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Re: meats

Post by dean on Tue Apr 03, 2018 6:01 am

https://flavorsofthesun.blogspot.mx/2008/03/names-of-cuts-of-beef-in-mexican.html

A Glossary of Terms in English/Español
(Note: This program will not leave the following list in appropriate columns--sorry!)
Basic Terms:
English/Español

Beef carne de res
Ground beef carne molida or molida de res
Boneless deshuesada/o, pulpa, or en trozo
Very finely chopped picada
To shred deshebrar
Bone marrow tuétano
Meat for grilling carne para asar
Meat for shredding (for tacos) carne para deshebrar
Meat for stewing carne para guisar

Specific Cuts of Beef/Cortes de Res
I have amplified the basic chart provided by The Beef Retail group at http://www.beefretail.org/markSpanishLanguageBeefCutsChart.aspx
I have also given the most common cuts found in San Miguel de Allende, where I live. Do check it out though as the drawings should make everything clear.Chuck
Chuck Diezmillo or sometimes paleta (shoulder)
Chuck roast Paleta or diezmillo en trozo Chuck shoulder Bistec corazón de paleta deshusad
Chuck shoulder steak, boneless Bistec corazón de diezmilloNeck Pescuezo (used for broths or jugo de res)
Shoulder Paleta (used for chuck steaks and pot roasts)
Blade DiezmilloCross rib roast Diezmillo
Brisket Pecho
Stew meat/beef Res para guisar
Brisket Pecho Whole brisket Pecho entero Flat-cut brisket, boneless Pecho, corte plano, deshuesado
Shank Chambarete Foreshank or Cross-cut shank Chambarete de mano Rear shank Chambarete de mano
For Stock Copete
Loin Lomo
Short loin FileteTop loin steak Chuleta de filete Filet mignon FileteT-bone T-bone (yes,it is the same)
Soup bones Retazo con hueso o huesos para caldoPorterhouse Chulete de los lomos Tenderloin steak, pounded thin Sábana (i.e. "sheet")
Rib Entrecot Rib roast or steak Costillas Short ribs Agujas cortas
Flank Falda (of course falda means "skirt" in Spanish, but this is really a flank steak)
Plate Falda anteriorFlank Falda posteriorSkirt steak (from the diaphragm muscle) Arrachera
Sirloin AguayónSirloin steak Chuleta de aguayónSirloin tip roast Aguayón en trozo Top sirloin steak Bistec de aguayónTri-tip roast Empuje en trozoTri-tip steak Bistec de empuje
Round PiernaTop Round Steak Bistec de CentroRound Tip Steak, thin cut Milanesa de pulpa bolaRound tip roast Pulpa bola en trozoBottom round roast Pulpa contra en trozoEye round roast Cuete en trozoEye round steak Bistec de cuete
Ribs CostillasRib roast (small end, premium) Costillar Punta PequeñaRib steak, small end ChuletónRib Eye Roast, premium Costillar de primera, deshuesadoRib Eye Steak Rib Eye Steak (yes, it is the same)Rib steaks Costillas chuletasBack ribs Costillas traserasShort ribs Agujas cortas
Short Loin LomoTop loin (strip) steak, boneless Bistec de lomo, deshuesadoT-Bone steak T-bone steak (the same in Spanish)Porterhouse steak Porterhouse steakTenderloin roast, premium Filete en trozo, de primeraTenderloin steak Bistec de filete
Short Plate Agujas
Short ribs Agujas cortas
Skirt steak Arrachera
Round/Rump Roast Tapa
Top round TapaBottom round,bottom round, eye of round CueteTip roast, Tip steaks Bola or empuje
Other Cuts Otros CortesGround beef Carne molidaCubed steak Bistec suavizadoBeef for kebabs Cubos para brochetasStew beef Carne para guisarBeef for stir-fry Tiritas de carne

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Re: meats

Post by dean on Fri Dec 25, 2015 4:28 am

Mexican names for Specific meat cuts
http://www.mexconnect.com/articles/2398-choice-cut-or-mystery-meat-a-guide-t
o-mexican-butcher-shops-part-i-beef

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meats

Post by dean on Fri Dec 25, 2015 4:27 am

Prime rib
lpg wrote:I haven't been to this place for awhile, but they have (frozen) Alberta & Angus beef -- a variety of cuts and they will cut it to the size you want. I got a nice prime rib roast there a couple of years ago.

la suiza butcher shop
Farias & Pineda ph 122-2478

Bravo market too

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