Because of the cost of the British Baron, I will be using the American
version. Besides, I really don't want to deal with the backbone.


Steve Wertz wrote:
> On 24 Oct 2006 16:02:24 -0700, wrote:
>
> > My wedding is coming up and we were hoping to have an open pit with a
> > Baron of Beef for 120 or so guests. Does anyone have any suggestions
> > about how to do this?
>
> Do you mean the two attached sirloins? I'm not sure if you'd be
> able to get one nowdays as most meat purveyors won't sell the
> backbone. I don't know if that's a legal mandate or not.
>
> Baron of Beef is also used erroneously here in the States to
> represent any large cut of beef (single sirloin or round,
> usually).
>
> -sw