I know I have read that someone was looking for the names of beef cuts in spanish - I found this website
http://www.beefretail.org/markSpanishLanguageBeefCutsChart.aspx
has both english and spanish beef cuts - very helpful when purchasing at the store.
FYI: the beef that comes from zones 2 (rib), 3 (short loin) and 4 (sirloin) will be the most tender and best for grilling or broiling. zones 1 (chuck) 5 (round) and 6-9 will require marinated and or stewing to produce a tender product.
Most of the beef outside of the US is grass fed which produces a meat with less fat or marbleing and with more moisture in it. Also, I dont think they age the beef as they do in the US. US beef is usually aged for at least 7 days before sale. You can leave the steak in your refrigerator uncovered for 3-4 days before cooking - this will age it a bit and make it more tender.
Hope this helps whomever was looking for the names in Spanish!!!
http://www.beefretail.org/markSpanishLanguageBeefCutsChart.aspx
has both english and spanish beef cuts - very helpful when purchasing at the store.
FYI: the beef that comes from zones 2 (rib), 3 (short loin) and 4 (sirloin) will be the most tender and best for grilling or broiling. zones 1 (chuck) 5 (round) and 6-9 will require marinated and or stewing to produce a tender product.
Most of the beef outside of the US is grass fed which produces a meat with less fat or marbleing and with more moisture in it. Also, I dont think they age the beef as they do in the US. US beef is usually aged for at least 7 days before sale. You can leave the steak in your refrigerator uncovered for 3-4 days before cooking - this will age it a bit and make it more tender.
Hope this helps whomever was looking for the names in Spanish!!!
