the level of the steak...

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#201000 Sun, 26 Feb 06 07:11 AM

People said that American differernce the steak of "Standard", "Utility", "Commercial"...

8 levels.

What is the standard and what kinds of 8 levels?

and "Which part of beef about "Tenderloin or Fillet", "Sirloin or New York Strip", "Rib Eye", "T-bone" and "Chop or Spare Ribs"?

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Joined on Thu, Jun 9 2005

Junior Member (56)

Clive

#201011 Sun, 26 Feb 06 07:51 AM

Hi,

You are asking detailed questions that make me wonder if you are interested in becoming a butcher. If so, you will need these terms.

I'm reluctant to spend the time looking for these details unless they will really be of practical use to you. Please advice if that is the case, and I will try to give you more help.

Best wishes, Clive

Clive

Joined on Thu, Oct 28 2004

Canada

Veteran Member (21,181)

El tango argentino es un pensamiento triste que se puede bailar (The tango argentino is a sad thought which can be danced) Enrique Santos Discépolo

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#202344 Thu, 02 Mar 06 02:04 AM

haha......

I was just curious.

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