This is what happened last weekend. Y saw a recipe needing beef rump (a Carluccio recipe) but I could only imagine our butcher scratching his head on the other side of the line. What's typical is you mention what you are cooking and the butcher knows exactly what part/s to recommend. Except this time.
So we turned to the handiest place to look for advice - yes, your mother-in-law - haha, no, the internet. And here's what we found out: the British and the Americans call the same things different things. (We're no stranger to this, wondering what rocket {British} was only to find out it's also called arugula {American}).
According to the Free Dictionary:
American primal cuts of beef
Upper Half
- Chuck — one of the most common sources for hamburger.
- Rib — Short ribs, baby back ribs, rib eye steak.
- Short Loin — from which porterhouse steaks, and filet mignon, the most tender, are cut.
- Sirloin — less tender than short loin, but more flavorful.
- Round
Lower half
- Brisket — often associated with barbeque beef brisket.
- Shank — used primarily for stews and soups, but is not usually served another way, due to it being the toughest of the cuts.
- Plate
- Flank
British Primal cuts
- Neck & Clod
- Chuck & Blade
- Rib
- Sirloin
- Rump
- Silverside
- Topside
- Thick Rib
- Thin Rib
- Brisket
- Shin
- Flank
- Thick Flank
- Leg
Early next day at Monterey, Y knew what to order. The rump (British) is the same section as the sirloin-tenderloin-top sirloin (American)!
Side story: Good thing he came early (6:00am!) as there was already a small crowd. Apparently this Monterey branch only has 10 pigs each day and it's first come first serve. Do you know what all the fuss is about - the pig heads for sisig!
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