[Sca-cooks] semi OT question on steer butchering and costs

[Micheal]

 Actually you can order a long quarter or a short, hind quarter. Short has 
no ribs, long has the last few short ribs . Actually had to check again so 
long since I order halves, or quarters.   Depends on the shop and the 
butcher.
 Cealian
----- Original Message ----- 
From: "Phil Troy / G. Tacitus Adamantius" <adamantius.magister at verizon.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Tuesday, July 19, 2005 1:35 PM
Subject: Re: [Sca-cooks] semi OT question on steer butchering and costs


>
> On Jul 19, 2005, at 11:48 AM, Micheal wrote:
>
>> Sorry work being a boring female dog today answer kind of snapping  not 
>> meaning to. Paper paper paper dang I hates end of month times.  Anyway I 
>> will just duck and cover as I am some what cranky and  shouldn`t be on 
>> here anyway. Sorry everybody.
>> Cealian
>
> No harm done, I'm sure. I was just wondering if beef cattle are cut  up 
> differently in your neck of the woods, is all. I know France, the  UK, and 
> the US all have different breakdowns, and I thought maybe  parts of Canada 
> might follow the French system.
>
> Adamantius
>
>> ----- Original Message ----- From: "Phil Troy / G. Tacitus  Adamantius" 
>> <adamantius.magister at verizon.net>
>> To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
>> Sent: Tuesday, July 19, 2005 12:41 PM
>> Subject: Re: [Sca-cooks] semi OT question on steer butchering and  costs
>>
>>
>>
>>>
>>> On Jul 19, 2005, at 11:13 AM, Alexa wrote:
>>>
>>>
>>>> Thank you for the correction.  It's been 6 months
>>>> since I got it and I am not at all familiar with what
>>>> comes from what.
>>>> Alexa
>>>>
>>>
>>> Urm, maybe there are differences in local meat-cutting practices,  but 
>>> in the US, the division between front and hind quarter is  generally 
>>> either just above or just below the last rib, depending  on the  animal. 
>>> The main exception is with pork, whose loin is in  the front  quarter, 
>>> but then more often than not, pigs are sold by  halves. If by  t-bones 
>>> you're referring to beef t-bone or  porterhouse steaks,  they're from 
>>> the short loin and are indeed in  the hind quarter.
>>>
>>> Adamantius
>>>
>>>
>>>>
>>>>
>>>> --- Micheal <dmreid at hfx.eastlink.ca> wrote:
>>>>
>>>>
>>>>
>>>>>  That would be the front quarter hind quarters have
>>>>> no t-bones.
>>>>> Cealian
>>>>>
>>>>>
>>>>
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>>>
>>>
>>>
>>>
>>>
>>> "S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la 
>>> brioche!" / "If there's no bread to be had, one has to say, let  them 
>>> eat cake!"
>>>     -- attributed to an unnamed noblewoman by Jean-Jacques  Rousseau, 
>>> "Confessions", 1782
>>>
>>> "Why don't they get new jobs if they're unhappy -- or go on Prozac?"
>>>     -- Susan Sheybani, assistant to Bush campaign spokesman Terry 
>>> Holt, 07/29/04
>>>
>>>
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>
>
>
>
>
> "S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la 
> brioche!" / "If there's no bread to be had, one has to say, let them  eat 
> cake!"
>     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau, 
> "Confessions", 1782
>
> "Why don't they get new jobs if they're unhappy -- or go on Prozac?"
>     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  Holt, 
> 07/29/04
>
>
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