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(Visual.ly)   Cuts of beef. All of them. In a chart. SCIENCE   (visual.ly) divider line 55
    More: Cool, beef cuts, charts, rib eyes  
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6398 clicks; posted to Geek » on 03 Apr 2013 at 2:05 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-04-03 01:59:59 PM  
Missing tongue & head meat.
 
2013-04-03 02:04:08 PM  

Contrabulous Flabtraption: Missing tongue & head meat.


Also missing curtains.
 
2013-04-03 02:06:31 PM  
I'll take two.
 
2013-04-03 02:08:44 PM  

BKITU: Contrabulous Flabtraption: Missing tongue & head meat.

Also missing curtains.


And oxtails
 
2013-04-03 02:08:46 PM  
Nice. Thanks Subster!
 
2013-04-03 02:10:51 PM  
Chart fails on the "best way to prepare brisket".
www.kickassbbq.com
This is how you prepare brisket. Making stew out of brisket is a travesty.
 
2013-04-03 02:12:26 PM  
Where's the new york come from?
 
2013-04-03 02:27:30 PM  

Treygreen13: Chart fails on the "best way to prepare brisket".
[www.kickassbbq.com image 640x480]
This is how you prepare brisket. Making stew out of brisket is a travesty.


Glad I wasn't the only one that saw that, too.

As a side note, I've found it tough here in TX (of all places) to find hanger steak from local butchers. They all have flank steak, but when I say "No thanks, I want hanger steak", they all look at me like I'm from another planet. One butcher here said that most butcher shops don't think they can sell hanger steak by itself, so they just grind it up into hamburger....I visibly twitched when he said that.
 
2013-04-03 02:31:27 PM  

cashdaddy: Treygreen13: Chart fails on the "best way to prepare brisket".
[www.kickassbbq.com image 640x480]
This is how you prepare brisket. Making stew out of brisket is a travesty.

Glad I wasn't the only one that saw that, too.

As a side note, I've found it tough here in TX (of all places) to find hanger steak from local butchers. They all have flank steak, but when I say "No thanks, I want hanger steak", they all look at me like I'm from another planet. One butcher here said that most butcher shops don't think they can sell hanger steak by itself, so they just grind it up into hamburger....I visibly twitched when he said that.


Maybe try a carniceria? Or ask a butcher to cut some for you on the next carcass they bring in.
 
2013-04-03 02:35:13 PM  

JohnBigBootay: Where's the new york come from?


A New York, on this chart, is represented by the Porterhouse. A porterhouse is made up of the the filet (tenderloin) and the strip steak, AKA the short loin.
 
2013-04-03 02:36:28 PM  
Only showing the flat for brisket? I make some damn good burnt ends from the point.
 
2013-04-03 02:37:56 PM  
www.trbimg.com

It's missing "variety meats"
 
2013-04-03 02:43:14 PM  
What no London Broil?

//Just kidding, I know it's a cooking style, not a cut...
 
2013-04-03 02:43:49 PM  

Treygreen13: Chart fails on the "best way to prepare brisket".
[www.kickassbbq.com image 640x480]
This is how you prepare brisket. Making stew out of brisket is a travesty.


That makes me want to fire up the smoker this weekend!
 
2013-04-03 02:49:59 PM  

Treygreen13: Chart fails on the "best way to prepare brisket".
[www.kickassbbq.com image 640x480]
This is how you prepare brisket. Making stew out of brisket is a travesty.


Preach on!
 
2013-04-03 02:52:36 PM  

Treygreen13: Making stew out of brisket is a travesty.


Indeed. May the Barbecue Gods be pitiless in their judgment.
 
2013-04-03 02:55:38 PM  

Treygreen13: Chart fails on the "best way to prepare brisket".
[www.kickassbbq.com image 640x480]
This is how you prepare brisket. Making stew out of brisket is a travesty.


Agreed.

Hell, I'll braise it in the crock pot before defiling it in a stew.
 
2013-04-03 02:57:21 PM  

Treygreen13: Maybe try a carniceria?


Someone else also mentioned that to me.....I'll have to try that this weekend. I've been going to a specialty market near the house for the past few years that has hanger steak, but the prices there are a bit steep.
 
