Beef Cut Chart
Printed From: Foods of the World Forum
Category: Food Groups
Forum Name: Meats, Fish and Eggs
Forum Discription: A place to discuss meats, fish, eggs and other non-vegetable protiens in general.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=1932
Printed Date: 26 March 2026 at 19:04
Topic: Beef Cut Chart
Posted By: TasunkaWitko
Subject: Beef Cut Chart
Date Posted: 28 March 2012 at 10:09
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Replies:
Posted By: Margi Cintrano
Date Posted: 05 April 2012 at 10:57
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Once again, Tas, Muchísmas Gracías for the charts... they are fab and explain exactly which cuts of meat you wish to purchase ... I do tend to buy more beef ( steaks ) and so this is really helpful ... The Forum is programmed into my Cellular and I just show Javier exactly which cut of steak or other beef cut I wish to purchase ! He practices his English ! so content all around ... COOL CHAP ... Thanks. Margi. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: TasunkaWitko
Date Posted: 05 April 2012 at 11:05
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glad i could help!
these cuts are fairly standard in the US, although my understanding is that they may have different names around the world. if anyone wants to post a "lexicon" of cuts with non-american names for cuts, please feel free to do so, as this might be helpful for cross-referencing! ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Margi Cintrano
Date Posted: 05 April 2012 at 11:23
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Tas, Photos speak more than a thousand words ... however, when I am nearly finished with all my Guides, I shall see what the needs are of the Forum ... and if nobody has yet to have done this job, than I shall. Margi. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: TasunkaWitko
Date Posted: 05 April 2012 at 11:31
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i was thinking that our non-USA members might have some input here, and hope that any and all will feel free to add some of their nomenclatures for various cuts. the names showin on the cart above are fairly common for the USA.
thank you for all of your work, margi - this site is rapidly becoming a great reference source, and that is thanks to its wonderful, hard-working members from all over! ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: HistoricFoodie
Date Posted: 05 April 2012 at 14:47
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Actually, Ron, there are regional differences within the US as well, with the same cut appearing under different names.
The beauty of this chart is that one can show it to the butcher and just point, saying: I want that!
Even then there might be some confusion. For instance, the difference between short ribs and flanken can get a bit fuzzy. And nowhere on your chart do I see tri-tip, or flatiron steak or London Broil, olr hanger steak---all common names, but which may or may not apply to the same cut of meat.
Even so, you've got to start somewhere, and this chart is a good beginning.
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Posted By: Margi Cintrano
Date Posted: 15 September 2012 at 08:43
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For Those Members Who Require The Spanish Names of Beef Cuts:  From: Margaux Cintrano. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |