Chilean Meat Cuts American Meat Cuts vs - American Meat Cuts vs Chilean Meat Cuts. American Primal...

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Transcript of Chilean Meat Cuts American Meat Cuts vs - American Meat Cuts vs Chilean Meat Cuts. American Primal...

  • 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