Also known as blade cod,it can be called marucha (Spanish),
paleron (French) or Raquete (Portuguese).
More muscular than chuck, with long fibers and concentrated
fat, is a very tasty cut. Top blade roast, when well cooked
or ground, yields excellent sauces, roasts, grills, steaks
or soups. It is also very good when cooked, steamed or prepared
known as chingolo (Spanish), jumeau (French) or peixinho (Portuguese).
It has short fibers, being harder than chuck. Well cooked
or ground, chuck tender makes excellent sauces when cooked
or stewed. It can also be roasted, used as stuffed beef or
clod can still be called palette corazón (Spanish),
macreuse boule (French) or miolo da paleta (Portuguese).
has short and lean fibers. Well-cooked or ground, it produces
excellent sauceswhen stewed.
has a muscular formation similar to brisket. Also called cogote
(Spanish), collier (French) or pescoço (Portuguese).
to its similarity to brisket, it can be used in the same types
of dishes. It needs a long time cooking in moist heat. It
can be used in soups, stews, soaked broths, tied with seasonings
or roasted in the pot with sauce.
known as aguja (Spanish), bassets côtes (French) or
acém (Portuguese). Chuck roll is the largest and most
tender piece of the forequarter. It is a lean beef that should
be cooked with moist heat. Chuck is great as ground meat,
roasted, cooked, stewed, stuffed or prepared with a sauce.
ribs are the upper part of the thoracic cavity of the bovine,
having larger and wider bones. The meat is a little drier
than the back ribs. It can be called asado or asado de tira
(Spanish), plat-of-côtes (French) or costela (Portuguese).
rib is the cut with the largest variety of tastes, textures
and aromas. It demands longer cooking to tenderize its fibers.
It is used mainly for barbecue or cooked with vegetables.
Meat prepared with the bone always has a very special flavor.
ribs are the lower part of the thoracic cavity of the bovine,
having thinner bones and plenty of cartilage intermingled
with fat. Known as tapa de bife (Spanish), flanchet (French)
or costela minga (Portuguese).
is very tasty roasted, soaked or in soups and is a good choice
for barbecue. It should be cooked for a long time, away from
the coals in order to tenderize its fibers. It can be surrounded
by “matambre”, which is easily recognizable by
its pink color, and should be removed and prepared separately
from the rib.
name comes from the Spanish ‘mata hambre’ (it
kills hunger), because when a bovine is slaughtered the first
meat piece that is removed is this ‘cloak’ that
envelopes the rib.
When buying ribs, the matambre is the ribbon meat of pink
color that surrounds the ribthat should be prepared separately.
It can be prepared on the grill or on skewers, cut in thin
ribbons. It serves as an excellent appetizer during a barbecue.
Another excellent recipe it is to tie it with string and stuff
it with vegetables, sausage and eggs.
known as pecho (Spanish), poitrine (French) or peito (Portuguese),
it is made of thick long muscle fibers from the forequarter].
It requires a long time cooking using moist heat. It can be
used in broths, soups, stewed, or tied with seasonings and
roasted in a pot with sauce. If grilled, it should be roasted
with plenty of heat for several hours. At serving time, remove
the fat, which is a yellowish color.
Hump is the portion of muscular fibers located behind the
neck of Zebu crossbred cattle. It has a characteristic and
pleasant taste and should always be cooked slowly. Hump is
very commonly barbecued or grilled; it can be roasted, surrounded
by several layers of special cooking cellophane that distributes
the heat evenly as it cooks the beef in its own juice. Another
cooking method is to season the meat and then cook it in a
pressure cooker, finishing the process later on by roasting
it in the oven covered in cellophane paper.
be called bife ancho (Spanish), entrecôte (French) or
noix (Portuguese). When this cut is on the bone it is called
very tasty, juicy and tender beef cut. It has shorter and
harder fibers and it is used mainly for barbecuing or grilling.
It can also be cooked with vegetables, either roasted or stewed.
is called bife angosto or bife de chorizo (Spanish), faux-filet
(French) or contra-filé (Portuguese).
is a tender cut and has an accentuated taste because its side
fat layer keeps the meat moist. Striploin is ideal for foil
steaks, strogonoff, grill, roast beef and barbecue. It should
be served rare or medium and roasted at high temperature so
that it doesn’t become tough. When buying striploin,
avoid the first 6 to 7 centimeters of the cut, close to the
rump. In this piece there is a nerve that is found in the
meat almost parallel to the fat and will only be visible when
slicing the beef. Choose striploin pieces with uniform fat
cover. If not already removed, the side nerve that runs longitudinally
in the beef should be removed before preparation.
blade meat is located on the striploin or loin in the thorax
portion. With unequal texture and a great amount of nerves,
it is good when prepared with sauce. It needs a lot of cooking.
time. It can also be soaked, stewed, roasted, used in barbecues,
prepared on the grill,or as minced meat.
is a special cut of loin, made up of the transverse section
of the muscle with the bone, not including the tenderloin.
It is called côte or boeuf côte in French.
