Category talk:Cuts of beef

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Merge with beef article?[edit]

It seems to me that no single cut of beef warrants an entire article - Wikipedia is not a dictionary (or a cookbook). Main cuts of beef could be moved to the beef article, or a "list of cuts" article with everything could be started. There just isn't enough to say about (most) cuts of beef, aside of how to cook them to ever go beyond stub status individually. Superbeecat 09:07, 28 June 2007 (UTC)[reply]

I'd second this, especially as some of the ones I've seen seem to be named after the US cuts of beef. This is extremely confusing when a cut of the same name comes from two different parts of the animal in different countries. cojoco (talk) 02:55, 19 November 2010 (UTC)[reply]

Navarin?[edit]

Why is "Navarin" included as a type of beef cut? Clicking on the link reveals that Navarin is a type of Mutton (lamb) stew. What does this have to do with cuts of beef? I vote that it should be deleted unless someone can provide a suitable explanation for its inclusion. —Preceding unsigned comment added by 129.54.8.46 (talk) 20:13, 27 January 2009 (UTC)[reply]

Fixed the Navarin (food) article. We'd be happy to have your help for things like this! No vote needed. --macrakis (talk) 22:39, 27 January 2009 (UTC)[reply]

diagram[edit]

This diagram used for the beef cuts is wrong as it seems American orientated and is very crude as it misses out quite a few cuts of beef.

It needs to be redone to be taken seriously

every single link underneath should be on the diagram —Preceding unsigned comment added by 86.166.68.86 (talk) 23:50, 2 February 2009 (UTC)[reply]

What about Porterhouse?[edit]