G'day....8)
Bill here from Oztralia.
I've got a problem and I need some assistance.
There's an amazing discrepancy in terminology regarding cuts of meat that are common in the US, but hard to understand here. Some things, no problem... a TBone is a TBone, but a Brisket in the US is not the same as a brisket here. In the US, it's something that needs cooking for 12 hours.
In Australia, it's flank or some belly smooth muscle cuts that come in a roll that makes Chinese beef soup that tastes great with Chu Hou Paste and noodles. :icon_smil
What I need is Pictures, Diagrams... or probably a US Butcher to post stuff here so that I can take this information to a butcher here... or better yet do it myself, to make the cuts I need.
Beef and Pork are the main Issue. Chikin's Ducks, Pidgins, Lambs are OK.
Kangaroos, I've got them sorted out already...and they are delicious :icon_cool.
Help me out and Thanks for reading.
Cheers!
Bill
Bill here from Oztralia.
I've got a problem and I need some assistance.
There's an amazing discrepancy in terminology regarding cuts of meat that are common in the US, but hard to understand here. Some things, no problem... a TBone is a TBone, but a Brisket in the US is not the same as a brisket here. In the US, it's something that needs cooking for 12 hours.
In Australia, it's flank or some belly smooth muscle cuts that come in a roll that makes Chinese beef soup that tastes great with Chu Hou Paste and noodles. :icon_smil
What I need is Pictures, Diagrams... or probably a US Butcher to post stuff here so that I can take this information to a butcher here... or better yet do it myself, to make the cuts I need.
Beef and Pork are the main Issue. Chikin's Ducks, Pidgins, Lambs are OK.
Kangaroos, I've got them sorted out already...and they are delicious :icon_cool.
Help me out and Thanks for reading.
Cheers!
Bill