Flank Steak (aka skirt in the USA)

[the_student]

Anyone know the Finnish name for flank steak ?

I tried to explain this to a few butchers, but they all seem confused.

thanks

[Upphew]

http://www.keittotaito.com/naudan_ruhon ... _osat.html

[Rosamunda]

http://www.dlc.fi/~marianna/gourmet/gl_meat.htm


kuve (13b in Upphews diagram)

I don't think you see it much pre-packed in the supermarket but a butcher might have it (eg Chef Wokins in Sörnainen or Reinin Liha in Hakaniemi)

[jtammilehto]

Don't count on Reinin Liha too much. Agree they have more going for them than 99% of meat counters but they do not seem to be terribly knowledgeable. Best bet is to find a 'mestari' at Stockmann and begin an investigation - if they don't know they will also try to educate themselves (not true at Reinin nor Wotkins from experience) - usually - but does take a good degree of persistence on part of the customer.

[Rosamunda]

Not sure who you spoke to at Rein but I have always found them to be EXTREMELY knowledgeable. You can order anything from them and the boss (the blond lady, Mme Rein) speaks very good English. I have bought all kinds of things from them including a whole sheep for a spit roast, hog and sheep casings, fresh corn-fed Red Label chickens from France and a huge range of pork, wild boar, fresh salt-marsh lamb from Ahvenanmaa etc and the nice thing is you can see what you buy whereas in Stockmann they have a habit of disappearing into the backroom to do stuff Haven't been in there since the new Herkku opened though and I certainly won't be going near the place during Hullut Päivät so maybe they've changed the butchery, dunno.

Chef Wotkins factory shop is better value for money and if anyone knows anything about meat it's Mr.Wotkins - and he is usually there in person, or his son is. It's still a real family business.

@the_student
As for flank, my husband tells me that when they butcher the elk the "kuve" is thrown in with the mince (ground) meat. I guess the commercial butcheries do the same with the beef.
What do you want to make with it? I might be able to suggest an alternative cut.

[jtammilehto]

and the boss (the blond lady, Mme Rein) speaks very good English.

don't ask them about 'beef short ribs' - especially her

the nice thing is you can see what you buy whereas in Stockmann they have a habit of disappearing into the backroom to do stuff

you are supposed to talk to the guy over the counter - mestari - the disappearing act becomes irrelevant

Chef Wotkins factory shop is better value for money and if anyone knows anything about meat it's Mr.Wotkins - and he is usually there in person, or his son is. It's still a real family business.

know the 'chef' well - he's too busy to delve into details - pity the son hasn't gone into another business - read what you like from that

[the_student]

Hei,

Thanks to everyone and for the tips, now I got some ideas where to begin looking for flank steak...


@jtammilehto : Inevitably, there in one in the crowd who takes the topic on a tangent.... Take my advice and relax unless you got something useful to to add. Most people here are seeking help, not criticism...and oh, don't bother to respond, I already got help from the others before you, so I wont be checking this thread )

Adios

[jtammilehto]

I'm not understanding 'student's' tangent comments at all.

I was simply telling that I have not found Reinin Liha nor Wotkins to be any great sources of help. Rather I have found Hki Stockmann to be more professional. This is not to say RL and W are not in the upper level of places with some decent modicum of knowledge.

These forums are valuable for the interstitial comments and info as well - or even more - than the original question.

On that score, has anyone run into a PK S-Market with anything approaching a reasonably aware 'lihatiski?'

[Rosamunda]

On that score, has anyone run into a PK S-Market with anything approaching a reasonably aware 'lihatiski?'

Yes, K-market in Lippulaiva, Espoonlahti. He's one of those mestari, been in the press lots and he has all the awards on the wall. Haven't been there for a while, it's not on my usual route. But the place is always pretty busy.
Anyway, take it or leave it. You don't have to take my recommendations, and as the_student says: chill.

[Pursuivant]

Well, the Sello CM seems to be well-stocked; generally in the K's have more chance in finding a good old-fashioned "butcher".

[jtammilehto]

"and as the_student says: chill."

'Chill' about what? Who's hot? I thought this had developed into a revelation of what places might know something about meat products? And all knowledge and experiences valued.

I find it interesting that S-Market has basically put up a 'no interest' sign re meat. That includes the Prisma system too.

[Pursuivant]

*sigh* - the S & Prisma are a "chain" with a "manager"; the K & CM are "franchises" with a "kauppias".

[filecore]

I've seen a Chef Wotkins counter in Prisma Itäkeskus, although whether it's stocked/knowledgeable, I have no idea. Tried in the market halls (Hakaniemi, Kauppatori)?

[jtammilehto]

*sigh* - the S & Prisma are a "chain" with a "manager"; the K & CM are "franchises" with a "kauppias".

Yes, unfortunately true. The manager system just doesn't work at S. Seldom try new products, etc. Mostly just preserving their job and following orders.

Pity that K almost always has significantly higher prices.

[kennyh]

oh man, i really had my hopes up when i sew this topic :/