US/UK Cuts Equivalents

A collection of meat recipes, if you are posting please make sure to include the full recipe rather than just a finished photo, thanks!

US/UK Cuts Equivalents

Postby bsnalex » 02 Oct 2013, 18:00

Hi,

Anyone out there know of a good guide on the equivalent cuts between the US and the UK. I know some of the names are different (i.e. Round/Rump).

I've got a recipe calling for Chuck Eye. The posters I've seen for UK say Chuck as well, but I can't seem to find a supermarket that would carry it...
bsnalex
Got Wood!
Got Wood!
 
Joined: 12 Aug 2013, 19:31

Re: US/UK Cuts Equivalents

Postby Chris__M » 02 Oct 2013, 19:33

Best equivalent that you will be able to buy is Rib Eye. This is a better cut that chuck eye, but is similar physically, in terms of fat distribution.

The rib eye is generally cut from ribs 6 to 12. The chuck eye is the same cut, but further up the ribcage, so smaller and less tender.
Chris__M
Rubbed and Ready
Rubbed and Ready
 
Joined: 30 Jul 2010, 22:28
Location: Market Deeping, Lincolnshire

Re: US/UK Cuts Equivalents

Postby keith157 » 03 Oct 2013, 09:12

Although much decried Wikipedia has some useful guides for the different cuts US/UK & European.
User avatar
keith157
Moderator
Moderator
 
Joined: 05 Aug 2011, 13:35
Location: Stevenage, Herts


Return to Meat

Who is online

Users browsing this forum: No registered users and 1 guest