I've lived in Thailand for more than two years, and have NO intention of returning home (U.K.).

I love the country, the people etc., etc.

BUT!!

What are the equivalent descriptions for cuts of beef (In England) to those used in Thailand?

I made a BIG mistake, purchasing something (in Tesco) that was described as "Beef Bottom Round", which looked like a Sirloin steak but was not!

Any help that will allow me to regain my self esteem would be MUCH appreciated!

I've lived in Thailand for more than two years, and have NO intention of returning home (U.K.).

I love the country, the people etc., etc.

BUT!!

What are the equivalent descriptions for cuts of beef (In England) to those used in Thailand?

I made a BIG mistake, purchasing something (in Tesco) that was described as "Beef Bottom Round", which looked like a Sirloin steak but was not!

Any help that will allow me to regain my self esteem would be MUCH appreciated!

My second post now sir.

You are certainly not an idiot. I hope you have as much fun as I did down the years learning the new words for things.

Makro have a picture of a cow in the butchers shop part and it has lables of all the cuts etc.

Sirloin isเนื้อสันนอก néua-sǎn-nôk

As an old hand here, could I recommend the following to you. And.... learn to read and write as well. It adds to the fun and opens doors for you.

Its english-thai-dictionary dot com very useful

I think the butchers here use the US names for their cuts of beef.

Try this website (sorry, I still havn't cracked the art of 'posting a link' )

http://www.angus.org/pubs/beefchart.pdf

Edited October 14, 200817 yr by chickenslegs

Best of luck to you. I have the same problem, but I now look carefully at the meat instead. I don't care too much what cut it is, just if it looks good and tender. Had the right cut of shoe leather a couple of times!

เนื้อสะโพก

Maybe you should ask for "neua sa poke"

กระดูกสะโพก "gradook sa poke"

is the aitch-bone

เนื้อส่วนอกสัตว์

is brisket

เนื้อขาหน้าช่วงบน

shoulder

Edited October 14, 200817 yr by Neeranam

Many thanks to all who replied.

Maybe, I am now capable of being allowed out alone!!

Many thanks to all who replied.

Maybe, I am now capable of being allowed out alone!!

Be like me and don't eat beef, if it IS beef??

It always turns out like shoe leather anyway.

Many thanks to all who replied.

Maybe, I am now capable of being allowed out alone!!

Be like me and don't eat beef, if it IS beef??

It always turns out like shoe leather anyway.

Not really. Tenderise it, marinate it, hang it - whatever... if you treat it well, Thai beef is delicious. I always look out for the Thai-French brand and am rarely disappointed.

Rub the beef with green papaya, the enzyme in it is one of the best meat tenderisers you can get.

I think the butchers here use the US names for their cuts of beef.

Try this website (sorry, I still havn't cracked the art of 'posting a link' )

http://www.angus.org/pubs/beefchart.pdf

Looks like you posted a link to me?

Or do you mean like this Angus Descriptions ?

Moss

I think the butchers here use the US names for their cuts of beef.

Try this website (sorry, I still havn't cracked the art of 'posting a link' )

http://www.angus.org/pubs/beefchart.pdf

Looks like you posted a link to me?

Or do you mean like this Angus Descriptions ?

Moss

Gee Moss, how did u do that?

Gee Moss, how did u do that?

I guess you learnt how to do that a 'long time ago', but I guess you need some more time, in the mean time, continue being crass, it would appear you learnt that a long time ago too.

Moss

I get just what looks good, and cook it .I have never figured out how they cut up a cow or a chicken.