The toughest part of this cut was figuring out what it was. After all, the majority of my experience has been briskets and ribeye, right? Part of the trouble was my US prejudice. There is no US equivalent cut, and its a fairly rare cut outside of Brazil and Australia. Which, by the way, is the reason you won’t find the silhouette of a cow with dotted lines on my site; which one should I show? US? Canada? British? French? Australian? Brazilian? Korean? The other part is that it didn’t come with a number. What’s that you say? How could that be! Well, with the popularity of my meat chart, someone probably got insulted by my introductory missive and decided to do something about it.
Arrogant American? Well, we have to be good for something.