{"id":135,"date":"2026-05-30T23:06:09","date_gmt":"2026-05-30T23:06:09","guid":{"rendered":"https:\/\/carnesdeluxe.com\/cortes-de-vacuno\/"},"modified":"2026-08-28T04:29:48","modified_gmt":"2026-08-28T04:29:48","slug":"cortes-de-vacuno","status":"publish","type":"page","link":"https:\/\/carnesdeluxe.com\/en\/cortes-de-vacuno\/","title":{"rendered":"Beef cuts"},"content":{"rendered":"<header class=\"wp-block-group alignfull cdlx-article-shell cdlx-article-hero has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\"><div class=\"cdlx-article-hero__inner alignwide\"><div class=\"cdlx-article-hero__content\"><p class=\"cdlx-eyebrow\">Cuts<\/p><h1>Guide to beef cuts: from bone-in rib steak to picanha<\/h1><p class=\"cdlx-article-hero__subtitle\">An editorial atlas of the forequarter, loin, hindquarter and flank, helping you choose for grilling, griddling, braising, ageing or buying online.<\/p><div class=\"cdlx-article-meta\"><span>Actualizado: junio 2026<\/span><span>Tiempo de lectura: 14 min<\/span><\/div><p class=\"cdlx-article-transparency\">This is an editorial guide. Any external links are identified and include measurement UTMs.<\/p><\/div><figure class=\"cdlx-article-hero__media\"><img height=\"1467\" sizes=\"(max-width: 782px) calc(100vw - 32px), calc(100vw - 48px)\" srcset=\"\/wp-content\/themes\/carnes-deluxe\/assets\/img\/editorial\/editorial-picana-tabla-480w.webp 480w, \/wp-content\/themes\/carnes-deluxe\/assets\/img\/editorial\/editorial-picana-tabla-768w.webp 768w, \/wp-content\/themes\/carnes-deluxe\/assets\/img\/editorial\/editorial-picana-tabla-1200w.webp 1200w, \/wp-content\/themes\/carnes-deluxe\/assets\/img\/editorial\/editorial-picana-tabla.webp 2200w\" width=\"2200\" src=\"\/wp-content\/themes\/carnes-deluxe\/assets\/img\/editorial\/editorial-picana-tabla.webp\" alt=\"Pica\u00f1a y cortes de vacuno sobre tabla de corte\" loading=\"eager\" fetchpriority=\"high\" decoding=\"async\"\/><\/figure><\/div><\/header>\n<section class=\"wp-block-group alignwide cdlx-quick-answer has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\" id=\"resumen-rapido\"><p class=\"cdlx-eyebrow\">Respuesta r\u00e1pida<\/p><h2>Quick answer<\/h2><p class=\"wp-block-paragraph\">Beef cuts vary greatly by anatomical area. The loin provides prime cuts for grilling and ageing, while the forequarter, hindquarter and flank yield cuts with more grain, collagen, fat or character for other techniques.<\/p>\n<p class=\"wp-block-paragraph\">Choosing well starts with the occasion: charcoal, griddle, braise, low and slow, a centrepiece for sharing or an easy cut for a first purchase.<\/p>\n<\/section>\n<details class=\"cdlx-article-toc\" open><summary>In this guide<\/summary><nav aria-label=\"In this guide\"><ol><li><a href=\"#organizacion\">How beef cuts are organised<\/a><\/li><li><a href=\"#delantero\">Forequarter cuts<\/a><\/li><li><a href=\"#lomo\">Loin cuts<\/a><\/li><li><a href=\"#pierna\">Hindquarter cuts<\/a><\/li><li><a href=\"#falda\">Flank and plate cuts<\/a><\/li><li><a href=\"#usos\">Best uses<\/a><\/li><li><a href=\"#atlas\">Full atlas<\/a><\/li><li><a href=\"#faq\">Frequently asked questions<\/a><\/li><\/ol><\/nav><\/details>\n<section class=\"wp-block-group alignfull cdlx-section cdlx-section--compact has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\"><div class=\"alignwide\"><h2>Practical criteria<\/h2><div class=\"cdlx-key-facts\"><article><h3>Grill<\/h3><p>Look for fat, thickness and cuts that tolerate high heat.<\/p><\/article><article><h3>Griddle<\/h3><p>Prioritise manageable cuts and precise control of doneness.<\/p><\/article><article><h3>Braise<\/h3><p>Collagen and grain are assets when given enough time.<\/p><\/article><article><h3>Ageing<\/h3><p>The rib and sirloin sections and cuts with external protection often respond best.