I was wondering if foreigners living in Col and participating in this forum have had trouble with meat cuts. The other day I was translating a menu for a steakhouse here in Bucaramanga and had to look up the words. From my experience a cow is cut differently here than in the US and other places too (but I don´t know it personally).

Does that create a problem when shopping for a BBQ (besides of the obvious language barrier)? We know that a guy buys his meat, right?

http://www.virtualweberbullet.com/meatcharts.html

Anyone care to translate the cuts?
Whát´s the term for chatas, bola, falda, zapata, lomito fino, lomo, carne de segunda, etc...

Posted on April 23, 2008


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Posted on April 23, 2008


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.

Posted on April 23, 2008


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?

Posted on April 23, 2008


Good one Catfish35. For the human one :-)

PBH member cuts

Posted on April 23, 2008


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.

Posted on April 23, 2008


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

Posted on April 23, 2008


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....

Posted on April 23, 2008


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.

Posted on April 23, 2008


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.

Posted on April 23, 2008


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

Posted on April 23, 2008


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.)

Posted on April 23, 2008


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

Posted on April 23, 2008


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

Posted on April 23, 2008


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

Posted on April 23, 2008


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

Posted on April 23, 2008


I know Bill, it´s a meat "galimatias"

Posted on April 23, 2008


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

Posted on April 23, 2008


Would that be veal?

t

Posted on April 23, 2008


Frank, I believe is Ternera

Posted on April 23, 2008


"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

Posted on April 23, 2008


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.

Posted on April 23, 2008


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.

Posted on April 23, 2008


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

Posted on April 23, 2008


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

Posted on April 23, 2008


Morcilla - Blood Sausage

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

Posted on April 23, 2008


Black pudding??? =X!!!

Posted on April 23, 2008


In Coonass land morcilla is blood boudin.

t

Posted on April 23, 2008


rice and all?

Posted on April 23, 2008


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

t

Posted on April 23, 2008


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.

Posted on April 23, 2008


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

Posted on April 23, 2008


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

Posted on April 23, 2008


black pudding

Black Pudding

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Posted on April 23, 2008


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

Posted on April 23, 2008


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

Posted on April 23, 2008


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

Posted on April 23, 2008


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

Posted on April 23, 2008


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..

Posted on April 23, 2008


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

Posted on April 23, 2008


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?

Posted on April 23, 2008


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.....

Posted on April 23, 2008


Desi, a la orden. mi amor

Tinto, ROTFLMAO. That explains a lot

Posted on April 23, 2008


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;)

Posted on April 23, 2008


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

Posted on April 23, 2008


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

Posted on April 23, 2008


Does anyone know what lomo redondo(?), that I see here in Panamá, is? I know that the filete is filet mignon here, but this looks much like it, and is a bit larger and cheaper. Maybe I should shoot a foto at El Rey?

Posted on April 23, 2008


all i know is that when i ordered a filet mignon at lenos and carbon in oviedo i got two big not so tasty slabs as meat. not sure what went wrong as a couple years ago while visiting a friend in cali i was tearing up the steak at the lenos y carbon at the unicentro and loving it. must have been ordering something else...

so what is a filet mignon (like back in the states) and also a rib eye called here?

Posted on April 23, 2008


also i will need a lot of aguardiente before black pudding seems like a good idea to try!!!! :O

Posted on April 23, 2008