General Discussion

Butcher Naming Conventions

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General Discussion

Butcher Naming Conventions

DavidH | May 18, 2002 03:59 PM

After recently becoming very good at removing the membrane from ribs I came to the conclusion that I was going to move to the side of rib experts that were against removing the membrame. First, the removal facilitaties the "falling off the bone concept" and
inhibits the "maintaining of the juices " So, I for one, will no longer remove the membrane.

Now, I was going to make a post about cheap meats, great eats.. kinda like Alton Brown's Good Eats program. But after buying some meat at the market called something like " Chuck, round, boneless, but good" I reliazed after running this through the same slow rib process that I am using, that it is was going to be dinner but not much more. So, do recipes exist specifically for the cut of meat I have described above. I love pot roast and I will assume that I can find a cut of beef that corresponds to the cut of meat the recipe calls for.. but how difficult is it for you to match up as to what your recipe calls for and what you will find in the market.

Now I have a condo with green lush carpeting and I suppose I could invite a cow to spend some time with
us so I could have some on hand training, but I don't want to do that if I don't have to. Any suggestions!
How difficult do you find the naming conventions?

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