Q: Did you know that in addition to a superhero accessory, in livestock terms, a capon is a castrated male chicken?Ī: A capon, in fact, is a castrated male chicken weighing anywhere between 4 to 7 lbs and is typically for roasting. It was a huge hit, and since this is the location which popularized the tri-tip roast, it can also be called the Santa Maria steak. Q: Did you know the beef cut tri tip is also known as Santa Maria steak?Ī: In California in the 1950s, instead of cutting up the roast for stew or to grind for ground chuck, butcher Bob Schutz of the area cooked the roast on a rotisserie Santa Maria-Style (salt, pepper, garlic), and sliced thin against the grain. So per ususal, when you are chowing down on some meat, don't forget to thank the French for their part! So the Anglo-Saxon pig became the French porc, which was Anglicized to pork the Anglo-Saxon cow became the French boeuf, which became beef and sheep became mouton, (later mutton). This is likely because the lower class Anglo-Saxons were the hunters and the upper-class French had first contact with these animals once they hit the plate. When it came to the gastronomic category of words, the French won out. Q: Did you know that cow meat is called beef due to the France conQ:uering England in 1066?Ī: When it boils down to it, after the French took over England in 1066, there became two ways of saying a whole lot. The conclusion to their current scientific method? The flat iron steak, which of course resembled nothing other than an old-fashioned flat iron, hence the name. Q: Did you know that a flat iron steak was only recently discovered in the 21st century?Ī: Meat science professors at the University of Nebraska and the University of Florida searched the cattle for the needle in the haystack, looking for an exquisite new cut they could bring to the market.
This fact would have been unnoticed if not for documentation by Charles Dickens, who happened to be dining in Sandusky in 1842 where he got to taste the Porterhouse steak which, for him, was a jaw dropper. Q: Did you know, Charles Dickens may have been involved with naming of the Porterhouse steak?Ī: While there are a few different tales on how the Porterhouse steak was dubbed such a name, one account takes us all the way to Ohio where a certain Porter house in Sandusky used to serve enormous sized steaks to its diners. Depending on what the carnivore is looking for in terms of NY Strip to filet ratio determines where on the short loin they get this steak cut from. Main difference is, according to the USDA, a the filet section of a T-Bone ranges between 0.25" and 1.24" thick while to be dubbed a Porterhouse, the filet needs to be at least 1.25" thick. Q: Did you know that T-Bones and Porterhouse steaks are both cut from the same short loin section of the cattle?Ī: T-Bone and Porterhouse steaks are both cut from the short loin section of cattle, which has a t shaped bone running down the middle with meat on both sides (strip steak on one side and filet on the other). Can you guess what these barrels were called.that's right, butts! (taken from the Latin word 'buttis' meaning cask or barrel)! This particular shoulder cut became known as a New England specialty around the nation, hence the name Boston Butt. Q: Despite being called a "butt", did you know a pork butt actually comes from the shoulder?Ī: Back in the colonial days of New England, the butchers took less prized cuts of pork like the front shoulder, and packed them in barrels for storage and transport.
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