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MartinTheFirst · 26-30, M
some regular plain good steak.
You know, I really hate how americans call all of the different cuts of a cow just "beef". Ffs.
You know, I really hate how americans call all of the different cuts of a cow just "beef". Ffs.
SteelHands · 61-69, M
@MartinTheFirst I don't know precisely why you would think that. Though I suspect that it's probably got something to do with your countries naming conventions being different for the various cuts of steak.
Nobody I know would just refer to a Porterhouse cut as a T-bone, or a fillet mignon as prime rib or tenderloin. Just as I doubt that the English call a New York Strip or Sirloin by these designations.
Even the ground beef is broken into several grades such as ground sirloin, ground round, ground chuck. Same with larger cuts of various larger roasts.
Nobody I know would just refer to a Porterhouse cut as a T-bone, or a fillet mignon as prime rib or tenderloin. Just as I doubt that the English call a New York Strip or Sirloin by these designations.
Even the ground beef is broken into several grades such as ground sirloin, ground round, ground chuck. Same with larger cuts of various larger roasts.
MartinTheFirst · 26-30, M
@SteelHands Then why did you simply call it "beef"?
SteelHands · 61-69, M
@MartinTheFirst these prime ribeyes are beef. I just said that because that was a commercial line from the American beef council years ago. Now just simmer down. I carved these from a primal. Pretty sure I know my cuts of cow.
MartinTheFirst · 26-30, M
@jetpack right