<\/p><\/article><\/div><\/div><\/section>\n<section class=\"wp-block-group alignfull cdlx-article-section\" id=\"organizacion\"><div class=\"alignwide cdlx-article-section__inner has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\"><h2>How beef cuts are organised<\/h2><p class=\"wp-block-paragraph\">A beef carcass can be understood in broad areas: forequarter, loin, hindquarter and flank. Each combines movement, fat, bone, grain and tenderness differently.<\/p>\n<p class=\"wp-block-paragraph\">Names vary by butcher, cutting system and country. Always ask about recommended use, thickness, weight and preparation.<\/p>\n<\/div><\/section>\n<section id=\"mapa-zonas-vacuno\" class=\"wp-block-group alignfull cdlx-cuts-map cdlx-cuts-map--full has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\" aria-labelledby=\"mapa-zonas-vacuno-title\"><div class=\"alignwide cdlx-cuts-map__inner\"><header><p class=\"cdlx-eyebrow\">Gu\u00eda visual de despiece<\/p><h2 id=\"mapa-zonas-vacuno-title\">Where each family of cuts is located<\/h2><\/header><div class=\"cdlx-cuts-map__visual\"><figure aria-describedby=\"mapa-zonas-vacuno-legend\"><img src=\"\/wp-content\/themes\/carnes-deluxe\/assets\/img\/editorial-v2\/cuts-map-spain.svg\" alt=\"Silueta bovina lateral con once regiones principales del despiece espa\u00f1ol\" width=\"1200\" height=\"742\" loading=\"lazy\" decoding=\"async\"\/><figcaption>An indicative editorial diagram. Cut names and boundaries vary by country, tradition and butcher.<\/figcaption><\/figure><div id=\"mapa-zonas-vacuno-legend\" class=\"cdlx-cuts-map__legend\" aria-label=\"Beef-cut map legend\"><section class=\"cdlx-cuts-map__legend-group\"><h3><a href=\"#delantero\">Forequarter<\/a><\/h3><ul><li><span class=\"cdlx-cuts-map__swatch\" aria-hidden=\"true\"><\/span><span>Neck<\/span><\/li><li><span class=\"cdlx-cuts-map__swatch\" aria-hidden=\"true\"><\/span><span>Chuck<\/span><\/li><li><span class=\"cdlx-cuts-map__swatch\" aria-hidden=\"true\"><\/span><span>Shoulder<\/span><\/li><li><span class=\"cdlx-cuts-map__swatch\" aria-hidden=\"true\"><\/span><span>Fore shin<\/span><\/li><\/ul><\/section><section class=\"cdlx-cuts-map__legend-group\"><h3><a href=\"#lomo\">Loin and rib<\/a><\/h3><ul><li><span class=\"cdlx-cuts-map__swatch\" aria-hidden=\"true\"><\/span><span>Rib and fore rib<\/span><\/li><li><span class=\"cdlx-cuts-map__swatch\" aria-hidden=\"true\"><\/span><span>Sirloin section<\/span><\/li><\/ul><\/section><section class=\"cdlx-cuts-map__legend-group\"><h3><a href=\"#falda\">Brisket and flank<\/a><\/h3><ul><li><span class=\"cdlx-cuts-map__swatch\" aria-hidden=\"true\"><\/span><span>Brisket<\/span><\/li><li><span class=\"cdlx-cuts-map__swatch\" aria-hidden=\"true\"><\/span><span>Flank<\/span><\/li><\/ul><\/section><section class=\"cdlx-cuts-map__legend-group\"><h3><a href=\"#pierna\">Hindquarter and rump<\/a><\/h3><ul><li><span class=\"cdlx-cuts-map__swatch\" aria-hidden=\"true\"><\/span><span>Rump<\/span><\/li><li><span class=\"cdlx-cuts-map__swatch\" aria-hidden=\"true\"><\/span><span>Hindquarter<\/span><\/li><li><span class=\"cdlx-cuts-map__swatch\" aria-hidden=\"true\"><\/span><span>Hind shin<\/span><\/li><\/ul><\/section><\/div><\/div><\/div><\/section>\n<section class=\"wp-block-group alignfull cdlx-article-section\" id=\"delantero\"><div class=\"alignwide cdlx-article-section__inner has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\"><h2>Forequarter cuts<\/h2><p class=\"wp-block-paragraph\">The forequarter contains hard-working muscles, deep flavour and collagen. It is especially useful for low-and-slow cooking, braises, stocks and selected grilling cuts when handled well.