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  1. #1
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    Default Dominican Translations For Cuts of Meat

    Hi All

    Want to buy a pot roast and brisket for slow cooking. Been looking around on the web and it seems here that the names are different from either Mexico or Argentina or do not exist. Does anyone have a source for definite translations of all the various custs of beef?

    I assume brisket is pecho entero, but have never seen it.

    Thanks.

  2. #2
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    Update. found this

    http://www.beefretail.org/CMDocs/Bee...shCutChart.pdf


    Edit: Not sure I recognize a lot of these names.
    Last edited by DR_Guy; 07-05-2013 at 12:03 PM.

  3. #3
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    Quote Originally Posted by DR_Guy View Post
    Update. found this

    http://www.beefretail.org/CMDocs/Bee...shCutChart.pdf


    Edit: Not sure I recognize a lot of these names.
    I'm not sure that chart is for Dominican cuts, because I don't recognize them either.

    I'd kill for a good ribroast or some chuck-eye steaks.
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  4. #4
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    Pecho de res is pot roast/brisket and is pretty popular

    One I learned the other day: Vacio = Flap Meat

  5. #5
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    The only translation you will need: carne de res Dominicano - shoe leather

  6. #6
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    i think dominicans just call it: carne, carne, otro carne.

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  8. #7
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    The "Pressure Cooker" is your FRIEND!
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  10. #8
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    Quote Originally Posted by windeguy View Post
    The only translation you will need: carne de res Dominicano - shoe leather

    There is a restaurant in Cabarete called El Brasero that only uses Dominican meat that has one of the best filet mignons I've ever had.. unbelievably good, I need to make my way back out there.

  11. #9
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    Quote Originally Posted by sayanora View Post
    There is a restaurant in Cabarete called El Brasero that only uses Dominican meat that has one of the best filet mignons I've ever had.. unbelievably good, I need to make my way back out there.

    Where in Cabarete is El Brasero located?

  12. #10
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    Good luck !!!! Thy do not cut meat thy destroy it i found a man selling beef and he just cut off pices and sold it by the pound i found a place that lets me cut pork and gote but i have to bring my owne knife and if i cut out bones to get the cut I want I must pay for the boons as well as the meat in the per pound price . It is a pain in the ass to get a flay or real pork ribs .

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