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Old 04-03-2011, 08:06 PM   #1
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Beef part question

Here she goes again asking what a part of a beef is called.

I have a yummy looking Danish recipe that uses "culotte" roast and and another what that uses "cuvette" roast.

I can't figure out what those are in English. Google translates them to culotte and cuvette

They are near the tail. Here's a Danish meat chart, any ideas what those would be in English? The attached chart is kinda small in the post. Click to see a bigger version.

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Old 04-03-2011, 08:20 PM   #2
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The best I can do is that both cuts are coming from the round. Top and bottom rounds perhaps.
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Old 04-03-2011, 08:24 PM   #3
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Quote:
Originally Posted by Andy M. View Post
The best I can do is that both cuts are coming from the round. Top and bottom rounds perhaps.
Is it round in front and above the tail? That's the culotte. Is it maybe rump roast?

English charts don't really show the tail.
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Old 04-03-2011, 09:08 PM   #4
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Quote:
Originally Posted by taxlady View Post
Is it round in front and above the tail? That's the culotte. Is it maybe rump roast?

English charts don't really show the tail.

The rump roast is cut from the round.

What are the recipes you are making?
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Old 04-03-2011, 09:30 PM   #5
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Quote:
Originally Posted by Andy M. View Post
The rump roast is cut from the round.

What are the recipes you are making?
I was mistaken. The Canadian chart shows the the end of the spine, but doesn't name the piece of meat in front of the tail. Beef - Wikipedia, the free encyclopedia shows US, British, and Dutch beef charts. I think the Brits would call the culotte roast silverside and topside.

Recipes: Marineret okseculottesteg med billede Alletiders Kogebog

Cuvettesteg med flødekartofler med billede Alletiders Kogebog

P.S., it's hard to see, but the dotted line from cuvette to the meat, ends with a small black dot next to the fat.
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Old 04-03-2011, 09:34 PM   #6
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Quote:
Originally Posted by taxlady View Post
I was mistaken. The Canadian chart shows the the end of the spine, but doesn't name the piece of meat in front of the tail. Beef - Wikipedia, the free encyclopedia shows US, British, and Dutch beef charts. I think the Brits would call the culotte roast silverside and topside.

Recipes: Marineret okseculottesteg med billede Alletiders Kogebog

Cuvettesteg med flødekartofler med billede Alletiders Kogebog

P.S., it's hard to see, but the dotted line from cuvette to the meat, ends with a small black dot next to the fat.

Had a little trouble reading the recipes but the Wiki link shows what I said - both cuts are from the round. If the first recipe is a pot roast type, a round cut would work.

The second recipe looks like a roast so a top round cut would work there.
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Old 04-03-2011, 10:05 PM   #7
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I think that Cullotte looks like a top round, cuvette a bottom round. Andy is correct IMO, a rump roast is cut from the top round.
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Old 04-03-2011, 10:53 PM   #8
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Quote:
Originally Posted by Andy M. View Post
Had a little trouble reading the recipes but the Wiki link shows what I said - both cuts are from the round. If the first recipe is a pot roast type, a round cut would work.

The second recipe looks like a roast so a top round cut would work there.
Whether or not the first recipe is pot roast is a question of definition. It has liquid, but it's only about a half a litre.

The second one has 1 dl (0.1 litres) of liquid. Both go in the oven. They seem to cost about the same / kg in Denmark.

I don't imagine it's generally meat for pot roast. On special they were both 168 DKK/kg ~= 32.00 USD/kg ~= 14.50 USD/lb. (even if stuff is on the expensive side in Scandinavia)

Thanks for the help.
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Old 04-03-2011, 10:55 PM   #9
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Quote:
Originally Posted by Bigjim68 View Post
I think that Cullotte looks like a top round, cuvette a bottom round. Andy is correct IMO, a rump roast is cut from the top round.
That's what I would say from the Wiki meat chart. But, every chart I see is different, often without actually contradicting each other. It's sooo confoosing.

Thanks for the help.
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Old 04-03-2011, 11:54 PM   #10
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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.
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