How would you get yours cut up?
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=3737
Printed Date: 26 March 2026 at 21:49
Topic: How would you get yours cut up?
Posted By: Effigy
Subject: How would you get yours cut up?
Date Posted: 31 August 2013 at 00:29
 So confronted with this what would you choose? You can see my selection on side A. (Bear in mind it has to last a full 12 months). Here is another one, which is from the butcher we use now - I couldn't get photo bucket to co-operate so I just did a text copy and paste... NAME……………………………………….. PHONE……………………………………… NUMBER OF PEOPLE TO PACK FOR ……………. Basic Beef Breakdown $1 per kilo If you require other cuts please write down your requirements Sirloin Eye Fillet Rump Scotch Blade-Cross cut Chuck Shin on Bone Gravy Beef Rolled Roast Topside Schnitzel-Thick Flank Corned Silverside Corned Brisket Sausages. (packed in 6,9 or 12 Mince (packed in 500gm, 750gm or 1kg bags) Sausage meat tubes EXTRAS: Stuffing $5 (rolled roast, topside) Extra sausages $3 a kilo (10% carcass weight free) Extra Mince N/C T-bone N/C (sirloin and fillet) Halving $10 Tenderising $5 Extra Corning $5 Extra Schnitzel $5 Whole rump, eye fillet, scotch or sirloin vacuum packed $2.50 per piece Gluten free/ Flavours $10 per batch All + GST I declare that I am the owner of this animal material. 1. I have been actively involved in the day today maintenance of the animal including providing for the physical, health, and behavioral needs of the animal for 28 days; or 2. I am a farmer of animals of this kind. Signature………………………………………. Date……………. Have fun! ------------- Resident Peasant |
Replies:
Posted By: Hoser
Date Posted: 31 August 2013 at 02:13
As is often the case, I see we are two peoples separated by a common language Anne. I have no idea but will assume that a bolar must be similar to what we would call a blade roast up in these parts, and would that "silverside" just be a hunk of brisket? Anyway....I think I'd have it done about the same way you did except for the schnitzel...I'd go with stew meat and slice my own schnitzel when the time came. ------------- Go ahead...play with your food! |
Posted By: Effigy
Date Posted: 31 August 2013 at 02:32
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http://foodsoftheworld.activeboards.net/freezer-full-of-beef_topic3617.html" rel="nofollow - http://foodsoftheworld.activeboards.net/freezer-full-of-beef_topic3617.html
Might help. Silverside = Brisket! (slaps Hoser) Brisket is the wobbly bit between the font legs; extending up. It's full of fat and is commonly corned into a product known as povi masima here. (Polynesian heart-attack-on-a-plate) Silverside is (direct paste from wiki)... a cut of http://en.wikipedia.org/wiki/Beef" rel="nofollow - beef from the http://en.wikipedia.org/wiki/Hindquarter" rel="nofollow - hindquarter of http://en.wikipedia.org/wiki/Cattle" rel="nofollow - cattle . I love to talk meat.
------------- Resident Peasant |
Posted By: Margi Cintrano
Date Posted: 31 August 2013 at 08:18
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Anne, In a Cosmopolitan city; my fanstastic Butcher, Javier, handles all of this ... The Vet, handles the carving and on special occasions if I want to prepare a specialty dish, he is quite an adept carver. Very interesting post, not only for the content, but the Zealander colloquisims and names. Anne, this would surely be fanstastic if you posted in the Library, for future reference. ************************************************************************ Perhaps if you wish to, along with the British, Canadian and American terms used. Could be an interesting team Project. As you know, SPAIN´s natural pasture grazing lands are only in the north and northwest of the península. The south is completely semi desert arid, and is best suited for Goats and Sheep. We are both not big meat consumers, however,we do enjoy our Roasts; especially suckling piglet, leg of lamb, roast veal stuffed with pinenuts, and dried fruits or olives, leek and shallot or fresh spinach... and a good prime rib and a roast beef on holidays. STEAKS VARIETY CUTS: our treats to ourselves, and favorite is filet mignon ( solomillo de buey ). The difference between the French slicing and the Spanish is: The French is roundish on 3 sides, and straight cut on 1 side. The Spanish is totally spherical / circular ... Same cut of Beef, just sliced differently. Thank you for posting. Margaux ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: africanmeat
Date Posted: 31 August 2013 at 15:43
This is a south african cut hope it will help
------------- Ahron |
Posted By: Margi Cintrano
Date Posted: 31 August 2013 at 17:25
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Ahron, Thank you so much for your Chart on South African Beef Cuts. I have a Spanish one; and I shall scan the photo on Sunday, and post it with the English translations ... I like learning ... Margaux, Kindest regards. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: Lupinus
Date Posted: 31 August 2013 at 18:18
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Always interesting to see different ways people have their meat cut, and how the standard names and cuts vary in different areas. These days I've taken to buying primals and breaking them down myself. Find it to be much more economical and I always get it the way I want it, and can tailor it to the season and what mood I've been in. ------------- K.I.S.S. |
Posted By: Effigy
Date Posted: 31 August 2013 at 19:07
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The variations are fascinating. I hope that this discussion helps with the appreciation of how the same foods can come to appear very different in the words of another people, yet are identical in reality. Lupinis; Primals would be an excellent way to buy. If I were unable to raise my own, that's one way I would be looking at. My sister (who is an urban type) belongs to a co-op. The group buy a calf and pay for its rearing and grazing and get their meat that way, it still works out far cheaper than buying supermarket packs. Another way is to get a group and buy a complete carcass from the abbatoir. (If you are permitted to do that over there). The actual butchering is a skill, but it isn't rocket science. If you have a good knife and plenty of time it's not that difficult, AND you get all the bits to make biltong and sausages, stock and dripping etc. ------------- Resident Peasant |
Posted By: Effigy
Date Posted: 31 August 2013 at 19:11
