American Meat Cuts vs Chilean Meat Cuts
American Primal Cuts
Chilean Primal Cuts
Cuts & Their Chilean Equivalents
Cuts & Their Chilean Equivalents
Sobrecostilla● Chuck meat
● Comes from belly
● Tough cut
● Used for stews and ground meat
Posta Rosada
● Sirloin Tip
● Muscle that connects to strip
● Roasts or Steaks
Lomo Liso & Lomo Vetado
● Lomo Liso = Strip
● Lomo Vetado = Ribeye
● Tender cut
● Grill/Roast
Pollo Ganso
● Rolled rump or rump steak
● Lean cut with fat cap
● Tough cut
● Roast/braised/grilled
Punta Picana
● Tri tip
● Part of the sirloin - small triangular muscle
● Fairly lean cut
● Grill/Roast/Braise
Palanca● Flank steak
● Fairly lean
● Steak cut
● Comes from abdominal muscles
● Grill/Pan fried / Broiled
Asado de Tira
● Short ribs
● End cut of a rib
● Tough & thick
● Braise
Tapapecho● Brisket
● Heavy used muscle
● Tough and fatty
● Comes from breast
● Braise / Roast
Posta Negra● Inside top round
● Little fat
● Versatile
● Ground meat
● Saute/Pan fry
Entraña● Skirt steak
● Comes from belly part of diaphragm muscle that attaches to rib
● Very tough and flavorful
● Grill/broil
Short ribs with grapefruit reduction● 2 kg short rib● 1 onion chopped● 1 carrot chopped● 1 head of garlic cut in half ● 1 grapefruit cut in ⅛● 2 stalks of celery● 3 sprigs rosemary● 1 quart water● 1 cup red wine● 2 tablespoons vegetable oil
Short ribs with grapefruit reduction● Season ribs with salt and pepper● Brown ribs in oil on both sides in heavy bottom pot● Once browned add vegetables, fruit and herbs● Cover with water and wine, put lid on pot and place in
oven at 350 for 3 hours● Take out ribs, strain liquid and put in small pot● Reduce to ¾ on high heat or until syrup like
consistency● When ready to serve put ribs on grill for 8 minutes on
each side● Plate ribs & drizzle with sauce