Is a baron of beef and a steamship round the same thing??

Question

If not, what cut of beef do I need to order for a 'baron of beef'?

It has been a long time since I have had this on the menu...

thanks

Answer 1

I am a former chef while not the same, one is bone in and the boneless they do originate in the same area around the hip, rump and outside round portion of the beef.

Barons are also known as hips of beef, and both are usually quite large ranging 10-20 pound and are very tricky to cook and because of that you can cut various levels of doneness from them. Steamship rounds are fair size roast to but are not as complicated with the various cuts and temperatures, not used as much now but for large functions were they have a carving station you may see them used.

Answer 2

Baron of Beef is a British term.  Meat is cut differently in different parts of the world.  It traditionally was the loin and both legs but for your purposes the steamship round is probably the best option.