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Old 04-04-2011, 12:31 AM   #11
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Tax if you google Buttock of beef in google images you will find it, I think its just called Topside here the next cut is silverside.
Topside is roasted over here.
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Old 04-04-2011, 12:32 AM   #12
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Quote:
Originally Posted by Bigjim68 View Post
I would call the cooking method a braise with that little liquid. You would not cover the meat.

Am I reading you right that round roasts are 14.50/lb where you live?

Around here they are in the $5.00 range or less for choice.
Nope, I live near Montreal. That was the price in Denmark according to ads
I found by googling. Even in Denmark, that's expensive meat.
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Old 04-04-2011, 12:36 AM   #13
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Tax if you google Buttock of beef in google images you will find it, I think its just called Topside here the next cut is silverside.
Topside is roasted over here.
The problem is that it isn't called that on the left side of the pond. They don't seem to have a specific name for topside and silverside. It's just part of a large area called round.
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Old 04-04-2011, 02:06 AM   #14
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since you live near montreal, google derrier de boeuf...
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Old 04-04-2011, 04:14 AM   #15
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The cuvett is the part on top of the breast,the culotte we call it in austria Tafelspitz english there isnt any cut like this,both parts are ideally meats to braise or to simmer on low fire for long time delicious parts,served win boullion or sauces like horseradish sauce or chive sauce ,i belive if u show the pics your butcher he will understand what your needs are
kind regards!!!!!!!
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Old 04-04-2011, 04:16 AM   #16
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Has nothing to do with topside or silverside!!!!!!!!!!!!!
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Old 04-04-2011, 04:24 AM   #17
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Cuvett is definetive Brisket hope it will help you!!
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Old 04-04-2011, 09:42 AM   #18
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since you live near montreal, google derrier de boeuf...
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Old 04-04-2011, 05:26 PM   #19
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Quote:
Originally Posted by chrispy View Post
The cuvett is the part on top of the breast,the culotte we call it in austria Tafelspitz english there isnt any cut like this,both parts are ideally meats to braise or to simmer on low fire for long time delicious parts,served win boullion or sauces like horseradish sauce or chive sauce ,i belive if u show the pics your butcher he will understand what your needs are
kind regards!!!!!!!
It is from near the tail, not from near the breast.

It may mean something else in German or other languages.

Yes, I had thought of showing the picture to the butcher. But, that way I would pay a premium price, not get it on special. I was also wondering if it was something I already have in my freezer, from the 1/3 of cow my MIL gave us.
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Old 04-04-2011, 05:28 PM   #20
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Cuvett is definetive Brisket hope it will help you!!
It might be brisket in some language, but in Danish brisket is called "oksebryst".
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