Website for translating cuts of meat

[Toddy]

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

If it works.....thing is though, I know the top of the leg of lamb, cut into a 'chop' is a chump, and the middle is the gigot, to us, but what is it in English ? and what do you call the hough ?

And, to quote James Nicoll....
We don't just borrow words; on occasion, English has pursued other languages down alleyways to beat them unconscious and rifle their pockets for new vocabulary.

 

[Broch]

Ah, there you have a level of agreement, we call the top of the rear leg the chump (or rump in English) so you can buy the leg 'chump on or chump off'. But the rest of the leg is just leg; why would you want a part of it?

One of my favourite meats BTW - and they live the whole of their life out in the fields and hills looking at the view; no nasty sheds or pens for them

 

[Toddy]

Ah, there you have a level of agreement, we call the top of the rear leg the chump (or rump in English) so you can buy the leg 'chump on or chump off'. But the rest of the leg is just leg; why would you want a part of it?

One of my favourite meats BTW - and they live the whole of their life out in the fields and hills looking at the view; no nasty sheds or pens for them

I don't eat meat, but the menfolk who do tell me it's a big juicy chop I just cook it

 

[Janne]

Sod the names. Is it tasty? Then I am fine.

You guys know Picanha steak?
That is a nice cut. Make sure your butcher can supply it. Rename it to Inglese. Pikana.

What is an Aitch bone?

 

[Robson Valley]

Any thick slab cut from a free-range, grass-fed bison will grill fork-tender, despite the lack of fat in the meat.
Like all the other big game. You need to learn to cook a little differently. Not tricky to learn or remember.
That's been the best of paleo living for some 15,000 years here.

 

[Janne]

In the good old days they did not worry about cuts.
Skin it, chuck the insides to the peasants and put the rest on a spit.
Done.

 

[Toddy]

I think you need to read some anthropology.
The innards were choice. Heart, marrow, brains, all choice and easy eating. Not tough. Lot of 'totem', respect and status given to those who are given some parts of the kill.

Watch predators feasting, the first food, the stuff they fight over, are the innards.

 

[Janne]

You mean the rich were feasting on the pluck and gave the meat to the poor in Britain?


Not in Europe east of the French/Germanic states line.
Not in the Americas including Caribbean.


Poor mans food in those areas are made from innards, head, tails, feet. Blood.

I know animals prefer the innards. I do too. More taste.

Had Cow Foot soup for lunch today. Superb. Just the right amount of Scotch Bonnet, sometimes they can be a bit too happy with that!

https://www.tripadvisor.com/Restaur...-George_Town_Grand_Cayman_Cayman_Islands.html

 

[Broch]

Not in Europe east of the French/Germanic states line.
Not in the Americas including Caribbean.

Historically, in most cultures!

 

[Janne]

Of course, there is black pudding and haggis in uk.

Food for Kings ( Queens)!

 

[Broch]

Of course, there is black pudding and haggis in uk.

Food for Kings ( Queens)!

Don't knock black pudding and haggis, not even in jest

 

[Toddy]

You're a dentist Janne. The rich could afford sweet stuff, their teeth rotted. The concubines of the Japanese court used to blacken their teeth so that they emulated the rotting ones of the Emperor....and every battlefield in Europe had it's scavengers tearing out the teeth of the poor to make false teeth sets for the rich who could afford them.

Now, if your teeth are rotting in your head, tell me ? would you chew muscle ? or eat something soft and flavourful ?

The Queen's Beefeaters are the Yeomen Warders who used to be paid part of their wages in beef, much like Roman squaddies got paid a salarium ....literally paid with salt.

 

[santaman2000]

If I remember correctly some Asian cultures originally avoided offal on a religious basis. Specifically I’m thinking of something I remember about Genkhis Khan changing that custom by decree so he could better feed his hordes.

Other than that I also was taught that most cultures thought so highly of offal that the liver and heart in particular were reserved for those in patriarchal positions. That said, we need to remember that the heart is a muscle, and a tough one to chew at that.

 

[Janne]

Bad teeth?
Beef Tartare! Or a nice slowcooking.

No, I am not dissing haggis or black pudding. The frozen black pudding, both Scottish and Swedish, I have in the freezer, says so.
And the canned haggis too.
Strangely it is tastier than the fresh/ vacuum packed one here.

I have never tasted brains.

During the Mad Cow hysteria in UK, the butcher in UK knew that my dog loved beef bones, bonemarrow in particular, so he left it for him attached to the meat.

 

[Toddy]

Can you get hold of vegetarian canned haggis too ?
Two cans of haggis, one of each kind, and that's meat and two veg for some friends who canoe camp

 

[Janne]

No, be it in the chill section or can. Only meat based.

All made in Scotland.
Imported as cargo on the BA flight.

Haggis is incredibly like an old Scandinavian dish. ‘Lungemos’ ( mashed lungs) in Norway and Pölsa in Sweden.
We eat it with pickled red beet, pickled gherkins, maybe a dab of mustard.