Baron of Beef

Baron of Beef
© Denzil Green
Alan Davidson, in "The Penguin Companion to Food" (London, 2002), says that a Baron of Beef is "both sides of the rump together, with the back part of the sirloin attached." Most Brits agree with that definition and are clear on it; it's on the North American side of the pond that the term is a bit muddled.
Some people in North America will call an extremely large cut from the back end of the cow a Baron of Beef. What they are really thinking of is a Steamship Round which contains only the Round area of the cow, with no sirloin. Caterers for large groups are clear on the difference, however: if you check their menus, they charge more for Baron of Beef because it contains sirloin than they will for Steamship Round, which does not.
A Baron of Beef will generally be anywhere from 100 to 200 pounds (45 to 90 kg.) You can't normally toss one into your cart from the meat counter at your local Safeway's; you have to order specially from a butcher.
Compare with Steamship Round.
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See also:
Beef
Baron of Beef; Beef Brawn; Beef Brisket; Beef Chuck; Beef Flank; Beef Heart; Beef Kidney; Beef Leg; Beef Liver; Beef Marrow; Beef Rib; Beef Round; Beef Shank; Beef Short Loin; Beef Sirloin; Beef Steaks; Beef Stock; Beef; Braising Beef; Bresaola; Calf's Liver; Calves' Fry; Chianina Beef; Chipped Beef; Dripping; Filet Mignon Day; Girello; Institutional Meat Purchase Specifications; Kobe Beef; Montreal Smoked Meat; Ox Palate; Oxtails; Pastrami; Pot Roasts; Sausages; Suet; Wadschinken; Wagyu BeefPlease share this information with your friends. They may love it.
Also called:
Bas-rond de boeuf (French)
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