BRISKET

BROCHETA

ER

• Is a cut of meat from the breast or lower chest, is one of the eight beef primal cuts.

• The cut overlies the sternum, ribs and connecting costal cartilages.

• The brisket is almost always placed with the fat on top so that it slowly dissolves down into the meat as it cooks, resulting in a more juicy and tender meat.

• Is a cut from the top of the sternum.

• A very versatile cut used in various dishes, which can be cut into roasts served with fine beans, chimol, tortillas and cheese.

• Otro corte primario resultante del deshuese de la pierna.  
• Comúnmente se conoce como un corte que, por su densa estructura muscular, debe cocinarse como guiso. 
•  Su forma cilíndrica permite que se porcione fácilmente en bistecs delgados.

CHUCK

COSTILLA

CHURRASCO

• Es el recorte resultante de la fabricación (deshuese) de la canal.
•  Su uso primordial es como materia prima en la elaboración de embutidos. 
• Se produce en dos clases:  90% químico magro/10% grasa y 85% químico magro/15% grasa.

•  Cut of beef from the rib section, which is one of the eight primal cuts of beef.
• A standing rib roast can comprise anywhere from two to seven ribs
• An alternative is to cook with the rib bones on the bottom and the vertebral processes removed for easier carving.

• Is a cut from the abdominal area of the cow and is deposited on 2 sheets of grease.

• Smooth texture is ideal for barbeques.

• Is a cut out of the front leg of the res
  This court is soft and can be used for cooking or grilling steak.