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rayitodeluna

Jan 12, 2013, 10:02 AM

Post #1 of 8 (4037 views)

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Soanish words for different cuts of meat

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I am specifically looking for what the equivalent here for "eye round" would be-

To make our own roast beef deli meat at home.

http://www.thehungrymouse.com/...li-style-roast-beef/

One of the butchers we go to uses some words in English for some cuts, but not this one. The other butcher we go to (which does better in premarinated items. - yum! BBQ ribs in a chipotle salsa and lomo..) doesnt.

Any ideas?

Thanks in advance! I want to make the inlaws philly cheesesteaks tonight and was gonna use this (and hoping to have leftovers for deli sandwiches another day)

~~~~~~ Enjoying life in northern D.F. with our family of Americans and chilangos.
Family and expat blog here : http://threecurlygirlys.blogspot.mx/ ~~~~~~

rayitodeluna

Jan 12, 2013, 10:36 AM

Post #2 of 8 (4017 views)

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Re: [rayitodeluna] Soanish words for different cuts of meat

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I did find this, but I once used an internet explanation once before and they either didnt have it or dont use the same word - they had no clue what I meant.

http://beefretail.org/...utChartBilingual.jpg

~~~~~~ Enjoying life in northern D.F. with our family of Americans and chilangos.
Family and expat blog here : http://threecurlygirlys.blogspot.mx/ ~~~~~~

(This post was edited by Rolly on Jan 12, 2013, 11:14 AM)

sfmacaws

Jan 12, 2013, 11:46 AM

Post #3 of 8 (4006 views)

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Re: [rayitodeluna] Soanish words for different cuts of meat

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I see cuete in all the meat markets, both for beef and pork. I never knew what part it was so that chart was interesting. Your meat market didn't have cuete de res? I've bought that cut but only cooked it in a slow cooker not the oven. It's not as tender as other cuts but it has good flavor and texture. It seems like it would be good thinly sliced for deli type sandwiches. How are you going to slice it thin enough? I couldn't do it by hand I don't think.

Jonna - Mérida, Yucatán

rayitodeluna

Jan 12, 2013, 2:08 PM

Post #4 of 8 (3992 views)

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Re: [sfmacaws] Soanish words for different cuts of meat

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In Reply To

Thanks Jonna for the reply. Unfortunately, both places we shop at just have a few of their meats labeled on their signs - the rest you just ask for by name. I wish they had a nice big chart with names, or at least a sign for every cut they have.

Smetimes I hear people asking for just "carne" and have never asked exactly what that cut is. "Carne de what?!" i always think ;)

As for slicing, I am crossing all dingers and toes that my knife will be sharp enough. I do have a sharp knife that slices well, brought it with me from the US , hopefully it willl get the job done. I was thinking as a lat resort that I could carry my roast to the "ventanita" tienda a half block away and ask "pretty please with cherries on top" that the lady slice it for me with her deli meat slicer. We give her daily busniess, I am hoping that she will return the favor ;)

I realize then she will think I am an absolute nut, but if it comes at the price of eating homemade deli meat... i am in!

~~~~~~ Enjoying life in northern D.F. with our family of Americans and chilangos.
Family and expat blog here : http://threecurlygirlys.blogspot.mx/ ~~~~~~

Rolly

Jan 12, 2013, 2:39 PM

Post #5 of 8 (3989 views)

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Re: [rayitodeluna] Soanish words for different cuts of meat

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Where I live, "carne" refers to the thinly sliced meat intended for making carne asada.

Rolly Pirate

(This post was edited by Rolly on Jan 12, 2013, 4:54 PM)

mazbook1

Jan 12, 2013, 4:05 PM

Post #6 of 8 (3978 views)

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Re: [Rolly] Soanish words for different cuts of meat

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Rolly is right, as usual. Here in Sinaloa the "eye of round", which I buy frequently as the entero – the whole thing – is called el gusano – worm – de res.

(This post was edited by mazbook1 on Jan 12, 2013, 4:59 PM)

robt65

Jan 13, 2013, 3:09 PM

Post #7 of 8 (3949 views)

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Re: [mazbook1] Soanish words for different cuts of meat

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Hello Mazbook1,

Say do you have any idea of how much a whole "el gusano" (eye of round) from both a pork and also a cow would weigh in at here? What is it running a kilo out there where you are?

Thanks Masbook

robt65

mazbook1

Jan 13, 2013, 7:45 PM

Post #8 of 8 (3933 views)

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Re: [robt65] Soanish words for different cuts of meat

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Robert, As far as prices go, I pay little attention to them, but just today I bought 2 kilos of custom cut (for me), Americano style (across the grain), top round of beef, sliced to approx. 7-8 mm thick, and paid $100 per kilo or about $45 per U.S. pound ($3.63 USD at 12.5 to 1). Never having bought the equivalent cut in pork, I haven't the slightest idea, although I have bought pre-cut, thick (2-3in thick) slices of jamon fresco (or crudo), but have no idea what it was called in Spanish…I just pointed. LOL

To accomplish this easily, I picked up a clear round steak picture off the internet and made up a nice sheet showing the various different muscles in the round steak (each available entero or rebandado) and gave my butcher a copy of it showing what I wanted. He, in turn, gave me the Spanish name for each. The Spanish is that from Sinaloa, but should be at least understood by any good carnicero in México, so here is the URL for it in my Dropbox, https://dl.dropbox.com/...ts-round%20steak.doc for the use of anyone on MexConnect. Just click on the URL. Feel perfectly free to make corrections, but please either post or PM me if you do.