Read more The pork steaks used in the dish are typically neck cuts, but other pork cuts will also do. Kansas City cut). In Germany, speck (pronounced shpek) is the fat contained in cuts of pork. The best example would be a popular thick smooth, juicy and lightly spiced meat cut, which is better known in some parts of Austria and Germany as Fleischkäse (literal translation: meat cheese) or also as Leberkäse (Literal translation: liver cheese), but both are the same things, the same meat … Any suggestions for what German cut to buy for pot roast? Now to get the seasoning right. Maria is right as far as the location, but I’m guessing you’d want beef instead of pork. 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. Is Rowing or Biking Better for Weight Loss? And you’ll also notice the Germans don’t have a Spareribs cut, although you usually can get them at most butcher shops just by asking for Spareribs. Hope it helps with the quest to process your pork! This is so helpful — thank you! Legs are generally used for things like Schnitzel, goulash, fondue and cooked ham for slicing. I highly recommend trying it is the norther german way of referring to a Kale dish which is haveing such a different flavor compared to other leavy greens (I might be able to can some, because it tastes best if cooked in big batches, and looks just as ugly as Erbsensuppe ;)) So I know that is a great cut from pork for cooking. Just a quick question on short ribs. As I’m constantly baffled as to what “what” is here. http://upload.wikimedia.org/wikipedia/de/1/1d/Schwein-Nacken.png, http://www.amazingribs.com/images/beef/angus_beef_chart.pdf, https://www.noordinaryhomestead.com/auf-deutsch-pork-cuts/, The best German food | No Ordinary Homestead, Auf Deutsch: Pork Cuts | No Ordinary Homestead. !” I struggled for almost one year wandering through the butcher’s corner at REWE and getting depressed at the limited choices of cuts they had ( in Italy the cuts available are nearly double compared to the ones this chart,not to mention that at Supermarkets you mostly find pork meat,which I don’t like at all…).Also, the people working there are not even able to let you choose your cut and get some ground meat from it, as they are not “certified butchers” or whatever it takes in Germany to be allowed to do something sooo special as to use a met grinder,so you gotta take what is been prepared before (when the “real butcher” was there)!!!! It shouldn’t be too fatty either. Very, very interesting! Keep in mind. “Pork” and “steak” do not belong in the same sentence. . https://www.noordinaryhomestead.com/butcher-shop-cheet-sheet-auf-deutsch/, Butcher Shop Cheat Sheet Auf Deutsch | No Ordinary Homestead. First, lets look at the cuts that most of us Americans are familiar with: Various cuts of pork common in the United States. Poultry Liver Sausage (Geflügelleberwurst ) Poultry liver sausage is low in fat and high in protein … I usually just ask for a Schweinebraten to make pot roast, and depending on what they have available and they point to, I take. 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. 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 … PORK KNUCKLE. Most recipes I looked at for Shabu Shabu called for rib eye, which would generally be more in the Hohe Rippe section. And also based on the functioning unit of the animal warranting more nutritious cuts than others and more expensive meat pieces than others. Leaving some of the Fetter Speck (fatty tissue and skin) on the neck is where you get the Schweinebraten cut from . I’ve more or less given up on it in Germany. Welcome to my digital homestead. The Schwenkbraten is steak from the neck area, above the shoulder. Thanks so much for your post. So, let’s take a little lesson in American beef cuts first…these are the basic cuts, basically dividing the cow in half down the spine and then into a fore-quarter and hind-quarter: And here are the German cuts, which may follow the anatomy of the cow more and make more sense in that respect, but are seriously confusing for the non-natives: Now you’ve probably noticed some immediate differences…mainly that everything is just jumbled around and things like the tail and legs are on the menu. My favourite meat from the smoker: short beef ribs and Hochrippe (in the diagram named Hohe Rippe). Of course I’m happy for you to share my post Hope others find it useful as well!! My favorite inexpensive cut, but I don’t know how to ask for it…. http://upload.wikimedia.org/wikipedia/de/1/1d/Schwein-Nacken.png Your email address will not be published. barbecue cut, a.k.a. Required fields are marked *. I actually learned a lot here since I really didn’t know much of anything about the various cuts besides steak…it was always just sort of hit or miss. Not a distinct address. Would you know what it’s called? aef91 used Tafelspitz to prepare brisket. There is more meat on the pig’s front shank and this is the part that is usually – but not always – called the knuckle of pork. I finally have enough courage to go to a butcher instead of supermarkets or Galleria. But for our family, our homestead is in our hearts and minds. But