|
| ARGENTINE CUTS |
NAME OF CUTS IN ENGLISH |
COLOMBIAN CUTS |
| LOMO |
TENDER LOIN |
LOMO FINO- BICHE/SOLOMITO |
| BIFE ANGOSTO |
STRIP LOIN |
CHATAS/SOLOMO |
| BIFE ANCHO |
RIB EYE |
|
| TAPA DE BIFE ANCHO |
TOP OF RIB EYE |
|
| TAPA DE CUADRIL |
TOP OR CAP OF RUMP |
PUNTA DE ANCA |
| BOLA DE LOMO |
KNUCLE OR THICK FLANK |
HUEVO DE ALDANA/BOLA DE PIERNA |
| PECETO |
EYE OF ROUND ROLL |
MUCHACHO/CAPON |
| NALGA DE ADENTRO |
INSIDE OR TOP SIDE |
TABLA/CAPON/CENTRO DE PIERNA |
| CORAZON DE CUADRIL |
EYE OF RUMP |
SOLOMO EXTRANJERO O CADERA O CORAZON DE CADERA |
| TAPA DE CUADRIL |
CAP OF RUMP |
TAPA DE CADERA |
| COLITA CUADRIL |
POINT OR TAIL OF RUMP |
COLITA DE CADERA |
| CUADRADA |
SILVERSIDE |
POSTA/BOTA |
| ARGENTINE CUTS |
NAME OF CUTS IN ENGLISH |
COLOMBIAN CUTS |
| GARRON |
SHANK HINDQUARTER |
LAGARTO O MURILLO DE PIERNA |
| BRAZUELO |
SHIN FOREQUARTER |
LAGARTO O MURILLO DE BRAZO |
| TORTUGUITA |
LEG OR HEEL OF BEEF |
JARRETE DE PIERNA |
| VACIO/BABILLA |
FLANK STEAK |
SOBREBARRIGA |
| FALDA |
NAVEL |
TRES TELAS |
| ASADO 13 COSTILLAS |
SHORT & LONG RIBS |
COSTILLAS CORTAS & LARGAS |
| CARNAZA DE PALETA |
ARM CLOD |
|
| CENTRO DE CARNAZA DE PALETA |
CENTER OF ARM CLOD |
|
| MARUCHA |
SHOULDER OR BLADE CLOD |
PALOMETA |
| CHINGOLO |
CHUCK TENDER |
LOMO DE BRAZO / PALETA / FALSO MUCHACHO / SABALETA |
| PECHO CON TAPA |
BRISKET |
|
| AGUJA |
MIDDLE RIB OR CENTER OF FOREQUARTER |
CENTRO DE PECHO O LOMO DE AGUJA |
| TAPA DE AGUJA |
MIDDLE RIB OR CAP OF MIDDLE RIB |
TAPA DE CENTRO DE PECHO |
| COGOTE |
NECK |
COGOTE |
| MATAMBRE |
ROSE MEAT |
SOBREBARRIGA |
| ENTRAÑA FINA |
DIAPHRAGM |
ENTRAÑA |
|
