Beef cuts Chile / USA - Pilar Hernández's Chilean Kitchen
I update this list depending on what's easy to find in butcher shops in the US. Generally, if you have a Latin supermarket nearby, it's easier to find bone-in cuts of meat for stews, offal, etc.
Free Trade Agreement between the Government of the United States of America and the Government of the Republic of Chile (USDA FTA)
Forequarter (Shoulder) = Boneless Cuts
1 Malaya = Subcutaneous muscle 2 Plateada = Cup of cube roll (you can use brisket which is easy to find, use the tip) 3 Sobrecostilla = Chuck (pony) 4 Tapapecho = Brisket 5 Cogote = Beef neck bones 6 Huachalomo = Chuck roll, ¼" trim 7 Choclillo = Eye of round roast 8 Punta de paleta = Top blade 9 Asado del carnicero = Chuck cover 10 Posta de paleta = Shoulder cover 11 Lagarto = Shank meat 12 Entraña = Outside skirt
Cuts with bone
1 Short ribs = Asado de tira 2 Back ribs = Costillas arcoadas 3 Sternum ribs = Aletillas 4 Foreshank = Osso buco de mano
Hindquarter (leg) = Boneless Cuts
1 Striploin = Lomo liso 2 Tenderloin = Filete 3 Outside round = Punta de ganso 4 Silverside = Ganso 5 Cup of rump = Pollo ganso 6 Top, inside, or topside round = Posta negra 7 Knuckle or sirloin tip = Posta rosada 8 Ball tip = Asiento 9 Tri-tip = Punta de picana 10 Thin flank = Tapabarriga 11 Flank steak = Palanca 12 Thick skirt steak = Pollo barriga 13 Heel (gastrocnemius) = Abastero 14 Ribeye (without bone) = Lomo vetado sin hueso
Cuts with bone
1. Coluda = Ribs steak 2. Shank = Osso buco de pierna 3. Tail = Cola 4. Porterhouse = Lomo vetado con hueso
Interiors/Offal
1. Liver 2. Heart 3. Kidney 4. Beef cheek meat 5. Tongue 6. Sweetbread 7. Brain 8. Tripe 9. Rumen Pillars 10. Bible tripe 11. Intestine 12. Maws
