Meat cuts

Desideria (Moderator) says on Apr 23, 2008, 06:56:

"I have opinions of my own, strong opinions, but I don't always agree with them."-President George W. Bush

Gator says on Apr 23, 2008, 09:08:

The above should do it-thanks Desi.

After you have been here a while you start thing "Colombian" and not "USA" and the problem disappears. Like kilometers to miles or peso to dollars.

"Brevior Sltare Cum Deformibus Mulieribus Est Vita!" .

Catfish35 says on Apr 23, 2008, 09:08:

Wow..Talk about ask and yee shall recieve! Thats pretty cool there Desi.
And you keep that around for? I bet you have a human one also, no?

The grass is always greener over the septic tank

webmanco says on Apr 23, 2008, 09:09:

Good one Catfish35. For the human one :-)

PBH member cuts

But, I'm going to start making some assumptions here.... Which means I might actually end up making an ass out of myself ..........Thu 04 17, 2008 11:34 am

Desideria (Moderator) says on Apr 23, 2008, 09:47:

American beef cuts are not readily translated into Spanish due to different style of cutting up the carcass. There are few recognizable equivalents. Somebody posted that chart somewhere (I have no idea where) and I try to save useful info like that somewhere in my pc.

"I have opinions of my own, strong opinions, but I don't always agree with them."-President George W. Bush

Mononoke28 says on Apr 23, 2008, 10:31:

So then yeah, Lomo or lomito is the same as sirloin. Yet it's tough as leather in Colombia.

Diana

panthdave says on Apr 23, 2008, 10:32:

I had many problems with this....but learning.. One of my favorites which is not the best for many is that I like Skirt Steak on a barbacue and I finally found out its carne fajita(faja)..usually made with fajitas..but I like to marinate and put on the grill.....Usually here in Florida you can find it packaged up already but I could not find in Medellin until I found out the spanish name for it...and asked the butcher....

panthdave Miami

Mononoke28 says on Apr 23, 2008, 10:36:

That was my grandfather's favorite cut of meat beacause it was fatty. Needless to say he died of a heart attack at age 56.

Diana

Desideria (Moderator) says on Apr 23, 2008, 10:58:

I always thought that skirt steak was "falda" but perhaps it's just the butchers in Cali that call it that.

Sirloin is lomo viche, the small, tenderloin that is used for dishes like filet mignon. Lomo redondo is the larger, tougher top loin.

"I have opinions of my own, strong opinions, but I don't always agree with them."-President George W. Bush

Mononoke28 says on Apr 23, 2008, 12:42:

Yeah, they're still tough as leather in Colombia.

Diana

Gator says on Apr 23, 2008, 15:10:

Tia Desi, Mrs. Gator said you are right falda in Cali = skirt steak(I am reasonable sure she does know what a skirt steak is.)

"Brevior Sltare Cum Deformibus Mulieribus Est Vita!" .

panthdave says on Apr 23, 2008, 15:58:

For one thing, the actual meat in an original-style fajita is skirt steak. The Mexican Spanish word for skirt steak is arracheras. Fajita is the 'spanglish' version of skirt steak.
Now I am confused what is the correct work for Skirt Steak in Colombia the greasy one that goes on the grill marinated and not too healthy....

Cuts of Meat in Argentina (Spanish-English)
Aguja - Chuck Roast
Asado - Short Ribs, Roast Prime Rib
Bife Ancho - Prime Rib, Rib Eye Roast, Rib Eye Steaks
Bife Angosto - Porterhouse or Strip Steak
Bife a la Rueda - Round Steak
Bife de Alcatra - Sirloin Steak
Bife de Costilla -T-Bone Steaks
Bife de Chorizo - Sirloin Rump Steaks
Bife de Vacio - Flank Steak
Bola de Lomo - Sirloin Tip
Carne Picada - Ground Beef
Chinchulin - Lower Intestines
Chorizo - Sausage
Churrasco de Paleta - Pot Roast
Colita de Cuadril - Rump Steak
Costillas - Rib Roast
Cuadrada - Bottom Round
Cuadril - Rump Roast or Rump Steak
Entrana - Skirt Steak
Falda - Flank Steak
Higado - Liver
Lengua - Tongue
Lomo - Tenderloin
Matambre - Flank Steak
Mollejas - Sweetbreads
Morcilla - Blood Sausage
Nalga - Beef Round for Stew
Osobuso - Osso Busco
Palomita - Shoulder Roast in Butterfly Cut
Peceto - Beef Round Steaks, Roast Eye of Round
Pecho - Brisket
Rinones - Kidneys
Tapa de Asado - Rib Cap Roast
Tira de Asado - Short Ribs
Tapa de Nalga - Cap of Round Roast
Tapa de Cuadril - Cap of Rump Roast
Tripa Gorda - Tripe
Vacio - Flank Steak

