I moved from the Chicago area to Tampa/Sarasota/Ft. Myers. I never understood what part of the steer many of the cuts in the midwest were and my lack of understanding got much worse after I moved to Florida. Asking butchers has helped a bit in the sense of understanding the general area that the cut comes from, but I am still often confused as to what in Florida equals what in the midwest (or elsewhere).
I have also discovered that many of the terms used in Florida are actually terms used on the east coast and originate, apparently, from New York and New Jersey. I nice, precise nationwide guide (not just Florida/midwest) would be helpful. Does one exist?
(I realize that descriptions for different beef cuts are limited only by the imaginations butchers and grocery store marketing types, and the landscape of terms keeps changing, but anything would help.)
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