Chart of retail beef cuts. Click to enlarge chart. Then click it again to make it big enough to read. No, I don't know why.
Friday, January 28, 2011
Here's the beef
Chart of retail beef cuts. Click to enlarge chart. Then click it again to make it big enough to read. No, I don't know why.
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I frequently find it odd that the name for different cuts of beef (shoulder, for instance) seem diametrically opposed to where they're actually found on the beastie.
ReplyDeleteI do love the beef, though.
I don't know what you're beefing about. :)
ReplyDeleteIt's interesting to see the different names and cuts of beef. In England they have different names and slightly different cuts. Scotland has some traditional cuts which are different again, if you can still get them, certainly differently named. France is a whole other story.
I love beef as well... no matter the name it is given.
ReplyDelete@Stephanie Barr - Well, that's just not true, is it? Not the part about you liking beef, but the part about the cuts not coming from the right body parts. Take the eye of round. Comes from the eye, right? What about rolled rump? Doesn't come from the knee, you know. Same with heel of round; comes from the back of the cow's foot, right? Sirloin is an English cut we've imported, named after a knight named Loin. That's about the only example you could use where the meat doesn't come from where it's printed on the cow. Steer. Cattle.
ReplyDelete@A. - I don't think they say beefing in England. I think they say lambing or something like that. Don't lamb around. What's the lamb? Lambeaters guarding the crown jewels in that tower thing. Or, don't be catty. Putting on the dog. Don't horse around, that's it. Not lamb. Where was I?
Ah, yes, the names are different in England. And Scotland? I cringe. But it's true: We say "T-Bone" and you say "Sausage." We say corned beef brisket and you say coleslaw. We say delmonico, you say ripe banana. We say bumbershoot, you say spotted dick. It's a poser, all right. I may start a blog on our differences in speech.
Let's not talk about the French. They eat Boll Weevils. With the proper sauce, of course. :)
@Jeff King - Really? No matter WHAT I call it? Ok, I won't test you. I like beef too! :)
It is because of Norman (thus French) fine dining that we eat beef and not cow. And mutton and not sheep, and pork and not pig.
ReplyDeleteOr is that going a step too far off the subject? Not for me.