<\/p>\n<ul class=\"cdlx-article-list\"><li>Ca\u00f1\u00f3n (forequarter cut)<\/li><li>Brisket<\/li><li>Chuck \/ presa \/ cube roll<\/li><li>Pez (shoulder cut)<\/li><li>Llana (flat-iron area)<\/li><li>Shoulder<\/li><li>Fore shank area<\/li><li>Fore shin<\/li><li>Neck<\/li><\/ul><\/div><\/section>\n<section class=\"wp-block-group alignfull cdlx-image-break cdlx-image-break--wide has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\"><div class=\"alignwide cdlx-image-break__inner\"><figure><img src=\"\/wp-content\/themes\/carnes-deluxe\/assets\/img\/editorial-v2\/cuts-front-shank.webp\" alt=\"Medallones crudos de morcillo o jarrete con el hueso central visible\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"\/><figcaption>Shin shows how muscle, connective tissue and bone point towards braises, stocks and long cooking.<\/figcaption><\/figure><\/div><\/section>\n<section class=\"wp-block-group alignfull cdlx-article-section\" id=\"lomo\"><div class=\"alignwide cdlx-article-section__inner has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\"><h2>Loin cuts<\/h2><p class=\"wp-block-paragraph\">The loin is most closely associated with prime cuts, bone-in rib steak, entrec\u00f4te, ribeye, tomahawk and T-bone steaks, and cuts intended for ageing. The balance between fat, bone and thickness makes the difference here.<\/p>\n<ul class=\"cdlx-article-list\"><li>Cowboy steak<\/li><li>Entrec\u00f4te<\/li><li>Ribeye<\/li><li>Bone-in rib steak<\/li><li>Tomahawk steak<\/li><li>T-bone steak<\/li><li>Rib rack<\/li><li>Tataki preparation<\/li><li>Fillet<\/li><li>Onglet (hanger steak)<\/li><\/ul><\/div><\/section>\n<section class=\"wp-block-group alignfull cdlx-image-break cdlx-image-break--wide has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\"><div class=\"alignwide cdlx-image-break__inner\"><figure><img src=\"\/wp-content\/themes\/carnes-deluxe\/assets\/img\/editorial-v2\/cuts-loin-whole.webp\" alt=\"Lomo entero de vacuno crudo sobre una mesa de corte\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"\/><figcaption>A whole loin helps show where bone-in joints, entrec\u00f4tes and other grilling cuts come from.<\/figcaption><\/figure><\/div><\/section>\n<section class=\"wp-block-group alignfull cdlx-article-section\" id=\"pierna\"><div class=\"alignwide cdlx-article-section__inner has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\"><h2>Hindquarter cuts<\/h2><p class=\"wp-block-paragraph\">The hindquarter combines lean cuts, everyday options and characterful pieces such as picanha and oxtail. They do not all suit the same purpose: some work well on a griddle, while others need time.<\/p>\n<ul class=\"cdlx-article-list\"><li>Topside<\/li><li>Eye of round<\/li><li>Knuckle (thick flank)<\/li><li>Femur bone<\/li><li>Picanha<\/li><li>Rump<\/li><li>Rump tail<\/li><li>Hind shin<\/li><li>Oxtail<\/li><li>Bavette<\/li><li>Culata de contra (hindquarter cut)<\/li><li>Silverside<\/li><\/ul><\/div><\/section>\n<section class=\"wp-block-group alignfull cdlx-image-break cdlx-image-break--wide has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\"><div class=\"alignwide cdlx-image-break__inner\"><figure><img src=\"\/wp-content\/themes\/carnes-deluxe\/assets\/img\/editorial-v2\/cuts-rump-picanha.webp\" alt=\"Pica\u00f1a cruda abierta para mostrar la capa de grasa exterior\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"\/><figcaption>Picanha is a useful example of a hindquarter cut whose fat cover affects both butchery and cooking.<\/figcaption><\/figure><\/div><\/section>\n<section class=\"wp-block-group alignfull cdlx-article-section\" id=\"falda\"><div class=\"alignwide cdlx-article-section__inner has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\"><h2>Flank and plate cuts<\/h2><p class=\"wp-block-paragraph\">The flank and plate contain grain, fat and flavour. Cuts such as vac\u00edo, skirt steak and cross-cut short ribs can be excellent over charcoal when the grain, doneness and resting time are respected.