Post by BBQ Butcher on Mar 30, 2008 6:37:05 GMT -5
09/09/07
The BBQ Butcher, #7
“I recently moved here from the Mid-West and I find that a lot of the names for beef are different than what I’m used to. Is there a standard for meat identification?”
The North American Meat Processor's Association (NAMP) has been trying to get continuity in the naming of steaks/meat in different regions of the country for years. The effort is voluntary and until it is mandatory, the Delmonico Steak will be three different steaks in three different parts of the country. I've compiled a list over the years of the different steak names and I get asked on a frequent basis what a particular steak is. This list is not complete, but only pertaining to Grilling/Broiling/Barbecueing type steaks.
BEEF LOIN
T-Bone = T-Bone or Porterhouse
Porterhouse = Porterhouse, T-Bone, Commander's Cut
Beef Tenderloin = Tenderloin Steak, Filet Mignon, Tournedo Steak, Chateau-Briand, King Steak, Medallion Steak
Boneless Top Loin Strip
New York Strip Steak, Hotel Steak, Ambassador Steak, Strip Steak, Kansas City Steak, Boneless Club Steak, Veiny Steak, Loin Steak
Bone-in Top Loin Strip
Strip Steak, NY Strip Steak, Shell Steak, Sirloin Strip Steak, Club Steak, Chip Club Steak, Delmonico Steak, Country Club Steak
Bone-in Sirloin
Sirloin Steak, Round Bone Sirloin Steak, Flat Bone Sirloin Steak, Pin Bone Sirloin Steak, Shell Hip Steak, Texas BBQ Steak or Texas Grill Steak
Boneless Sirloin
Sirloin Steak, Boneless Sirloin Steak, Sirloin Cap Steak, Top Sirloin Steak, Culotte Steak, Shell Steak, Rump Steak, Short Cut Rump Steak, Butt Steak
BEEF RIB (boneless or bone in)
Rib Eye Steak, Rib Steak, Delmonico Steak, Club Steak, Market Steak, Beauty Steak, Spencer Steak, Breakfast Steak, Griller Steak, Lollipop Steak
BEEF CHUCK
Chuck Eye Steak, Chuck Sizzler Steak
Boneless Top Blade Steak = Flat Iron Steak, Chicken Steak, Butter Steak, Blade Steak, Top Chuck Steak, Patio Steak
MISCELLANEOUS CUTS
London Broil = Top Round Steak, Chuck Shoulder Steak, Sirloin tip Steak, flank Steak
Balltip Steaks = Petite Steaks, Sirloin Sizzlers, Sirloin Filet Steak, Filet of Sirloin, Bottom Sirloin Steak
Tri-Tip Steaks = Triangle Steaks
Flank Steak = Jiffy Steak, London Broil, Flank Steak Filet
Hanger Steak = Butcher's Steak, Hanging Tenderloin, Jiffy Steak
Skirt Steak = Inside/Outside Skirt Steak, Fajita Steak, Philadelphia Steak
Denver Steak=boneless Beef Shoulder Steak
“What is the difference between a Pork Shoulder “Picnic” and a Pork Shoulder “Boston Butt?”
The 'whole' Pork Shoulder (15-20 lbs) consists of the upper part (Boston Butt) and the lower part of the shoulder (the Picnic). You can purchase it whole, however most times it is found in the store separated into the two pieces mentioned above. The difference between Picnics and Boston Butts are the bone structure......the Butt has a small shoulder blade bone and the Picnic has the front leg bone and joint. The Picnic is normally sold with "skin on", whereas the Butt only has a small fat cap. Both have excellent bbq meat, but the Boston Butt has the better value.
Remember, both pieces are from the less tender Shoulder and will require braising or a long slow cook in order to make them tender.
Below is a year round recipe that can utilize the Butt or the Picnic.
Great for a crowd, a buffet, a cold winter night, whatever ;D Use your imagination, left over smoked or grilled meats work great as a substitution; lamb shanks? brisket? chicken?...sky is the limit and the smokey flavor imparted by the Primo makes it even better.
Italian Pork Stew on the Grill (or stovetop!)
INGREDIENTS:
2 (more is good) pounds cubed pork (Butt or Picnic will work)
6 ounces pitted mildly tart black olives
1 3/4 pounds canned tomatoes ( I used 28 oz can of diced w/ garlic & onion)
The leaves of a sprig of fresh rosemary, stripped from the sprig and minced
2 cloves garlic, minced (why would anyone stop at two? I used six)
3/4 cup red wine
3/4 cup dry cooking wine (Marsala)
3 tablespoons olive oil
Salt and pepper to taste*
PREPARATION:
Sauté the garlic and the rosemary in the olive oil, and once the garlic has turned blonde-brown add the pork. Brown everything, then stir in the Marsala and the wine and cook over a lively flame until they have evaporated. At this point stir in the tomatoes, a cup of hot water (I used chicken broth), and the olives, and season to taste with salt and pepper. Lower the flame to a simmer and cook for an hour and a half**, by which time the sauce should be fairly thick.
*Add hot sauce at the table for chili heads
**I did the prep on the stove in a large sauce pan. When it got to the simmer stage, I transferred it to my cast iron Dutch oven and put on my Primo grill at 250°, sitting on a couple of fire bricks (indirect), for two hours, stirring every 20-30 minutes until thick.
Serve with a tossed salad, nice Italian bread, and a light, zesty red wine or beer/s. This would also be great served in bread bowls.
This was absolutely the best stew/soup I've ever done on the grill, by far.
One more note: some people get squeamish over the black olives. Get over it!! They stay chewable and take on the flavor of the stew.
