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Cuts of meat

October 6, 2004

Beef and Pork have one thing in common. They both have names for cuts of meat which give no indication of where they are from. For example, what exactly is Sirloin? How about gammon? And how different is it to ham?

Poultry doesn’t suffer from this problem. For example, duck breast is duck breast. We know where a chicken thigh is from. In fact even lamb/sheep/goat don’t have this problem. We all know what a leg/shoulder/neck of lamb/mutton is.

So what’s so special about beef and pork?

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One Comment
  1. can i make friend with you??

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