<\/p>\n<ul class=\"cdlx-article-list\"><li>Vac\u00edo (flank cut)<\/li><li>Skirt steak<\/li><li>Rib<\/li><li>Cross-cut short ribs<\/li><li>Fillet tail<\/li><\/ul><\/div><\/section>\n<section class=\"wp-block-group alignfull cdlx-image-break cdlx-image-break--wide has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\"><div class=\"alignwide cdlx-image-break__inner\"><figure><img src=\"\/wp-content\/themes\/carnes-deluxe\/assets\/img\/editorial-v2\/cuts-flank-skirt.webp\" alt=\"Entra\u00f1a de vacuno cruda extendida sobre una tabla de madera\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"\/><figcaption>The grain is especially visible in skirt steak: both doneness and slicing across it afterwards matter.<\/figcaption><\/figure><\/div><\/section>\n<section class=\"wp-block-group alignfull cdlx-section cdlx-section--compact has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\" id=\"usos\"><div class=\"alignwide cdlx-table-module\"><h2>Best cuts by use<\/h2><div class=\"cdlx-table-wrap\"><table class=\"cdlx-compare cdlx-compare--editorial\"><thead><tr><th>Use<\/th><th>Recommended cuts<\/th><th>Selection criteria<\/th><\/tr><\/thead><tbody><tr><td data-label=\"Uso\">Grill<\/td><td data-label=\"Cortes recomendables\">Bone-in rib steak, tomahawk steak, picanha, vac\u00edo, skirt steak<\/td><td data-label=\"Criterio de elecci\u00f3n\">Fat, thickness, grain and resting.<\/td><\/tr><tr><td data-label=\"Uso\">Griddle<\/td><td data-label=\"Cortes recomendables\">Entrec\u00f4te, ribeye, fillet, rump<\/td><td data-label=\"Criterio de elecci\u00f3n\">Manageable cuts and precise cooking.<\/td><\/tr><tr><td data-label=\"Uso\">Braising or low and slow<\/td><td data-label=\"Cortes recomendables\">Shin, oxtail, brisket, rib<\/td><td data-label=\"Criterio de elecci\u00f3n\">Collagen, time and sauce.<\/td><\/tr><tr><td data-label=\"Uso\">Ageing<\/td><td data-label=\"Cortes recomendables\">Bone-in rib steak, rib section, sirloin section, entrec\u00f4te<\/td><td data-label=\"Criterio de elecci\u00f3n\">Volume, fat and external protection.<\/td><\/tr><\/tbody><\/table><\/div><\/div><\/section>\n<aside class=\"wp-block-group alignwide cdlx-expert-note has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\"><h3>Editorial note<\/h3><p class=\"wp-block-paragraph\">The best cut is not always the most expensive. A poorly cooked prime cut can disappoint, while a well-chosen secondary cut can be memorable.<\/p>\n<\/aside>\n<div class=\"wp-block-group alignfull cdlx-section has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\" id=\"atlas\"><div class=\"wp-block-group alignwide cdlx-atlas-shell has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\"><h2 class=\"wp-block-heading\">CutAtlas: cuts by area<\/h2><p class=\"wp-block-paragraph\">A practical map for orientation. It does not replace the supplier's product page, but helps explain uses, techniques and ageing.<\/p>\n<div class=\"cdlx-atlas\"><details id=\"atlas-delantero\" class=\"cdlx-atlas__zone\" open><summary class=\"cdlx-atlas__zone-header\"><span class=\"cdlx-atlas__zone-copy\"><span class=\"cdlx-atlas__zone-eyebrow\">Zona 01<\/span><span class=\"cdlx-atlas__zone-title\" role=\"heading\" aria-level=\"3\">Forequarter<\/span><span class=\"cdlx-atlas__zone-description\">Hard-working area with collagen and deep flavour.<\/span><\/span><span class=\"cdlx-atlas__zone-count\">9 cortes<\/span><\/summary><div class=\"cdlx-cut-grid\"><article class=\"cdlx-cut-card\"><header class=\"cdlx-cut-card__header\"><h4>Ca\u00f1\u00f3n (forequarter cut)<\/h4><p>A hard-working cut with grain and flavour.<\/p><\/header><dl class=\"cdlx-cut-card__facts\"><div><dt>Technique<\/dt><dd><span>Braise or slow cooking<\/span><\/dd><\/div><div><dt>Ageing<\/dt><dd><span>Not a priority<\/span><\/dd><\/div><\/dl><\/article><article class=\"cdlx-cut-card\"><header class=\"cdlx-cut-card__header\"><h4>Brisket<\/h4><p>Pronounced grain and collagen.