meat systems…

August 12, 2011 § Leave a comment

Fascinating isn’t it… that each country has their meat system.

British Beef: 1. neck and clod; 2. chuck and blade; 3. fore rib; 4. thick rib; 5. thin rib; 6. rolled ribs; 7. sirloin; 8. rump; 9. silverside; 10. topside; 11. thick flank; 12. leg; 13. flank; 14. brisket; 15. shin

American Beef:  1. chuck; 2. flanken-style ribs; 3. rib; 4. back ribs; 5. short loin; 6. Porterhouse steak; 7. tenderloin; 8. sirloin; 9. round; 10. boneless rump roast; 11. round steak; 12. hind shank; 13. flank; 14. flank steak rolls; 15. short plate; 16. brisket; 17. fore shank

French Beef: 1, 2. collier (neck); 3. basses-côtes; 4. jumeau for grilling or frying; 5. jumeau for stewing; 6. macreuse; 7. plat de côtes découvert (uncovered rib); 8. plat de côtes couvert (covered rib); 9. gîte de derrière; 11. entre-côte; 12. hampe; 13. poitrine; 14. faux-filet; 15. filet; 16. bavette for grilling or frying; 17. bavette for stewing; 18. flanchet; 19. romsteck (rump steak); 20. aiguillette baronne; 21. rond de tranche basse; 22. tranche; 23. gîte à la noix; 24. queue (tail)

originally posted here (pork following the jump)frenchpork

French: 1. tête (head); 2. lard gras (pure pork fat); 3. échine; 4. palette; 5. carré de côtes or côtes premières; 6. côtes de filet; 7. pointe; 8. jambon; 9. jambonneau arrière; 10. pointrine (belly); 10a. travers (spare ribs); 11. épaule (pallette and jambonneau); 12. plat de côtes; 13. jambonneau avant; 14. pieds (feet); 15. gorge; 16. queue (tail)

americanporkAmerican: 1. blade shoulder; 2. loin; 2a. tenderloin; 3. leg; 4. side; 4a. spare rib; 5. arm shoulder; 5a. hockbritishporkBritish: 1. spare rib; 1a. blade; 2. loin; 3. leg fillet end; 3a. leg knuckle end; 3b. hock; 4. belly; 5. hand; 5a. trotter

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

What’s this?

You are currently reading meat systems… at spargel&fraise.

meta

%d bloggers like this: