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what cut is what?

cjm09fatboy
cjm09fatboy Posts: 2
edited November -0001 in EggHead Forum
I haver a hard time going to the store and finding certain cuts. They are called different things.. prime rib? tri tips etc? Is there and so called " cheat sheets"? Thanks
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Comments

  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    Don't have a cheat sheet, but a tri-tip is also called a triangle cut. One per animal.

    Judy in San Diego, where it's ALWAYS called a tri-tip.
    Judy in San Diego
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  • Hoss
    Hoss Posts: 14,600
    It is ALL regional.Same cut in a different part of the country is called something entirely different.Closest thing we can get to a Tri-Tip is a sirloin tip roast here.Ask for a Tri Tip they look at you like you've lost you're mind.They know ALL,they are Butchers! Ha! Yeah RIGHT! :blink: :angry:
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  • Hoss
    Hoss Posts: 14,600
    What MOST people call prime rib is a whole ribeye loin.A standing Rib Roast is the same thing with the bones still attatched.I PERSONALLY don't call it a prime rib unless it is Prime Grade Meat!Choice is acceptable according to the USDA.But not to me. :)
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  • Mike in Abita
    Mike in Abita Posts: 3,302
    http://www.gourmetsleuth.com/Articles/Cooking-Tips--Techniques-642/beef-cuts.aspx
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  • Woodbutcher
    Woodbutcher Posts: 1,017
    So true Hoss. I asked the Butcher at a supermarket if he ever has hanger steaks and he told me "There is no such thing. I've been a butcher for 30 years and never heard of it." There is a big difference between a meatcutter and a butcher.
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  • Susan Egglaine
    Susan Egglaine Posts: 2,437
    My butcher told me all meat cuts have at least 2 differant names :blink: :blink:
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  • fishlessman
    fishlessman Posts: 34,572
    when they say prime they are talking about the better rib sections, ribs 6 thru 12, not the quality of the meat. i prefer a choice grade of prime rib, more meat less of that big band of fat but plenty enough for flavor. boneless i call em delmonico roast
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • stike
    stike Posts: 15,597
    exactly. "hanger" is only a marketing term. no one would buy it if it was called "the diaphragm" :laugh:

    some places call it he "butcher's steak", because supposedly that's what a butcher took home, because frankly, the diaphragm isn't exactly (or wasn't) a top-seller.... quick re-check of wikipedia shows it is called also an 'onglet', or 'bistro steak', too.

    some beef sales genius discovered about 10 years ago than adding the name "steak" at the end of anything will bump up sales. and so a proliferation of "new" steaks began appearing on the market. they didn't invent new cuts or new parts of steer, they simply sold it to you under a new name. for example "ranch steak" anyone? or would you rather buy it by what your 30-year-experienced butcher calls it "the "steak i cut from a shoulder clod so that i could sell the shoulder clod for more money?" hahaha these are "value added" cuts. cuts previously used for grinding or kabob meat... now trimmed and sold as 'steak'. 'steak' sounds all butch and manly, doesn't it? while "clod" sounds like something you hack into a bowl when sick.

    if you want a specific cut, and the butcher is looking at you like you are an idiot, give him the North American Meat Processors number. in this case, the hanger is NAMP140. if he has been a butcher for thirty years, and doesnt know how to order up something by the NAMP number, then you should go elsewhere... :laugh:

    someone posted this only yesterday for a discussion re: prime rib. looking for a decent website with NAMP numbers, i came across it again. this is some, but not all. the whole "NAMP" thing is trade talk, and to really find every NAMP numbr for every cut, you'd probably need to buy their guide. but this site looks like it covers quite a bit

    Beef Cuts w/ NAMP Nos.
    ed egli avea del cul fatto trombetta -Dante
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  • stike
    stike Posts: 15,597
    that's right. they were calling it "prime rib" long before there was such a thing as "USDA Prime"
    ed egli avea del cul fatto trombetta -Dante
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  • [Deleted User]
    [Deleted User] Posts: 0
    If you are looking at the diagram in the link Mike posted, the tri tip is located at the bottom of #4.

    I have only had a few (not common around here) and they are shaped as though someone cut a straight line across the bottom of #4 (on the diagram) leaving a triangular piece of meat below, which is the tri tip.

    It's a sirloin.

    Jeff's link looks like something you should bookmark. great info there!
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