Questions tagged [cut-of-meat]
The cut-of-meat tag has no usage guidance.
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Are pork trotters and pork knuckles the same thing?
Are pork trotters and pork knuckles the same thing? What are the differences?
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How can I keep large packs of ham fresh longer?
On the back of the packs of sliced ham I buy it usually says “once opened eat within x days”. I often find that I have ham left over that needs to be eaten, that I’d prefer to save for another day.
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What is the difference between a New York Strip and a Bone-In New York Cut Sirloin?
The iconic Smith & Wollensky Steakhouse in DC was not able to answer my question at dinner and I truly wish to know the answer.
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English name for cut of meat (Cacho de Paleta)
I was given a cut of meat that I am unfamiliar with. I was told the Spanish name is Cacho de Paleta. I'm not sure how to prepare it, and was hoping to find some recipes and preparation tips online. To ...
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I have a water-logged meat thermometer (non-digital) How do I dry it out?
I recently and very stupidly ran an analog (non-digital) meat thermometer through the dish washer. It came out full of water, like a fish tank or a pimp's aquarium heels, and it has not dried a ...
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What are double-cut chops?
I was in a restaurant recently and the menu included "double-cut pork chop". The person I was with ordered this, but it looked like an ordinary pork chop to me. (I don't eat pork so I don't have a ...
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What cut of beef is "fillet of beef"?
I usually cook vegetarian dishes because it's easier for me although I'm a huge carnivore. I'm taking a stab at this steak sandwich recipe which calls for "fillet of beef". What does that mean? Which ...
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What is a silver tip roast?
I got this roast called a silver tip roast. I’m led to believe it’s the shoulder. Can anyone confirm this or know what it is?
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Properties of a good steak?
I'm talking about what makes a good piece of meat for a steak.
not how to cook it.
What type of cut? Thickness? dry aged? to marinate or not? seasoning?
I've always been partial to a Ribeye (high ...
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Which one of these lamb meat parts has lowest fat (shanks, loin or shoulder)?
Which one of these lamb meat parts has lowest fat -because I don't like the taste of fat-, (shanks, loin or shoulder) ?
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Are non-brisket cuts suitable for corned beef?
I was about to make corned beef brisket again, but I just realized that perhaps brisket is traditionally used only because it used to be the cheapest cut available.
Eye of round for instance is ...
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What cut of beef to use for Indian curries?
I am wondering what part/cut of the animal is best to make Indian/Pakistani dishes like curries, Biryani, fry etc.
This post says Chuck steak. But wanted to get more opinions.
Which cut of beef should ...
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Does beef round have a lot of collagen
I think it is well accepted that beef round, which comes from a working part of the cow, is thus tough and needs to be handled properly.
From various sources, I've read that beef rounds (some say all ...
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How do I prevent smoked brisket from being chewy?
Last night I smoked my first brisket. I used a charcoal smoker which was given to me. I followed the advice given to me by the previous owner coupled with some quick reading from the manual and ...
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Do beef foreshank (the shin) and hindshank taste different? Should they be cooked differently?
What are the practical differences between the foreshank and hindshank? In terms of the amount of fat they contain, dryness, sinewiness and taste. Should they be cooked slightly differently? Does one ...
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How can I get cuts of beef I recognize when in Italy
Almost five years ago, my husband and I retired to the Abruzzo region of Italy from the U.S. I've made a lot of cooking adjustments, but beef cuts have me beaten. I want steaks and roasts. Research ...
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How can I tell the difference between a rabbit and a cat?
I received a shipment of prefabricated skinned rabbit last week and the shipment seemed unusual. Rabbits have a very close resemblance to cats once their “hair” and skin have been removed. Is there a ...
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Advice on meat cuts for German rouladen
I've been trying to figure out the best cut of beef to use for a German rouladen recipe. From the butcher and Google searches I've seen advice ranging from slicing flank steak (how would that work?) ...
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What cut of beef is "plat nerveux"?
The cut is 'plat nerveux' and was purchased at a Parisian (French) market. It is beef, long-ish, round (like a sausage), and boneless. The meat is deeper red than most beef cuts I am used to. Deep red,...
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What cuts of meat are preferable when you want to avoid drying out?
I want to cook meat that is well done in an oven, doesn't have crust on the outside and doesn't dry out.
In this question What am I doing wrong when cooking meat? it seems people were saying its the ...
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Pork: sirloin vs tenderloin. Which one is most tender?
What is the difference between pork sirloin and port tenderloin?
I usually buy center cut pork chops and may buy one due to the sale price this week.
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What would you call this cut of pork?
I got a cut from an asian grocery store yesterday that was labeled as Pork Belly, but what I got is this:
That's the top-down view; the cut is under an inch thick. There's a portion in the upper ...
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What is this cut of meat? Ideas on what to make?
I have this leftover chunk of meat in my freezer, and I foolishly did not label it. Does anyone recognize it?
I just need to know enough to be able to cook it. At the very least whether it is ...
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What is the difference between Prime Rib and a Standing Rib Roast?
What is the difference between Prime Rib and a Standing Rib Roast? (and a "rib eye roast" while you're at it)
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What is the correct French word for brisket?
