Our food standards here are a bit different than yours and our beef cuts often have different names. "Baseball" here is always described as "baseball sirloin"; a top sirloin (around 8oz) cut about 4" thick so it's about as thick as it is wide. More of a square than a sphere, really, and due to the thickness, it can't be properly cooked past mid-rare. They're nice if you like sirloin, which I do, because it's lean and way less expensive than filet.
LOL. Reminded me of two of my cousins who worked at KFC in the 1970's. I suspect the chicken comes cut up now, but then the chickens arrived whole, and were cut up in the restaurant. They had a specific way they had to cut them up. Their mom was fixing chicken at home one night and asked to cut up the chicken. She was horrified because the way they cut them up yielding two more "pieces" than she expected. And she grew up a chicken farm.
We raised and butchered our own chickens on the farm where I grew up. A bucket of KFC doesn't have any pieces I don't recognize but Popeye's does.
