American Meat Cuts vs Chilean Meat Cuts American Primal Cuts - PowerPoint PPT Presentation

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