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Ill make a start on that Margi, I am sure this extends way past just meat cuts, it is a fascinating topic. ------------- Resident Peasant |
Posted By: Margi Cintrano
Date Posted: 01 September 2013 at 08:35
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OUR FOUNDER, RON FISCHER, ( TAS ) HAD POSTED THIS USA BEEF CUT CHART IN THE " MEATS " SECTION ... IMG://i1265photobucket.com http://s1265.photobucket.com/user/Margcata/media/beef_cut_eng_fullahron.jpg.html" rel="nofollow">  ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: Margi Cintrano
Date Posted: 01 September 2013 at 08:40
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Anne, I too am fascinated, though like your sister I am 100% Urban Urban ! Tas had posted these charts for our FOTW members for excellent reference however, they are North American. I have a Spanish one, which is quite interesting from my Bovine Vet, from the RIBERA DEL DUERO DESIGNATION OR ORIGIN ... It shall be interesting to compare the N.Z., South African Chart from Ahron; North American and the I Iberian cuts and make for a fanstastic reference for all English and Spanish speakers. I also have the Lamb / Sheep and the Pork Charts. Thank you Anne, and Ahron and of course, Ron. Kind regards. Margaux. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: Margi Cintrano
Date Posted: 01 September 2013 at 08:48
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IBERIAN SPANISH BEEF CUTS - REFERENCE FOR ALL PREPARING SPANISH CUISINE ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: TasunkaWitko
Date Posted: 03 September 2013 at 10:29
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Personal preference ONLY, but I like mine to be all boneless - very well-trimmed - either in whole, meal-sized roasts or in 2-pound packages; brisket whole (packer cut), burger as lean as possible - and don't forget the oxtail!
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Posted By: TasunkaWitko
Date Posted: 03 September 2013 at 10:31
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And don't pay to have it corned - it's too easy to do it yourself! ------------- 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: gonefishin
Date Posted: 03 September 2013 at 11:38
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Let my pieces be bone-in, whole and trimmed of no fat.
------------- Enjoy The Food! |
Posted By: gonefishin
Date Posted: 06 September 2013 at 09:45
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I'm going in on only half a pig with another guy at work, so I don't have full flexibility to get what I want. But I'll see how the pigs are. Another guy at work is raising them and he said he plans to finish the next batch on walnuts and acorns, as he'll have alot of them on his farm for this batch of hogs. All natural fresh milled feed with no animal by products and no doughnuts, bread, etc. Below is our little guy...although he has a few more pounds on him right now. It's way too late to name him, so we'll just call him Dinner   ------------- Enjoy The Food! |
Posted By: HistoricFoodie
Date Posted: 06 September 2013 at 11:54
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Nice porker, Dan. You know it's never a good idea to name an animal you intend eating---especially with young kids involved. But "Dinner" certainly works if you have to. 
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Posted By: Margi Cintrano
Date Posted: 06 September 2013 at 13:26
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Acorns ... oh yes, Illinois Iberian Ham ! Sounds wonderful ... great sausages too ... I agree with Brook, no names ... ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: Effigy
Date Posted: 06 September 2013 at 14:48
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Total agreement, never name your food. Although we did have some punning fun with the beef steer we named 'Monkey'. Monkey meat is yummy  ------------- Resident Peasant |
Posted By: gonefishin
Date Posted: 13 January 2014 at 19:17
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I gotta a winter pig coming sometime in February. This batch will be full Berkshire hogs...it'll be a half hog order. We have the same butchering instruction sheet that most people have, like Effigy's list above. I'm going to try and get the pieces processed as little as possible. Skin on/bone-in. I'll probably get the shoulders and ham cut in half, but that's about it. Liver, cheeks, etc will be coming with me as well. I'm also going to see if they could just wrap the scraps, I would rather grind my own...and make my own sausage. We'll see how much flexibility I have. I've got a whole hog ordered for fall, I think it'll be a Berkshire/Tamworth mix (which is a nice piece of pork!) good day all! ------------- Enjoy The Food! |
Posted By: TasunkaWitko
Date Posted: 13 January 2014 at 21:23
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sounds like a dream come true, dan - i take it we'll be hearing about some interesting projects as this unfolds?
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Posted By: Margi Cintrano
Date Posted: 14 January 2014 at 03:52
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Dan. Sounds like a fantastic plan. Keep us posted. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: drinks
Date Posted: 20 April 2015 at 14:48
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I used to raise a pig or split a calf with my mother and her husband but the last one was about 20 years ago. Now, I do get a wether now and then, bone out and mix with equal parts of pork shoulder which I can usually get for 97c lb, on sale. It does make a nice sausage Of course, the heart and liver just barely make it to the table! Been looking for a source for rabbit, on the hoof or dressed and wrapped. I still wonder how undressing a critter came to be called "dressed"?
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Posted By: Percebes
Date Posted: 20 April 2015 at 20:53
The Silverside depicted in the chart #15 is known in Canada as outside(bottom) round-it is comprised of 2 muscle groups-the outside flat and the eye of round(visible on the RH side) I find the chart fascinating ------------- I am a wine enthusiast. The more wine I drink, the more enthusiastic I become. |
Margi Cintrano wrote:Posted By: drinks
Date Posted: 20 April 2015 at 21:07
| According to the notation on bottom right, the chart is from South Africa. |