heres why

Why Is it Called A "Gooseneck?”

The Best Kept Secret In The Meat Business.. Not many people know why it has such an unusual name. Back in the old days sides of beef were delivered through the front door of the butcher shop. When the meat cutter was ready to cut it up they brought the round out and laid it on the cutting block. As they separated the bottom round from the hind leg they would grab it by the "Gooseneck" and proceed to cut it off. As you can see by the drawing the bottom round looks like a goose. If you look in your meat buyers guide you will see a 171 Gooseneck, which has the heel left in, and a 171A , which has the heel taken out. A 171B has both the heel and the Eye of Round removed and is called an Outside Round, commonly referred to as a "Flat."

-- Edited by fdarn on Sunday 21st of August 2011 08:45:42 PM

i always wondered too. just decided to look it up last night when you mentioned it. now here is another one. Knuckles? why do they call it that? maybe i am missing something obvious but when i was starting out it always made think of a hand knuckle. when asked to go get a knuckle i would be like HUH?

I never did this but have heard of it from the old timer that taught me, did many of you here ever bone out the beef plates and roll, tie them. He called them yankee pot roast. I have looked up the recipe and all of them now call for a chuck roast