Centerfolds
- Thread starter Will E Worm
- Start date
ChefChiTown
The secret ingredient? MY BALLS
I have that chart, I have that chart!!!
Brings new meaning to the term "meat market"
tartanterrier
Is somewhere outhere.
Steak steak wonderful steak 
doesn't surprise me one bit
ChefChiTown
The secret ingredient? MY BALLS
We got it during our first day of "Seafood and Meat Fabrication" in Culinary School. Aaaaah, memories.
ChefChiTown
The secret ingredient? MY BALLS
Oh man, you really want me to think back that far? :eyeso:
Umm, I'll try to make this as simple as possible, because it is sort of complicated...
There are what's called NAMP/IMPS numbers that are regulated throughout the United States.
NAMP (North American Meat Processors Association)
IMPS (Institutional Meat Purchase Specifications)
These numbers all refer to cuts of beef, lamb, veal and pork. For example, your beloved Shoulder Clod is given the #114, but the cut of beef that is found right next to it, the Chuck Roll, is given the #116a. These are used mostly for ordering purposes, so there is no confusion between suppliers and customers.
The different colored squares refer to the PART of the cow from where the cut of beef came from. Now, this is where I'll have to think back because my chart had different colors.
Blue - Chuck
Orange - Brisket, Plate and Flank
Yellow - Rib
Red - Loin
Green - Round
White - Basically, this is "scrap meat" (beef for stewing, ground beef and beef cubed steak)
Aww, that was fun!!! :nanner:
Will E Worm
Conspiracy...
flylicker
ChefChiTown
The secret ingredient? MY BALLS
Here you go!!! Just click on the chart to enlarge it.
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You're just paying for the bone my friend. Paying fooooor the booooone. Personally, my favorite has always been ribeye. Decent amount of meat, good marbling and nice flavor, mmmmmm.
Will E Worm
Conspiracy...
Paying for the bone? Now that's something I can relate to! :1orglaugh
BTW Chef, thanks for the explanation of the numbers and squares! :thumbsup:
Damn now i'm hungry