panthdave Miami

panthdave says on Apr 23, 2008, 16:04:

Now Gator says Faldo is skirt steak but list above says Faldo is flank steak which is different...Going crazy on these meat cuts..

panthdave Miami

BillBigD says on Apr 23, 2008, 16:37:

Panthdave-I thought you did an excellent job. In a really nice steak place in Santiago they have one of those diagrams of the cows. It really helps us gringos out. LOL

Bill Turley says on Apr 23, 2008, 18:32:

When I first moved here I was confused but when I realised the much of themeat was cut along muscle limits. Most US cuts cross several muscle sets and even across bones. The names differ in various parts of Colombia, when I was in Bogota there was one set of names, then in Cali different ones, and now in Somondoco they are mostly different. Here the butcheris a friend so he helps me understand where each cut originates

Mr. Bill Somondoco

jorgegdiaz says on Apr 23, 2008, 18:53:

I know Bill, it´s a meat "galimatias"

Man with hole in pocket feel cocky all day.

lpdiver says on Apr 23, 2008, 19:06:

I loved the butcher in Bogota. It was a local store with the whole carcass hanging not Exito. I was always able to go around the counter and point and use my limited Spanish to get exactly what I wanted.

After two weeks he was sending a runner to my apartment to let me know when he had something he thought I would like or a special bargain.

t

"cook some rice!"

Frank Rizzo says on Apr 23, 2008, 20:53:

THanks guys....so what is the "baby beef"".....????????????????

I've been asking everyone.....gracias..

lpdiver says on Apr 23, 2008, 21:00:

Would that be veal?

t

"cook some rice!"

jorgegdiaz says on Apr 24, 2008, 05:33:

Frank, I believe is Ternera

Man with hole in pocket feel cocky all day.

jonas says on Apr 24, 2008, 08:07:

I remember a TV show (Colombian) where they showed that in about 70% of the cases they were not given the cut they had ordered.

What I have, I do not want to lose, but Where I am I do not want to stay, but those I love, I do not want to leave, but those I know I no longer want to see, but Where I die, I do not want to go;I want to stay where I have never been

Frank Rizzo says on Apr 24, 2008, 08:22:

Thanks LP and Jorge.....!! I think i've heard that before...Ternera...gracias!!

Desideria (Moderator) says on Apr 24, 2008, 08:24:

"Baby beef" and "calf" are 2 interchangeable terms used to describe young cattle weighing about 700 pounds that have been raised mainly on milk and grass. The meat cuts from baby beef are smaller; the meat is light red and contains less fat than beef. The fat may have a yellow tint due to the vitamin A in grass.

"Veal" is meat from a calf which weighs about 150 pounds. Those that are mainly milk-fed usually are less than 3 months old. The difference between "veal" and "calf" is based on the color of their meat, which is determined almost entirely by diet. Veal is pale pink and contains more cholesterol than beef.
http://www.fsis.usda.gov/Factsheets/Beef_from_Farm_to_Table/index.asp

"I have opinions of my own, strong opinions, but I don't always agree with them."-President George W. Bush

Desideria (Moderator) says on Apr 24, 2008, 08:28:

ternera would be veal
"Baby beef" is from a young animal, not the same as veal. I would be surprised, though, if the "baby beef" at Leños y Carbon at Chipichape or anywhere else in Cali really were from a specially young animal slaughtered before it's fully grown for baby beef cuts.

