49 votes

How can I get cuts of beef I recognize when in Italy

As someone who has moved from the US to another country I can relate and have some general advice. Rather than spending time trying to find the US equivalent of something try to take advantage of what'...
GdD's user avatar
  • 76.3k
41 votes

How can I get cuts of beef I recognize when in Italy

Would it help to compare these two graphics from Wikipedia side by side to find the correct butcher term? As we can see, the Italian graphic has 19 distinct areas, while the American graphic only ...
John Doe's user avatar
  • 3,683
33 votes

What's the beef cut with solid, thick bone?

You're doing it wrong™. Your question is, essentially, "What code-word should I use to tell my butcher to give me a cut of beef with properties X, Y and Z?" Don't do that. Just go to your ...
David Richerby's user avatar
19 votes

How can I get cuts of beef I recognize when in Italy

I think your goal can't be reached. This is not a mere language problem - it is just that there is no market in Italy for the products you want. There are people to whom the difference won't matter, ...
rumtscho's user avatar
  • 139k
19 votes

How can I keep large packs of ham fresh longer?

The only sensible way is put them into the freezer: Shortly after purchase, package it into lots that are suitable for eating within a couple of days of thawing. Place packets into a freezer and thaw ...
bob1's user avatar
  • 15k
16 votes

What cut of beef is "plat nerveux"?

Different countries can have very different names for their cuts of meat, and in some cases, there isn't an obvious/direct equivalent from a French cut to an American or English cut. If you look at a ...
AMtwo's user avatar
  • 9,017
13 votes

What's the beef cut with solid, thick bone?

If you are looking for a bone-in cut of beef for an aesthetic purpose then it would be hard to do better than beef shin, also known as shank. It has a good, strong bone with a cavity and the bone will ...
GdD's user avatar
  • 76.3k
12 votes

What's the beef cut with solid, thick bone?

I believe an arm roast is what you are after: For cooking purposes note that this is a "roast" (and not just a 'big honk'in steak') and is suitable for a low & slow cook time in a crock pot but ...
Cos Callis's user avatar
  • 18.2k
12 votes

Are pork trotters and pork knuckles the same thing?

These are distinct pieces of a pig. A pork foot is the actual foot, including the toes, as can be seen for example on wikipedia. A pork knuckle on the other hand is the join just above the feet, also ...
quarague's user avatar
  • 1,225
10 votes
Accepted

What is this cut of meat? Ideas on what to make?

It's difficult to guess based on the cut alone, as they butcher animals differently in the US / UK / France / Russia (and Jewish and others), which can result in cuts that aren't easily recognizable ...
Joe's user avatar
  • 80.7k
8 votes

being served prime rib when asked for ribeye steak

No. A dish is a combination of the ingredients and the techniques used to make it. a cheese omelet served in a pie crust isn't a quiche and a dish of oily raw eggs with lemon juice isn't mayonnaise a ...
ChefAndy's user avatar
  • 3,063
8 votes

How can I get cuts of beef I recognize when in Italy

Have you considered looking up/learning how to butcher a carcass in the American style and then requesting a half carcass from your butcher? You could then butcher it as you desire and freeze the ...
Paddy's user avatar
  • 189
7 votes
Accepted

What would you call this cut of pork?

That looks like Pork neck or shoulder without a bone. The best way to prepare it is to grill it or bake.
SZCZERZO KŁY's user avatar
7 votes

What cut of beef is "plat nerveux"?

From your description- maybe its a hanging tender also called butchers cut. It's the muscle that supports the heart. Long (9-20 inches), cylindrical, no bones and very red like a liver or heart. May ...
Shannon's user avatar
  • 71
5 votes

I have a water-logged meat thermometer (non-digital) How do I dry it out?

If water got in you can get it out. Your thermometer is the circular analog type and it has more than one piece. There's one piece with the probe and dial, and then there's a circular cover with the ...
GdD's user avatar
  • 76.3k
5 votes

What is this cut of meat? Ideas on what to make?

