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IAN & SPAIN

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Spanish Butchers - Different Cuts of Beef in Spanish
Saturday, June 1, 2024 @ 12:01 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

 

 

 

 



Like 2




6 Comments


jeffers45 said:
Sunday, June 2, 2024 @ 8:35 AM

Excellent information Ian - thank you. This will be so useful!


Anne Bopst said:
Sunday, June 2, 2024 @ 9:43 AM

Oh thank you so much skirt cit is a favourite of mine to cook dobyou know spanish equivalent of shin of beef by chance well done !


Jo said:
Sunday, June 2, 2024 @ 9:50 AM

Thanks, good info often confused by cuts.


Brian Jackson said:
Sunday, June 2, 2024 @ 10:04 AM

Thanks for this. Its going to be very useful.


guitareth said:
Sunday, June 2, 2024 @ 11:28 AM

Very useful, thanks. But does anyone know what you'd call the Spanish equivalent of a ribeye steak? Brits are often telling me that's the tastiest cut for a steak but I have never knowm what to ask for here.


Paul Pashouros said:
Sunday, June 2, 2024 @ 11:44 PM

Spanish cuts of meat always confused me, saved it to my phone, very useful, thanks


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