Beef part question

[taxlady]

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

 

[buckytom]

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.

 

[Chief Longwind Of The North]

I am late to weigh in on this, so I will simply say, Great Job Andy. You've done it again.

Seeeeya; Goodweed of the North

 

[Paul D.]

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.

 

[janetm]

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/uploads/udskæring.jpg
Tri-Tip is similar shape, similar grain pattern:
http://2.bp.blogspot.com/-9jR8uufNdEw/UFNldiLjXKI/AAAAAAAAA0E/HJtRy0lN_PU/s1600/tri_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.

 

[Steve Kroll]

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/uploads/udskæring.jpg
Tri-Tip is similar shape, similar grain pattern:
http://2.bp.blogspot.com/-9jR8uufNdEw/UFNldiLjXKI/AAAAAAAAA0E/HJtRy0lN_PU/s1600/tri_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.

 

[CakePoet]

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.

 

[taxlady]

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.

 

[CakePoet]

I live close enough to Denmark, that i do have ´Danish friends and since I love to cook, I pick some words.