Living down the country, as of this weekend and seeing the cows in the fields around me, taking it for granted living in the city, you really get to see where your meat comes from. Most people go to the butchers and order the well known cuts; steaks, rib eye, housekeepers cut. But do you really know where the cuts are from? I have here the diagram of the Irish cuts of beef, and this could be good for you internationals as Ireland exports most of its beef!
Rib: Back Ribs, Rib Eye Steak, Rib Roast
Shank: Shank Cross Cut
Short Loin: Porterhouse Steak, T-Bone Steak
Sirloin: Sirloin Steak, Tenderloin Steak
Bottom Sirloin: Bottom Sirloin Roast
Top Sirloin: Top Sirloin Steak
Chuck: Mock Tender Roast, Boneless Top Blade Roast
Brisket: Whole Brisket
Round: Round Steak, Round Rump Roast
Flank: Flank Steak
Plate: Skirt Steak
