Laeotaekhun Posted October 14, 2008 Share Posted October 14, 2008 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! Link to comment Share on other sites More sharing options...
grandpops Posted October 14, 2008 Share Posted October 14, 2008 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 Link to comment Share on other sites More sharing options...
chickenslegs Posted October 14, 2008 Share Posted October 14, 2008 (edited) 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, 2008 by chickenslegs Link to comment Share on other sites More sharing options...
Scott Posted October 14, 2008 Share Posted October 14, 2008 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! Link to comment Share on other sites More sharing options...
Neeranam Posted October 14, 2008 Share Posted October 14, 2008 (edited) 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, 2008 by Neeranam Link to comment Share on other sites More sharing options...
Laeotaekhun Posted October 15, 2008 Author Share Posted October 15, 2008 Many thanks to all who replied. Maybe, I am now capable of being allowed out alone!! Link to comment Share on other sites More sharing options...
easyride Posted October 16, 2008 Share Posted October 16, 2008 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. Link to comment Share on other sites More sharing options...
polecat Posted October 17, 2008 Share Posted October 17, 2008 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. Link to comment Share on other sites More sharing options...
roamer Posted October 17, 2008 Share Posted October 17, 2008 Rub the beef with green papaya, the enzyme in it is one of the best meat tenderisers you can get. Link to comment Share on other sites More sharing options...
Mossfinn Posted October 17, 2008 Share Posted October 17, 2008 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 Link to comment Share on other sites More sharing options...
NanLaew Posted October 17, 2008 Share Posted October 17, 2008 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? Link to comment Share on other sites More sharing options...
Mossfinn Posted October 17, 2008 Share Posted October 17, 2008 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 Link to comment Share on other sites More sharing options...
tracer5050 Posted October 18, 2008 Share Posted October 18, 2008 I get just what looks good, and cook it .I have never figured out how they cut up a cow or a chicken. Link to comment Share on other sites More sharing options...
.png.3b3332cc2256ad0edbc2fe9404feeef0.png)
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now