Quote:
Originally Posted by sudsandswine
The cut most American butchers will probably know is "NAMP 184D", if they don't know it by the other handful of commonly known names...NAMP standing for "National Association of Meat Purveyors". Giving this code was what finally got me through to someone, guessing they had a chart to refer to.
|
Isn't the problem that the US butchering standard cuts the Picana into two different cuts of meat? I know I saw it at Whole Foods last week.
Chris
