Steak cuts - Help with translation to American

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Steak cuts - Help with translation to American

Postby Peter May » Thu Mar 21, 2013 3:20 pm

I'd be grateful to know the US names for the following Argentian steak cuts (UK names in brackets)

Cuadril (Rump)

Chorizo (Sirloin)

Ancho (Rib-eye)

Lomo (Fillet)

Media Luna de Vachio (Flank )
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Re: Steak cuts - Help with translation to American

Postby Dale Williams » Thu Mar 21, 2013 4:06 pm

while the actual primal cuts are a bit different, I think most of those the UK cut and US cut are named similarly. Except we don't usually see rump steaks (sometimes rump roasts), I believe that is what we usually call round.
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Re: Steak cuts - Help with translation to American

Postby Frank Deis » Thu Mar 21, 2013 4:10 pm

Here is a diagram (I won't make the image appear in this message, just the link)

http://cdn.smokingmeatforums.com/9/9b/9baa26b6_beefchart.jpg

I agree that the British and US names correspond well. And it really helps if you can find a similar diagram in Spanish, from Argentina.

I took the notion some years ago that I wanted to cook a Tafelspitz in the style of old Vienna. It was rather hard to figure out just where a Tafelspitz was on a steer, and what American cut I had to buy to get one. But I found a diagram in German (actually I think the Austrian cuts are different from the German cuts) and figured it out.

This link should be useful, as it's specifically Argentinian

http://www.grassfedlivestock.org/10-09%20presentations/Argentine%20Beef%20Cuts.pdf

This link illustrates the problem, there aren't "Spanish language cuts" -- this is from Chile and I think all the names are different.

http://4.bp.blogspot.com/_rNgI4OP7Kug/SzkGVMdPasI/AAAAAAAABNI/XZr5QllQlQI/s640/tipifica.png
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