Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

American Beef Cuts

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    American Beef Cuts

    Hi All,

    Here's a link to a document that I kit-bashed from a few websites. Some, but not all, of the links may take you to various websites with more info about a particular beef cut.



    Hopefully, you can download the document if you wish. I keep a copy of it within "Dropbox" on my iPhone. (just in case someone suddenly asks me a question about where does flank steak come from )

    --Ed

    #2
    yeah.. I can see it. I use Drop Box too. Good stuff thanks!

    Comment


      #3
      Thanks Medusa. Quick- where does flank steak come from??

      Comment


      • Medusa
        Medusa commented
        Editing a comment
        Section #9 on the 2nd diagram "The Flank", right behind #8, "The Plate" - LOL!

      #4
      The Flank?

      Comment


      • Huskee
        Huskee commented
        Editing a comment
        @Medusa- agreed. Meathead's pork cuts graphics are the best I've ever seen. http://amazingribs.com/recipes/porkn...pork_cuts.html

      • Medusa
        Medusa commented
        Editing a comment
        Agreed Indeed! I think it is really cool with the different orientations especially with the tenderloins illustrated. Last time I was at the grocery store I paid attention to the difference in size, etc. regarding pork loin vs. pork tenderloin.

      • smarkley
        smarkley commented
        Editing a comment
        I agree... It is a really good idea to know where a cut of meat comes from... if it comes from the shoulder area, I am gonna cook it different than if it comes from the loin area. It is good to know.

      #5
      Eight years later, just what the doctor ordered. Thank you!

      Comment

      Announcement

      Collapse
      No announcement yet.
      Working...
      X
      false
      0
      Guest
      Guest
      500
      ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
      false
      false
      Yes
      ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/bbq-stars","\/forum\/bbq-stars\/tuffy-stone","\/forum\/bbq-stars\/meathead","\/forum\/bbq-stars\/harry-soo","\/forum\/bbq-stars\/matt-pittman","\/forum\/bbq-stars\/kent-rollins","\/forum\/bbq-stars\/dean-fearing","\/forum\/bbq-stars\/tim-grandinetti","\/forum\/bbq-stars\/kent-phillips-brett-gallaway","\/forum\/bbq-stars\/david-bouska","\/forum\/bbq-stars\/ariane-daguin","\/forum\/bbq-stars\/jack-arnold","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
      /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here