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

[This is not your pork!]

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?

[Phubar]

Did some googling but maybe it's beePh ribs.
"Bein" can mean leg but can also refer to bone.

[Smokey Mick]

Not Hanger steak ?
Hanger steak - Wikipedia, the free encyclopedia

Also know as top skirt in Australia

[Smokey Mick]

Did something wrong there?
Cant copy a link? Mods please help

[westy]

Beinfleisch is indeed from the leg or shank. But it looks like you are right. This website describes it as a cut from the rib area. Interesting. Kinda like a short rib. http://www.premiumrind.at/die_teilstuecke/teilstueckskunde/beinfleisch/

[This is not your pork!]

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.

[This is not your pork!]

Beinfleisch is indeed from the leg or shank. But it looks like you are right. This website describes it as a cut from the rib area. Interesting. Kinda like a short rib. http://www.premiumrind.at/die_teilstuecke/teilstueckskunde/beinfleisch/
Ok, that could be close, if it's cuboid without bone as well. I really have to dig because I remember seeing some amazing pictures around here.

[westy]

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.

[This is not your pork!]

It could be something like this as posted by Al Czervik in "The Wordless Picture Thread" on 10-19-2012:

http://img37.imageshack.us/edit_preview.php?l=img37/9708/p1250954.jpg&action=rotate

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 (http://www.bbq-brethren.com/forum/showthread.php?t=144880) some time ago.

So how would I want to smoke such blocks of beef (with or without bones)?

[This is not your pork!]

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.
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:

[This is not your pork!]

Blind on both eyes, searching for "short ribs" indeed brought up some more results, like Al Czervik's cooking thread (http://www.bbq-brethren.com/forum/showthread.php?t=146669).

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?

[westy]

Have you tried beef chuck or shoulder? Might be what you're looking for. Something you can pull or cook to nice soft slices.

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[Phubar]

You can just smoke them without braising/Phoiling...it's not something that is done within a hour.

[westy]

Beinfleisch is confusing. I'm going to sleep.

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[This is not your pork!]

Have you tried beef chuck or shoulder? Might be what you're looking for. Something you can pull or cook to nice soft slices.
My 12th cook (http://www.bbq-brethren.com/forum/showthread.php?t=141485) 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.

Beinfleisch is confusing. I'm going to sleep.
+1 :mrgreen: (except that it's early afternoon here, so no sleeping but working)

[benniesdad]

I am pretty sure they are talking about some part of the shoulder clod (Hesse), probably the chuck.

http://www.lebensmittellexikon.de/b0000450.php

[Don Marco]

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

[This is not your pork!]

Austria has a lot of names for meat cuts even no one in germany understands. :twitch:
Yes, totally crazy. "Beinfleisch" is the official term, but even LEO (http://dict.leo.org/ende?lp=ende&lang=de&searchLoc=0&cmpType=relaxed&sectHdr=on&spellToler=&search=beinfleisch) does not know about it, it isn't even mentioned in the forum (where pretty much all awkward words are discussed).

[Don Marco]

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

[This is not your pork!]

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?

[Hawg Father of Seoul]

Cook it and decide if you like it.

A rose by any other name.....

[This is not your pork!]

Cook it and decide if you like it. A rose by any other name.....
That's the idea, but without the name I can not order it, and I only have seen such type of meat blocks once (unfortunately without checking the name). I guess I'll just have to wait till it shows up again in the fresh meat department of my favorite wholesale supermarket.

[This is not your pork!]

There is a special for "Beinfleisch" coming up tomorrow at an unbeatable price of about $2.42/lb

http://666kb.com/i/cb51wxl0k66f0sd49.jpg


So that's what I'll be cooking this weekend, but I still would like to have some suggestions on how to smoke it.

I guess it will be lemon peppered, but to which IT should I take it and should I foil or not?

And how to serve it (since it comes with rib bones)? Some pictures of the ready product an a plate would be nice.

[smokainmuskoka]

If it were me, I'd rub it, smoke it to 165F, foil it with liquid(beef broth or dunkelbrau) or pan with the liquid and cover with foil and cook 'til most of the fat/connective tissue is rendered off. You could use red wine if that's to your tastes.
My two cents.

[MS2SB]

If it were me, I'd rub it, smoke it to 165F, foil it with liquid(beef broth or dunkelbrau) or pan with the liquid and cover with foil and cook 'til most of the fat/connective tissue is rendered off. You could use red wine if that's to your tastes.
My two cents.

This is a good idea, a red wine braise to finish would be good. You could also throw some root vegetables into the pan when you cover as well. Carrots, potatoes, turnips, onions etc.

[This is not your pork!]

Nice, but the plan was to do it on the smoker only. I thought about the same way like brisket, first smoke with Mesquite till IT 165°F, then foil in 50/50 water+worstershire till 203, and at the end crisping up the bark in the oven. If anybody has any other better idea, please tell (still some days left to consider).