Skip to main content. Search form Search. Carniceria Meat Terms. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Meats Moving to a Latin American country, I spent an unnecessarily long time shopping for ordinary groceries. Some basic words. Juicy and soft.
A more tender cut that can be braised, stewed. Fibrous and gelatinous. Costillas de Puerco — This is pork ribs. Chuleta Ahumada — This is smoked pork chop. Panamanians usually buy these for a quick meal. Lomo de Cerdo, same as Lomo de Puerco — This is pork tenderloin. Tocino — This is bacon.
Most Panamanians will call it bacon too. Moving on to meat. This is where most of us get confused. You know a chicken leg or a wing when you see one. However, meat kind of all looks the same…at least to me it does. Pulpa Negra — This is on the far right in the photo above. My mom-in-law cooks nothing but pulpa negra. Pulpa Blanca — This is on the far left in the photo.
This is the same picture, but from the other side, so you can see pulpa blanca a little better on the far left side. Babilla — is in the photo, the second from the left, and this is rump steak from what I could gather. Rincon — is the next one over in the photo. You can see it a little bit better in the other photo, next to pulpa negra. Sorry, guys. Milanesa — is thin cut round steak.
It is really thin though. I like it for stir fry and stuff like that. Carne Molida — This is ground beef. Ropa Vieja — Translated this literally means old clothes. Lomo Redondo — Lomo, just like with pork, is tenderloin. So this would be meat tenderloin. Palomilla — This is beef loin sirloin.
Falda — This is flank steak. Bistec Picado — This is steak chopped up into little strips, ready for stir-fry. The less your post is praised, the less such a post gets to see so that I get to learn something, I am very happy to see your post and I will also go to write good posts in life like you.
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Very thin dark and oily. Put it on the grill. Suadero is rose meat aka matambre. Very close to but not the brisket, skirt or flank steak. Post a Comment. This may come as a surprise to Americans who are accustomed to shopping in American grocery stores where everything is sanitized, tidy, clearly weighed, and labeled with familiar terms in a familiar language.
Stray a bit from your familiar turf, however, and a whole new world could reveal itself. I learned over thirty years ago, when I left my carnivorous comfort zone and moved abroad, that, in fact, there might be serious reasons other than health concerns to become a vegetarian. And one trip to a "foreign" butcher shop just might push you over the edge.
Journeying through Afghanistan, where fly-encrusted fresh carcasses were hung in doorways and hacked on all day by butchers who sold their meat wrapped in newspaper, should have given me pause. I ate my way through every kebab house that placed itself in my path at mealtime throughout countries such as Turkey, Iran, Afghanistan, and Pakistan.
Although these animals provided a unique challenge when faced with my one dull knife, I still managed. And last Spring when I led two different groups of women through the souks of Morocco, I may have been the only person completely inured to the dripping animal heads placed enticingly on the counters of the colorful butcher shops. But in the grand scheme of things, a chicken with its head is still obviously a chicken.
A rabbit with its feet, as well as providing a built-in good-luck talisman, was familiar to me. Well, ok. Goats' eyes, for example. Since my father and brothers were hunters, as were most of the males I knew in South Florida where I grew up, they provided our table with a constant supply of fresh meat. I understood the process. And though I have had to defend hunting practices as an adult whose consciousness has certainly undergone change, I grew up being accustomed to seeing freshly killed animals being prepared for dinner or for freezing.
In fact, our chest freezers always were brimming with venison, quail, dove, rabbit, frog legs, turtle, and occasionally alligator. I cannot claim to have been removed from the process. My exposure was hardly sanitized. So what happened over twenty years ago when I moved to Mexico? Was it the butchering process itself that was distasteful? Certainly no more so than was normal. Was the butcher himself not obliging? Was it the meat itself?
Of course, it did look substantially different, not remotely close to cuts I could then recognize, but it was still, after all, just meat. Was it the language? But what on earth was diezmillo? And how was I going to explain to my helpful carnicero , who was so eager to accommodate, what it was that I wanted?
Pointing to my shoulder or patting my belly when ordering seemed somehow inadequate. Unfortunately, the Internet was not yet born and most books and charts were based on the Spanish from Spain, not Mexico, so the terms made little sense to either me or to my poor, obliging butcher. Understanding Cuts of Beef Pre-cut meat in Mexico may look different than you are accustomed to seeing. While the basic cuts are pretty much the same, the way they are broken down may be different.
Generally, Mexican butchers are extremely helpful and will cut meat to order, if you can explain exactly what you want. Mexican beef is not usually aged, almost never marbled, and usually what little fat there is, is removed. For this reason, meat that is to be grilled or cooked quickly, benefits from the marinating process. Larger cuts are generally braised or stewed. Because terminology may vary from region to region as well, a little knowledge of the animal itself or from what part the meat comes from, is very useful.
Because beef is muscle tissue, the cuts that come from frequently used muscles are logically tougher and generally require long, slow moist-heat cooking methods such as braising in liquid braising, stewing, and boiling to loosen and melt the connective tissues, a process which makes them tender. But not all connective tissue will become tender when cooked.
The two main components of connective tissue are collagen white and elastin yellow. When a slow, moist cooking method is used, collagen melts and becomes gelatin-like. Elastin, on the other hand, only shrinks and becomes even harder when it cooks. For this reason, elastin should be removed before cooking.
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