Without being able to smell it and feel it knowing how big it is (there is no frame of reference as that plate could be a saucer) and how long it was frozen for and how, it's really hard to say with ...
Fabby's user avatar
  • 5,837
4 votes

What is this cut of meat? Ideas on what to make?

Looks like a pork shoulder. It's a common cut for smoking, or pulled pork BBQ. You could braise it. Fatty roasts always respond well to slow cooking, either in the oven or in a smoker, or in a stew ...
Satanicpuppy's user avatar
  • 13.2k
4 votes

How can I get cuts of beef I recognize when in Italy

This article has some translations of cuts from US terminology to Italian. Some of these I've never seen in Italy though. Rib-eye (entrecôte) and T-bone (fiorentina) are common though, at least in ...
S. Tollefsen's user avatar
4 votes

How can I get cuts of beef I recognize when in Italy

I have a suggestion. I am assuming your Italian is good. Take a trip to English-speaking countries with large Italian expat communities. Like the US; go to New York, Boston, etc. Go to Italian ...
localjoe's user avatar
4 votes

Which one of these lamb meat parts has lowest fat (shanks, loin or shoulder)?

As someone who also hates fatty meat, with lamb honestly it doesn't matter. It's very fatty meat, all cuts. My local supermarket's "low fat" lamb is still 20% fat. They don't tell you what ...
Tetsujin's user avatar
  • 29.7k
4 votes

How can I keep large packs of ham fresh longer?

Freezing is the way to go, but vacuum sealing into packages each of which you can use within a few days might be an efficient use of freezer space. It's not an efficient use of plastic, so I freeze ...
Chris H's user avatar
  • 44.2k
4 votes

Are pork trotters and pork knuckles the same thing?

Using this diagram from Wikipedia: 13 (front and back) are the hock or knuckle 14 (front and back) are the foot or trotter
Henry's user avatar
  • 141
3 votes
Accepted

What is a bolo roast.

The information provided by both Paparazzi's answer and logophobe's comment is correct. The bolo is from the forequarter of the cow, specifically from the shoulder area. I don't know of one single ...
Cindy's user avatar
  • 18.3k
3 votes

I have a water-logged meat thermometer (non-digital) How do I dry it out?

I would strongly suggest disposing of it and replacing it. It is a device that you depend on for food safety which has (perhaps due to poor workmanship, as the majority of analog meat thermometers I'...
Ecnerwal's user avatar
  • 17.7k
3 votes

English name for cut of meat (Cacho de Paleta)

Cacho de paleta means "hunk of blade" as far as I can tell, however blade comes from the shoulder and that doesn't look the right shape for a shoulder cut. It looks more like leg to me, in the US that ...
GdD's user avatar
  • 76.3k
3 votes
Accepted

Pork Sirloin vs Chump

Chump and loin are close together but they are very different cuts of meat. Chump is a working cut, so has much more connective tissue than loin, so a slower cooking process is recommended for it. It'...
GdD's user avatar
  • 76.3k
3 votes

What cut of beef to use for Indian curries?

Supermarkets often just quote braising or stewing steak without detailing which cut. Any of those will work. Don't bother to trim the fat, it will disappear during the cooking. The idea is to start ...
Tetsujin's user avatar
  • 29.7k
2 votes

What is the difference between a New York Strip and a Bone-In New York Cut Sirloin?

The T-Bone steak is called the T-Bone because the bone has 2 sections in the shape of a T. One side of the T-Bone steak is the NY Strip / Kansas City Strip. The other side is a small piece of the ...
Keith's user avatar
  • 21
2 votes

What are the difference between outside and inside skirt steak?

Having been a meat cutter for 40 some odd years ALWAYS buy outside skirt steak inside is only tender if ground for burgers! Outide currently (2017) at Public is $11 a lb, but still a family favorite!
Gary Gross's user avatar
2 votes

I have a water-logged meat thermometer (non-digital) How do I dry it out?

Do The rice. I just did the same thing and I am putting it in rice as it worked on my coffee drenched cell phone very nicely. Another thing I did first was to use a hair dryer on it and it did a ...
kitty's user avatar
  • 21

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