COLOMBIA

1- Cogote and Morrillo. 2- Needle spine. 3- Wide loin or flat. 4- Hip. 5- Tip of anca. 6- Internal pallet 7- Paletero. 8- Arm loin. 9- Arm ball. 10- Rib 11- Sobrebarriga. 12- Hip hip. 13- Leg or black ball. 14- Boot. 15- Leg center. 16- Boy. 17- Chest. 18- Lagarto or Murillo. 19- Lagarto or Murillo.

ARGENTINA

1- Cogote with azotillo. 2- Wide bife and needle. 3- Narrow bife. 4- Quadril. 5- Quadril heart. 6- Palette. 7- Pallet bait. 8- Carnaza de paleta. 9- Carnaza de paleta. 10- Rib or matambre. 11- Empty. 12- Quadril. 13- Loin ball. 14- Nalga inside. 15- Square. 16- Peceto. 17- Roast cover. ! 8- Osobuco. 19- Garrón.

USES

1- Neck. 2- Rib eye 3 Loin steak. 4- Sirloin steak 5- Round. 6- Shoulder round cut. 7- Chuck. 8- Chuck. 9- Chuck. 10- Ribs / plate. 11- Flank steak. 12- Sirloin bottom / Tail of rump. 13- Sirloin bottom. 14- Round. 15- Round. 16- Round. 17- Brisket. 18- Fore shank. 19- Shank.

MEAT PIECES OF RES

The cut of beef and the method of traditional maturation in carcass (cold), a process superior to the maturation in vacuum, provides a great variety of pieces of tender texture, excellent flavor and with different percentages of fat.

LOMO WIDTH OR CHATA.

It is a piece of beef used mainly for roasting, although it is also ideal for frying, baking or grilling.

 STEAK

The CHURRASCO is a cut of the flat. It is double and open or in butterfly (with the fat around). It is prepared grilled or grilled.

CHULETÓN DE RES.

It is the wide loin or flat with bone, cut thicker for more flavor. Due to its texture and flavor, it is perfect for grilling.

T-BONE Steak.

It is a typical cut in which you can see the bone in the form of T. Taste similar to that of the flat , but with the beef tenderloin or tenderloin. The T-bone is a steak that is usually prepared on the grill.

ROASTBEEF.

It is a cut of the tender beef tenderloin (loin) or flat. The roastbeef is prepared roasted accompanied by spices in a very hot oven, which allows it to brown its surface, without cooking completely the center of the piece that should be less cooked. The roastbeef sandwich (usually cold) is one of the most consumed in the world.

FINE LOMO OR LOMITO.

The finest piece of beef is the loin (clean and ripe). Tender texture and excellent flavor despite having little fat. It is the softest and most tender part of the beef.

FITET MIGNON OR FILETE MIÑON.

Filet mignon or filet mignon (in French) that means “nice steak” (literal) or “tender steak” (in culinary). The thin loin is cut into medallions (thick pieces of 3-4 cm) bordered (surrounded) by a thin layer of bacon or bacon (smoked bacon in very thin cut).

It is its most delicate preparation and with great maturation of a refined dish, of exquisite flavor and easy to prepare. It can also be prepared with beef, beef or pork.

CARPACCIO.

They are transparent slices of fresh beef, pork loin or flat, which are served with a little olive oil, lemon, arugula and capers.

TOURNEDÓS O TURNEDÓ.

It is a cut of the thin loin or tenderloin. It comes from tourner and from two that in French means “to turn back”. From the 18th century, it referred to the past meats in France, to which the butchers would turn around at the counter of their shop to present their freshest face.

Some consider that it was because they wanted to show the best of their courts to the bourgeois class of that time. The Tournedos Rossini dish, invented in France in honor of the composer and gastronomer Gioachino Rossini, is well known in restaurants in the 19th century.

It uses thin loin cuts or sirloin steak or veal with bacon or a thin layer of pork bacon. With an approximate thickness of 2 cm. thick. It is typical of French cuisine. The Chateaubriand is a thick and compact tournedó. It is usually grilled, that is, without fat. Or sauteed in a pan or grilled in a little butter.

BAVETTE.

This is an ovoid cut that is closest to the hip, it is more tender and juicy. From this part you also get good medallions and steaks ideal for all types of cooking.

The part closest to the knee is harder and is used for stews or stews.

TETAFULA OR LEG.

Of the pieces of the beef, the tetafula (leg) is one of the most versatile meats. Its characteristics allow it to be fried or roasted without problem.

It is usually served in fillets (cut), accompanied by heavy sauces such as Argentine chimichurri (parsley, cilantro, garlic, onion, oregano, hot peppers, vinegar, oil).

PUNTA DE ANCA OR PUNTA GORDA.

The fat end of ripened beef is a piece of boneless meat from the bottom, external and transverse part of the rear quarter of the beef. This meat is prepared roasted or grilled.

HIP.

The HIP is one of the back pieces of the res. Its texture is tender and can be prepared grilled, roasted or fried. Its cut is in transversal slices (brush) for more beef.