Know your Cuts - the where & what it is of the common & the rare

[JGo37]

Huskee might smack me with a spatula because this isn't a technique or recipe. Ah well... he will put this where it should be if this ain't right.

I thought I'd start this to get general and detailed butcher maps in one place, a place for questions on types of cuts, and maybe some cool cross-traffic about what cuts are called around the globe from our SA, down-under, UK, AP & EU friends - everybody (I can't list you all...Africa & ME). Maybe some livestock is dressed out differently regionally or around the globe? Maybe there'll be some info here on game.

I don't know much, it turns out. I only have high-level charts, but I do like this one:



Looking at this - how do you get country ribs out of the shoulder butt? Is it one or the other, or can you get both?

Back straps, anyone? I just read a post where it was recommended hunting for fresh meat. I'm not against field dressing getting in here.

Troutman was just telling me where the Tomahawk cut originates - which in STL is a cowboy steak. (I STILL think it should be a really big rib). I could search for all this - but that wouldn't involve all of YOU.

I need to edit this a bit yet - so that's coming. In the mean time, in STL BBQ SNOOTS are the Cheek, not the Snoot. ;o)

[EdF]

Hmn, that means in STL snouts => guanciale, the greatest of cured pork parts!

[JGo37]

I went to an all Italian high school. Graduated in a class of 100, with 98 Italians, me (Irish), and my Polish buddy 'Zinsky'. Everyone in the kitchen was somebody's grandmother. We ate better than any school - or restaurant for that matter - anywhere near the region. Rigatoni Wednesday's? Never been the same anywhere I've ever found... and everyone in the kitchen KNEW us inside out.

[EdF]

Good stuff!

[EdF]

I realize this isn't sticking to your international theme, but a great book (with a CD that includes detailed butchering instructions) is: https://www.amazon.com/gp/product/16...?ie=UTF8&psc=1

[JGo37]

What's a 'CD'?

I added it to my wish list. But seriously, it needs to come with a download, not a CD. I'll have to figure out how to rip it, unpack it, and upload it to my cloud. Which is, BTW, on my router - NOT on 'other peoples' infrastructure'.

[EdF]

Some folks don't catch up as quick as others JGo37 !

[JGo37]

My theme was more simple - inclusive.

[Troutman]

Country "ribs" are a misnomer. They are cross cuts from the blade end of the shoulder. They resemble a rib in shape but have nothing to do with the rib section of the pig.

[EdF]

Unless they happen to be the same thing taken off the loin. I prefer the shoulder cuts.

[Troutman]

True, it could be the loin side as well. Bottom line, they ain't ribs.

[Huskee]

JGo37 This channel is for food discussion, technique discussion, and recipe discussion, so you're good. However if you're meaning this to be about pork cuts specifically I'll move it to the pork sub-channel.

[JGo37]

Nope - I was hoping someone would have started loading pics of beef cuts by now. After I take some pics, I'll put in something about 'mud lines' in big fish and explain that and how to clean / filet. That I know about. Thanks.