Comments on: How 9 Cuts of Meat Got Their Names

By: alex

alex — Fri, 21 Aug 2009 13:46:38 +0000

It is so interesting!!! I’ve read something of the kind (found at http://filesmixx.com ), but this article made me understand much more!

By: Mangerati

Mangerati — Tue, 18 Aug 2009 17:41:07 +0000

The Canadian love for bacon is actually true.

By: Bruno Borges

Bruno Borges — Thu, 13 Aug 2009 02:35:12 +0000

Is this all you’ve got? 9 pieces ?!! Man… you really need to learn about how to get meat :-)

In Brazil we have 20 different kind of meat. :-)

http://www.solmar.com.br/cortes.html

Just drag your mouse, even if you don’t know portuguese… :P

By: Mike D

Mike D — Fri, 31 Jul 2009 13:25:23 +0000

I’m Canadian and my English parents call streaky bacon “canadian bacon” and canadian bacon “back bacon”. With the former eaten rarely and the latter eaten every weekend.

We don’t really use the term Canadian Bacon to refer to back bacon up here.

As a side note, you haven’t lived until you’ve had a back bacon sandwich with nothing but the bacon and cool, crisp tomato on it.

By: curious

curious — Fri, 31 Jul 2009 03:22:50 +0000

@ Partially

So you feel better about supposedly “pretentious” people by pretentiously ordering a steak a certain way? Interesting.

By: Ryan

Ryan — Fri, 31 Jul 2009 00:40:41 +0000

RE: Filet mignon

You kind of only got the meaning of half of it, ‘dainty fillet’ only translates the mignon part (could also use ‘small’). Filet means boneless, so it’s a small boneless cut of meat.

By: ac

ac — Thu, 30 Jul 2009 23:40:50 +0000

I love the food pieces! Keep em coming!

By: Slartybartfast

Slartybartfast — Thu, 30 Jul 2009 21:26:12 +0000

First of all, what is called Canadian Bacon in the U.S. is not bacon at all, it is a sort of ham (as any Canadian, and most Americans too, would tell you. Secondly, it is certainly not the same as what is called “back bacon” in England I don’t know about the rest of the world). Back bacon is the same as as what Americans call bacon, except that it has a much higher proportion of lean in it (but still a fair bit of fat). In England (and probably Canada), what Americans call just bacon is called “streaky bacon,” and is the cheapest, nastiest type available.

By: Kikadee

Kikadee — Thu, 30 Jul 2009 17:33:58 +0000

I collect old cookbooks, and the recipes often call for cuts of beef with names I’ve never heard of. Thankfully, a lot of the books have a page or two with illustrations of partitioned cows/pigs, and the contemporary name of each cut. (Hmmmm, maybe I should start collecting those instead….) Usually, the sketch and my friendly neighbourhood butcher help me figure out what chunk of meat I require.

By: Myra

Myra — Thu, 30 Jul 2009 17:29:22 +0000

Meat Science professors?! I don’t remember this as one of the options for a major in college. What would the final be like? the course of study?