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