I've always called it a ribeye.  The less confusion the better.

The word delmonico steak makes me drool.  I always thought it was used interchangeably with the word ribeye.

Take a look at What is a Delmonico Steak and you will see:

I've never served "Delmonico Steak" (maybe because I think that it is only served at Delmonico's?? ) . I have served Ribeye, New York Strip, Kansas City Strip, and I've eaten Spencer steak.

Pete, what is a Spencer steak? I've never heard that term before.

Quote:

Originally Posted by KYHeirloomer 

Pete, what is a Spencer steak? I've never heard that term before.

Well, it is the specialty of the house at Jocko's in Nipomo, CA but according to AskTheMeatMan , (I just discovered), it is, um, ah, also known as a, wait for it....Delmonico steak!
 

One learns something everyday!

Quote:

Originally Posted by PeteMcCracken 

Quote:

Originally Posted by KYHeirloomer 

Pete, what is a Spencer steak? I've never heard that term before.

Well, it is the specialty of the house at Jocko's in Nipomo, CA but according to AskTheMeatMan , (I just discovered), it is, um, ah, also known as a, wait for it....Delmonico steak!
 

One learns something everyday!

Now, that's funny!

The regional differences in marketing terms for both meats and vegetables make life really tough for many people.  I goe through this frequently with my wife and we often end up arguing when she comes back from a market telling me that the "meat man" or the "vegetable man" says there is nothing called (insert whatever I wrote on the grocery list).  Now I point to the body part I want and tell my wife to go to the butcher and slap her shoulder while saying "Puerco" when I want a pork picnic.  Believe it or not, it really works!  If I want a ham...

I have a big problem because all the meat cuts here are different - not only different names but different cuts. 

Sora, fiorentina, spalla, filetto, controfiletto, pancetta, etc etc etc.  I have no idea what they correspond to in the states.  Ribeye? No idea what it is.  It's very annoying when i want to translate recipes (though, admittedly, for me the meat i really like is just grilled or roasted, and as for the rest i'd just as soon eat lentils and chickpeas - it's certainly cheaper.)

Anyone know of some good comparison charts of italian cuts and american ones? 

I find that most of the sites that try to compare anything european and american (starting from shoe sizes, that are never correct) are always somewhat limited by the author's inferior knowledge of the culture that is not their own. 

Like chuck steak, what is that anyway, what would i have to ask for?  or london broil? 

Yeah, I feel the same way:

For me it's been a transition from the Dutch cuts that I'm used to, to the English ones.

Even checking the charts doesn't really work as the whole thing is cut up differently!

I think the Dutch way of cutting is based on the French way and I'm assuming (always a dangerous thing to do) that the Italian cut is quite similar.

Chuck, I've learned, is good for stewing and I use it to make mince as well. But here it is sold quite often as chuck and shoulder together.......

I think we know it under a lot of different names but right now I can't even tell them to you in Dutch, let alone Italian!

But I did find a site that gives names in french as well. Might be interesting to see for the anglo saxon world as well... (http://passie.horeca.nl/fav/De%20soorten%20vlees%20Rund.pdf)

Siduri, can you let me know if this is similar to how beef is cut up in Italy?

If you go to Ask The Meatman , you can find the American names for most cuts of meat as well as charts

Quote:

Originally Posted by BrianShaw 

The regional differences in marketing terms for both meats and vegetables make life really tough for many people.  I goe through this frequently with my wife and we often end up arguing when she comes back from a market telling me that the "meat man" or the "vegetable man" says there is nothing called (insert whatever I wrote on the grocery list).  Now I point to the body part I want and tell my wife to go to the butcher and slap her shoulder while saying "Puerco" when I want a pork picnic.  Believe it or not, it really works!  If I want a ham...

 Haha brilliant!!

This could get interesting, a video of the butcher's face when she asked for a breast of lamb ???

Quote:

Originally Posted by PeteMcCracken 

If you go to Ask The Meatman , you can find the American names for most cuts of meat as well as charts

Thanks pete, but i do have charts in books, i just wanted to know if anyone has made a reliable comparison chart.  I can ask for a cut that doesn;t exist here, but probably they would have had to begin by butchering a cow in a whole different way.

