Now that we know a bit about classifications, brands, and some basic aspects of the origin of meat, it's essential to identify its main characteristics and from which part of the cow the cuts come from, as well as their translation into Spanish. Personally, I like to rely on the USDA (United States Department of Agriculture) cuts classification system. They developed a program to maximize the use of the cow's structure, achieving higher yields by dividing it into 4 main parts.
From the forequarter come the following:
Chuck:
1. Chuck - Espaldilla or Diezmillo
2. Chuck Short Ribs - Costillas cargadas de la 2da a la 5ta
3. Shoulder Clod - Paleta
4. Brisket - Pecho
5. Inside Skirt - Arrachera Inside
6. Front Shank - Chambarete u Osobuco
Rib (Costilla):
1. Rib Eye - Ojo de Costilla
- Con Hueso
- Prime Rib
- Cowboy
- Tomahawk
- Club Steak
- Sin Hueso
- Rib Eye
- Rib Eye Roll
- Eye of Rib Eye
- Tapa Rib Eye
2. Short Rib (Costilla Corta o Asado de Tira):
- Short Rib con Hueso: De la 6ta a la 10 Costilla
- Short Rib S/Hueso
3. Ribs Plate (Back Rib – Costillas Largas):
And from the hindquarter:
Loin (Lomo):
From the Loin mainly come 6 parts:
1. Striploin:
- New York
- Manhattan
- Kansas
2. Short Loin:
- T Bone
- Porter House: más o menos 2 pulgadas de Filete
- Cabrería – Filete con Hueso
3. Top Sirloin:
- Aguayón
- Tapa- Picaña
- Center Cut-Centro
- Tri tip- Empuje
4. Tenderloin:
- Filete
- Filete Mignon
- Medallones de Filete
5. Flank – Falda
6. Flap Meat – Vacío
Round- Pierna:
From the Round mainly come 5 parts:
1. Inside Round – Pulpa Negra
2. Outside Round – Pulpa Blanca
3. Eye of Round – Cuete
4. Shank – Chambarete
5. Knuckle – Pulpa Bola
As you can see, within this classification, practically all cuts from a cow are included. Knowing this, we can identify which ones we are looking for different types of cooking or preparations and achieve a better result when choosing our meat. In the next entry, I would like to talk to you about the different cooking methods for each part of the cow.
Thank you very much for reading me again, and I invite you to get to know the different cuts; we have them all at Brasa Blanca Butcher Shop.
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