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)
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)
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