Also i can't find any chart on the site except a tiny one which you have to order, but it doesn't seem to open up to view it online.  Or am i looking in the wrong place?

try: http://www.virtualweberbullet.com/meatcharts.html

couldn't properly see the one on ask the meat man either.

Yes, the cuts are totally different as the cow is butchered differently, so there's no straight translation, just approximates

Depends in what area of U.S you live in.

Quote:

Originally Posted by siduri 

Quote:

Originally Posted by PeteMcCracken 

If you go to Ask The Meatman , you can find the American names for most cuts of meat as well as charts

Thanks pete, but i do have charts in books, i just wanted to know if anyone has made a reliable comparison chart.  I can ask for a cut that doesn;t exist here, but probably they would have had to begin by butchering a cow in a whole different way.

Also i can't find any chart on the site except a tiny one which you have to order, but it doesn't seem to open up to view it online.  Or am i looking in the wrong place?

I know in Greece for example they butcher beef in a completely different way.  Where I am from specifically beef is the least preferred kind of meat.  Pork is the most popular followed by lamb then poultry.  Beef is reserved for making soups for those who are feeling under the weather or braising once in a while, or for ground meat.  They don't eat beef steaks there or make beef roasts.  To tell the truth the beef in greece is horrible.  Very tough.  In the supermarkets I don't recognize any cut of beef that they sell.  In fact I don't think they know how to butcher it at all.  They value beef so little over there that sometimes my father heads to the butcher and walks him through the process of butchering a standing rib roast for which they charge him 2euros per pound.  They scratch their head a bit and ask him what on earth he's going to do with a piece of beef that big, "that must be some soup you're making" lol. 

 

Very often the end use of the animal also determines the cuts and tenderness.

If you explore the cookery of Colonial America, for instance, you find many recipes for veal, comparatively few for beef. That's because cows were, typically, used more for dairy than for meat. But a bull calf would be slaughtered so as to eliminate competition in the herd.

Similarly, you find many more mutton recipes than ones for lamb. Sheep were raised primarily for wool, so weren't slaughtered until old age.

I'm sure similar situations existed in other places and other times.

Quote:

Originally Posted by Koukouvagia 


...In fact I don't think they know how to butcher it at all.  They value beef so little over there that sometimes my father heads to the butcher and walks him through the process of butchering a standing rib roast for which they charge him 2euros per pound.  They scratch their head a bit and ask him what on earth he's going to do with a piece of beef that big, "that must be some soup you're making" lol. 

 

That's funny KK.  Reminds me of when my husband was doing some consulting in Kosovo back in the 70s.  The beef was outrageously good, the cows lived in pastures, ate grass, were not treated with stuff, antibiotics, chemicals.  Kosovo was very "backwards" then.  When i would go to join him occasionally when he went on a mission there we would be guests of a french guy who was head of the project  so we'd cook and go shopping.  We had a colleague of his who spoke the language.  When you went to the butcher, there would be half a cow hanging in the shop, and he'd ask how many kilos we wanted.  Kilos!  I was used to italy where we would buy it by the 100 grams. Not only, but he would just cut a hunk off, not following any muscle group - not paying attention to any cut at all.  In fact people just used beef to boil in the pot.   Anyway, this colleague would direct him to cut "further up" or "more to the left" and we'd come home with filet mignon and all kinds of extremely good cuts, and the meat was so amazingly good it was such a pleasure. 
 

I love this forum. 

I did a quick check, and here's what I got:

Delmonico steak refers to one of several cuts of beef prepared Delmonico style made world-famous by Delmonico's Restaurant in New York City during the mid-19th century.

There is controversy as to exactly which cut of steak was originally used by Delmonico's Restaurant. There are at least eight different cuts which are claimed to be the original for the Delmonico Steak. According to some sources, the original Delmonico steak was a boneless top sirloin, almost two inches thick with delicate marbling and cooked to the preference of the diner.

Delmonico's steak may now, in the 21st century, refer to other cuts, prepared differently in different parts of the USA. This wider variety of beef cuts may be broiled, fried, or grilled. Some of the steak cuts now commonly referred to as Delmonico steak include:

A bone-in top loin steak.

