Cortes de Res

1. Solomo de cuerito: Rib (en bistec) y rib roast (entero)

2. Ganso entero: Boneless loin end without the tenderloin or tip

3. Lomito: Tenderloin

4. Punta trasera: Small, pointed triangle covered with fat is the top of the rump

5. Muchacho redondo: Long, tube shaped eye of the round

6. Churrasco: Strip loin, boneless, from the short loin, New York steak

7. Lengua: Beef tongue

8. Papelón: English Cut for braising

9. Falda: Flank steak

10.Bistec de hígado: Liver, sliced

11.Lagarto con hueso: Shank for soup of stew (with bone)

12.Lagarto sin hueso: Shank cut lengthwise

13.Solomo: Sirloin

14.Chuleta de res: Sirloin steak

15.Chocozuela entera: Sirloin tip (tip of the loin)

16.Costillas de res: Short ribs for soups

17.Medallón de lomito o ganzo: Steak, small, 1 ½ inch round shape

18.Pulpa negra molida: Steak, ground round

19.Carne para guisar: Stewing meat