German name for cut of beef needed for Deli roast beef

Cafe Society
1

So, living in Germany now many years, I realize I really miss a good NY deli-style roast beef sandwich. So I figure I’ll try to make it myself. This looks like a good recipe and it calls for a rump roast. Does anyone know what this cut would be called in German?

I really don’t know, but one thing that seems confusing is, there is an actual cut of beef in German called “Roastbeef” (yes, literally using the English word), which, according to this chart (PDF), refers to sirloin or striploin. And on that chart there are a few “rump” cuts mentioned, but I’m not sure which one is best to suit my purposes. Anyone?

2

I don’t know the name. But if you’re going to a butcher shop, does he have one of those segmented cow maps showing different cuts? Are those things all over?

3

Rump or round.

1212
1210
1214

on the right side of that chart.

4

Wonderful, thank you!

5

Google how to cook it best for deli-style roast beef.

You need a good knife too, you need to be able to slice it thin.

6

A bottom round might be good. You could tell a butcher what you are doing, it’s that section at the top of the leg where sirloin, rump, and shank meet and greet.

7

Yes, bottom round would work.

1211 on the chart, that’s how they would sell it in US supermarkets.

1219 is basically a whole bottom, 1212 is the eye (it looks like a mini trimmed tenderloin) and 1211 is the rest.

One or the other of 1212 or 1211 will just be a little easier to work with than the whole thing.

8

Oh man, now I’m getting excited. If I didn’t have such a tiny kitchen I probably would have just impulse-bought a meat-slicer. I want my NY deli-style roast beef!

9

Rare, rye, mayo, salt & pepper for me!

10

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