Can anyone point me in the direction of where to purchase old school butcher charts in Toronto? Even current ones would be helpful. Thanks! (6 replies, last updated by garlicscapes November 30, 2008)

I’ve googled to no avail so I come to you, chowhounders, with my query. I want to get posters/prints for my kitchen of beef/pork cuts like you would find in a butcher shop. Anybody know any website gems of where these could... (12 replies, last updated by Caroline1 January 31, 2008)

The best Glatt Kosher butchers I have been to are Tibor’s (Cleveland) and Wasserman & Lemberger (Baltimore). My friend from Chicago swears by Romanian. What do the readers think? (9 replies, last updated by randallhank April 17, 2008)

Having had the felafel at both, my vote is for Max’s. Lebanese Butcher's is very good felafel, but Max’s is outstanding and the variety of toppings at Max’s is off the charts. OTOH, I have heard that a lot of... (17 replies, last updated by Mister Big November 23, 2007)

I’m getting a side of organic pork from a local farmer next week. I can get the pig butchered to my specifications. There are a few things that I know that I want, but I’m slightly ignorant about what cuts come from... (15 replies, last updated by Brian S January 21, 2007)

It is not easy because French cuts don’t correspond to US cuts. I think it could be “gite à la noix”, but also in that area are “culotte” and “tranche grasse” so it could also be covered... (4 replies, last updated by Fuffy April 28, 2009)

I love the guys at the A+S Pork Store, but there’s no getting around it: Union Market has some incredible meat. The marbling on their beef is off the charts — definitely the high end of prime. Even their lamb has more... (4 replies, last updated by pitu April 22, 2006)

I have attached a link but there are probably better out there. Just google: butcher chart beef Link: http://www.grassorganic.com/chart-beef.html (9 replies, last updated by FlyFish February 1, 2005)

to the picnic) as a “Blade Boston Roast”. They distinguish this piece from the cut that has a piece of the loin, as “Blade Loin” on one chart and a “Loin Blade” on the other. I’m sure that... (7 replies, last updated by Marsha April 6, 2006)

Gastronomique. Well, actually, that’s not true. Any chart that shows the French way of breaking down a beef carcass shows the cut—but not under that name. French butchers allegedly call it the onglet—although at... (7 replies, last updated by The Chowhound Team January 26, 2004)

Tri-tip is bottom sirloin. It’s a triangular shaped piece of meat, thus the name. According to John Thorne "the hanger steak — also known as the hanging tender and the butcher's steak — is the same as the French... (9 replies, last updated by em August 14, 2003)

is butchered (which may be different for meat intended for use in different ethnic cuisines) it may include either of those. Image: http://www.inspection.gc.ca/english/bureau/mcmancv/image248.gif (11 replies, last updated by ericf October 8, 2004)

These folks have a $12.00 package that’s well worth it. Several beef and pork charts and info on pamphlets on how to cook different cuts, what the different cooking methods are, etc... Link: http://askthemeatman.com/ (7 replies, last updated by Sant February 19, 2004)

The Prime Rib at Chart House in Dobbs Ferry is pretty good.... but dont get a seat by the window, unless you want to look out on the water rats. Its a better “value” than Morton’s, but not as good. Its probably... (7 replies, last updated by JMF January 13, 2006)

I wasn’t able to find out another name but it’s from the lower chest of the cattle: http://en.wikipedia.org/wiki/Image:Beef_cuts.svg. Maybe you can describe it (and maybe reference corned beef) to your butcher and he... (24 replies, last updated by Peggy56 March 28, 2009)