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Old 02.10.2010, 23:46
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A swiss cow . . .

From the local farmer, I ordered 1/8 of a cow with specific cuts of meat and the rest mixed. I think the farmer shortchanged me on the specific cuts of meat.

Based on my limited knowledge of cuts and quantities of meat in a cow (mostly from the net) and looking at the meat he provided, I am tempted to think that this dead cow might have belonged in the Guiness Book of Records.

However, before I go back and discuss this with the farmer, I would be very interested in any specific way a Swiss butcher cuts up the cow (we all know there are rules for everything here and many things are done because that is the way it has always been done), and how much and type of meat/cuts that can be had. The cow itself was a young bull, weighing at about 350kg.

TIA!
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Old 03.10.2010, 00:28
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Re: A swiss cow . . .

Quantity: just as an off-the-cuff estimate 350kg live weight would translate into 175-200kg hanging weight, and about half that, maybe less, in table-ready cuts... so you could realistically expect 10-12kg of meat, tops. Is that about what you got?

Can't say anything about the specific cuts you received as you don't give us a whole lot of information. Which eighth of the beef did you ask for?
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Old 03.10.2010, 00:39
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Re: A swiss cow . . .

As soon as the cow turns into a bull , you loose . No bull
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Old 03.10.2010, 01:03
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Re: A swiss cow . . .

Thanks MN for the various weights. More betails . . . .

I had explicitely told the farmer that I was looking for specific cuts of meat (ribs, various types of steaks, meat with bones in it, along with some ground beef and various cuts of meat.). He knew that my particular interest was in the steaks and ribs. He said 1/16 would not get me what I was looking for and suggested 1/8 of the cow, to which I agreed. This resulted in 40kg of meat. Of that, he gave me 30 kg in ground meat / thinly sliced meat (mostly entrecote), the remaining was appx 10 kg (pics below).

Given that a normal cow has 26 ribs, I am tempted to think that 1/8 of that is a bit more than the 2 packets (2kg total) on a (pretty much) fully grown young bull. Opinions invited, pls.
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Old 03.10.2010, 02:33
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Re: A swiss cow . . .

Ah right, so the 350kg will have been total weight of all cuts then - not hanging weight, let alone on the hoof. (Did think it seemed a bit small!)

So the amount sounds good: your complaint is that he sliced too much of 'your' rib area up into entrecote? Never ordered a fractional/whole beef in Switzerland so I can't tell you whether that's normal here - it wouldn't surprise me though, given how popular entrecote is in supermarkets.

It does sound to me like you've got all the right bits of meat all in there, just that they're not cut the way you wanted.
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Old 03.10.2010, 11:27
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Re: A swiss cow . . .

I am also comfortable that the farmer sold me 1/8 of the bovine by weight. My expectations on the cuts of meat is different from what the farmer gave me.

When I do talk to him, I suspect he will try to justify the order. My plan is to try to get him to take some of the 30 kg meat replaced with more of the cuts I was looking for. My knowledge is limited on different ways to chop up a bovine and quantity of different cuts that can be had. I am trying to get more information / opinions / experiences. I am assuming there others on this list who can help - e.g. "educated/experienced/professional cooks" .

Regards,
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Old 04.10.2010, 01:26
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Re: A swiss cow . . .

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I am also comfortable that the farmer sold me 1/8 of the bovine by weight. My expectations on the cuts of meat is different from what the farmer gave me.

When I do talk to him, I suspect he will try to justify the order. My plan is to try to get him to take some of the 30 kg meat replaced with more of the cuts I was looking for. My knowledge is limited on different ways to chop up a bovine and quantity of different cuts that can be had. I am trying to get more information / opinions / experiences. I am assuming there others on this list who can help - e.g. "educated/experienced/professional cooks" .

Regards,
Basically, he worked on what is usual standard here, and even apparently was quite generous. He most likely will NOT understand your problem at all.
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