Looking for a "meat for dummies" type reference

[Jonathan Wilson]

I am looking for something (book or website) that provides information on
meat (using the cuts and names we have in australia) so that when I am
buying it, I will be able to understand which cuts to buy for what uses and
such.

[Sunny]

Post by Jonathan Wilson
I am looking for something (book or website) that provides information on
meat (using the cuts and names we have in australia) so that when I am
buying it, I will be able to understand which cuts to buy for what uses and
such.

http://www.enviromeat.com.au/beefcuts.php

Download the PDF chart :-)

[Chookie]

Post by Sunny

Post by Jonathan Wilson
I am looking for something (book or website) that provides information on
meat (using the cuts and names we have in australia) so that when I am
buying it, I will be able to understand which cuts to buy for what uses and
such.

http://www.enviromeat.com.au/beefcuts.php
Download the PDF chart :-)

Bear in mind that this chart will not help you when it comes to the
supermarket. IME supermarkets give cuts idiosyncratic names so that you won't
know what you're getting, or they give you dodgy information. Sure, you can
dry-roast silverside... riiight.

I've also had a bit of trouble deciding where one cut ends and the next cut
starts (I buy lamb by the side, and some of those chops and cutlets don't look
like the pictures!). And then there are the other cuts that my butchers know
about but that the pdf doesn't, like girello.

[Sunny]

Post by Chookie

Post by Sunny

Post by Jonathan Wilson
I am looking for something (book or website) that provides information on
meat (using the cuts and names we have in australia) so that when I am
buying it, I will be able to understand which cuts to buy for what uses and
such.

http://www.enviromeat.com.au/beefcuts.php
Download the PDF chart :-)

Bear in mind that this chart will not help you when it comes to the
supermarket. IME supermarkets give cuts idiosyncratic names so that you won't
know what you're getting, or they give you dodgy information. Sure, you can
dry-roast silverside... riiight.

Roast Silverside (not corned) is good :-)
Supermarkets are getting a bit too cute, with meat cut names and inventing
names for fish.

Post by Chookie
I've also had a bit of trouble deciding where one cut ends and the next cut
starts (I buy lamb by the side, and some of those chops and cutlets don't look
like the pictures!). And then there are the other cuts that my butchers know
about but that the pdf doesn't, like girello.

Have not heard the name girello used since living in Perth, 17 years ago.
Mrs Sunny came across some recently at a Super IGA store in Brisbane.

"girello – this is a cut of beef that looks a bit like a whole scotch
fillet – but it is, in fact, the eye of the silverside. You can get it at
the supermarket but you can, of course, do the right thing and go to the
butcher."
http://www.abc.net.au/perth/stories/s583232.htm

[Chookie]

Post by Sunny

Sure, you can dry-roast silverside... riiight.

Roast Silverside (not corned) is good :-)

Not when it comes from the Colesworths Bovine Nursing Home and Slaughterhouse.

Post by Sunny
Have not heard the name girello used since living in Perth, 17 years ago.
Mrs Sunny came across some recently at a Super IGA store in Brisbane.
"girello – this is a cut of beef that looks a bit like a whole scotch
fillet – but it is, in fact, the eye of the silverside. You can get it at
the supermarket but you can, of course, do the right thing and go to the
butcher."
http://www.abc.net.au/perth/stories/s583232.htm

And yearling girello IS a lovely roast, just the right size for a small
family. You could probably roast a whole yearling silverside without tears
too.