American Meat Cuts vs Chilean Meat Cuts American Primal Cuts - - PowerPoint PPT Presentation

American Meat Cuts vs Chilean Meat Cuts

American Primal Cuts

Chilean Primal Cuts

Cuts & Their Chilean Equivalents

Cuts & Their Chilean Equivalents

Sobrecostilla

• Chuck meat
• Comes from belly
• Tough cut
• Used for stews and ground meat

Posta Rosada

• Sirloin Tip
• Muscle that connects to strip
• Roasts or Steaks

Lomo Liso & Lomo Vetado

• Lomo Liso = Strip
• Lomo Vetado = Ribeye
• Tender cut
• Grill/Roast

Pollo Ganso

• Rolled rump or rump steak
• Lean cut with fat cap
• Tough cut
• Roast/braised/grilled

Punta Picana

• Tri tip
• Part of the sirloin - small triangular muscle
• Fairly lean cut
• Grill/Roast/Braise

Palanca

• Flank steak
• Fairly lean
• Steak cut
• Comes from abdominal muscles
• Grill/Pan fried / Broiled

Asado de Tira

• Short ribs
• End cut of a rib
• Tough & thick
• Braise

Tapapecho

• Brisket
• Heavy used muscle
• Tough and fatty
• Comes from breast
• Braise / Roast

Posta Negra

• Inside top round
• Little fat
• Versatile
• Ground meat
• Saute/Pan fry

Entraña

• Skirt steak
• Comes from belly part of diaphragm muscle

that attaches to rib

• Very tough and flavorful
• Grill/broil

Short ribs with grapefruit reduction

• 2 kg short rib
• 1 onion chopped
• 1 carrot chopped
• 1 head of garlic cut in half
• 1 grapefruit cut in ⅛
• 2 stalks of celery
• 3 sprigs rosemary
• 1 quart water
• 1 cup red wine
• 2 tablespoons vegetable oil

Short ribs with grapefruit reduction

• Season ribs with salt and pepper
• Brown ribs in oil on both sides in heavy bottom pot
• Once browned add vegetables, fruit and herbs
• Cover with water and wine, put lid on pot and place in
• ven at 350 for 3 hours
• Take out ribs, strain liquid and put in small pot
• Reduce to ¾ on high heat or until syrup like

consistency

• When ready to serve put ribs on grill for 8 minutes on

each side

• Plate ribs & drizzle with sauce