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Old 11-29-2012, 08:21 PM   #11
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Originally Posted by Dommi35 View Post
I've been looking online for 'chuck' steak and no supermarket seems to sell it. I'm happy to use a butcher instead but was wondering since there are so many cuts sold in supermarkets would any of the following be alternative names for 'chuck' ?

1. Braising steak
2. casserole beef
3. stewing steak
Chuck is called braising steak in the UK.
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Old 11-29-2012, 08:59 PM   #12
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Quote:
Originally Posted by Dommi35 View Post
I've been looking online for 'chuck' steak and no supermarket seems to sell it. I'm happy to use a butcher instead but was wondering since there are so many cuts sold in supermarkets would any of the following be alternative names for 'chuck' ?

1. Braising steak
2. casserole beef
3. stewing steak
Yes, "braising steak" would definitely do it, so would "seven bone" (though it never looks much like a seven to me and is usually covered over by meat in English markets) blade and the upper part of the "thick rib". Those who criticized the Saintsbury butcher must have missed the fact that she was English or not be aware that the cuts on a British cow are very different from those in the U.S. See:
http://www.hub-uk.com/images020/beef-british-cuts.jpg
http://www.hub-uk.com/images020/beef-american-cuts.jpg
wot I half inched from a U.K. site
Cheers
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Old 11-29-2012, 09:36 PM   #13
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Originally Posted by PhilinYuma View Post
Both diagrams show the chuck.
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Old 11-30-2012, 09:07 AM   #14
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Originally Posted by PhilinYuma View Post
Yes, "braising steak" would definitely do it, so would "seven bone" (though it never looks much like a seven to me and is usually covered over by meat in English markets) blade and the upper part of the "thick rib". Those who criticized the Saintsbury butcher must have missed the fact that she was English or not be aware that the cuts on a British cow are very different from those in the U.S. See:
http://www.hub-uk.com/images020/beef-british-cuts.jpg
http://www.hub-uk.com/images020/beef-american-cuts.jpg
wot I half inched from a U.K. site
Cheers
It's Sainsbury's. Which obviously means the poster is in the UK.

Which I knew when I criticized the butcher for telling the OP that stewing beef isn't good for long slow cooking. And about not knowing what chuck is. Although chuck is also called "braising steak" in the UK, it's also called chuck and a trained butcher should know that.

Point proven -- like Andy said -- by both diagrams you posted.
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Old 11-30-2012, 03:41 PM   #15
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@ Jennyema & Andy M: My apologies for leading you astray. I posted the two links because they were convenient and because they show the many difference between English and US cows; the former do not have a tenderloin,for example, and because I didn't realize that the technical use of Chuck on the English cow, could be used to imply that the young woman at Sainsbury's was ignorant of her trade or dishonest (trying to palm off surplus stock).
My BGD (beloved granddaughter) is, at 18, already an accomplished cook and we went meat shopping together in Asian markets as recently as Thanksgiving. She is also becoming a good researcher, so yesterday, I sent her an Email package on this topic, including the thread, a 1970's English recipe that called for chuck steak and a reference to braising steak, and asked her to come up with a good short argument on whether or not the young woman at Sainsbury's was ignorant/badly trained, or whether she had no way of knowing what a chuck steak was from her training. This morning I got three links. She had googled Sainsbury's main site and entered "braising steak" in the search box, which gave 20 hits, and "chuck" which gave zero hits.
What a nice use of Occam's razor! I have a tendency to think that the more references I have the better and try to overcome the opposition by weight of numbers, but this easily accessed reference cuts to the chase and. short of writing to the head of Sainsbury's butcher school, answers the question, which is not "does anyone in England know what chuck is?" but "should a Sainsbury trained butcher know what chuck is?".
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Old 12-04-2012, 04:17 PM   #16
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cuts on a British cow are very different from those in the U.S. See:
No wonder I'm confused...
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Old 12-04-2012, 04:24 PM   #17
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Thanks everyone so much- I appreciate your time & responses...
This thread has been really interesting & have learnt a lot.

I have looked at supermarket websites here in the UK and can't find chuck. However I find lots of packs of meat such as this one (picture posted- 7.00/kg).

I do wish they'd actually say what cut it is...as it would make life easier...
Can anyone out there tell by looking at it?
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Old 12-04-2012, 04:28 PM   #18
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This one looks nice too & it says 'braising steak'...8.60 a kilo...and it looks less fatty...so I wonder if it's better?
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Old 12-04-2012, 04:30 PM   #19
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Originally Posted by Dommi35 View Post
Thanks everyone so much- I appreciate your time & responses...
This thread has been really interesting & have learnt a lot.

I have looked at supermarket websites here in the UK and can't find chuck. However I find lots of packs of meat such as this one (picture posted).

I do wish they'd actually say what cut it is...as it would make life easier...
Can anyone out there tell by looking at it?
I would say you have what we call chuck." That is what you should have used.
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Old 12-04-2012, 04:36 PM   #20
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I would say you have what we call chuck." That is what you should have used.

Addie, which one do you mean? The first or second picture?
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