Perfecto Pinky

4 minutes ago, PinkCouture said:

 Does this help?

 

 

Yes Thank you very much! There are two parts missing though... In the country I live in, we eat the head and the feet as well....

 

The only thing left is the tail

I found this  

I'll use for future reference and comparison for the poll tomorrow

 

Spoiler

CHILE                     ARGENTINA                    EEUU                     ESPAÑA

Filete                       Lomo                               Tenderloin              Solomillo

Lomo Vetado          Bife Ancho                       Rib Eye Steak         Lomo Alto sin tapa

Entrecot                  Bife angosto con lomo     T-Bone                   Chuletón

Lomo Liso               Bife Angosto                    Striploin                  Lomo

Punta Ganso          Tapa de cuadril                Sirloin cap              Rabillo de cadera

Punta Picana          Colita de cuadril               Tri-tip                     Cadera

Asado de Tira         Asado                              Short Ribs              Costillar

Entraña                   Entraña fina                     Skirt steak              Entraña

Punta Paleta           Marucha                          Flat Iron                 Paleta

Palanca                   Bife de vacío                    Flank steak            Punta de falda

Plateada                  Tapa de asado                Short plate             Tapa de lomo alto

Tapabarriga            Vacío                               Thin Flank              Falda

Abastero                 Tortuguita                        Heel beef               Morcillo

Pollo Barriga           Centro de entraña          Thick skirt               ————–

Huachalomo           Aguja                               Neck                       Aguja

Malaya                     Matambre                       Rose meat             ————–

Tapapecho              Pecho                              Brisket                    Pecho

Interiores

Mollejas                   Mollejas                         Sweetbread            Mollejas

Criadillas                 Criadillas                        Rocky Mountain oysters          Criadillas

Guatitas                   Mondongo                     Tripe                       Callos

Médula                     Tuétano                         Bone marrow          Tuétano

Chunchules             Chinchulines                  Smal intestine           ————-

 

 

It's not complete, but it's quite good...

 

24 minutes ago, Stormbringer said:

^ ^ That looks awfully overcooked for me

 

20 minutes ago, PinkCouture said:

+1  

 

Both of you can forget barbecue then.

^^ That's a really good chart!

Guys should I include all cuts in the poll ......or some of them do not qualify as "steak"?  

This nice dish is actually the head... This one is cooked

 

Spoiler

We wouldn't want to waste anything

 

 

PS: I have to admit it's not my favorite part (it's not even that good...)

 

4 minutes ago, SuperG.Girl said:

Guys should I include all cuts in the poll ......or some of them do not qualify as "steak"?  

 

Many of them won't qualify as "steak". I think those cuts that are mostly used for grilling should be the ones included.

This should be the grilling and smoking beef/meats thread.

3 hours ago, Enrico_sw said:

 

 

Yes Thank you very much! There are two parts missing though... In the country I live in, we eat the head and the feet as well....

 

The only thing left is the tail

The tail is still super edible!  Pho made with oxtail stock is one of my all time favourite dishes. 

rare on everything except for very fatty steaks, like rib eye (medium rare)

Guys ......this is the list of cuts according to Pinky's chart. Which ones of those qualify as steak?  

 

Rib

Rib Roast 
Rib Steak
Ribeye Roast
Ribeye Steak 
Back Ribs

 

Loin
Top Loin Steak
TBone Steak
Porterhouse Steak
Tenderloin Roast
Fillet Mignon 

 

Sirloin
Sirloin Steak Flat Bone
Sirloin Steak Round Bone
Top Sirloin Steak
Tri Tip Roast
Tri Tip Steak

 

Round
Round Steak
Bottom Round Roast
Bottom Round Steak
Eye Round Roast
Eye Round Steak
Top Round Steak
Boneless Rump Roast
Tip Roast
Tip Steak

 

Shortplate & Flank
Skirt Steak
Flank Steak

 

Brisket & Foreshank
Brisket Whole
Brisket Flat Half
Brisket Point Half
Shank Cross Cut

 

Chuck
Blade Roast
Under Blade Pot Roast
Chuck Pot Roast
Chuck Eye Roast
Short Ribs
Flanken Style Ribs
Mock Tender Roast
Chuck Top Blade Steak
Arm Pot Roast
Shoulder Top Blade Steak
Shoulder Petite Tender
Shoulder Petite Tender Medalions

So we don't have a way too huge poll, I'd put:

(Consider that when it says x-roast vs x-steak it's the same thing, but the x-roast is the whole cut, while x-steak is sliced for a steak. Which is a good clue as too which to include  )

 

Rib-eye

Striploin (looks like the Top Loin on the chart?)

T-Bone/Porterhouse

Tenderloin

Skirt Steak

Trip Rip

Sirloin

Short Ribs

Shoulder Top Blade

Flank 

 

And maybe a couple more?

6 minutes ago, Stormbringer said:

And maybe a couple more?

 

which ones?  

13 minutes ago, SuperG.Girl said:

 

which ones?  

 

I don't know  

I added the "cuts" question to the poll ...........but I can't vote as it seems  

 

dunno how to fix this  

Sorry guys ..........I had to redo the whole poll  

 

Please take the time and answer both the "cuts" and "doneness" questions  

I need to try real Wagyu beef once in my lifetime.

2 hours ago, Stromboli1 said:

I need to try real Wagyu beef once in my lifetime.

 

You're not missing THAT much honestly  

2 hours ago, SuperG.Girl said:

Sorry guys ..........I had to redo the whole poll  

 

Please take the time and answer both the "cuts" and "doneness" questions  

 

Done  

Medium rare and short ribs