"I have opinions of my own, strong opinions, but I don't always agree with them."-President George W. Bush

Robert Jorge says on Apr 24, 2008, 10:16:

Skirt steak is I believe the outside cut off the flank. It is also my favorite cut. I learned to cook it in Miami. Marinade in citrus juice and mojo sauce for a day. Then cooked on a BBQ grill. In Miami, they do call it fajita steak. At least my Mexican friends - who introduced me to the meat called it fajita steak. When you can even find skirt steak here in north Florida, it sells for $7.50 to $9.00 a pound! That is a ridiculous price for such a cheap piece of meat. The skirt steak seemed to be popular in Homestead with the Mexicans, because it was cheap - and of course tasty. Here, it costs the same as a Porterhouse or T-bone. I can't afford it.

--"I believe in making the world safe for our children. But not for our children's children, because I don't think that children should be having sex." - Jack Handy

jorgegdiaz says on Apr 24, 2008, 10:28:

Internal skirt steak is what`s called Chatas or lomo fino?

Man with hole in pocket feel cocky all day.

panthdave says on Apr 24, 2008, 10:58:

Skirt Steak in Spanish is
1.Entrana
2.Fajita Steak
3. Chatas or Lomo Fino
???Colombia would be what???

panthdave Miami

kat1 (Moderator) says on Apr 24, 2008, 11:08:

Morcilla - Blood Sausage

here in the UK, Black Pudding taste a lot like Morcillas.

engage brain before opening mouth

Mononoke28 says on Apr 24, 2008, 14:16:

Black pudding??? =X!!!

Diana

lpdiver says on Apr 24, 2008, 14:28:

In Coonass land morcilla is blood boudin.

t

"cook some rice!"

Mononoke28 says on Apr 24, 2008, 14:31:

rice and all?

Diana

lpdiver says on Apr 24, 2008, 14:36:

Yes...I find blood boudin identicle to morcillo except they tend to put it in a smaller casing in Colombia.

t

"cook some rice!"

Mononoke28 says on Apr 24, 2008, 15:05:

Wow, had no clue. It sounds nasty but then again, morcilla is just that I guess.

Do you find it anywhere in London? Like restaurants and stuff. I've never been so that's why I ask.

Diana

Gator says on Apr 24, 2008, 15:06:

Mrs Gator says in Cali it is Faldo -I will defer to her knowledge

"Brevior Sltare Cum Deformibus Mulieribus Est Vita!" .

lpdiver says on Apr 24, 2008, 15:20:

Monooke28,

As a Coonass raise around the stuff I would never eat the stuff just because of the name. I was tricked into eating it in Colombia! It is typically included in the picada platters. Upon returning home my daughter overheard me talking about the delicous black rice sausage and screamed OMG dad you ate BLOOD BOUDIN.

Gator...my paisa calls it sobrebarriga. I just let her buy it and her is South Louisiana she buys it at the local Mexican tiendas as fajita steak.

She also loves the CLEAN tripe that they sell here. I don't partake.

I suspect it is all the same cut...more or less.

t

I responded, And it was GOOD!

t

"cook some rice!"

kat1 (Moderator) says on Apr 24, 2008, 15:24:

black pudding

Black Pudding

engage brain before opening mouth

lpdiver says on Apr 24, 2008, 15:31:

I wonder how the Colombian restaurant get the stuff here in the US? It is very hard to find because of the health codes. Typically I only get it homemade; yet, the Colombian restaurants have it!?

t

"cook some rice!"

Gator says on Apr 24, 2008, 18:57:

sobrebarriga is a flank steak. Flank steak and skirt steak are not the same cut of meat. The skirt steak is the diaphragm muscle. It is a long, flat piece of meat, with a tendency toward toughness, but has good flavor.Because it is tough, you usually slice it thinly on a diagonal across the grain to sever the tough fibers and make the flavorful steak chewable. To me, a flank steak is more tender than the skirt cut.

Try this for a skirt steak:

Marinade

1 liter Coca Cola
1/4 cup white wine
1/4 cup dark soy sauce
2 T toasted sesame oil
2 T Lea & Perrins worchestershire sauce
juice from 2 limes

Meat
2 jumbo size large yellow onions sliced horizontally
2 lbs. skirt steak
salt, pepper & garlic to taste
Tortillas & Fixings
flour tortillas, usually pkg of 10-12, heated
1 cup sour cream
1 cup grated cheese
1 cup sliced olives
1 cup salsa
1 avocado sliced or 1/2 cup guacamole

Make marinade with wet ingredients, mix well. In very large container, layer sliced onions, seasoned meat, garlic, more onions. Pour marinade over. Let sit in fridge at least 6 hours, but not more than 12 as lime juice will "cook" meat. Turn over once to ensure marinade reaches all nooks & crannies. Drain meat, drain onions, let sit on counter 60 min prior to grilling to come to room temp.

