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Old 04-04-2011, 05:48 PM   #21
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Quote:
Originally Posted by buckytom View Post
since you live near montreal, google derrier de boeuf...
I think that was meant as a funny. I did it anyway and got some useful info. The "culotte" is called "calotte" in French (it means cap). Danish probably got the word from French. The word may have been spelled that way when the Danes borrowed it.

Recipes For Beef (Boeuf). Continued
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Old 04-04-2011, 07:32 PM   #22
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Quote:
Originally Posted by taxlady View Post
I think that was meant as a funny. I did it anyway and got some useful info. The "culotte" is called "calotte" in French (it means cap). Danish probably got the word from French. The word may have been spelled that way when the Danes borrowed it.

Recipes For Beef (Boeuf). Continued
actually, i did intend it as funny, but when i googled it for spelling, i found the same interesting results. who knew? lol.
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Old 04-04-2011, 11:31 PM   #23
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I am late to weigh in on this, so I will simply say, Great Job Andy. You've done it again.

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Old 01-27-2012, 05:18 AM   #24
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Hi all, a bit of a very late addition to this post(also my first post on the forum!), the Cuvette is the topside cap and the Culotte is the Rump cap, also know as the Picanha. The Cuvette(topside cap) would require wet cooking, the Culotte(Rump cap) is traditionally cooked in the piece on skewers over a barbecue and carved off the skewer.
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Old 09-01-2016, 06:46 PM   #25
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I believe the cuvette would be the tri-tip in America. On the Danish butcher chart, the cuvette is definitely shown coming from the region that would correspond to "bottom sirloin" on an American chart.

If you search for cuvettestege and look at the images, it is pretty clear.
http://fjordrejen.dk/wp-content/uplo...%C3%A6ring.jpg
Tri-Tip is similar shape, similar grain pattern:
http://2.bp.blogspot.com/-9jR8uufNdE...ri_slicing.jpg

The only other possibility was that I saw a photo of a cut called "sirloin tip eye". One or two photos looked exactly like cuvette in the Danish butcher chart, but I suspect that sirloin tip eye is the same muscle(s) as tri-tip.
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Old 09-01-2016, 07:49 PM   #26
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Quote:
Originally Posted by janetm View Post
I believe the cuvette would be the tri-tip in America. On the Danish butcher chart, the cuvette is definitely shown coming from the region that would correspond to "bottom sirloin" on an American chart.

If you search for cuvettestege and look at the images, it is pretty clear.
http://fjordrejen.dk/wp-content/uplo...%C3%A6ring.jpg
Tri-Tip is similar shape, similar grain pattern:
http://2.bp.blogspot.com/-9jR8uufNdE...ri_slicing.jpg

The only other possibility was that I saw a photo of a cut called "sirloin tip eye". One or two photos looked exactly like cuvette in the Danish butcher chart, but I suspect that sirloin tip eye is the same muscle(s) as tri-tip.
I think you're absolutely right. If you compare the charts below, it looks to come from the same area.

I'm pretty sure a culotte is what we would refer to as boneless rump roast.



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Old 09-02-2016, 02:15 AM   #27
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Since I do speak a little Danish, that should be culotte Brittish Rumpsteak or American Sirlion.

Cuvette is the tri tip or triangle steak it is from the bottom sirloin cut, if we go by American cuts.
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Old 09-08-2016, 06:16 PM   #28
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Quote:
Originally Posted by CakePoet View Post
Since I do speak a little Danish, that should be culotte Brittish Rumpsteak or American Sirlion.

Cuvette is the tri tip or triangle steak it is from the bottom sirloin cut, if we go by American cuts.
Too bad I wasn't very interested in cooking when I lived in Denmark. But, even if I had cooked one or both of those pieces of meat, I would have bought them at the butcher and just been handed a chunk of meat. That wouldn't have told me the word for it in English.

So, it sounds like culotte is sirloin and cuvette is tri-tip or bottom sirloin.
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Old 09-09-2016, 02:24 AM   #29
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I live close enough to Denmark, that i do have ´Danish friends and since I love to cook, I pick some words.
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