Meat cuts US/UK

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Meat cuts US/UK

Post  Lozart on Mon Apr 04, 2011 2:31 pm

So.....most of the good 'Q recipes originate in the US and obviously use US butchery terms and cuts of meat. Does anyone know of a definitive conversion chart or similar between US cuts of meat and UK cuts so tha the next time I go to the butcher he knows what the hell I mean when I start asking for Boston Butt or tri-tip?
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Re: Meat cuts US/UK

Post  Compo48 on Fri Apr 08, 2011 10:22 pm

From what I've discovered, if you're planning to cook a pork butt for pulled pork, order a pork shoulder with the bone in.

Neil

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Re: Meat cuts US/UK

Post  Lozart on Mon Apr 18, 2011 11:44 am

Thanks for that Neil, but I was thinking along the lines of things like beef top round - is it silverside or topside or rump?
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Re: Meat cuts US/UK

Post  Compo48 on Mon Apr 18, 2011 12:19 pm

No probs, this conversion chart might give you the detail you are looking for

Neil


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Re: Meat cuts US/UK

Post  Lozart on Tue Apr 19, 2011 10:55 am

Compo48 wrote:No probs, this conversion chart might give you the detail you are looking for

Neil


Nice, thanks for that!

Looking at it though it would seem that the US "round" could be silverside, topside or even thick flank from a UK butcher......
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Re: Meat cuts US/UK

Post  RichardD on Sat Apr 23, 2011 1:03 pm

Compo48 wrote:From what I've discovered, if you're planning to cook a pork butt for pulled pork, order a pork shoulder with the bone in.

Neil

That's what I thought. Didn't work, though. "Shoulder with the bone in" seems to have been interpreted as "something involving ribs". Which is odd, as last time I tried "baby back ribs" I got chunks of pork with no rib at all!

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