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Thread: Argentine Beef Versus American Beef
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Old Jun 27, 2007 | 9:37 am
  #65  
toadman
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Originally Posted by GinGin
Hello,

I am new to this forum and have read with great interest all the comments about Argentine beef.

Here is my question/situation and I welcome advice:

I am an American recently transferred to Germany. I have never been a big fan of beef nor a very good cook of it either. But I am having guests over for dinner and they love beef. I don't recognize the cuts of beef here in Germany at all and have heard the beef is not very good anyway. I can find Argentine beef (rather expensive but that is ok -- it is for guests and I want to make them happy!) but I cannot really recogonize the cut. The label on what I purchased as a test is called "huftsteak". The butcher sliced it only an 1/2 thick or so. I want to grill. Anyone have any experience with beef, and in particular, Argentine beef, in Germany?



When I do eat beef, I actually enjoy flank steak or flat iron when cooked and cut right.

Thanks!

No experience with Argentine beef in Germany but Huft or hip steak would be the equivalent of a rumpsteak. At just 1/2" thich it wouldn't be much good grilled. You should have the Metzgerei or Butcher Shop cut the steak thicker.
Lendenstueck would be the equivalent of a sirloin.
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