The BBQ Butcher, #7
“I recently moved here from the Mid-West and I find that a lot of the names for beef are different than what I’m used to. Is there a standard for meat identification?”
The North American Meat Processor's Association (NAMP) has been trying to get continuity in the naming of steaks/meat in different regions of the country for years. The effort is voluntary and until it is mandatory, the Delmonico Steak will be three different steaks in three different parts of the country. I've compiled a list over the years of the different steak names and I get asked on a frequent basis what a particular steak is. This list is not complete, but only pertaining to Grilling/Broiling/Barbecueing type steaks.
BEEF LOIN
T-Bone = T-Bone or Porterhouse
Porterhouse = Porterhouse, T-Bone, Commander's Cut
Beef Tenderloin = Tenderloin Steak, Filet Mignon, Tournedo Steak, Chateau-Briand, King Steak, Medallion Steak
Boneless Top Loin Strip
New York Strip Steak, Hotel Steak, Ambassador Steak, Strip Steak, Kansas City Steak, Boneless Club Steak, Veiny Steak, Loin Steak
Bone-in Top Loin Strip
Strip Steak, NY Strip Steak, Shell Steak, Sirloin Strip Steak, Club Steak, Chip Club Steak, Delmonico Steak, Country Club Steak
Bone-in Sirloin
Sirloin Steak, Round Bone Sirloin Steak, Flat Bone Sirloin Steak, Pin Bone Sirloin Steak, Shell Hip Steak, Texas BBQ Steak or Texas Grill Steak
Boneless Sirloin
Sirloin Steak, Boneless Sirloin Steak, Sirloin Cap Steak, Top Sirloin Steak, Culotte Steak, Shell Steak, Rump Steak, Short Cut Rump Steak, Butt Steak
BEEF RIB (boneless or bone in)
Rib Eye Steak, Rib Steak, Delmonico Steak, Club Steak, Market Steak, Beauty Steak, Spencer Steak, Breakfast Steak, Griller Steak, Lollipop Steak
BEEF CHUCK
Chuck Eye Steak, Chuck Sizzler Steak
Boneless Top Blade Steak = Flat Iron Steak, Chicken Steak, Butter Steak, Blade Steak, Top Chuck Steak, Patio Steak
MISCELLANEOUS CUTS
London Broil = Top Round Steak, Chuck Shoulder Steak, Sirloin tip Steak, flank Steak
Balltip Steaks = Petite Steaks, Sirloin Sizzlers, Sirloin Filet Steak, Filet of Sirloin, Bottom Sirloin Steak
Tri-Tip Steaks = Triangle Steaks
Flank Steak = Jiffy Steak, London Broil, Flank Steak Filet
Hanger Steak = Butcher's Steak, Hanging Tenderloin, Jiffy Steak
Skirt Steak = Inside/Outside Skirt Steak, Fajita Steak, Philadelphia Steak
Denver Steak=boneless Beef Shoulder Steak
“What is the difference between a Pork Shoulder “Picnic” and a Pork Shoulder “Boston Butt?”
The 'whole' Pork Shoulder (15-20 lbs) consists of the upper part (Boston Butt) and the lower part of the shoulder (the Picnic). You can purchase it whole, however most times it is found in the store separated into the two pieces mentioned above. The difference between Picnics and Boston Butts are the bone structure......the Butt has a small shoulder blade bone and the Picnic has the front leg bone and joint. The Picnic is normally sold with "skin on", whereas the Butt only has a small fat cap. Both have excellent bbq meat, but the Boston Butt has the better value.
Remember, both pieces are from the less tender Shoulder and will require braising or a long slow cook in order to make them tender.
Below is a year round recipe that can utilize the Butt or the Picnic.
Great for a crowd, a buffet, a cold winter night, whatever ;D Use your imagination, left over smoked or grilled meats work great as a substitution; lamb shanks? brisket? chicken?...sky is the limit and the smokey flavor imparted by the Primo makes it even better.
Italian Pork Stew on the Grill (or stovetop!)
INGREDIENTS:
2 (more is good) pounds cubed pork (Butt or Picnic will work)
6 ounces pitted mildly tart black olives
1 3/4 pounds canned tomatoes ( I used 28 oz can of diced w/ garlic & onion)
The leaves of a sprig of fresh rosemary, stripped from the sprig and minced
2 cloves garlic, minced (why would anyone stop at two? I used six)
3/4 cup red wine
3/4 cup dry cooking wine (Marsala)
3 tablespoons olive oil
Salt and pepper to taste*
PREPARATION:
Sauté the garlic and the rosemary in the olive oil, and once the garlic has turned blonde-brown add the pork. Brown everything, then stir in the Marsala and the wine and cook over a lively flame until they have evaporated. At this point stir in the tomatoes, a cup of hot water (I used chicken broth), and the olives, and season to taste with salt and pepper. Lower the flame to a simmer and cook for an hour and a half**, by which time the sauce should be fairly thick.
*Add hot sauce at the table for chili heads
**I did the prep on the stove in a large sauce pan. When it got to the simmer stage, I transferred it to my cast iron Dutch oven and put on my Primo grill at 250°, sitting on a couple of fire bricks (indirect), for two hours, stirring every 20-30 minutes until thick.
Serve with a tossed salad, nice Italian bread, and a light, zesty red wine or beer/s. This would also be great served in bread bowls.
This was absolutely the best stew/soup I've ever done on the grill, by far.
One more note: some people get squeamish over the black olives. Get over it!! They stay chewable and take on the flavor of the stew.