What word can I use to accurately describe brisket of beef in French? I usually go to the butcher with a chart of US beef cuts and point to it but it neer seems to correspond to the same piece. Does ...
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What's the beef cut with solid, thick bone?
I need a cut of beef with very specific requirements. I'm interested in bone first:
It should have it medullary cavity approximately in the size of a small finger.
It should have compact (dense, ...
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Which cut makes cheapest goulash?
I found I like goulash very much, but the bang for the buck is rather poor - I don't get much made for the amount of meat used up.
I tried using different cuts; ham, neck, shoulder. The latter, ...
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What cut of meat is used to make shabu shabu?
I'd like to explain to a butcher what cut of meat is required to make shabu shabu. Can anyone help me?
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What is a bolo roast.
I'm trying to make bultong (South African meat jerky) for a friend from there and he said I need bolo. What cut of meat would this be in America?
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Difference between New York strip and a first cut strip
What is the difference between a New York strip and a first cut strip steak?
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being served prime rib when asked for ribeye steak
Last night I was served prime rib when I specifically requested rib eye steak. Is this a normal practice in restaurants? I understand that the meat is the same, that the cooking process is what ...
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What are the difference between outside and inside skirt steak?
Skirt steak comes in two cuts: outside and inside. While I am sure the difference in cut affects how the meat should be prepared and cooked I am not sure in what ways. A few things I've read about the ...
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Is there a difference between Kansas City strip and New York strip?
Wikipedia gives the impression that Kansas City strip refers to the same cut as New York strip. Are they really the same cuts? If so, which name is more "authentic"? And if not, what's the difference ...
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What's the difference between soup meat and stew meat?
I bought a share of a cow, and was given both of these in my delivery. They both seem to be roughly the same sizes of chunks.
Are they from different parts of the animal? Do they require different ...
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Do I roast leg of lamb differently when shank is still attached?
I am going to avoid using the terms american or frenched because I don't fully understand what they mean.
But I am going to be roasting a full leg of lamb, including the shank. Most of the recipies ...
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Which cheaper cuts of beef are suitable for steak tartare?
I am eating a lot of steak tartare, and usually making it from the tenderloin (called filet in some countries). But the tenderloin is expensive. I've made it from beef round once and it was fine too, ...
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Identity of "Kulkie"
At my local (kosher, Ashkenazi) butcher, one of the cuts of beef they sell is kulkie, or kolichel/kalichl. It's a tough, lean cut with copious connective tissue which is great for stewing. However, I ...
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Which part of a cow does UK "frying steak" come from?
UK supermarkets often sell cuts of meat with ambiguous names that don't resemble the cuts on a butchery diagram:
Where would I find frying steak on that?
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Mongolian BBQ Meat Cuts?
I am planning on slicing meat with a slicer for Mongolian BBQ and have decided on slicing frozen chicken breast and frozen pork shoulder butt.
What I do not know though, is what I should use for ...
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Pork Sirloin vs Chump
I'm trying to become more proficient in my understanding of pork cuts. I've heard of the "chump" (mostly from Brits) and pork sirloin. They both seem to come from roughly the same place on the pig ...
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What kind of steak is this?
I'm trying to identify what this steak is typically called, so I can know whether I am trimming and preparing it properly. I've been unable to find any photos of similar cuts.
I recently purchased a ...
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Flavour in different cuts
I read somewhere that different cuts of beef have different flavour intensities. The general trend was that the more the muscle was used (ie: rump), the more flavour it had but the tougher it was and ...
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How are beef cuts labeled in Russian?
I looked up cut of beef on Wikipedia. There are no Russian names for cuts. I'm wondering what they're all called in Russian.
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Is ground upper turkey thighs the same as regular ground turkey?
I usually buy ground turkey at costco, which is labeled ground turkey. However, I asked the local butcher for ground turkey today and when I arrived home, the meat label said "ground upper turkey ...
CommunityBot
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What is a lean cut of beef (steak) to use in low calorie recipes?
What is a lean cut of beef (steak) to use in low calorie recipes? I am interested in creating some low calorie recipes using steak but am unsure which are the best cuts to start with.
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What part of the squid is edible?
Is the part of the squid right above the tentacles edible? I think it's the bottom of the body, I've never cooked squid before. I washed it under cold water and felt it carefully with my fingers and I ...
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What piece of veal should I ask a butcher/meat shop in the US if I want to do stew dishes like "blanquette de veau" or "veau marengo"?
Ideally, I should be using "tendron" which I think is equivalent to flank steak for a veal. But flank steak is "bavette" for beef, so maybe it is a different name. I think I could also use jarret, ...
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Cooking a tender pork sirloin (Solomillo al Whisky)
A popular dish in Andalusia consists of pork sirloin chops in a whiskey sauce.
I've tried to recreate this at home by marinading for a short time and then frying, but the meat ends up rather tough, ...
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Aged steaks cooked as medium but came out looking well done
My partner and I always go to steak restaurants, tonight we went to a pub for a steak, I ordered a medium fillet mignon which is what I always order.
The steak came out and it was dark brown the whole ...
CommunityBot
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3D meat cuts references?
I always have trouble reading the diagrams that indicate the cuts of meat. It's hard to tell how deep the cuts go, etc. Are there any 3D diagrams out there?
This blog entry has a cross section of the ...
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