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James (or any other UK eggers!)... quick question

Rezen73Rezen73 Posts: 356
edited 6:29PM in EggHead Forum
do you know of any resource which shows the UK equivalent names for American cuts of beef and pork?

Last time I went to the butcher, I spent about 20 minutes trying to explain what a tri-tip was. They had a picture of a cow on the wall, and I pointed at the bottom sirloin, and one of the guys was absolutely adamant that I didn't mean the muscle that I was referring to. He said that it was only used for "magic Chinese stir fry beef" (lol)

Finally someone overheard us talking and brought out a giant uncut sirloin (that thing must have weighed 40-50 kg) and asked me to show him what I meant. I did, but it had already been "trimmed". I took the rest, about 1.6 pounds, pretty small for a tritip. Funny, when he gave it to me and I explained how I was going to cook it, his eyes lit up, almost wanting me to save him some or invite him over! lol

Anyway, I'm a bit leery of asking for a boston butt or a brisket... lol. I've seen the "briskets" and "pork shoulders" at Tesco, Asda, etc... sigh. Leaves a lot to be desired as a native Texan :(

I love the UK, just wish I had access to my Houston butcher & meat selection. lol

Comments

  • James MBJames MB Posts: 356
    I started out with charts from TVWB, take a look at their resources section, I think the most useful was from NZ.
    The other thing is you need a butcher (or a producer / butcher) which we had plenty of cheap, helpful and enthusiastic ones in Ludlow - not as easy to find this side of the border as most of them don't buy whole beasts any longer.
    It often takes a phone call or a prior visit to arrange. When I first insisted I wanted. Whole brisket I was offered something 4 feet long so I bought it by the foot but my eyes were still bigger than my WSM grate.
    " two nations with everything in common but the language"
    I'll try and ask the posh butcher in Aberfoyle if I remember, they might get American tourists, ha ha.
    Good luck.
  • Hey now some of those American tourists could be eggheads ;)
  • Rezen,

    I'm so glad that you asked that question - my butcher is very innovative with suggestions but it's very frustrating when I hear of all our American friends cooking these unheard of cuts! I shall post on the Rivercottage forum and see if our friend Hugh has any ideas!
  • WaringWaring Posts: 4
    I saw this page a while ago...

    I't doesn't give equivilant names but does provide pictures which may help

    http://www.virtualweberbullet.com/meatcharts.html

    Nick
  • James MBJames MB Posts: 356
    Those are what I started with - took one in to my butcher. Next thing I knew I had a huge bone in pork shoulder (butt to you guys) on my WSM!
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