2013-04-03 03:03:23 PM  

cashdaddy: Treygreen13: Maybe try a carniceria?

Someone else also mentioned that to me.....I'll have to try that this weekend. I've been going to a specialty market near the house for the past few years that has hanger steak, but the prices there are a bit steep.


Just ask the butcher at the nearest shop to cut it for you. Assuming they're a real butcher, and not just a place that sells meat. If they're just grinding it up into hamburger anyway he'll make more money off filling a customer's request.
 
2013-04-03 03:03:39 PM  
Poison, poison, poison, TASTY BEEF!
 
2013-04-03 03:05:30 PM  

Contrabulous Flabtraption: Missing tongue & head meat.



Awww, man ... now I'll never know what part of the cow it comes from.
 
2013-04-03 03:16:06 PM  

meat0918: BKITU: Contrabulous Flabtraption: Missing tongue & head meat.

Also missing curtains.

And oxtails


Brraaiinnnss.
 
2013-04-03 03:22:24 PM  

xaks: Treygreen13: Chart fails on the "best way to prepare brisket".
[www.kickassbbq.com image 640x480]
This is how you prepare brisket. Making stew out of brisket is a travesty.

Agreed.

Hell, I'll braise it in the crock pot before defiling it in a stew.


To be fair, corned beef brisket is different from just brisket. Or, are there people out there that would actually do that?
*shudder*

For the gentle person up thread who was talking about hanger steak. Those cuts, like brisket, or tounge etc were called "butcher" cuts because only the butchers would bring them home. All the "good" meat went in the window after all.

used to be, if you could find oxtails outside an ethnic market, shiat was cheap as hell. So yeah, you either need to go to good grocery store or a stand alone butcher shop, or a ethnic grocery store. Find a good one and become a regular. They eventually will stop staring at the gringo.

which reminds me, I've been on a carribian cooking kick lately. Need to make some oxtail stew.
 
2013-04-03 03:27:59 PM  
imageshack.us
 
2013-04-03 03:39:06 PM  
That's hardly 'all' the cuts of meat.
 
2013-04-03 03:39:38 PM  

cashdaddy: Treygreen13: Maybe try a carniceria?

Someone else also mentioned that to me.....I'll have to try that this weekend. I've been going to a specialty market near the house for the past few years that has hanger steak, but the prices there are a bit steep.


Where in Tejas are ya?
 
2013-04-03 03:41:33 PM  

BKITU: Contrabulous Flabtraption: Missing tongue & head meat.

Also missing curtains.


We all miss curtains, but sometimes we need some time away from curtains just to show us how much we really care about curtains.
 
2013-04-03 03:48:17 PM  
I don't see cheeseburger.
 
2013-04-03 04:00:23 PM  
Still not as informative as this butchering guide:

gallery.burrowowl.net
 
2013-04-03 04:12:22 PM  
Now that I have looked at the infographic... yeah.. whoever made that took a base butcher chart, and didn't expand much further from it that their smuggish hipster foodie mind would allow.
 
2013-04-03 04:25:44 PM  
What part does Taco Bell use?
 
2013-04-03 04:31:02 PM  
What bullshiat.  Like all those meats come from the same magical animal.  A magical breed of cow that lives with unicorns and leprechans and farts rainbows.
 
2013-04-03 04:37:36 PM  

Cerebral Knievel: xaks: Treygreen13: Chart fails on the "best way to prepare brisket".
[www.kickassbbq.com image 640x480]
This is how you prepare brisket. Making stew out of brisket is a travesty.

Agreed.

Hell, I'll braise it in the crock pot before defiling it in a stew.

To be fair, corned beef brisket is different from just brisket. Or, are there people out there that would actually do that?
*shudder*

For the gentle person up thread who was talking about hanger steak. Those cuts, like brisket, or tounge etc were called "butcher" cuts because only the butchers would bring them home. All the "good" meat went in the window after all.

used to be, if you could find oxtails outside an ethnic market, shiat was cheap as hell. So yeah, you either need to go to good grocery store or a stand alone butcher shop, or a ethnic grocery store. Find a good one and become a regular. They eventually will stop staring at the gringo.

which reminds me, I've been on a carribian cooking kick lately. Need to make some oxtail stew.


