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Old 1st April 2014, 21:33   #1 (permalink)
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Turkish cuts of beef/lamb

Sorry if this has been asked before, I've tried searching but no luck :/

Can anyone help me with the different cuts of meat we get in Turkish butchers? I'm hit or miss getting the correct piece for specific dishes. My butcher is great at giving me what I need IF I can describe what I'm cooking, but this isn't always possible and def a prob if I want to get meat on sale in migros/şevi etc.

Ok specifically I want to know what is best for:
Casserole done on hob (beef or lamb)
Casserole/stew in slow cooker (beef or lamb)
Pot roast
Traditional beef roast in oven

Thanks in advance
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Old 2nd April 2014, 08:43   #2 (permalink)
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Re: Turkish cuts of beef/lamb

For a traditional Roast I always use antricot, which is sold as steak, but I ask them to cut a joint size piece. I have tried many cuts of beef & found this best for a roast. With Lamb I buy a leg of lamb.
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Old 2nd April 2014, 10:19   #3 (permalink)
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Re: Turkish cuts of beef/lamb

Hi Niamh...i dont know if you mean the cuts of meat in Turkish i wrote a piece on meat some years ago maybe you might find it interesting

i wrote this in 2007 and included in the thread are prices of meat at that time its interesting to compare the price then and now


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Old 2nd April 2014, 12:09   #4 (permalink)
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Re: Turkish cuts of beef/lamb

Our local Migros has a picture of a cow and a sheep with the various cuts shown, so you will know whats what.

For a pot roast I always use rosti meat, I've found it you roast it its like old boot but done that way its fine. No idea what the cut is!!!

Think a rib of beef may be in my suitcase when I next come back from the UK.


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