La Cacerola

Shopping for meat or yet a specialty cut in Mexico can lead to a disappointment.  Beef generally is not aged in Mexico.  It goes from the slaughterhouse to the table.  The cuts of meat are usually about 1/2 inch in thickness and some will still ask for it pounded, (Millanaisa ).  Here is a list of Mexican cuts available listed by sections of desired cuts.

Section 1 - Chuck: contains the following cuts in Spanish

Diezmillo - Chuck

(a) pescuezo = neck for soup

(b) paleta = Shoulder for soups and braising for tacos

(c) diezmillo = cross cut rib roast & blade roasts and steaks

Section 2 - 8 Bone Rib: contains the following cuts in Spanish

Entrecot - Ribs

(a) costillar = rib roasts or steaks

(b) agujas cortas = short ribs

Section 3 - Loin: contains the following cuts in Spanish

Filete  - Short loin

(a) Chuleta de filete = top loin steak 

(b) T-bone = T Bone steak 

(c) Chuleta de dos lomos = Porterhouse Steak

(d) Retazo con hueso = Soup Bones

 Section 4 - Sirloin: contains the following cuts in Spanish

Aguayón - sirloin

(a) Chuleta de aguayón = sirloin steaks

(b) Aguayón en trozo = sirlon tip roast

Section 5 - Sirloin: contains the following cuts in Spanish

Tapa - Round

(a) Tapa = Top Round

(b) Cuete = Bottom round, eye of the round

(c) Bola o empuje = tip roast or tip steaks

Section 6 - Brisket: contains the following cuts in Spanish

  Pecho - Brisket

(a) res para guisar = Stewing beef

(b) Pecho = Brisket

Section 7 - Short Ribs: contains the following cuts in Spanish

Agujas - Short Plate

(a) Agujas cortas = Short ribs

(b) Arrachera = Skirt steak

Section 8 - Flank: contains the following cuts in Spanish

Falda - flank

Section 9 - Shank: contains the following cuts in Spanish

Chambarete - Shank

(a) Chambarete de mano = Fore shank

(b) Chambarete depata = Rear Shank

(c) Copete = for stock

Section10 - Filet Mignon