It is very tasty, tender and has good marbling. It is great
for steaks and barbecues prepared on the grill. It can be
roasted in the oven (roast beef) and only needs to be salted
at the moment it is removed from the oven. Always look for
beefsteak with high marbling, because it is much tastier.
is a special cut of the loin, made up of transverse sections
of the muscle with the bone. T-bone steaks make up the final
part of the strip loin on one side of the bone and the central
part of the tenderloin on the other side.
is a very tasty, tender meat with high marbling And makes
for great steaks and for barbecues prepared on the grill.
known as lomo (Spanish), filet (French) or file-mignon (Portuguese).
It is the most tender cut of beef. The whole cut weighs approximately
2 kg. It has a sweettaste, is juicy, and has little fat. It
is ideal for steaks, escalope, strogonoff and also for roast
beef, roasted, stewed and minced meat. For a barbecue, it
can be used for mixedshishkebabs, prepared in thick steaks
on the grill or entirely on the skewer.
complete sirloin contains top sirloin cap, bottom sirloin
butt (Tri-tip) and top sirloin butt. In French it is called
rumsteck and in Portuguese alcatra.
Sirloin is tender and it has little fat, making it ideal for
roasting or for roasted steaks. It is excellent for barbecuing
on the skewer or as thick steaks on the grill. Avoid lean
cuts because the meat can dry up.
SIRLOIN BUTT (Round-eye)
called cuadril corazón (Spanish) or miolo de alcatra
(Portuguese). The baby beef comes from the eye of rump.
has short fibers and it is more tender than the topside. Ideal
for steaks, barbecuing, stewed, or as minced meat.
can be called cuadril (Spanish) or picanha (Portuguese).
tender cut with more marbling and a fat layer, it has an accentuated
taste. It is easy to prepare and is very juicy. Ideal for
barbecues, it can be roasted or prepared in cuts on skewers
or on the grill. It is also good for roasting, steaks or pot
meat. Top sirloin cap should be prepared with the fat layer
so that the flavor and tenderness are accentuated. The fat
should be removed before eating. If there is still a silvered
membrane on the inferior part, remove it before preparing;
this will avoid the meat ‘shrinking’ during the
cooking process. Remember that the top sirloin cap should
weigh between 1kg and 1.5kg. If you find larger pieces for
sale, there is probably a piece of flat (outside round) that
was not separated from the cut being sold along with it.
known as cuadril colita (Spanish), aiguillette baronne (French)
or maminha (Portuguese).
is the tenderest part of the sirloin. It is juicy and it has
a soft taste. Tri-tip is good roasted, barbecued or on the
grill, or as pot meats. Because it has a large fat contentthis
piece can be cokked well-done. Tri-tip should be cut in the
correct way, that is to say, against the grain. This will
increase its tenderness and taste.
SIDE (Inside round)
can be called nalga de adentro(Spanish), tranche (French)
or coxão mole (Portuguese).
With short, tender fibers, it is a soft cut that is good roasted,
soaked, minced as escalope, thin steaks, or ground for stewing
can be called cuadrada (Spanish), gîte the la noix (French)
or coxão duro (Portuguese).
With longer tough fibers and fat concentrated on the outer
part, it demands slow cooking; making it ideal for pot-roasted,
roast beef, stuffed meat, or used ground and stewed in sauces.
OF THE ROUND
can be called peceto (Spanish), gîte rond (French) or
With a clearer color, long and thin fibers, it has a round,
prolonged and very defined shape. The typical dish is pot
meat and frayed meat (crazy meat). It could also be used for
roast beef. It can be stuffed with sausage or vegetables and
eggs and roasted in the oven. Raw and cut in very thin slices,
it produces the famous carpaccio.
called lomo ball (Spanish), tranche rond (French) or patinho
Less soft than rump, it is used for steaks and preparations
of ground raw meat or ground and cooked in sauces. The inferior
part of the knuckle is one of the best cuts for escalope.
It is also ideal for minced meat used in boeuf bourguignon
(from France), goulash (Hungarian origin) or spezzatino (Italian
back ribs, the flap is the bottom part of the cut. Also known
as vacio (Spanish), bavette d´aloyau (French) or fraldinha
is constituted of thicker, longer muscular bunches and is
a very tasty cut that is good soaked, pricked, cooked, as
ground meat, stuffed meat, frayed meat (crazy meat), broths
and soup. It can be roasted on the barbecue or on the grill.
It should be cut in thick strips.
is a cut of the flap. Also called vacio steak (Spanish), flanchet
bavette (French) and pacú (Portuguese).
called tortuguita (Spanish), mouvant (French) or músculo
de primeira (Portugese).
Very tasty, it is indicated for sauces, soaked, pot meats
and also soups.
be called tortuga (Spanish), jarret or devant gîte (French)
or músculo do dianteiro (Portuguese).
should be cooked with moist heat and can be ground or cut
in steaks or ribbons. Very tasty, it is indicated for sauces,
soaked, stewed, roasted, pot meats and also soups.
cut with the bone it is called ossobucco. It can be called
osobuco (Spanish), gîte (French) or garrão -
bone and accompanying marrow produce dishes that have very
tasty sauceswhen subjected to slow cooking. Itcan also be
used in soups, producing tasty broths.
as brazuelo (Spanish), jumeau (French) or garrão -
It is lined in the center with a bone with marrow that, if
subjected to slow cooking, produces dishes that have very
tail (Spanish), queue (French) and rabo (Portuguese).
It is a very tasty boney cut, excellent for roasted ot stewed
dishes of preparing beef.