Cortes Venezolanos y sus Equivalencias en USA

CORTES VENEZOLANOS Y SUS EQUIVALENCIAS EN USA Hoy les vamos a comentar sobre los cortes de carne en USA y sus equivalencias a nuestros cortes en Venezuela. Por ejemplo tenemos que: Boneless chuck = Solomo abierto entero Boneless loin end = Ganso entero Bottom round = Muchacho cuadrado entero Boneless chuck = Solomo abierto entero Chop = Chuleta Chuck = Solomo abierto Chuck roast = Pulpa de solomo abierto English Cut for braising = Papelón Eye of the round = Muchacho redondo entero Flank steak (larger than in US) = Falda Ground beef = Carne molida Heel of round = Muchacho redondo Liver = Higado Liver, sliced = Bistec de hígado Meat= Carne Meat, ground = Carne molida Meat, lean ground = Carne molida sin grasa Meat, tender = Carne blanda New York steak = Churrasco Prime rib = Solomo de cuerito Prime Rib with bones removed = Solomo de cuerito entero Roast Beef = Rosbif Rolled, String-Tied Roast Beef = Rosbif amarrado Rump Roast (top of the rump) = Punta de Trasera Prime Rib Roast = Solomo de Cuerito Standing Rib Roast = Solomo de cuerito entero con hueso Shank for soup or stew (with bone) = Lagarto con hueso Shank cut length-wise = Lagarto sin hueso (Preparation, boil until almost tender, separate meat fibers, add barbecue sauce and simmer.) Shoulder = Ganso de paleta Sirloin = Solomo Sirloin steak = Chuleta de res Sirloin tip (tip of the loin) = Chocozuela entera Sirloin for barbecuing = Bistec de solomo para parrilla Short ribs used for soups (sancocho-Venezuelan soup) = Costillas de res Ground round = Carne molida de pulpa negra Steak, Top round = Bistec de pulpa negra Steaks, very thin = Milanesa Stewing Meat = Carne para guisar Tenderloin = Lomito T-Bone = Solomo con lomito Tongue = Lengua Top sirloin = Ganso