Beef chart in spanish

[jjkchef]

I know I have read that someone was looking for the names of beef cuts in spanish - I found this website

http://www.beefretail.org/markSpanis...CutsChart.aspx

has both english and spanish beef cuts - very helpful when purchasing at the store.

FYI: the beef that comes from zones 2 (rib), 3 (short loin) and 4 (sirloin) will be the most tender and best for grilling or broiling. zones 1 (chuck) 5 (round) and 6-9 will require marinated and or stewing to produce a tender product.

Most of the beef outside of the US is grass fed which produces a meat with less fat or marbleing and with more moisture in it. Also, I dont think they age the beef as they do in the US. US beef is usually aged for at least 7 days before sale. You can leave the steak in your refrigerator uncovered for 3-4 days before cooking - this will age it a bit and make it more tender.

Hope this helps whomever was looking for the names in Spanish!!!

[AnnaC]

Thank you for your contribution.

The visual is a great help as well as the English/Spanish cuts of beef.

[Hillbilly]

THANKYOU THANK YOU THANK YOU THANK YOU THANK YOU!!!!!!!!!!:

I have one in English, and I think this might help. You done good.

HB

[MrMike]

Still a good few cuts in the Supermarket I don't see represented here.

[boca chica dave]

Great--- Thanks!!