In Ireland our butchers really had 4 types of steaks
Sirloin which is New York strips in the US.
Fillet Steak which was always cut like the fillet half of a T-bone,with the fat on. I only saw it once as a fillet mignon and thats when my brother a chef got the butcher to do it especially I never saw it as a whole tenderloin before I came to the US.
These are the 2 main steaks you buy a sirloin or fillet but like I said the fillet is more cut like the T-bone side. Surprisingly enough no rib-eyes they were unheard of really until the chain supermarkets from the UK moved in. Here in the US they are prized.
The other 2 steaks are called braising steak and frying steak. Then dont really describe where they are from more what to do with it.The braising steak must be top sirloin here because its looks the closest to it and this is cheap steak used to throw in stews cut like top sirloin not cubed though.
I boasted to my brother in law when I got here I got a 20oz sirloin for $4 truth be told it wasnt what he would call a sirloin but stew meat.
Frying steak in the Irish butchers near my birthplace is what the UK would call rump steak and that would have been cheap too.
That was it.
Here the list is endless skirt steak flap, steak, flat iron etc.
I wonder what do Irish and Uk butchers do with all these cuts just grind them for burgers and mince?
Oh I'll add to that roasting meat too I never saw a chuck roast in my life they are popular here I'm guessing that is cubed for stew meat in Ireland. the only 2 roasts I was used to was silverside and topside, which is round here or the cows @rse, the butcher would have looked at you if you had asked for eye of round, even brisket was never saw I saw it once in England that someone got from a discount food store, and it was rolled up for roasting not like brisket in the US.
So what other differences do people notice? Internationally or even locally from one district county state or province.
Your sirloin is our rump and here in deepest darkest Wales we tend to steak our rumps or roll for roasting. We also take the whole fillet off the hind in one piece and steak and of course we have our sirloin steak witch is your new york strip
some butcher shops do rib eye steaks and we have stewing steak which we take from all over a side of beef and dice.
also we do braising steak which more often than not is done by slicing the LMC and frying steak is more often than not is sliced knuckle knuckle is a thick flank or top rump with no skin on. I think in the US you call this the sirloin tip.
In New England, it is very common to refer to strip steaks as sirloin and the top butt center as new york sirloin. I have also sold them as shell sirloin. In Maine, I never sold strip steaks as anything but sirloin steak. In Utah, I sold strip steaks as Kansas Cities and as New York Sirloin. As far as top butt center, I have sold them as sirloin steaks, rump steaks, rump filets, and rump center steaks, and also if cut thick they are called in Western Massachusetts 'spoons' coming from 'spoon roast'
I have come across boneless strip steaks being sold as porterhouse. This is an acceptable name and apparently quite more venerable than strip steak.
We could expand this discussion into New England style steak tips versus the more popular Southern steak tips. One being fatty acorn muscles and the other being the fatty belly flap. Where my sister lives in New York Amish country, they call stew beef "steak tips".
