Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
QueenSashy is a trusted home cook.
The cuts vary from country to country, and sometimes different countries use the same name for a different cut. A lot of the meet cut charts are available on the internet. You can start by looking at the meet cut chart you are familiar with and then look for equivalent or similar cuts at your meet shop. (For example, I often turn to the charts at http://www.virtualweberbullet... )
Margie is a trusted home cook immersed in German foodways.
I spend much time in Germany and have the same problem with meat cuts. I have an excellent butcher who is very patient with the resident Ami. I figure out which part of the beast the cut comes from, explain what I want to do with the meat, bring the recipe and picture and we work out the German equialent. orks every time.
Chuck is a piece of meat used for long, slow cooking--pot roasts, stews, tagines, etc. It is rather fatty and not considered a choice cut, but cooked properly, it is delicious. Good luck!
?????, ???? ? ?? ????????, ??? ?????????? ? ??????.
When I was a child, my mother ordered ground chuck from the butcher. I considered it the equivalent of ground beef, so something that would be a pot roast if it wasn't ground.
Говяжья шейная часть – это часть говяжьей туши, которая известна как затылок. Это мясо имеет прослойки жира и сухожилия. В продажу она поступает обычно в рубленом виде разрезанная на небольшие куски. Шейная часть по цене ниже, чем филейные части, но при правильном приготовлении она поражает своим изумительным вкусом.
Please enter a valid email address.
Well played. You deserve a cookie.
Our latest contest is not monkeying around.
Enter Your Best Banana or Plantain Recipe
Irish-Inspired Soda Bread
The Greatest Hits
Up Your Chicken Breast Game
The Hit Waffle Towel in New Colors & Sizes
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.