Are they internationally recognized as the same cuts? Would a steak in Ireland look any different than a steak in Iowa? When did this happen???
In: 8
A bit of both. All animals have large mussles that are easy to seperate. Consider your biceps (shanks), butt (rump) or other large musles/bones like your ribs and chest (chuck). These cuts werent invented persey, they just are based on how animals are structured.
But when you get into a specific cut like a steak, there is more variety. In general meat is more tender if cut with short fibers, so steak is a thin bit of meat cut across the grain to make short fibers, but the exact thickness and meat source varies from location to location. But in general, after translation, something like a top sirloin steak will look about the same anywhere.
A bit of both. All animals have large mussles that are easy to seperate. Consider your biceps (shanks), butt (rump) or other large musles/bones like your ribs and chest (chuck). These cuts werent invented persey, they just are based on how animals are structured.
But when you get into a specific cut like a steak, there is more variety. In general meat is more tender if cut with short fibers, so steak is a thin bit of meat cut across the grain to make short fibers, but the exact thickness and meat source varies from location to location. But in general, after translation, something like a top sirloin steak will look about the same anywhere.
Cuts differ to some extent from region to region, but the general ones like sirloin, tenderloin, shank, rib, chuck, etc. are pretty much universal. Some regions may go more granular with names for specific areas within cuts and all that, but sirloin is always sirloin, y’know.
As for how this came to be, it’s just how things have evolved based on availability of meat, socioeconomical factors, cuisine, etc.. As such, it’s difficult to give a clear and concise answer on when different cuts were “invented.” One could surmise it ostensibly goes back to when proto-humans began cooking their meat where it all began.
Cuts differ to some extent from region to region, but the general ones like sirloin, tenderloin, shank, rib, chuck, etc. are pretty much universal. Some regions may go more granular with names for specific areas within cuts and all that, but sirloin is always sirloin, y’know.
As for how this came to be, it’s just how things have evolved based on availability of meat, socioeconomical factors, cuisine, etc.. As such, it’s difficult to give a clear and concise answer on when different cuts were “invented.” One could surmise it ostensibly goes back to when proto-humans began cooking their meat where it all began.
I’d say regionally it depends on what is popular and what your supplier can sell. It also evolves as we’re exposed to different cultures.
I grew up in 70’s/80’s Australia. Never heard of a New York Strip. It was expensive and sounded fancy. Imagine my fury when I found out the restaurant had stolen half my T-bone and actually charged me more! The audacity!
I can recall going to my butcher in the early 90’s and asking for a whole leg of lamb, boned out and butterflied. He asked me why. I told him I was cooking it like my lebbo cousins, marinated in garlic, ginger and white wine, and cooked on the BBQ. He was horrified, as far as he was concerned it could only be a Sunday roast, whole. Now you get bitterflied legs pre-marinated in the supermarket 5 different ways. (Greek is pretty awesome).
It just keeps changing.
As an aside, I went to my chicken / burger shop recently and asked for a half chicken and chips. The guy thought he was being funny when he said “left or right?” I said “just the bottom half”. “Just dark meat? I got you, man”. Happy days.
I’d say regionally it depends on what is popular and what your supplier can sell. It also evolves as we’re exposed to different cultures.
I grew up in 70’s/80’s Australia. Never heard of a New York Strip. It was expensive and sounded fancy. Imagine my fury when I found out the restaurant had stolen half my T-bone and actually charged me more! The audacity!
I can recall going to my butcher in the early 90’s and asking for a whole leg of lamb, boned out and butterflied. He asked me why. I told him I was cooking it like my lebbo cousins, marinated in garlic, ginger and white wine, and cooked on the BBQ. He was horrified, as far as he was concerned it could only be a Sunday roast, whole. Now you get bitterflied legs pre-marinated in the supermarket 5 different ways. (Greek is pretty awesome).
It just keeps changing.
As an aside, I went to my chicken / burger shop recently and asked for a half chicken and chips. The guy thought he was being funny when he said “left or right?” I said “just the bottom half”. “Just dark meat? I got you, man”. Happy days.
standards to call a certain cut of meat depends on the “commercial zone”. Different part of the world have slightly different definitions. The United Nations (and similar organizations) have many project to create “standards” to facilitate commerce. Size of eggs, colour of vegetables and famously (for EU) the shape of Bananas.
>Beef grading systems are different according to different countries, beef breeds or organizations. Each has their own standards, which makes comparing the beef across different grading systems confusing.
>
> The easiest way is to first understand what **Beef Marbling Score (BMS)** is. Since BMS is an internationally accepted standard which could be an objective ruler to compare various systems.
>
>Marbling is the white streaks and flecks of fat within the meat,
>
>[https://kitchenteller.com/beef-grading-systems-chart/](https://kitchenteller.com/beef-grading-systems-chart/)
>
>
>
>example of a EU rib eye boneless steak:
>
>The short rib side shall be exposed by a straight cut which is ventral to, but no more than 5.0 cm from, the M.longis issimus dorsii leaving the lip firmly attached.
standards to call a certain cut of meat depends on the “commercial zone”. Different part of the world have slightly different definitions. The United Nations (and similar organizations) have many project to create “standards” to facilitate commerce. Size of eggs, colour of vegetables and famously (for EU) the shape of Bananas.
>Beef grading systems are different according to different countries, beef breeds or organizations. Each has their own standards, which makes comparing the beef across different grading systems confusing.
>
> The easiest way is to first understand what **Beef Marbling Score (BMS)** is. Since BMS is an internationally accepted standard which could be an objective ruler to compare various systems.
>
>Marbling is the white streaks and flecks of fat within the meat,
>
>[https://kitchenteller.com/beef-grading-systems-chart/](https://kitchenteller.com/beef-grading-systems-chart/)
>
>
>
>example of a EU rib eye boneless steak:
>
>The short rib side shall be exposed by a straight cut which is ventral to, but no more than 5.0 cm from, the M.longis issimus dorsii leaving the lip firmly attached.
There are 2 very good diagrams on [this site](https://thirdculturemama.com/french-vs-american-butchery/) showing the difference between French and US butchery and the resulting cuts…
There are 2 very good diagrams on [this site](https://thirdculturemama.com/french-vs-american-butchery/) showing the difference between French and US butchery and the resulting cuts…
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