Aguayón: It is located initially of the leg. It is in use for bisteces, already it is roasted to the coal or to the plate, in Milaneses and also in chunks.
Ball:It is a part of the leg. It is in use for Milanese, bisteces and in bits.
Cuete: He is in the later part of the leg. Stuffed and stew is done in stews, to the vinaigrette.
Chamberete: It is a partof the leg, almost close to the leg. It is used in broths, stews and stews. In the center it has marrow that is in use for doing plugs.
Remnant with Bone: He is in the low part, where it finishes theribcage. It is used to prepare stews and broths.
Osso Opening or chamorro: It is the intermediate part between the leg and the leg. It is in use to the oven, stew and in stews.
Ground meat: Itcan be of aguayón, ball or shoulder-back. It is in use in hashes, landfills, meatballs, hamburgers and stews. Neck: It is the later part of the head, ideal to do juice of meat.
I pay: It is the lowpart of the front of the beast. It is in use for preparing stews and broths.
Center of leg: It is the central internal part of the legs. It is cut in chunks and bisteces; and it can hacker baked,doughnut or stew.
Suadero: It is the intermediate part between the paunch and the leg. It is cut in chunks and bisteces; it can be prepared in stew or doughnut.
Flesh: It is the average part of theleg. Diverse cuts can be done by her.
Ribcage: It is a chunk of loin with bone. It is prepared to the coal, to the plate, roast, doughnut or stew.
Sirloin: It is a part of the loin and of the leg.From 225 to 250 are cut in portions grms. Roast is done to the coal or to the plate.
T-bone: It is the part dl under loin of the beast and his bone has form of "t". As roast to the coal or to theplate. From 350 to 400 are cut in portions grms.
Roast Beef: It is the part of the high loin. It becomes roast, to the oven or stew with lemon.
Cut off: It is a cut of French type and is in the part...