Argentine beef cuts
Argentine beef cuts
Argentine beef cuts
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<strong>Argentine</strong> <strong>beef</strong> <strong>cuts</strong>
Neck<br />
Azotillo Subcut. muscle of neck (11)<br />
Cogote<br />
Spine and rib cage<br />
Neck (8, 9)<br />
Aguja: Chuck, roast <strong>beef</strong> (9, 10)<br />
Matambre Subcut. Muscle (20)<br />
Asado: Ribs (18)<br />
Bifes de chorizo: rib eye (15a)<br />
Bifes de costilla: T-bone steaks (15b)<br />
Vacío Flank (21)<br />
Falda, tapa de asado Skirt steak (20)<br />
Falda con hueso Skirt steak with bone (13)<br />
Entraña Thin skirt (diaphragm) (19)<br />
Lomo<br />
Shoulder (front quarter)<br />
Tenderloin (15b)<br />
Paleta Silverside flat (shoulder) (7a)<br />
Tapa de paleta Shoulder top (inside) (7b)<br />
Palomita<br />
Round (hind quarter)<br />
Blade roll, blade filet (7c)<br />
Nalga Outside round (1)<br />
Peceto Eye of round (2b)<br />
Bola de lomo: Shin of <strong>beef</strong> (4)<br />
Tortuguita Flat, back leg (2c, 6)<br />
Cuadril Rump roast, sirloin (17)<br />
Colita de cuadril Tail of rump (3)<br />
Cuadrada<br />
Bone with meat<br />
Botton round (2a)<br />
Ossobuco<br />
Trimmings<br />
Shin/shanks (12)<br />
Carnaza Stew <strong>beef</strong>
Subcutaneous<br />
muscle
Subcutaneous<br />
muscle
Subcutaneous<br />
muscle
Shoulder blade<br />
Blade roll
tenderloin
Inside Skirt
Long ribs (bbk)<br />
Chest<br />
inside skirt
Long ribs (bbk)
Removing<br />
skirts and<br />
chest
Top to rib cage (bbk)
Flank
Neck<br />
Azotillo Subcut. muscle of neck (11)<br />
Cogote<br />
Spine and rib cage<br />
Neck (8, 9)<br />
Aguja: Chuck, roast <strong>beef</strong> (9, 10)<br />
Matambre Subcut. Muscle (20)<br />
Asado: Ribs (18)<br />
Bifes de chorizo: rib eye (15a)<br />
Bifes de costilla: T-bone steaks (15b)<br />
Vacío Flank (21)<br />
Falda, tapa de asado Skirt steak (20)<br />
Falda con hueso Skirt steak with bone (13)<br />
Entraña Thin skirt (diaphragm) (19)<br />
Lomo<br />
Shoulder (front quarter)<br />
Tenderloin (15b)<br />
Paleta Silverside flat (shoulder) (7a)<br />
Tapa de paleta Shoulder top (inside) (7b)<br />
Palomita<br />
Round (hind quarter)<br />
Blade roll, blade filet (7c)<br />
Nalga Outside round (1)<br />
Peceto Eye of round (2b)<br />
Bola de lomo: Shin of <strong>beef</strong> (4)<br />
Tortuguita Flat, back leg (2c, 6)<br />
Cuadril Rump roast, sirloin (17)<br />
Colita de cuadril Tail of rump (3)<br />
Cuadrada<br />
Bone with meat<br />
Botton round (2a)<br />
Ossobuco<br />
Trimmings<br />
Shin/shanks (12)<br />
Carnaza Stew <strong>beef</strong>
Neck, chuck<br />
Roast <strong>beef</strong>
Rib eye<br />
Tbone steaks
Rib eye<br />
Tbone steaks
Rib eye<br />
Tbone steaks
Neck<br />
Azotillo Subcut. muscle of neck (11)<br />
Cogote<br />
Spine and rib cage<br />
Neck (8, 9)<br />
Aguja: Chuck, roast <strong>beef</strong> (9, 10)<br />
Matambre Subcut. Muscle (20)<br />
Asado: Ribs (18)<br />
Bifes de chorizo: rib eye (15a)<br />
Bifes de costilla: T-bone steaks (15b)<br />
Vacío Flank (21)<br />
Falda, tapa de asado Skirt steak (20)<br />
Falda con hueso Skirt steak with bone (13)<br />
Entraña Thin skirt (diaphragm) (19)<br />
Lomo<br />
Shoulder (front quarter)<br />
Tenderloin (15b)<br />
Paleta Silverside flat (shoulder) (7a)<br />
Tapa de paleta Shoulder top (inside) (7b)<br />
Palomita<br />
Round (hind quarter)<br />
Blade roll, blade filet (7c)<br />
Nalga Outside round (1)<br />
Peceto Eye of round (2b)<br />
Bola de lomo: Shin of <strong>beef</strong> (4)<br />
Tortuguita Flat, back leg (2c, 6)<br />
Cuadril Rump roast, sirloin (17)<br />
Colita de cuadril Tail of rump (3)<br />
Cuadrada<br />
Bone with meat<br />
Botton round (2a)<br />
Ossobuco<br />
Trimmings<br />
Shin/shanks (12)<br />
Carnaza Stew <strong>beef</strong>
Neck<br />
Azotillo Subcut. muscle of neck (11)<br />
Cogote<br />
Spine and rib cage<br />
Neck (8, 9)<br />
Aguja: Chuck, roast <strong>beef</strong> (9, 10)<br />
Matambre Subcut. Muscle (20)<br />
Asado: Ribs (18)<br />
Bifes de chorizo: rib eye (15a)<br />
Bifes de costilla: T-bone steaks (15b)<br />
Vacío Flank (21)<br />
Falda, tapa de asado Skirt steak (20)<br />
Falda con hueso Skirt steak with bone (13)<br />
Entraña Thin skirt (diaphragm) (19)<br />
Lomo<br />
Shoulder (front quarter)<br />
Tenderloin (15b)<br />
Paleta Silverside flat (shoulder) (7a)<br />
Tapa de paleta Shoulder top (inside) (7b)<br />
Palomita<br />
Round (hind quarter)<br />
Blade roll, blade filet (7c)<br />
Nalga Outside round (1)<br />
Peceto Eye of round (2b)<br />
Bola de lomo: Shin of <strong>beef</strong> (4)<br />
Tortuguita Flat, back leg (2c, 6)<br />
Cuadril Rump roast, sirloin (17)<br />
Colita de cuadril Tail of rump (3)<br />
Cuadrada<br />
Bone with meat<br />
Botton round (2a)<br />
Ossobuco<br />
Trimmings<br />
Shin/shanks (12)<br />
Carnaza Stew <strong>beef</strong>
Outside round
Rump<br />
Tail of rump
Chest<br />
inside skirt<br />
Outside round
Eye of round<br />
Botton round
Flat, shin, shanks
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