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Default Steak vs. Chop

What is the definition of a chop?

I have a James Beard cookbook that has one chapter on
steaks, in which it is defined what cut of meat each
type of steak is (and it's been years since I've seen
a Spencer steak); and the next chapter is on chops and
there is no discussion as to what, exactly, a pork chop
or lamb chop is.

Perhaps a chop is just a random unidentified cut of meat?

Steve
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Default Steak vs. Chop

On 2006-04-10, Steve Pope > wrote:

> What is the definition of a chop?
>
> I have a James Beard cookbook that has one chapter on
> steaks, in which it is defined what cut of meat each
> type of steak is (and it's been years since I've seen
> a Spencer steak); and the next chapter is on chops and
> there is no discussion as to what, exactly, a pork chop
> or lamb chop is.
>
> Perhaps a chop is just a random unidentified cut of meat?


Have you ever seen a "beef chop"? Loin meat from a cow includes strip steak,
t-bone steak, porterhouse steak, and tenderloins, but the same cuts of meat
from a slightly different kind of cow are called veal loin chops.

--
Clay Irving >
My memory's not as sharp as it used to be.
Also, my memory's not as sharp as it used to be.
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Default Steak vs. Chop


"Steve Pope" > wrote in message
...
> What is the definition of a chop?
>
> I have a James Beard cookbook that has one chapter on
> steaks, in which it is defined what cut of meat each
> type of steak is (and it's been years since I've seen
> a Spencer steak); and the next chapter is on chops and
> there is no discussion as to what, exactly, a pork chop
> or lamb chop is.
>
> Perhaps a chop is just a random unidentified cut of meat?


FWIW-
I have always considered a "chop" as a miniature "rib steak" , i.e., cut
from the back/loin area, having a "rib bone" on its edge. Thus a chop is the
same cut as a rib steak but cut from smaller than a beef-sized animal -
e.g., moose steak vs venison chop, beef steak vs veal chop, etc.

(IOW, "Steak" big, chop "small")

to me, what also differentiates a chop from a rib steak is that unlike one
rib steak, it takes two or more chops to constitute a "proper" serving.

(Two rib steaks is a proper serving only for football lineman in camp and
for starving cavemen, while one lamb chop is a proper serving for dieters.)


>
> Steve



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Default Steak vs. Chop

hob > wrote:

>"Steve Pope" > wrote in message


>> What is the definition of a chop?


> I have always considered a "chop" as a miniature "rib steak"
> , i.e., cut from the back/loin area, having a "rib bone" on
> its edge. Thus a chop is the same cut as a rib steak but cut
> from smaller than a beef-sized animal - e.g., moose steak vs
> venison chop, beef steak vs veal chop, etc.


> (IOW, "Steak" big, chop "small")


Thanks, that's consistent with Beard who made some statement
about dieters eating chops instead of steaks.

Steve
>
>to me, what also differentiates a chop from a rib steak is that unlike one
>rib steak, it takes two or more chops to constitute a "proper" serving.
>
> (Two rib steaks is a proper serving only for football lineman in camp and
>for starving cavemen, while one lamb chop is a proper serving for dieters.)
>
>
>>
>> Steve

>
>



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Default Steak vs. Chop

There are also lamb shoulder chops - a favourite cut for barbecuing in
summer and braising in winter.

Pat

Check out my website http://www.cookingdownunder.com

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