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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
Tuesday, November 26, 2019 @ 1:09 PM

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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37 Comments


C JONES said:
Saturday, November 30, 2019 @ 5:14 PM

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


BCNLocal said:
Sunday, December 1, 2019 @ 12:14 AM

Brilliant! Thanks for posting.


DJF42 said:
Sunday, December 1, 2019 @ 12:26 AM

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


Glenys said:
Monday, December 2, 2019 @ 2:22 PM

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:
Monday, December 2, 2019 @ 2:48 PM

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

Regards



eos_ian said:
Tuesday, December 3, 2019 @ 1:33 PM

Just posted a couple more charts - for Lamb and Pork

Regards


Cynthia Milbourne said:
Sunday, May 24, 2020 @ 3:33 PM

Valuable information many thanks


Gilli Evans said:
Saturday, September 12, 2020 @ 6:44 PM

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:
Sunday, September 13, 2020 @ 6:58 PM

What’s a hanger stark in Spanish?


Wigarn said:
Sunday, September 13, 2020 @ 7:00 PM

Hanger - or Butcher’s - steak. Sorry!


Nancy said:
Monday, October 5, 2020 @ 9:13 PM

what is tablilla? What cut from the cow?


eos_ian said:
Monday, October 5, 2020 @ 11:26 PM

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


Ann said:
Tuesday, October 6, 2020 @ 5:32 PM

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:
Tuesday, October 20, 2020 @ 6:05 PM

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:
Tuesday, October 20, 2020 @ 6:25 PM

Yes, that is correct.


Markus said:
Thursday, October 22, 2020 @ 5:01 PM

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


Ian Evans said:
Wednesday, November 4, 2020 @ 8:33 AM

Really great post. I've lived in Spain for 5 years and really struggled with my beef cuts. I bought Falda (rolled and tied with string ) thinking it was brisket. Wasn't good. Now I see I asked for the wrong thing.



Daniel said:
Wednesday, November 4, 2020 @ 2:24 PM

Hi,

Great post!

Here is another beef cut:
Rabillo de cadera: Tri-tip
And I believe that Tapa is the equivalent of Picanha


Juan said:
Friday, November 6, 2020 @ 8:38 PM

Response to Gilli Evans: Well, in Spain most people would eat fries with most cuts of meat, although next time you go to a restaurant, you could ask for a “guarnición de verduras” (healthier option) and they should bring you some vegetables. Fortunately or unfortunately, it’s likely that the vegetables won’t be just plain boiled like you would get in UK with a carvery (for example). They would have probably been slightly pan fried with a bit of garlic. It’s a matter of culinary culture.


Kyle said:
Thursday, August 19, 2021 @ 6:47 PM

Can anyone tell me what filo/vena is , and recommended style of cooking....roasting, frying etc


eos_ian said:
Thursday, August 19, 2021 @ 6:58 PM

FILO is the same as REDONDO they are the same cut from the hind legs. Ideal cut for roasting.


eos_ian said:
Thursday, August 19, 2021 @ 7:01 PM

But Redondo is the more generalised name for the cut, as far as I am aware


Caroline said:
Sunday, September 19, 2021 @ 12:35 PM

Hi
what is
CALLOS, PATA Y MORRO DE VACUNO?
It Google translates as paw of cow. It’s little white square shaped pieces. How is it used?

Also RASPA DE ESPINAZO INGREDIENTES: Raspa de espinazo de
This translates as Scraped spine. Same question what it’s it and what do you do with it?

Thanks


Tina said:
Monday, September 27, 2021 @ 6:43 PM

Hi where are the lamb and pork charts please I can’t find a link. The beef one is a revelation ! 🙏


Anne mc cabe said:
Monday, October 4, 2021 @ 1:02 AM

Whats the best cut of beef for stewing


Anne mc cabe said:
Monday, October 4, 2021 @ 1:04 AM

Also looking for lamb and pork chart please


Aruna said:
Thursday, January 27, 2022 @ 4:18 PM

Hi Ian love your blog. Very informative and useful to know.
Thank you


Cheryl said:
Monday, March 7, 2022 @ 2:13 PM

What should I ask for when needing a chuck roast?


Iker said:
Wednesday, March 16, 2022 @ 12:31 AM

Hi!
Thanks for this! I still can't find rib eye in the list, I'm guessing it's entrecot but I'm not hundred percent sure.
Would you know?
Thanks!


Iker said:
Wednesday, March 16, 2022 @ 12:32 AM

Hi!
Thanks for the info! I still can't find rib eye, I'm guessing it's entrecot but I'm not hundred percent sure.
Would you know?
Thanks!


Sue said:
Thursday, April 28, 2022 @ 8:37 AM

Thank you, this has been a big help :)


Nicky said:
Monday, January 23, 2023 @ 10:25 PM

I'm struggling to find Hanger Steak in Spain also called Onglet in France. Does anyone know what I need to ask the Spainish butcher for? With thanks N


James said:
Friday, June 30, 2023 @ 6:08 PM

Really helpful, thanks!


Stuart in BCN said:
Tuesday, January 23, 2024 @ 10:42 AM

What a great blog - thanks!! I'm desperate to find a featherblade joint or, failing that, some flat iron steaks. Do they have such a thing in Spain?


Leo said:
Wednesday, March 6, 2024 @ 11:56 AM

Simply awesome! Thank you so much. I tried figuring out what Babilla de ternera is and here I immediately found the answer.
Great job, thanks again.
Have a beautiful day!



Laura said:
Wednesday, September 4, 2024 @ 2:19 PM

Replying to Stuart in BCN: I just ordered “pluma Iberico” in Mérida and after asking the waiter, found out it was a pork cut from just behind the shoulder blade. The “Iberico” part clued me in that it was pork, but you might have some luck trying “pluma” with the butcher? Side note: If anyone visits Mérida, I highly recommend Sybarit gastropub, which is where I got this dish. Hope this is helpful to someone!


Miguel said:
Sunday, September 29, 2024 @ 10:50 AM

Thanks, that is useful for Spaniards too!


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