Here's a simple chart for the naming of various cuts of beef and how they translate to British cuts.
Cuts of meat explained for UK vs Arg
There is 1 reply in this Thread which has previously been viewed 951 times. The latest Post () was by Rice.
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Good grief! I never knew there were so many parts to a cow. EJLarson and I were just discussing the Argentine & American names for some cuts, like entraña (skirt steak) and vacio (flank steak). I’ve always been a little unsure about bife de chorizo. Which I e seen translated as NY strip, sirloin, and even t-bone. Ed clarified that it is NY strip.
Anyway, I still prefer bife de lomo, though if anyone ever marinated, undercooked and thin sliced vacio, I’d follow them home. -
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Splinter
Moved the thread from forum Food and Dining Out to forum Argentina Chat.
