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Cuts of beef

post #1 of 7
10/19/07 at 8:40pm
Thread Starter 
I have noticed that the names of the cuts of beef are different in Canada from those in the States. Whats the dif btw t-bone and porterhouse?(There are no porterhouses here.) Is a rib eye w/ bone(U.S) a rib steak?(CA) What is the teder half of the t-bone(CA) ?:confused:

canadiangirl:cool:
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post #2 of 7
10/19/07 at 8:47pm
Whats the dif btw t-bone and porterhouse?(There are no porterhouses here.)
>>Those are the same, in the US they are called either

Is a rib eye w/ bone(U.S) a rib steak?(CA)
Yes, they are the same.

What is the teder half of the t-bone(CA) ?
Filet Minon
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post #3 of 7
10/19/07 at 9:03pm
Thread Starter 
Thank-you. It may seem a silly question but when I was over there(states) I was looking at steaks and most of the cuts did not look anything like I know and names were dif. Chuck?(hamburger I thought?) Sirloin (Hamb U.S--roast-only- in CAN) We don't have these cuts as steaks.
Thanks again!

canadiangirl
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post #4 of 7
10/19/07 at 9:03pm
Not exactly. A porterhouse is a more specific cut of a T-bone. It has a larger filet piece than a run of the mill T-bone. And some countries influenced by British english call the strip or new york side of a T-bone the porterhouse. More silly details at T-bone steak - Wikipedia, the free encyclopedia

Phil
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post #5 of 7
10/19/07 at 10:09pm
If you go to a farmer's market you will more likely see the sirloin and chuck cuts of steak (chuck steaks are also known as cowboy steaks). Also diners that serve inexpensive steak will probably use the sirloin. In my opinion chuck has too much connective tissue and is better ground or braised.
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post #6 of 7
10/21/07 at 5:28pm
CG - we have the same problem here (Australia). When reading/watching american recipes/shows its confusing. The most confusing I one I've seen was tri-tip. I asked about it here but am still not really sure what it is....

Porterhouse is very popular here, I always just thought it was the larger meaty side of a t-bone. And as for sirloin I thought it was another name for T-bone. Confusion reigns!

Blueicus -isn't chuck steak usually sold as a roast for pot roasting, or for cutting up and stewing? Or in the instance of cowboy steaks, is it cut into steaks, beaten, then fried like a steak? Just curious :)

Guess this is where a picture paints a thousand words...picture of a side of beef and the cuts that come from it numbered 1-20, and the various names that they come under in different areas.....anyone know of such a site?

DC
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post #7 of 7
10/21/07 at 6:01pm
See if you can get a copy of the book Cutting Up in the Kitchen by Merle Ellis. It's the best book about cuts of meat and how to use them that I've ever come across. It's out of print now but available in many places for cheap.

Amazon.com: Cutting Up in the Kitchen: Books: Merle Ellis

Shel
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