Go Back   English Forum Switzerland > Help & tips > Food and drink  
Reply
 
Thread Tools Display Modes
  #1  
Old 05.03.2012, 17:50
TrainDoctor's Avatar
Member
 
Join Date: Oct 2011
Location: Reinach (BL)
Posts: 217
Groaned at 1 Time in 1 Post
Thanked 571 Times in 142 Posts
TrainDoctor has a reputation beyond reputeTrainDoctor has a reputation beyond reputeTrainDoctor has a reputation beyond reputeTrainDoctor has a reputation beyond reputeTrainDoctor has a reputation beyond repute
Where's The Beef? (and the pork and the lamb...)

Thanks to DantesHeaven's great post on meat cuts, I now have something to take with me to my favourite local butcher (he has great meat from local farms, great taste [and humanely raised!]). With some prompting, I have been able to get from him pork belly and pork loin on the bone, both with the layer of fat and the skin attached (slow roast - moist with great crackling) and I also have been able to get him to cut me something resembling a standing rib roast (again on the bone with a layer of fat), but that's about as far as I have been able to get him to do. I really don't understand why the meat at Swiss butchers is trimmed of any vestiges of fat - fine for something you can flash fry, but most cuts need some lubrication when cooking...

I digress, as good as this butcher is, he seems to mislay or loose most of the animal between receiving the carcass and laying out the meat in the refrigerated display (he is an old style butcher and carves up his own carcasses). So, what happens to the rest of the beef (or pork or lamb)?

I can't believe the majority of the carcass ends up as stew meat or minced meat - so where does it go? Surely. not sausages (pork maybe, but not lamb and beef).

I, for one, would like to be able to easily find something other than filet and chops (I also think if we were to eat more of the animal, prices would come down).

Are there any (other) good local butchers in the BS/BL area that can offer something more than fatless chops and filet?
Reply With Quote
This user would like to thank TrainDoctor for this useful post:
  #2  
Old 05.03.2012, 18:07
TiMow's Avatar
Forum Legend
 
Join Date: Dec 2010
Location: Fribourg
Posts: 9,295
Groaned at 237 Times in 154 Posts
Thanked 12,188 Times in 5,300 Posts
TiMow has a reputation beyond reputeTiMow has a reputation beyond reputeTiMow has a reputation beyond reputeTiMow has a reputation beyond reputeTiMow has a reputation beyond reputeTiMow has a reputation beyond repute
Re: Where's The Beef? (and the pork and the lamb...)

Beef? .... curtains for a lot of it, for sure.
Reply With Quote
This user would like to thank TiMow for this useful post:
  #3  
Old 05.03.2012, 19:14
Dantesheaven's Avatar
Senior Member
 
Join Date: Oct 2011
Location: Vaud
Posts: 264
Groaned at 9 Times in 6 Posts
Thanked 329 Times in 134 Posts
Dantesheaven has a reputation beyond reputeDantesheaven has a reputation beyond reputeDantesheaven has a reputation beyond reputeDantesheaven has a reputation beyond repute
Re: Where's The Beef? (and the pork and the lamb...)

Quote:
View Post
Thanks to DantesHeaven's great post on meat cuts, I now have something to take with me to my favourite local butcher (he has great meat from local farms, great taste [and humanely raised!]). With some prompting, I have been able to get from him pork belly and pork loin on the bone, both with the layer of fat and the skin attached (slow roast - moist with great crackling) and I also have been able to get him to cut me something resembling a standing rib roast (again on the bone with a layer of fat), but that's about as far as I have been able to get him to do. I really don't understand why the meat at Swiss butchers is trimmed of any vestiges of fat - fine for something you can flash fry, but most cuts need some lubrication when cooking...

I digress, as good as this butcher is, he seems to mislay or loose most of the animal between receiving the carcass and laying out the meat in the refrigerated display (he is an old style butcher and carves up his own carcasses). So, what happens to the rest of the beef (or pork or lamb)?

I can't believe the majority of the carcass ends up as stew meat or minced meat - so where does it go? Surely. not sausages (pork maybe, but not lamb and beef).

I, for one, would like to be able to easily find something other than filet and chops (I also think if we were to eat more of the animal, prices would come down).

Are there any (other) good local butchers in the BS/BL area that can offer something more than fatless chops and filet?
If he's good and does his own butchering keep working on him. I've been told the skirts and the shanks and many of the cuts that need long slow cooking seem to go to stew and mince...what a waste if that is true.

With some work and the charts you might be able to convince him to make you up a bag of the skirts for the same price as the mince and he doesn't have to do the work of grinding and packaging.
Reply With Quote
  #4  
Old 05.03.2012, 20:58
miniMia's Avatar
Forum Legend
 
Join Date: Apr 2007
Location: romandie
Posts: 9,975
Groaned at 101 Times in 92 Posts
Thanked 9,106 Times in 4,522 Posts
miniMia has a reputation beyond reputeminiMia has a reputation beyond reputeminiMia has a reputation beyond reputeminiMia has a reputation beyond reputeminiMia has a reputation beyond reputeminiMia has a reputation beyond repute
Re: Where's The Beef? (and the pork and the lamb...)

Today the butcher was surprised when I asked for bavette. She told me "but it's tough". It was on the woman's price board! Ugh. Anyway, with this butcher you have to order mostly everything. I can't wait to get back to my village! There is a great butcher not far.

Anyway, I'm getting to the point where I'm going to just buy the whole cow.

I just read today you can rent space in the community freezer!
Reply With Quote
The following 2 users would like to thank miniMia for this useful post:
Reply




Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Garages, Car repairs the good,the bad and the ugly RTN Transportation/driving 104 24.04.2018 18:24
A walk along the vineyards and visits to the Caveaux in Riex and Epesses dcribb Social events 16 30.07.2007 15:09


All times are GMT +2. The time now is 05:17.


Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.
LinkBacks Enabled by vBSEO 3.1.0