Cut of beef e.g., the cut described as "brisket" in the US is from a significantly different part of the carcass than British brisket. "Cut" often refers narrowly to skeletal muscle (sometimes attached to bones), but can also include other edible flesh, such as offal (organ meat) or bones without significant muscles attached. The following is a list of the American primal cuts, and cuts derived from them. Beef carcasses are split along the axis of symmetry into "halves", then across into front and back "quarters" (forequarters and hindquarters). Canada uses identical cut names (and numbering) as the U.S, with the exception of
Beef on weck Beef on weck A beef on weck is a sandwich found primarily in Western New York State, particularly in the city of Buffalo. It is made with roast beef on a kummelweck roll. The meat on the sandwich is traditionally served rare, thin cut, with the top bun getting a dip au jus and spread with horseradish. The kummelweck roll (sometimes spelled "kummelweck" or "kümmelweck"), topped with kosher salt and caraway seeds, gives the sandwich its name and a distinctive taste. "Kümmel" is the German word for caraway, and "weck" means "roll" in the south-western German dialects of Palatinate, the