Sunday, 26 May 2013

Different Beef Cuts (Irish)

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

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