That shredded nicely, but still wasn’t the result I’d hoped for. I will say that although legs are supposed to be a Hessen specialty (which is where we live) I wouldn’t be able to recommend a place for you to get a good plate of leg. You can buy meat online and have it shipped to your front door and to destinations all over the U.S (we currently do not ship to Hawaii and Alaska). I’m assuming you mean beef short ribs (since that’s what we’ve been talking about so far) and you may be able to get them by asking for Rinderrippenstück –although that can also be the prime rib cut. Hi Heather, I know it’s cheaper but I have never had a pork steak that came anywhere close to a beef steak in flavor. Obermaier's are known for their full services range from custom Meat Packs to … Tafelspitz is used in Argentina for Picanha and that works very well with German Tafelspitz. I have a Rinderbraten aus dem Vorderviertel… Could you tell me what that is in English? I want to cook it for 3 hours or so and it to fall apart. I was thinking about you as I wrote this, Sandy. So you may be able to ask around in a local shop for the specialty cuts you would like. I’d like to replicate some country-style ribs inspired by my MIL but am not sure where to start. Excellent meat to boil, but not for Brisket. Most recipes I looked at for Shabu Shabu called for rib eye, which would generally be more in the Hohe Rippe section. It is also the cut that gives us spare ribs, and Rippli. It can be used raw or cured and smoked. Even when all other things change, this remains constant. Obermaier's Sausage & Meats offer a comprehensive range of beef, pork, bison, elk, lamb, pickerel and over 50 different kinds of in-store made sausages, value added and ready to eat products. Suppenfleisch is generally a few different cuts but I think one you’re talking about is probably from the Querrippe or Breast region. According to leo.org, the translation in the French/German dictionary calls the “onglet” cut either Nierenzapfen (with a side note that it’s Steak from the Zwerchfellpfeiler), also sometimes called Herzzapfen in Sudtirol & Austria. The tenderloin is the Filet which most people here pan fry or grill, along with cutlets (Koteletten) which might also be used for a roast as well a a lean pork chop. . Do you have a question for our Editor-in-Chief, Tiffany? Hams can be fresh, cured, cooked or smoked. No Ordinary Homestead is all about loving yourself and your life, and living each moment to the fullest in all that you do! I had no idea that you could get custom cuts even at Sam’s Club. “Pork” and “steak” do not belong in the same sentence. Not a distinct address. If you want to expedite buy a pressure cooker. I am all compassionate about teh comapartively poor beef in Germany (though the pork is cosrespondingly better, methinx) BUt I would LOVE to find out what to buy to have that part of the animal for pot roast and stews again, Does anyone know the German name for hanger steak (onglet in french)? It’s time to delve into the world of pork and see just how the cuts compare in the US and Germany. She’d love to hear from you. It’s a kind of pasta, and … Loin is to dry! "Schinkenspeck" is a cured and smoked cut of pork from the back hip which is sliced thin and usually served as cold cuts. (Select, choice, prime). I usually used Hufte for roasts but don’t know much about the Eye cut. Most bacon and pork belly cuts come from the belly (Brust), and there are few things like a nicely grilled pork belly to keep things interesting. You can’t imagine how happy I was…finally I would have MY butcher in FRA and he would also understand my requests (both for language and for type of meat)!!! Hi Sandy, Pork cooking tip: Think pink A touch of pink in pork is both safe and desirable, especially to keep loin cuts flavourful and juicy. . Fyi picanha is Brazilian cut n not Argentinian! It has larger muscles and less marbling than the inexpensive "Speck" used for cooking. I also never really realized that Asian butchers also have a completely different way of cutting up the animal. Couldn’t possibly have been operator error , I’ve read some of your recipes so I’m sure it was the meat’s fault. He’s a nice guy and I must say I always got great meat from him.Even my German boyfriend had to admit it was better than the average REWE stuff , We are definitely going to keep this in mind, even though our butcher is pretty great locally. It shouldn’t be too fatty either. Onglet, you already revealed as Nierenzapfen, but hard to come by. What’s the German cut you just can’t figure out? As I’m constantly baffled as to what “what” is here. here is the version for pork cuts: https://www.noordinaryhomestead.com/auf-deutsch-pork-cuts/ T-bones and Porterhouse steaks used to be really hard to get here in Germany. Same question here, any suggestions how to find chuck steak in Germany / what cut to ask the butcher for to get something similar? Ox cheeks work really well too. News German frozen pork prompts new coronavirus case in China . Which part would Suppenfleisch be from? © 2021 No Ordinary Homestead | All Rights Reserved. Here’s the address: Metzgerei Zeiss – Leipziger Strasse 73 -60487 Frankfurt am Main This meat is often served as an appetizer, traditionally included on hospitality plates, and it can also be used in cooked dishes. Include a great German dessert. Take a slab of spareribs , lop off the gristly rib tips (in the picture above, they are along the bottom), and what remains is a flat rectangular slab called the St. Louis cut (in the picture above, the SLC is