We buy our beef by the half or whole (depending on the price, how much room I have, etc. My parents farm, so getting a good deal on a critter that I know is high quality isn't difficult). The nice thing about doing that is that you get to specify how you want it cut, and you get ALL of the animal, even parts you wouldn't have thought about. That's how I first got introduced to oxtail, tongue, heart, and a few other cuts that I probably wouldn't have gone to a store and bought on a whim. Now the lockers know that we like those things, so I'll often get half a beef and it will come with 5 tongues and 4 hearts because a lot of people don't want them. Either that, or I'm buying some seriously mutated cattle.
 
2013-04-03 04:49:38 PM  

Tax Boy: [www.trbimg.com image 600x515]

It's missing "variety meats"


Came here to make a Letterman "Know Your Meat" joke... I see already covered.
 
2013-04-03 04:57:29 PM  

stevetherobot: meat0918: BKITU: Contrabulous Flabtraption: Missing tongue & head meat.

Also missing curtains.

And oxtails

Brraaiinnnss.


Now that's just offal.
 
2013-04-03 05:12:35 PM  

Gonz: Where in Tejas are ya?


Houston.

No issue finding carnicerias around here....
 
2013-04-03 05:18:32 PM  

Begoggle: What part does Taco Bell use?


Other***


***The aforementioned meat product may include but is not limited to any protein product once incorporated into the Bovidae family, living or dead at time of harvest. Significant amounts of lab grown pterodactyl sinew may be present as natural thickener.
 
2013-04-03 05:21:53 PM  
FARK THE BEEF!  Hit the next arrow for the PERIODIC TABLE OF BEER STYLES...  I must have this made into a poster....
 
2013-04-03 05:29:57 PM  
Tri tip isnt food
 
2013-04-03 06:57:29 PM  

cashdaddy: No issue finding carnicerias around here....


No, you should be fine there indeed.
 
2013-04-03 08:01:05 PM  

Thank You Black Jesus!: Tri tip isnt food


But it is delicious
 
2013-04-03 08:08:14 PM  

justanothersumguy: FARK THE BEEF!  Hit the next arrow for the PERIODIC TABLE OF BEER STYLES...  I must have this made into a poster....


http://www.allposters.com/-sp/Periodic-Table-of-Beer-Styles-Chart-Pos t er-Print-Posters_i8736170_.htm?AID=96280778&ProductTarget=53105754223" >http://www.allposters.com/-sp/Periodic-Table-of-Beer-Styles-Chart-Po st er-Print-Posters_i8736170_.htm?AID=96280778&ProductTarget=53105754223
 
2013-04-03 08:17:49 PM  

Langston: justanothersumguy: FARK THE BEEF!  Hit the next arrow for the PERIODIC TABLE OF BEER STYLES...  I must have this made into a poster....

http://www.allposters.com/-sp/Periodic-Table-of-Beer-Styles-Chart-Pos t er-Print-Posters_i8736170_.htm?AID=96280778&ProductTarget=53105754223" >http://www.allposters.com/-sp/Periodic-Table-of-Beer-Styles-Chart-Po st er-Print-Posters_i8736170_.htm?AID=96280778&ProductTarget=53105754223



You Sir, are a true Farker.  My Thanks.
 
2013-04-03 08:20:51 PM  

Treygreen13: Chart fails on the "best way to prepare brisket".
[www.kickassbbq.com image 640x480]
This is how you prepare brisket. Making stew out of brisket is a travesty.


Not if you braise it correctly, in which case you can make it more tender than smoking.  Just requires you brine it for 2 days, rinse it off and dry it and then sear it well.  Braise in an airtight pan, mostly covered with wine or stock with aromatics first at 350 to get the liquid to simmer then lower the heat to 300-310 and cook for 3-4 hours.  Let cool overnight without opening the lid/foil and then chill to harden the fat.  Take off fat, reduce and then season sauce, slice brisket and reheat in the sauce when ready to eat.  Don't even need a knife.  Also, use second cut brisket because it has more fat inside the meat.
 