alas, I have never seen a ham for sale around here and taking a quick look at the German pork cuts will explain it: As you can see, that’s an entirely different collection of cuts on the German pig. German (esp. Actually I made one of those first Drain it and crisp the outside of the meat in a cast iron pan or broiler before putting it in the crockpot. Shoulder is usually the desired cut, or the thick Bugstück (part of the shoulder). Ah pork, the noble flesh. This is just BRILLIANT, thank you! I worked as a butcher for the last quarter century before I retired and am well versed in the different cuts available. Roastbeef here is usually cut from the roastbeef area on the German cow — and would generally be from the rib area. The cuts of pork are the different parts of the pig which are consumed as food by humans. PLease: If you EVER find out which american cut corresponds with Falsches Filet, DO post it!! Any tips on how to order rib eye roasts (not steak, I want it with the bone) from the butcher? Anyway, by chance I got to know that a friend from Rome has her uncle who lives in Frankfurt and who has a butcher shop!!! So you may be able to ask around in a local shop for the specialty cuts you would like. I’ve been dying for a good eye of the round roast ever since I’ve been here. The terminology and extent of each cut varies from country to country. So I learned all about the cuts there, but here it’s completely different. Question: Does anyone knows if the Short Rip meat that I’m referring to is called “Querrippe” or “Hochrippe”? Sorry, didn’t see your message while I was writing mine… Ah, ham. It’s generally fairly fatty and I would think a nicely marbleized or tenderized piece might be pretty good. It’s time to delve into the world of pork and see just how the cuts compare in the US and Germany. I love these posts . There are a variety of meats that can be used for schnitzel; pork, chicken, beef, veal, lamb, and turkey, but there is a common denominator. We ship products Monday, Tuesday and Wednesday. Hi, I’ve just bought ‘Rinderbraten aus der keule’ and came across this thread while researching what cut it is! But I have learned to love pork in a way I never thought I would. I live in Switzerland and find my butcher very helpful, no language required! Now for those of you that don’t live over here, and don’t ever plan to, you might want to just snooze through this post. Something like a Hochrippe mit Knochen vom Rind? The flavour is amazing and the meat tender! 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. There are between four and six primal cuts, which are the large parts in which the pig is first cut: the shoulder (blade and picnic), loin, belly (spare ribs and side) and leg. Brisket is made of Brust (your diagram does not show the proper location: it should be more extended to the front). Try taking your diagram of the required cut, on the animal, to the butcher. Great post! If you want to expedite buy a pressure cooker. I would imagine that most butchers would be able to cut out exact cuts that you need, as long as they can determine where it’s coming from. I'm looking forward to introducing you to my family and our adventures in life. Hi everybody, I came across this page by chance, I was trying to find a chart with the German names of beef cuts and I landed here.Now,I am Italian and fortunately only jump between Rome and Frankfurt (I do not live there, my boyfriend does)but when I read your comments I was like “I am not the only one who had problems with meat shopping in Germany!!! During the five years that I lived in Germany I never really tried getting American style cuts of either beef or pork, I always went with the German cuts, but then I was using a typical German stove/oven which was much smaller than its American counterpart. Teewurst is an air-dried German sausage that consists of pork (or pork and beef) and bacon. I saw a recipe for braised short ribs, and it looks like that. I had no idea that you could get custom cuts even at Sam’s Club. Thanks for the info. You can even click on it to make it really huge. Welcome to my digital homestead. Include a great German dessert. 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. With the right seasoning, almost any cut will come out smelling and tasting delicious. The cuts may be either bone-in or boneless and may be made into roasts, chops, steaks, cubes or ground pork. I’m going to go down there this week and pick it up. Those will be coming out for a picnic soon. No Ordinary Homestead is all about loving yourself and your life, and living each moment to the fullest in all that you do! And the fact that to buy just chopped up bits of beef (the cheap stuff, for putting in a stew or similar for a long, slow cooking), you ask for gulasch (which to me is a kind of spicy stew). 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. To use?????????????! 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Higher price and sirloin end chops at the butcher for Picanha and that very! Wurstmeister Mike using his secret award-winning recipes your mouth of fat as American brisket does ), which generally.