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IAN & SPAIN

WELCOME TO MY BLOG. HAVING LIVED IN SPAIN FOR OVER TWENTY YEARS I HAVE TRULY MANAGED TO IMMERSE MYSELF IN THE LOCAL CULTURE AND FEEL TOTALLY INTEGRATED. I WILL BE WRITING ABOUT MY PASSION FOR SPANISH FOOD AND DRINK AS WELL AS ITS CULTURE, PEOPLE AND PLACES OF SPECIAL INTEREST. PLEASE FEEL FREE TO LEAVE A COMMENT.

Beef Cuts in Spain
26 November 2019 @ 13:09

If you have ever felt completely lost at the meat counter in Spain, not knowing which cut is which and what you are actually buying, you are not alone. This is something that has bugged me for some time and I never really got round to working out the equivalents, firstly because some of the cuts are just different to the UK and secondly it was just really confusing. So I decided it was time to figure it out once and for all as I keep watching international cooking videos which keep making references to cut os meat in English and then I have the problem of sourcing them in Spain. 

So, here goes, I have compiled a list of what I think are the most common cuts available in a Spanish supermarket and then a couple of diagrams to locate those less common cuts. Hope it helps! Please comment if you think I have made a mistake!

 

Common Cuts:

 

Solomillo:  Fillet mignon – Tenderloin

Lomo Bajo: Sirloin - Striploin

Lomo alto: Prime rib

Chuletón: Rib roast/large end

Chuleta de lomo bajo con solomillo: T-Bone steak

Cadera: Rump

Babilla: Tail of Rump/Thick flank

Contra: Silverside

Redondo: Eye of Round 

Aguja: Chuck

Pez: Chuck tender

Aleta: Bavette

Pecho: Brisket

Carrillada: Cheek

Costillar: Rib

Entraña: Thin Skirt

Falda: Flank

Pescuezo: Neck

Rabo: Oxtail/tail

Morcillo: Shank

Tapa: Topside

 

Categories by age:

·TERNERA (Heifer calves): male and female calves, younger than 12 months

·AÑOJO (Yearlings): calves between 12 and 24 months of age

·VACUNO MAYOR (Adult bovine): males and females older than 24 months

 

 

 

 



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16 Comments


C JONES said:
30 November 2019 @ 17:14

Thanks!! I wish I had this chart last time I was in Mercadona!!


BCNLocal said:
01 December 2019 @ 00:14

Brilliant! Thanks for posting.


DJF42 said:
01 December 2019 @ 00:26

Great article Ian, thanks. All I need now is put on the phone somewhere for ready referral at supermercado


Glenys said:
02 December 2019 @ 14:22

Thanks Ian another useful, informative article. What amazes me is that people are buying meat from supermarkets when most of us have local butchers. The meat from butchers is much more flavoursome and the chicken is not mostly made up of water and the pork has flavour. Shopping for meat with locals is an education, I didn't realise that you can fillet meat and poultry in so many different ways. With Ian's chart, shopping at the Spanish butchers' will be much easier. Perhaps you can provide more animal charts Ian? Thank you


eos_ian said:
02 December 2019 @ 14:48

Hi Glenys, thanks for reading. You are welcome. I will try and get some more charts posted shortly!

Regards



eos_ian said:
03 December 2019 @ 13:33

Just posted a couple more charts - for Lamb and Pork

Regards


Cynthia Milbourne said:
24 May 2020 @ 15:33

Valuable information many thanks


Gilli Evans said:
12 September 2020 @ 18:44

Hey Ian, the cow chart is so helpful. Hubby bought a filete aguja thinking it was a filete steak! I could tell by the size it was not a filete. This Chart has really helped. On a different note, I get extremely SAD that Spanish restaurants think that you want the obligatory “CHIPS” with all meals (When speaking a English) even when you state you do not want them (perhaps my Spanish is not that good) I would love to have more vegetables but most restaurants Do not serve them, any ideas why not (I live in the largest growing vegetable area in Spain)


Wigar’n said:
13 September 2020 @ 18:58

What’s a hanger stark in Spanish?


Wigarn said:
13 September 2020 @ 19:00

Hanger - or Butcher’s - steak. Sorry!


Nancy said:
05 October 2020 @ 21:13

what is tablilla? What cut from the cow?


eos_ian said:
05 October 2020 @ 23:26

Sorry, I am not familiar with that cut...can you give me more information? Where did read it or hear it?


Ann said:
06 October 2020 @ 17:32

I have bought Palomita Anjo in Spain and don’t know what cut of beef it is or how to cook it..I did google translate and palomito translates as popcorn !!


simone said:
20 October 2020 @ 18:05

I translated from a french recipe for pot au feu "palette" and came up with "shoulder."or "braising steak" .Is that the Aguja cut to ask for at the butchers?


eos_ian said:
20 October 2020 @ 18:25

Yes, that is correct.


Markus said:
22 October 2020 @ 17:01

Great list! Have you have bought "pecho" and tried to prepare this as brisket i.e. smoking it "low and slow"?


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