thanks Jack but I am a bit rubbish on cuts - I have no idea which 'part' is best for a roast joint, I seem to remember 'top side' and 'silver side?' being mentioned a lot with my mum when she did roast beef

your welcome...go to the link and look at cut number 3 (specifically called roastbeef). This is from the section called Nierstück as Möpp pointed out (nieder works well - this is the bottom portion). This would be called sirloin in most American cuts (nor sure about English cuts)... You can also make nice roasts from the portion called Hohrücken...

Most good Metzgerei in Switzerland will know what you want if you ask them for roast beef. Specifically, if you are near Oerlikon, you can visit Ziegler at Sternen Oerlkon...I think I left a link a few posts ago...

Good luck...

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thanks Jack (feel silly now as didn't notice the roast beef cut on the diagram, teach me for skim reading and just primarily seeing german words I live near oerlikon so will check out that butchers

Thanks again for your time on this

Nicky

Not sure - I'd have to have a look at it. If it's anything like "Siedfleisch" I'd gently boil it in stock (with halved onions and herbs) for anything up to 2 hrs, dependidng on size. It's a great winter "comfort" food - served with mashed potatoes or rice and root veggies. I usually make a mustard or estragon sauce to go with it. Very delish and cheap!

yes Möpp I think it's Siedfleisch and it's currently cooking with onions and stock, quite a big piece so thought i might leave it in longer on a lower heat

What you can also do - if there are any leftovers - is slice the meat very thinly and dress it with spring onions, maybe some red peppers etc. and a nice vinaigrette dressing as a "meat salad". Fresh crusty bread and a glass of whatever takes your fancy - great light summery supper

Hi,
I just wanted to ask what people's experiences have been when seeking a nice Ribeye or Tri-tip. When we lived in Zurich, we went into every Metzgerei we saw looking for either one as they are both my favorite selections. Recently, we moved to Montagnola (in Lugano) and the local butcher in our village knows what a ribeye is but not the tri-tip.

I just saw this and I wanted to thank everyone for the flank steak discussion. Now I know what to ask for.

I have just bought some lamb on offer in Migros and it is called Lamm Hüftli - can anyone tell me what type of cut this is and how it is best cooked? i am assuming it wont be as tender as the lamb fillets i buy 'Nieder...something or other'

Also I saw frozen joint of lamb today in the freezer called 'gingot' or something - sorry terrible memory - are these joints of lamb best slow cooked?

Thanks
Nicky

more correctly, and a little more pleasant would be veal cheek.

Literal translation: Hip of lamb

so anyone know how a hip of lamb should be cooked? is it good quality or not so good quality meat?

I think lamb hip translates to the common term Chump which is good meat and can be cooked like a small roast.

Here's a picture. Does it look like this?

yeah suppose it looks similar. Good so it can be cooked quickly not left for 10 hours in the oven

cheers or the info

speaking of meat has anyone noticed the deals on beef there is around at the moment? I bought 2 rumpsteak joints from migros 20CHF a piece which were very tasty sliced up as steaks. in coop and migros over the past week or so they have had good deals on rump and fillt steaks and joints

Is there is an influx of cows in Switzerland at the moment?

And I think you may have seen a Gigot - a leg of lamb without the bone. Again, as I'm sure you know - for roasting.

I want one with the bone!

yeah i want it with the bone too. Seen legs of lamb recenty on the butchers counters. I bough a large shoulder of lamb the other week from Coop for 30 ish CHF which i thought was quite reasonable for lamb over here. They had a huge leg next to it but i dread to think the cost of that. I asked them recently to price me a piece of lamb which looked like a good piece, no bone no fat the usual type of meat you see here. It was 70CHF! i was with my mum and she almost keeled over in shock

I bought some Gigot last weekend. Not for roasting, but slicing very thinly and putting it in a fondue "tres Chinois"

Very good meat.

Hi Everyone,

I am having trouble understanding what the different cuts of beef are here?

Does anyone know where a good translation list is for this?

Basically, I am looking for these:

1. Ribeye/Delmonico Steak
2. Sirloin
3. Sirloin Tips (if this exists)
4. Rumpsteak
5. Filet
6. Flank Steak
7. Top Loin

I do not want to have a repeat of the chewy steak I wrongly identified.

Thanks so much.