Allen, I wondered about that and you may well be right, but after reading all of sn0wball's posts I saw no evidence to confirm the suspicion. A couple years ago I had an online discussion about veal with a guy from Switzerland, trained in France, who had been working as a chef in Southeast Asia for many years. Further complicating the conversation was the lack of any fluent common language between us. Like Mark Webster, he suggested I get the Meat Buyers Guide put out by the North American Meat Processors Association (NAMP), but I wasn't willing to shell out 50 bucks. If the conversation develops, when confusion arises about feet, hocks, and trotters, for instance, we could resolve it by referring to No. 13 on this chart.AllenOK said:Until sn0wball returns and clarifies for us, we might want to take into consideration that this person is from a different country, so "second class" cuts might very well be something we are familiar with, just not by that name.
Maybe some of a friends in Europe or Asia are familiar with this term.