Looking for opinions here, from both sides of the Atlantic here.
All of the online resources for low & slow are from the US, but it seems that wherever you are in the world, animals are butchered differently, with different names for each cut. I'm wondering if anyone this side of the pond (particularly the UK and Ireland) has information on how to translate various cuts, for instance, what is a Boston Butt known as over here, or what would be the closest corresponding cut?
Thanks guys
Ed
All of the online resources for low & slow are from the US, but it seems that wherever you are in the world, animals are butchered differently, with different names for each cut. I'm wondering if anyone this side of the pond (particularly the UK and Ireland) has information on how to translate various cuts, for instance, what is a Boston Butt known as over here, or what would be the closest corresponding cut?
Thanks guys
Ed