at the top) and a flap of meat that is usually removed and set aside for grinding. With the right seasoning, almost any cut will come out smelling and tasting delicious. Also I worked out a deal with the local butcher in the village where I lived and about once a month I would order a Front Quarter of Beef, a full side of pork (included head and tail), or a whole lamb. Or they could be called Rinderrippen, Bauchrippen, Spareribs (but make sure you clarify von Rind since that’s the same term for pork), Leiterstück, Querrippe or Spannrippe — it’s really a matter of the location and the butcher. I’ve had a craving for pot roast for an embarrassingly long time and was always too…timid or something to go to the butcher and try to hash out which piece of meat I should buy. Hi, I’ve just bought ‘Rinderbraten aus der keule’ and came across this thread while researching what cut it is! I have made delicious gulash from ‘falsches Filet’ it has a tendency to fall apart but who cares if it tastest as good as it does. If you’d like to take things a step further, have a look at this pork cuts diagram below. Short beef ribs: Querrippe, but you need to ask for a big piece, usually the butcher has small chunks which are used as Suppenfleisch, Rumpsteak is cut from Roastbeef (one word, and it is called the same in German, mostly pronounced as Rostbeff), Rib Eye Steak is cut from Entrecôte (yes, the French word). Hi, I once bought Beef Short Rip (meat without the bones) in Singapore and tried cooking it as steak, as it has a lot of nice fat marbling. I'm looking forward to introducing you to my family and our adventures in life. I think it would be really helpful to those curious about the Metzger! And I just can’t handle the fattiness of it. And if you’d like to know what the German cuts are for pork, hop over here! Aw shucks! Most Germans, I’d assume, just ask for Schweinebraten when ordering. Make me blush why don’t you. what is the best piece for gulash depends on two things: (a) how relevant is teh price and (b) do you like the meat almost fall apart or do you prefer the chunks. I learned the trick from an Argentine and adapted it for buck meat due to the alkaline and tough nature of mature male whitetail deer. . This, and that other beef cheat sheet, are life-savers. Looking at the chart you provided it looks like the collar steak might be what I should try to find. My US cut knowledge is not so good either. This was a totally different experience from watching the customer side of counter as an American butcher ripped through a front quarter of beef with a bandsaw or other mechanical equipment. So glad you find them useful! Drain it and crisp the outside of the meat in a cast iron pan or broiler before putting it in the crockpot. The finely ground sausage mixture is typically seasoned, stuffed in casings, and cold-smoked over beechwood. I have a few more questions as well. What German cut do I miss? What’s the US cut of meat you miss the most? Required fields are marked *. The neck (Hals/Nacken) is generally reserved for BBQ, roasts, stews and rolled pieces (Rollbraten). What’s the cut of beef you’re missing the most? Those will be coming out for a picnic soon. For this dish, we find the easiest cut to start with is a boneless pork loin chop, sliced not too thick, but not too thin either. Question: Does anyone knows if the Short Rip meat that I’m referring to is called “Querrippe” or “Hochrippe”? The long cooking time gives the connective tissue and marrow time to melt, creating a luscious final product. We ship products Monday, Tuesday and Wednesday. My mother in the u.s used to buy a *chuck roast* or sometimes brisket for making pot roast. Try taking your diagram of the required cut, on the animal, to the butcher. The small size is one of the reasons that most German cuts are boneless cuts. “Wienerschnitzel” is actually a geographically protected term in Germany and Austria and can only be made with veal. They are not the back ribs, but the ribs underneath near the belly, on the Plate section of the US cow .. or around the Querrippen area. German (esp. But for those of us living over here who want a good steak or a nice roast, this next post is crucial. But some German butchers study American cuts like t-bones and roasts. Thanks! Any ideas, charts, or knowledge? If you’re looking to learn more about American cuts of beef, try wikipedia…they’ve got articles on nearly ever cut of beef and I wouldn’t want to bore you. Welcome to my digital homestead. Hope this helps and I bet it’ll be delicious with either! But I will definitely be talking to our butcher across the street about getting some lower shoulder cuts in the future.” For a brisket,ask for brust/breast part, not from shoulder ☺, Falshces Filet is a shoulder cut, sometimes also called Schulterfilet or Buglende. They’re somewhat difficult to cut (coming from the short loin and tenderloin) and from what we were told, there was a great risk of mad cow and things like that due to the bone in the steaks … The flavour is amazing and the meat tender! Very, very interesting! The pork steaks used in the dish are typically neck cuts, but other pork cuts will also do. Or a Tomahawk steak? In Switzerland this is often used to make the beloved Züri Gschnätzlets, and is often cut from a tender part of the hip or flank. This is such a great post – thank you for lining up both diagrams!! This is so helpful — thank you! Oh I forgot to add- if you know any good butchers in the Frankfurt area, send suggestions please. 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