Pork and beef cut charts

Those are good. I actually prefer the ones that used to be in the recipe section. I think they are gone now. I do have them saved though.

Some of us do have a collection of them. Plus I have some witty dialog to go along with them. Heheee.

http://playingwithfireandsmoke.blogspot.com/2006/02/guide-to-meat-cuts.html

Steve, now I know what I'm cooking :ohmy: , TKS my friend very useful

Great chart Steve!! Thanks for sharing.

The tri-tip is there, but shown as the tip roast (#4 in the sirloin section). (there is also a round tip roast)

Hanger steaks are usually overlooked in charts, I guess because there is only per steer, and we're only talking a pound or so in weight.

As far as flatirons, these charts may be too old to have it listed under that name, but look at blade steaks (#2 in the chuck section), that is the old name. You might not know this but about 10 years ago the University of Nebraska was one of the leaders to swing the packers toward marketing this steak. By steaking that particular muscle from the chuck $30 to $40 can be added to the income from each beef.

So I guess I need to add all three of these examples to the narrative section above.