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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-13-2010, 10:21 AM   #1
Tweedle
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Default Beef Guide





Primal Cut
Roast Name
Steak Name -Other Steak Names

#1 Chuck
Chuck Arm Roast
Chuck Shoulder Pot Roast
Chuck 7-Bone Pot Roast
Cross Rib Roast
English Roast
Chuck-Eye Roast
Top Blade Steak, boneless-Flat Iron Steak, Book Steak, Butler Steak, Lifter Steak, Petit Steak, Top Chuck Steak,Boneless, Blade Steak, Chuck Eye Steak

Shoulder Steak, boneless- Cold Steak, English Steak, Long Broil, Shoulder Steak Half Cut, Arm Swiss Steak, Chuck Steak,

Chuck Arm Steak- Arm Swiss Steak, Chuck Steak for Swissing, Round Bone Steak

Chuck-Eye Steak, boneless-Boneless Chuck Fillet Steak, Boneless Steak, Bottom Chuck, Boneless Chuck Slices

Chuck Mock Tender Steak- Chuck Eye Steak, Chuck Fillet Steak, Fish Steak
Chuck Tender Steak

Chuck 7-Bone Steak- Center Chuck Steak

#2 Rib
Rib Roast
Rib Eye Roast
Ribeye Steak Boneless Rib Steak, Rib Steak-Beauty Steak, Delmonico Steak, Market Steak Spencer Steak

#3 Short Loin
Tenderloin Roast
T-Bone steak-Porterhouse
Tenderloin Steak- Filet Mignon, Fillet Steak,Chateaubriand
Top Loin Steak, boneless-Strip Steak, Kansas City Steak, New York Strip Steak, Ambassador Steak, Boneless Cub Steak, Hotel-Style Steak
Veiny Steak
Top Loin Steak, bone in-Strip Steak, Sirloin Strip Steak, Chip Club Steak,
Club Steak, Country Club Steak, Delmonico Steak, Shell Steak


#4 Sirloin

Tri Tip Roast

Sirloin Steak,Top Sirloin Cap Steak (Coulotte Steak)-Flat-Bone Steak, Pin-Bone Steak, Round-Bone Steak, Beef Loin, Bottom Sirloin Butt, Flap Steak
Flap Meat, Boneless
Tri-Tip Steak-Triangle Steak, Tri Tip

#5 Round
Bottom Round Roast
Eye Round ROast
Pikes Peak Roast(Aka Heel of Round)
Round Tip Roast
Rump Roast
Tip Roast
Round Tip Steak, thin cut- Ball Tip Steak, Beef Sirloin Tip Steak, Breakfast Steak, Knuckle Steak, Sandwich Steak, Minute Steak
Round Steak-Top Round London Broil

# 6- 7 Shank & Brisket
Brisket Whole
Brisket Flat cut
Brisket Point

#8 Plate
Skirt Steak-Fajita Meat' Inside Skirt Steak, Outside Skirt Steak, Philadelphia Steak
Hanger Steak-Butcher's Steak, Hanging Tender Flank Steak, Fillet
Jiffy Steak

#9 Flank
Flank Steak-Flank Steak Fillet, Jiffy Steak
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Last edited by Tweedle; 04-13-2010 at 12:04 PM..
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Unread 04-13-2010, 11:01 AM   #2
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I'm working on pics of the cuts.
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Unread 04-13-2010, 11:30 AM   #3
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Looks like the pics worked. This might make a good stickey, somewhere, like in recipes maybe.
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Unread 04-13-2010, 12:16 PM   #4
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Ok I posted pic's next to each cut. Let me know if I missed something or got the wrong pic.
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Unread 04-14-2010, 04:50 PM   #5
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Thought i would have gotten a better response to this post I guess ill have to comment on it my self then..
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Unread 04-14-2010, 04:55 PM   #6
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I responded.
I book marked it too after you finished the pic postings.
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Unread 04-15-2010, 12:54 AM   #7
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Very good!
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Unread 04-15-2010, 11:13 PM   #8
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Thank you for your hard work.

This post will not count towards my quality post count.
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Unread 04-16-2010, 08:45 AM   #9
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Why is this in Woodpile? This is great info.

Can a mod please move this to Qtalk?
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Unread 04-16-2010, 09:58 AM   #10
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Yea I wasn't paying attention when I posted it it should be in qtalk.
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Unread 04-16-2010, 10:16 AM   #11
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Quote:
Originally Posted by Tweedle View Post
Yea I wasn't paying attention when I posted it it should be in qtalk.
Done!
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Unread 04-16-2010, 10:21 AM   #12
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Good Post - My only gripe is a New York Strip should come first in the top loin category because it's what it's called in CA
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Unread 04-16-2010, 10:22 AM   #13
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Great info! This will help solve the puzzle that is the meat counter.
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Unread 04-16-2010, 10:26 AM   #14
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Very helpful post. Thanks for taking the time to do it.

It would be nice to see the various beef rib cuts too if you can find them and the time to add them in.
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Unread 04-16-2010, 10:48 AM   #15
Tweedle
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I cant edit anymore since it has been moved. I have the rib info I'll try to post it later.
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