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Cooking & Baking

Kali

(55,006 posts)

19. same here

Reply to sir pball (Reply #18)

Sat Oct 5, 2019, 07:59 PM

Oct 2019

I don't have formal training so I don't really have a clue. only butchered a few large animals and give total respect to the craftspeople that actually know how to do it. I am getting that "primal" term from market reports for beef and my understanding of that is those are cuts smaller than a quarter that will be further broken down for grinding/retail. I think you are right too, there are primal muscles.

this mentions primals and SUBprimals. who knew? https://opentextbc.ca/meatcutting/chapter/primal-sub-primal-and-secondary-cuts/

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19 replies

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Highlight:

4 Levels of Steak: Amateur to Food Scientist Epicurious [View all] IronLionZion Oct 2019 OP

Anyone who likes their steak well done with ketchup should be and removed from power mitch96 Oct 2019 #1

Then they'll give him the worst cut of steak from the back of the freezer IronLionZion Oct 2019 #2

He would not know the difference!!! Not a great palette as you can tell............ nt mitch96 Oct 2019 #4

Searing is vitally important, nay, essential, to a steak. sir pball Oct 2019 #3

real fire Kali Oct 2019 #6

Real charcoal is best, IMO sir pball Oct 2019 #7

got to see a charcoal camp in Sonora last weekend Kali Oct 2019 #9

Interesting way of making it sir pball Oct 2019 #12

um, close to OK was Kali Oct 2019 #5

Strip is sirloin. sir pball Oct 2019 #8

I know NY strip as the "main" piece of a T-bone Kali Oct 2019 #10

A t-bone is sirloin+tenderloin sir pball Oct 2019 #11

I should be better versed in primal cuts Kali Oct 2019 #13

Those aren't primal cuts! sir pball Oct 2019 #14

aren't like the big 8 or so chunks called primals? Kali Oct 2019 #15

No, a primal is specifically cut off the bone sir pball Oct 2019 #16

I don't think those are all off the bone. Kali Oct 2019 #17

The beef ones all are, the pork ones are a bit odd sir pball Oct 2019 #18

same here Kali Oct 2019 #19