What's "Beinfleisch" & how to smoke it?

This is not your pork!

This is not your pork!

is one Smokin' Farker
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I am interested in a cut of beef call "Beinfleisch" (translates to "leg meat", although I guess it does not have anything to do with legs at all, because Austrian butchers seem to think it's funny to give cuts of meat completely different names than the body parts they are coming from).

I have seen pictures here in the forum before, but I can not find any right now. Those pieces of beef are cut rectangularly and seem to be quite large and fatty, so I think it should be well suited for a SNL smoke.

Can anyone imagining what I mean please post a picture, tell the cut's name and explain how it's prepped and smoked?
 
Not Hanger steak ?
[ame="http://en.wikipedia.org/wiki/Hanger_steak"]Hanger steak - Wikipedia, the free encyclopedia[/ame]

Also know as top skirt in Australia
 
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No, not what I meant, but I forgot to mention, those pieces are not only rectangular in shape but also pretty thick, so they are more like cuboids, and I think they are boneless. The are kind of big pieces, but you usually cook a few at a time.

There are some nice pictures here in the forum somewhere, but to find them I guess I would have to dig through the endless picture thread.
 
I see what you are talking about now. Go to google images and put in Beinfleisch. Pretty sure those are short ribs you are talking about.
 
It could be something like this as posted by Al Czervik in "The Wordless Picture Thread" on 10-19-2012:

edit_preview.php


They are not really cuboids but blocks of beef. If this is "Beinfleisch" it is a lot different then the pieces I failed to make as "Kind of" Beef Ribs some time ago.

So how would I want to smoke such blocks of beef (with or without bones)?
 
westy said:
I see what you are talking about now. Go to google images and put in Beinfleisch. Pretty sure those are short ribs you are talking about.
Click to expand...
That's what I thought first, but those blocks of meat look quite different from what I have seen here considered "short ribs".

There should be a lot more pictures around here somewhere, but except the one from Al Czervik I can not find any right now. :sad:
 
Blind on both eyes, searching for "short ribs" indeed brought up some more results, like Al Czervik's cooking thread.

So I am pretty confident to say it's indeed "Beinfleisch". Al Czervik smoked and braised them. Can they be just smoked as well?

I am still confused because there seem to be different types of "Beinfleisch" cuts around here, so I am looking for such large blocks of beef instead of the short ribs I already had mistaken for beef ribs.

These blocks of meat seem to have enough fat for a SNL smoke. With or without foiling?
 
Have you tried beef chuck or shoulder? Might be what you're looking for. Something you can pull or cook to nice soft slices.

Sent from my HTCEVOV4G using Tapatalk 2
 
westy said:
Have you tried beef chuck or shoulder? Might be what you're looking for. Something you can pull or cook to nice soft slices.
Click to expand...
My 12th cook was a beef shoulder, but that's something completely different. I still have no idea how a beef chuck translates to German, but I didn't really bother, because beef is quite expensive around here, so I always only go after the cheap pieces nobody else likes (which usually is "Brustkern" aka European style brisket).

Such "Beinfleisch" should not be that expensive as well, and if I find such nice blocks of beef I am certainly going to try it.

westy said:
Beinfleisch is confusing. I'm going to sleep.
Click to expand...
+1 :mrgreen: (except that it's early afternoon here, so no sleeping but working)
 
Austria has a lot of names for meat cuts even no one in germany understands. :twitch:

Ill ask a friend and let you know as soon as i find out.

DM
 
Alright, here we go :

In germany, Beinfleisch is what its called - meat from the shanks of beef. Makes sense... :cool:

Our Austrian friends think about it a little different though. In Austria Beinfleisch means a cut with part of several ribs of the spare ribs and some belly meat on top of it.
It has plenty of fat and connective tissue and should be perfect for barbecuing.

Please post some pics of how you cook em

DM
 
Once more confused! :twitch:

So if the blocks of beef shown in Al Czervik's picture resemble "Beinfleisch" in Germany, what's the Austrian term then?
 
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