Sobrabarriga, anyone?

Monpirri says on Jul 6, 2007, 16:46:

Yep, give some of that and one pound of "nuevos cortes" medium well.

Annette Taddeo for US Congress 2008

Monpirri says on Jul 6, 2007, 16:47:

Yep, give me some of that sobrebarriga and one pound of "nuevos cortes" medium well.

Where is the edit button?

Annette Taddeo for US Congress 2008

Tinto (Moderator) says on Jul 6, 2007, 17:00:

For fun and games at home, here are the names in English

www.virtualweberbullet.com/meatcharts_photos/beefchart.pdf

(It's a big chart, but very descriptive)

Question: Angus and Hereford beef cattle do not have a pronounced "morrillo" like the photo above. Is the morrillo a good cut of meat or is it ground up into something like sausage or baloney or dog food?

Peter (Moderator) says on Jul 7, 2007, 00:28:

You can only edit posts (not comments), the edit button is below each post.

Poor but snappy

Man Tequila says on Jul 7, 2007, 14:16:

This link might work better.
http://www.beefretail.org/uDocs/ncbaspanishcutschart.pdf

I find some beef cut names differ somewhat from Colombia to Argentina. ?falda

Make your own sobrebarriga -- http://www.recipezaar.com/173448

pues se me antoja que sus cantares son de una tierra desconocida, y yo le dije si a usted le inspira, saber la tierra de donde soy... con mucho gusto y a mucho honor...

Sr Tertius says on Jul 7, 2007, 15:59:

Tinto: Morrillo is super-delicious, quite a delicacy. Very fatty, though. I believe only cebu cattle has it (?).

"When the finger points to the moon, the fool looks at the finger" (Chinese proverb)

Rubito says on Jul 8, 2007, 05:05:

In general the muscles that get over-used less by the cow are softer and more marbled and considered more of a delicacy, which is in general more forward and higher up on the cow.

Worth noting, everywhere in South America the filet mignon which we prize so much here is considered the shittiest cut on the whole cow because it is so lean and dry. The main difference is that grass-fed cattle is quite a lot leaner than the corn-grain--leftover bread-drugs-parts of dead cows fed cows we have up here.It's REALLY noticeable in things like the short ribs.

In Brazil the punta de anca is known as the picanha and is generally the cut people go for most in the churrascarias.

---Violence is the price of freedom.---

Monpirri says on Jul 8, 2007, 05:21:

Thanks Peter,

"Poor but without my typing tools"

Annette Taddeo for US Congress 2008

microllo says on Jul 10, 2007, 14:22:

i ate some sobrebarriga and a arepa de huevo yesterday it was delicious