2013-04-03 08:29:44 PM  

Farnn: Treygreen13: Chart fails on the "best way to prepare brisket".
[www.kickassbbq.com image 640x480]
This is how you prepare brisket. Making stew out of brisket is a travesty.

Not if you braise it correctly, in which case you can make it more tender than smoking.  Just requires you brine it for 2 days, rinse it off and dry it and then sear it well.  Braise in an airtight pan, mostly covered with wine or stock with aromatics first at 350 to get the liquid to simmer then lower the heat to 300-310 and cook for 3-4 hours.  Let cool overnight without opening the lid/foil and then chill to harden the fat.  Take off fat, reduce and then season sauce, slice brisket and reheat in the sauce when ready to eat.  Don't even need a knife.  Also, use second cut brisket because it has more fat inside the meat.


This Brine you speak of... Perhaps you could be more forthcoming?
 
2013-04-03 09:42:37 PM  

mod3072: Cerebral Knievel: xaks: Treygreen13: Chart fails on the "best way to prepare brisket".
[www.kickassbbq.com image 640x480]
This is how you prepare brisket. Making stew out of brisket is a travesty.

Agreed.

Hell, I'll braise it in the crock pot before defiling it in a stew.

To be fair, corned beef brisket is different from just brisket. Or, are there people out there that would actually do that?
*shudder*

For the gentle person up thread who was talking about hanger steak. Those cuts, like brisket, or tounge etc were called "butcher" cuts because only the butchers would bring them home. All the "good" meat went in the window after all.

used to be, if you could find oxtails outside an ethnic market, shiat was cheap as hell. So yeah, you either need to go to good grocery store or a stand alone butcher shop, or a ethnic grocery store. Find a good one and become a regular. They eventually will stop staring at the gringo.

which reminds me, I've been on a carribian cooking kick lately. Need to make some oxtail stew.

We buy our beef by the half or whole (depending on the price, how much room I have, etc. My parents farm, so getting a good deal on a critter that I know is high quality isn't difficult). The nice thing about doing that is that you get to specify how you want it cut, and you get ALL of the animal, even parts you wouldn't have thought about. That's how I first got introduced to oxtail, tongue, heart, and a few other cuts that I probably wouldn't have gone to a store and bought on a whim. Now the lockers know that we like those things, so I'll often get half a beef and it will come with 5 tongues and 4 hearts because a lot of people don't want them. Either that, or I'm buying some seriously mutated cattle.


I'm a brewer by trade sir.. a man who makes his daily allowance via the sweet nectar of the malted Barley corn.

for the past TWENTY YEARS all of our spent grain has gone to a guy we call "Farmer Jack"

this dude has not paid a single dime for any of this stuff, has fussed at us for the brew schedule not meeting his demands, and then biatching that he had to buy a bigger truck to haul it all away when we expanded and upgraded our brew house.

We have yet to see a single god damn steak from that venture.

little bitter... here,,,
 
2013-04-04 12:45:37 AM  
Cerebral Knievel:

I'm a brewer by trade sir.. a man who makes his daily allowance via the sweet nectar of the malted Barley corn.

for the past TWENTY YEARS all of our spent grain has gone to a guy we call "Farmer Jack"

this dude has not paid a single dime for an ...


I take my spent grain and hops to a farmer by my in-laws, who feeds his pigs.  He has given me bacon and chops a few times now, though I have admit I have had to part with more Imperial Stout than I would maybe have liked to.

You are getting shafted.
 
2013-04-04 12:48:09 AM  
I think that pic is going to be my new desktop wallpaper.
 
2013-04-04 04:02:09 AM  

Cerebral Knievel: for the past TWENTY YEARS all of our spent grain has gone to a guy we call "Farmer Jack"

this dude has not paid a single dime for any of this stuff, has fussed at us for the brew schedule not meeting his demands, and then biatching that he had to buy a bigger truck to haul it all away when we expanded and upgraded our brew house.

We have yet to see a single god damn steak from that venture.

little bitter... here,,,


Why?

There are other farmers who would NOT be dicks.
 
2013-04-04 09:50:00 AM  
That is a rather week chart.

I just bought a whole NY strip on Tuesday in prep for summer grilling. I had one steak cut at 3-inches for a restaurant-style grilling experiment.
 
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