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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 12-10-2009, 04:07 AM   #1
SmokinAussie
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Default Know your cuts of meat!!!

G'day....

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.

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 .

Help me out and Thanks for reading.

Cheers!


Bill
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Unread 12-10-2009, 05:32 AM   #2
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I'm no butcher, but this should be at least a decent start for ya!

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Unread 12-10-2009, 05:47 AM   #3
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Thanks Tim,I've got the same problem as Aussi.

Aussi:Roo's rule!!!http://www.bbq-brethren.com/forum/sh...ad.php?t=71040
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Unread 12-10-2009, 07:34 AM   #4
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I did a search for "beef cut chart" and came back with several results. This one I think is the easiest to read!

http://incredimazing.com/static/medi...efCutChart.jpg





Now I see where the confusion is!!

http://www.virtualweberbullet.com/me...hotos/beef.pdf
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Unread 12-10-2009, 07:52 AM   #5
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Here is a good one also!!

http://www.virtualweberbullet.com/me.../beefchart.pdf
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Unread 12-10-2009, 08:16 AM   #6
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Here is a pretty good site with descriptions:

http://www.thenibble.com/REVIEWS/MAIN/meats/beef/glossary6.asp#r

Here is a site with a bunch of interactive charts for a variety of critters:

http://www.askthemeatman.com/hog_cuts_interactive_chart.htm
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Unread 12-10-2009, 08:23 AM   #7
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Unread 12-10-2009, 08:53 AM   #8
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Nice!
Got them saved...and pork cut charts?
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Unread 12-10-2009, 09:02 AM   #9
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useful info guys, thanks
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Unread 12-10-2009, 09:03 AM   #10
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Pork Cuts

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Unread 12-10-2009, 09:07 AM   #11
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Beef Cuts
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Unread 12-10-2009, 03:31 PM   #12
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This is a good start.... keep it comin'!

Bill
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Unread 12-10-2009, 05:44 PM   #13
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I just gotta say, looking at that pork chart, is there any beast more perfectly designed for eating than a pig?
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Unread 12-10-2009, 05:47 PM   #14
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Quote:
Originally Posted by landarc View Post
I just gotta say, looking at that pork chart, is there any beast more perfectly designed for eating than a pig?
None that taste as good for sure
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Unread 12-10-2009, 06:48 PM   #15
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No wonder there's confusion about brisket, half of those charts for beef show the brisket coming from the front of the shoulder and the other half show it coming from the other side of the shoulder.
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