It's a nice idea, but it doesn't do cuts like gigot chops, or popeseye steak, or even bavette or onglette.
Okay....a gigot chop is a big slice of the middle of the leg. Usually it's pork, but lamb is popular if an awful lot smaller. Pronounced Jigot, (well really it's jig't..there's a glotal stop in the vernacular ) it's a Scottish-French word.LOL. You realize I still don’t know what cuts they are?
Thanks. Those beef cuts sound like some we have here, just different names. It seems to popeseye is similar to our round steak (often beaten, floured, and fried here) and the flank steak was once called “buthcher’s steak here as well.Okay....a gigot chop is a big slice of the middle of the leg. Usually it's pork, but lamb is popular if an awful lot smaller. Pronounced Jigot, (well really it's jig't..there's a glotal stop in the vernacular ) it's a Scottish-French word.
Himself likes it with the bone out and the meat pan fried, then poached for a wee bit to cook soft. He does not like his meat at all pink, he likes it well cooked. If it looks raw, he'll not eat it. I usually add mushrooms and black pepper to the pan and reduce the jus down since the man doesn't like gravy either.
My Dad liked his gigot chops fried and served with a fried egg and left over potatoes browned in the same pan.
Everybody likes it differently. My brother likes his in a roll, with brown sauce.
Popeseye steak is a quick cook steak, meaty and but quite lean, thin and tender. It's cheaper than sirloin, and rump, but tastier than either. It sits inside the aitch bone of the beast.
I think I'm just going to find links to butchers and put them in this post, Santaman2000. Probably easier than me trying to describe the actual cut for you. Anyway, popeseye steak is like this
Bavette is flank steak. It's long and flat. Cooks easily, it's not an expensive cut, indeed it's sometimes called the Butcher's Cut since it's the one he takes home himself for his dinner, but it's not tough, it's finely marbled and very flavourful. Cook it hot, and quickly, and it'll be just right.
Onglette/ onglet is another everyday cut of meat. Not expensive treats, just dinner making stuff. It's the 'hanger' steak, from the soft ribs. Sometimes has a sort of tendony line down the middle, but even that's not tough. It's a firmer steak than the bavette. Stronger tasting than the rest.
I don’t really mind the differing terminology as long as we have a way to translate it.OK, the way around this is we choose one reference source (a UK based one of course as we are speaking English) and all agree to adopt those terms forevermore (even the Scots) - I'm sure that will work