Prepare charcoal or gas grill. In large frying pan, saute onions for 15-20 min till carmelized and golden brown. Heat flour tortillas wrapped in alum foil so they don't dry out. We have a special lazy susan tray that has small bowls for all the fixings - onions, sour cream, cheese, olives, salsa, etc. Let meat rest 5-10 min after grilling, DO NOT OVER COOK Cut in thin pieces.

Makes great tacos or fajitas

"Brevior Sltare Cum Deformibus Mulieribus Est Vita!" .

lpdiver says on Apr 24, 2008, 19:13:

Okay so I have been buying flank steak...a better cut of meat apparently...hehehe. Actually in the US I have never seen skirt steak but the description would suffice to get me the goods I suppose.

t

"cook some rice!"

Gator says on Apr 24, 2008, 19:33:

That's what you will get if you order in NYC

"Brevior Sltare Cum Deformibus Mulieribus Est Vita!" .

Gator says on Apr 25, 2008, 08:53:

why not just go to a carniceria or ask the carnicero for carne con hueso. Seriously, I usually let Mrs. Gator handle a request for a "US" cut and it still looks like it was hacked off a charging water buffalo with an ax..

"Brevior Sltare Cum Deformibus Mulieribus Est Vita!" .

Gator says on Apr 25, 2008, 09:34:

To show you some of the problems the link below will give you the names of meat cuts in
Barranquilla, Bo0gotá, Cali and Medellin. All in Spanish, of course.


http://www.camaguey.com.co/equivnacional.htm

"Brevior Sltare Cum Deformibus Mulieribus Est Vita!" .

Tinto (Moderator) says on Apr 25, 2008, 09:43:

There you have it (the table Gator posted) -- the source of two centuries of distrust, dislike, hate and violence. How can a country ever get along if they can't even agree on what to call a piece of meat?

Desideria (Moderator) says on Apr 25, 2008, 09:43:

Rubito, just go to the carniceria, buy half of a cow and have the guy axe it down according to your instructions? I'm sure you can find a carnicero willing to do it with a little propina. Then you can have ALL your cuts with bone.

Tio Gator, the link you posted explains a lot of things to me. For example, how come los rolos don't know what's lomo de caracha or lomo biche....(rolling eyes here). I had no idea the names of the cuts varied so much from city to city within the same country.
Unfortunately skirt or falda was not there.....

"I have opinions of my own, strong opinions, but I don't always agree with them."-President George W. Bush

Gator says on Apr 25, 2008, 09:48:

Desi, a la orden. mi amor

Tinto, ROTFLMAO. That explains a lot

"Brevior Sltare Cum Deformibus Mulieribus Est Vita!" .

Frank Rizzo says on Apr 25, 2008, 10:22:

That's what we're doing Desi, growing up a steer now to about 1200 lbs (bit small). They are making just the best steaks and then grind the rest to hamburger... Keep it all in chest freezers. You get about 1/2 total weight in steaks and burger...(little less).

Desideria (Moderator) says on Apr 25, 2008, 10:37:

There used to be a couple of places in Cali where you could buy American cuts, but that was a long time ago. They've been out of business for a long time now, but perhaps there are new ones? Carrefour?

Anyway, that's what I would do too if I lived in Cali and needed some bone inmy meat;)

"I have opinions of my own, strong opinions, but I don't always agree with them."-President George W. Bush

Robert Jorge says on Apr 25, 2008, 23:39:

Rubito, go down to Villavo and buy a steer. Then, have them kill it and then butcher it for you as you watch.

--"I believe in making the world safe for our children. But not for our children's children, because I don't think that children should be having sex." - Jack Handy

jorgegdiaz says on Apr 26, 2008, 06:50:

I need to try that. Ask the butcher to cut me a thick lomo fino to grill ;)

Man with hole in pocket feel cocky all day.