Thanks for that. I was having to translate a menu and thought that there may have been a slightly more pleasant sounding term than simply calf's cheek.


Enja... Siedfleisch is boiled beef.

You could go for the more pleasing Italian name to add confusion: Guancia di Vitello... Enjoy it though...it is delicious!

I think Enja was referring to the first post in this thread...

We have been spending a lot of time in Italy lately and I am learning that there is a big difference between meat in different regions of Europe. It isn't just about the way the animal is cut up but just as much to do with its breed, how it is grown and at what age it is killed. Additionally, ageing beef after it has been slaughtered is not practiced here in Switzerland....it is in Italy in some regions.

For example, the flavorful beef brisket that I was used to in the US does not exist in Switzerland as far as I have found (believe me I have looked). The nearest I have encountered is sidefleisch but this tends to be much lighter in flavor and color. Not bad, but not the same. However, in Italy I have found "Reale" to be nearly identical "American" brisket.

The majority of cattle in Switzerland are milk cows, not beef cattle. What comes to market here for meat consumption are the culled males and the "old girls"... probably NOT the ultimate eating beef. Subsidies and tariffs ensure strong market prices. Ever wonder why you have never seen a Hereford or Black Angus grazing on any of these beautiful Swiss hills?

By the way, American grown beef (usually just tenderloin and strip steaks) is available at Prodega. Prodega is wholesale restaurant supply only and you need to be in the food service industry to get an account there.

Because of the hard work & low pay of dairy framing, there are more and more farmers turning to beef cattle. They don't have Angus cattle but they do have the French beef cattle breeds, at least around here.

Good brisket is really hard to get through out Europe. I wonder if it's easier in Germany? Italian brisket is definitely a good option.

Really? Where is here? In nine years, I have only seen beef cattle once in Aargau on a specialty farm that charged 100 CHF a kilo for steaks... oh and once I saw some bison in Geneva on the way to the airport but I think it might have been a petting zoo.

Yes, Italian cuts of beef are a good option but hardly worth driving to Italy for. Sometimes I think it is a lot simpler to consider the way the Swiss adapt their meats to the local recipes than to try to force the local produce to adapt to our memories. For example..... have you experimented with Rollschinken? Really good stuff if you are into slow cooking and barbecuing!

'Round here is in the French part, but specifically not so far from where I live. I'll give you the contact details if you want. But it's probably just as far as Italy for you.

I don't often drive to Italy just for meat, but if I happen to be in the neighborhood.... I also stock up on Grana or Parmesan crusts which I like in my soups.

No, I'm not familiar with Rollschinken. Do you have a translation? It is BBQ season... well, almost.

In France they list if the meat comes from beef or dairy cows. I wonder if they do that in other countries too? I haven't paid too much attention.

I think those Buffalo near Geneva airport are for mozzarella, no? I hope they aren't for eatin'. They are too cute. Having said that, there are horses around Gland that are for eatin'....

Rollshinken is rolled smoked pork shoulder. I buy them, remove their netting and slow cook them in the oven, half covered in water for 5 or 6 hours. A change of water cuts down on the salt level. If you want to make the traditional Swiss dish "Berner Plate" add some smoked tongue, potatoes and green beans to the dish. For a really good smoked pork sandwiches... chop up the meat with a cleaver and put it on a bun with some good barbecue sauce. If you need a recipe for barbecue sauce let me know...

The Buffalo near Geneva are the North American type so they are not used for mozzarella and most of the horse eaten in Europe is from the USA.
En guete,
Ed

I think Jowl is probably the English word you are looking for. Pigs, cattle, or indeed the wattle of fowls. Over to DaveA for further elaboration?!

That's good news & bad news...

Steve,

If you want American beef, the Migros butcher counters have US Entrecote and filet of beef. It runs around 7.00 CHF for 100 grams -- not cheap, but it's very good and would probably cost less than what it would to order from Omaha Steaks (assuming you'd even be allowed). They also have Irish Angus beef, which is pretty good. Many private butchers (Metzgerei) sell US beef, too. You can always go in and ask.

I'll bring the salad and a Texas sheet cake to your BBQ

I noticed this last week, and I knew I had seen Highland cattle in Zürich Oberland. Specifically at Schlösslihof Bergstrasse Oetwil am See, where they have a farm shop. http://www.schloessli-hof.ch/

But on searching further, came across this site http://www.highlandcattle.ch/ Go to Mitgleider-Links to see a list of all Highland Beef. Oddly enough, the Oetwil one was top of the list.

I've seen the highland cattle up at Gockhausen, must keep my eyes open for sourcing the meat next time.

That'll be this one I reckon http://www.huebhof.ch/

We have highland cattle near us, too! They are so sweet! I didn't know they were fer eatin'... I though they were pets. Silly girl!

Some really useful information in this thread...so bump (could also be placed in the food thread I think)...

For those who may be interested in finding real flank steak... It comes specifically from the cut called 'dünner Lempen' in German. I ordered some today from a very fine Metzgerei in Oerlikon for 24 CHF/kg. It will take about 5 days once ordered... If you plan to order from your local butcher, make sure you are talking about the same piece of meat...they may try and push off some 'seidfleisch' to you, which comes from the belly region and does not work the same as flank steak...

- Jack

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I have scrolled through the posts above and looked at the links which I can't figure out

Can someone tell me what cut of beef I need to look for to make a typical Roast Beef dinner (I can't even remember the name of the cut back in the UK to ask for a direct translation) but i have just bought some beef in Migros but it turns out it's the kind that needs to be boiled for 24 hours before being remotely edible

Anyone got any suggestions

Cheers

http://www.metzg-luminati.ch/rezepte_gourmetmenue.html

"Rindsnierstück" according to this recipe

When I make roast beef I usually ask for around 1 - 1.5 kg of entrecote with the fat left on. It makes the "continental" version of roast beef

Another useful site with a 'cow map' image you can print and carry with you: http://www.imhecht.ch/Schlachtk%C3%B6rper.htm
- Jack

Möpp how would you suggest cooking this piece of meat "Rindssuppenfleisch durchzogen" I have just put it in the oven with a sliced onion and some stock and will leave it cooking for several hours with a lid on simiolar to if i was making braised steak back home but are there any specific swiss style recipes for this cut as it does eem very popular (and cheap!)