust; in Switzerland, it is sold as "Siedfleisch", but beware, not all Siedfleisch is brisket, it may come from other parts of the cow. So be sure when getting Siedfleisch you see where the ribs were, or else you may get a cut rich in elastin which in contrast to collagen cannot be hydrolyzed, resulting in a disappointingly tough meat. Brisket is also best cooked sous vide 48h/55°C, resulting in a fork-tender medium-rare steak.

See also http://wiki.egullet.org/index.php?ti...tough_proteins

Thanks.

The trick with this burger recipe is to cut across the muscle fibres, in long strands, before forming into patties.

(My colleague still says Federstück . . . hmmmm)

A little late to the party, but at least i have the answer

It's called "Leistenfleisch" and is actually available in Migros or Coop (and usually sliced), where they place it neatly between the liver, kidneys, etc. and the ground offal for cats & dogs and dogs - apparently they're letting us decide whether to make it for ourselves or Fido and Mimi...

Your local butcher should be able to get it for you nicely cleaned and steak-sized.

I'll have mine with a nice garlic butter sauce, thanks!

Lately I bought "Leistenfleisch" at Migros which obviously was a hanger steak (not skirt), and Migros e-mailed me that from now on they no longer slice their Leistenfleisch but sell it as steaks.