What is carnitas de res?
Carnitas, literally meaning “little meats”, is a dish of Mexican cuisine that originated in the state of Michoacán. Carnitas are made by braising or simmering pork in oil or preferably lard until tender.
What is Bola de res?
The translation is: Bola de Lomo = Sirloin Tip.
What is espadilla meat?
espadilla – shoulder chop. pierna – leg. Pork (Cerdo) centro de esadilla – blade steak.
What part of the cow is Palomilla?
Bistec de palomilla – beef loin sirloin, cut from the top butt, one of the two main muscles that make up the sirloin. Some places cut this from the bottom sirloin, a tougher cut of meat that needs to be run through a tenderizer.
Is brisket and skirt steak the same?
Different than flank, brisket is boneless and can still be just as flavorful as flank steak. Although skirt steak is not the same as flank steak, it does qualify as a substitute for flank steak for the simple fact that they have similar flavors and textures.
What type of meat is chuleta?
Chuletas: of Galician beef The chuleta is a piece of butchers formed by the dorsal vertebrae of the corresponding cotillas and the muscular part of the lomo, pertinent of Galician beef.
What is most expensive cut of beef?
At $3,200, the 2000 vintage cote de boeuf ( rib steak ) is the world’s most expensive steak. So what makes a rib steak at Boucherie Polmard worth so much?
What part of the cow is the most tender?
Eye Fillet (aka Fillet or Tenderloin) (Filet mignon, widely referred to as the crème de la crème of steaks, is cut from the very tip of the tenderloin.) Because this muscle doesn’t do much work, this is the most tender cut of beef — which also makes it the most expensive, and arguably the most desirable.
What is the toughest beef cut?
The most tender cuts of beef, like the rib and tenderloin, are the ones farthest from the horn and hoof. The toughest areas of the animal are the shoulder and leg muscles because they are worked the most.