On Feb 26, 11:19*am, spamtrap1888 > wrote:
> On Feb 26, 11:05*am, Michael Nielsen > wrote:
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> > > 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...ools/BeefM...- Hide quoted text -
>
> - Show quoted text -

NIce, so new york is what this chart call "toploin".
Gives a nice direction, the sweet spot is "loin" , the next good stuff
is "sirloin", esp. towards the "top". culotte/cuvette is "rump".
"chuck" is the stuff you need to cook a long time. Goodie.