How to order your beef cut in Spain: equivalents for Argentina, Venezuela, Colombia and Mexico
Lomo, muchacho, punta trasera, cuete, arrachera or bife ancho: learn what to ask for at a Spanish butcher's and which differences to consider.
Cuts
-
-
How to choose a bone-in rib steak: weight, fat, ageing and cut
Weight, thickness, fat, bone, ageing and technique: practical criteria for choosing a good bone-in rib steak.
-
Common mistakes when cooking premium beef
Temperature, cooking surface, resting, doneness and the grain: common mistakes that can spoil a good cut.
-
Tomahawk, picanha or entrecôte: which cut should you choose?
Compare three popular cuts by occasion, flavour, difficulty and cooking technique.