Of Sausages and (the meat formerly known as) Kosher Bacon

Just a quick post as we go into Shabbat. I just finished packing up the remaining items, and had a few thoughts about the whole bacon and sausage thing.

First, the etymology. Bacon comes from the word meaning “back”, so it’s not inherently porcine. Also, since the piece of meat used to make bacon comes from the belly, the word is completely divested from its original meaning. However, there’s still the image of streaky strips of that non-kosher meat that come to mind when someone says “bacon”. I have used the term in lieu of a better word. Until now.

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Preparing and Cooking a Rump Cap

The toughest part of this cut was figuring out what it was. After all, the majority of my experience has been briskets and ribeye, right? Part of the trouble was my US prejudice. There is no US equivalent cut, and its a fairly rare cut outside of Brazil and Australia. Which, by the way, is the reason you won’t find the silhouette of a cow with dotted lines on my site; which one should I show? US? Canada? British? French? Australian? Brazilian? Korean? The other part is that it didn’t come with a number. What’s that you say? How could that be! Well, with the popularity of my meat chart, someone probably got insulted by my introductory missive and decided to do something about it.

Arrogant American? Well, we have to be good for something.
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Q&A: Flank Steak

Hoping you can help.
I am looking for a typical American flank steak cut. I see from your chart that should be 15 or 17. In Supersol they have a #15 but it’s quite thick and I think I want a #17, but they said they don’t get those.

Any idea if a #15 will work with a marinade and grilling recipe? It looks too thick to grill nicely whole. Alternatively, any idea where I can get a #17? I suppose I need a specialty butcher.

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Stuffed Breast of Lamb

That’s right, you read the title correctly. Yes, it was every bit as delicious as it sounds. And not only wasn’t it smuggled in from America, it was bought in Osher Ad of all places. Rami Levy had best pay attention, because between non-numbered meat and Kirkland products, Osher Ad is playing for keeps.

Plus, I was able to give someone who has never had lamb their first taste. Chefs live to introduce new foods to people.
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