(a triangular-shaped, short loin cut, some suggesting the first cut of the top loin next to the rib end) also known as a club steak, country club steak, shell steak, and strip loin steak;

A boneless rib-eye steak.

A Delmonico cut rib-eye consists of two heart cuts of ribeye tied together with butcher's twine. It resembles a filet mignon in appearance, but because of the more marbled nature of a ribeye, is more moist. The modern rarity of the Delmonico cut of rib-eye may be due to fact that it renders the remaining pieces of ribeye unsaleable as anything but stewmeat, and the profit to be made from a pair of choice ribeyes is almost always more than that of a single Delmonico. A few sources describe the Delmonico cut of rib-eye differently as a bone-in cut.

A boneless top loin strip steak.

(also known as a New York strip steak, Kansas City steak, strip loin, ambassador, boneless club, hotel or veiny steak)

In addition to the steak, the original meal also included a potato dish, known as Delmonico's potatoes, prepared by making a mashed potato dish topped with grated cheese and buttered breadcrumbs, then baked until golden brown and served steaming.

The only time I've had "Delmonico Steaks" is when they were the nicest looking cut at the grocery store when I was shopping. LOL. That's not a bad thing. 

or london broil? 

That's one I can answer for you, Siduri. Well, sort of, as there are several cuts that now carry that name.

However, actual london broil comes from the flank. Like the brisket, the flank is a tapered hunk of muscle, with a thick end and a deckle end. You can see that pretty clearly in IceMan's drawing.

The deckle, or thin, end becomes a flank steak. The thicker end is what, traditionally, was served as london broil.

The definition has, unfortunately, gotten pretty blurry, and many sources use "london broil" and "flank steak" as synonyms.

I am the chef of Delmonico at 56 Beaver St. N.Y. N.Y. since 1837.

We use a rib eye. There is no one cut of meat named Delmonico. 

Delmonico Steak refers to  the best cut available 

Quote:

Originally Posted by niki62 

I am the chef of Delmonico at 56 Beaver St. N.Y. N.Y. since 1837.

We use a rib eye. There is no one cut of meat named Delmonico. 

Delmonico Steak refers to  the best cut available 

So is that where the name came from also?  It's easy to presume so but it'd be so nice to have a definitive answer.

Delmonico's is one of Americas oldest restaurants

the steak what ever cut it might have been started there

and so it was named

London Broil is a North American beef dish made by broiling or grilling marinated Flank Steak, then cutting it across the grain into thin strips. The origin of the name is obscure; the food is unknown in London, England.

Many American butchers will label a cut of meat "London broil". This is incorrect as the term does not refer to a specific cut of meat, but a method of preparation and cookery. The cut of meat traditionally used is flank steak, but in recent years butchers have erroneously labeled top round roast/steak as London Broil. Because the muscle fibers run the entire length of this cut, the meat can be tough if not tenderized via pounding or massaging. Scoring, stabbing, cutting, penetrating, or otherwise mutilating the cut before sending it into the broiler results in a tougher finished product as it allows all the desirable juices to run out of the meat into the pan.

The preparation of London broil typically involves marinating the meat for several hours followed by high heat searing in an oven broiler or outdoor grill. In both heating methods the meat is placed approximately three inches from a direct heat source and turned several times to promote even cooking and avoid burning. It is then served in thin slices, cut across the grain.

In Canada a ground meat patty wrapped in flank or round steak is known as a London broil. Some butchers will wrap the flank steak around a concoction of seasoned and ground or tenderized flank steak (Zehrs Grocers in the GTA). Others sell a pork sausage patty wrapped in flank or top round steak labeled as London broil (Goeman's Lakeshore Meats in St. Catharines, Ontario, Canada). The website for Goeman's differentiates between Canadian London broil (the sausage patties wrapped in Top Round Steak) and American London broil (Top Round Steak). Another variant, popularized in Ontario, is a London broil "loaf", wherein the tenderized flank steak exterior is wrapped around minced and spiced veal as the filler. In some regions, bacon will be added between the flank steak and the veal grind.

Quote:

Originally Posted by KYHeirloomer 

or london broil? 

That picture looks sooo appealing