On Feb 26, 11:05*am, Michael Nielsen > wrote:
> > Locally (NorCal) Whole foods sells this cut, calling it a "New
> > York Roast". *It is indeed several dollars per pound less than
> > the identical cut sliced into New York steaks. *I have seen
> > it for as low as $10/lb *but it is usually more like $15.
>
> I googled whole foods and found sacramento has one, I can check it out
> next time I go to Frys.
>
> about "more than 4 lbs": I said 3-4 kg, wich is 6-8 lbs in a chunk.
>
> about "confused", yes I am very confused at what names of meat to
> translate, because they are so differnt. an " ox fillet" in denmark is
> teh "new york roast", while a tenderloin *is a tenderloin, but when it
> is cutinto a steak and wrapped in bacon it is a fillet mignon. We also
> have something called "thin roast" "thick roast", "high robe" , Inner
> thigh and outer thigh, and I have no idea what you call all those
> cuts. Might be "sirlion", "tip loin" , " loin tip " , "eye of round"
> or whatever all those strange names are in teh counter. The only name
> that is the same both places is" rib eye" , which is one of my
> favourite. I mainly buy rib eye and new york, so Im glad I know those
> names now

Try this chart as a starting point:

Do you have a similar chart from Denmark? I bet you could talk to your
butcher and ask him what your favorite cuts are called here.
California cuts are a little different from the East and Midwest, as
well.

http://nationaladmin.beef.org/CMDocs...syCutChart.pdf