Cortes de Carne Flashcards
1
Q
la aguja de ternera (f)
la carne de res del cuarto delantero (f)
A
Beef chuck
Consisting of parts of the neck, shoulder blade, and upper arm, beef chuck produces tough but very flavorful cuts of meat.
That makes chuck a good choice for braised dishes like beef stew or pot roast, both of which tenderize tough cuts. Due to its fat content, beef chuck is also excellent for making ground beef that produces juicy burgers and ground beef stew.
2
Q
Costillas de res
Costillas de ternero
A
Beef Ribs
3
Q
Chuleta de ternero (esp)
Chuletón de ternero (esp)
A
Boneless ribeye steak
Bone-in ribeye steak
4
Q
La carne de falda
A
skirt steak
5
Q
Costilla cortas
A
Short Ribs