<\/p><\/header><dl class=\"cdlx-cut-card__facts\"><div><dt>Technique<\/dt><dd><span>Smoking, low and slow<\/span><\/dd><\/div><div><dt>Ageing<\/dt><dd><span>Not a priority<\/span><\/dd><\/div><\/dl><\/article><article class=\"cdlx-cut-card\"><header class=\"cdlx-cut-card__header\"><h4>Chuck \/ presa \/ cube roll<\/h4><p>Juicy and versatile.<\/p><\/header><dl class=\"cdlx-cut-card__facts\"><div><dt>Technique<\/dt><dd><span>Grill or roast<\/span><\/dd><\/div><div><dt>Ageing<\/dt><dd><span>Moderate with sufficient fat<\/span><\/dd><\/div><\/dl><\/article><article class=\"cdlx-cut-card\"><header class=\"cdlx-cut-card__header\"><h4>Pez (shoulder cut)<\/h4><p>A clean, relatively lean cut.<\/p><\/header><dl class=\"cdlx-cut-card__facts\"><div><dt>Technique<\/dt><dd><span>Gentle braise or sliced into steaks<\/span><\/dd><\/div><div><dt>Ageing<\/dt><dd><span>Low<\/span><\/dd><\/div><\/dl><\/article><article class=\"cdlx-cut-card\"><header class=\"cdlx-cut-card__header\"><h4>Llana (flat-iron area)<\/h4><p>Flavourful and tender when handled well.<\/p><\/header><dl class=\"cdlx-cut-card__facts\"><div><dt>Technique<\/dt><dd><span>Griddle or grill<\/span><\/dd><\/div><div><dt>Ageing<\/dt><dd><span>Moderate<\/span><\/dd><\/div><\/dl><\/article><article class=\"cdlx-cut-card\"><header class=\"cdlx-cut-card__header\"><h4>Shoulder<\/h4><p>Versatile and economical.<\/p><\/header><dl class=\"cdlx-cut-card__facts\"><div><dt>Technique<\/dt><dd><span>Braise, oven or steaks<\/span><\/dd><\/div><div><dt>Ageing<\/dt><dd><span>Not a priority<\/span><\/dd><\/div><\/dl><\/article><article class=\"cdlx-cut-card\"><header class=\"cdlx-cut-card__header\"><h4>Fore shank area<\/h4><p>Gelatine and flavour.<\/p><\/header><dl class=\"cdlx-cut-card__facts\"><div><dt>Technique<\/dt><dd><span>Slow cooking<\/span><\/dd><\/div><div><dt>Ageing<\/dt><dd><span>Not a priority<\/span><\/dd><\/div><\/dl><\/article><article class=\"cdlx-cut-card\"><header class=\"cdlx-cut-card__header\"><h4>Fore shin<\/h4><p>Collagen and bone.<\/p><\/header><dl class=\"cdlx-cut-card__facts\"><div><dt>Technique<\/dt><dd><span>Braise or stock<\/span><\/dd><\/div><div><dt>Ageing<\/dt><dd><span>Not a priority<\/span><\/dd><\/div><\/dl><\/article><article class=\"cdlx-cut-card\"><header class=\"cdlx-cut-card__header\"><h4>Neck<\/h4><p>Pronounced grain and power.<\/p><\/header><dl class=\"cdlx-cut-card__facts\"><div><dt>Technique<\/dt><dd><span>Stew<\/span><\/dd><\/div><div><dt>Ageing<\/dt><dd><span>Not a priority<\/span><\/dd><\/div><\/dl><\/article><\/div><\/details><details id=\"atlas-lomo\" class=\"cdlx-atlas__zone\"><summary class=\"cdlx-atlas__zone-header\"><span class=\"cdlx-atlas__zone-copy\"><span class=\"cdlx-atlas__zone-eyebrow\">Zona 02<\/span><span class=\"cdlx-atlas__zone-title\" role=\"heading\" aria-level=\"3\">Loin<\/span><span class=\"cdlx-atlas__zone-description\">Prime area for charcoal, griddling and ageing.<\/span><\/span><span class=\"cdlx-atlas__zone-count\">10 cortes<\/span><\/summary><div class=\"cdlx-cut-grid\"><article class=\"cdlx-cut-card\"><header class=\"cdlx-cut-card__header\"><h4>Cowboy steak<\/h4><p>A bone-in cut with considerable presence.<\/p><\/header><dl class=\"cdlx-cut-card__facts\"><div><dt>Technique<\/dt><dd><span>Grill<\/span><\/dd><\/div><div><dt>Ageing<\/dt><dd><span>Suitable<\/span><\/dd><\/div><\/dl><\/article><article class=\"cdlx-cut-card cdlx-cut-card--linked\"><header class=\"cdlx-cut-card__header\"><h4>Entrec\u00f4te<\/h4><p>Balanced and manageable.<\/p><\/header><dl class=\"cdlx-cut-card__facts\"><div><dt>Technique<\/dt><dd><span>Griddle or grill<\/span><\/dd><\/div><div><dt>Ageing<\/dt><dd><span>Suitable<\/span><\/dd><\/div><\/dl><a class=\"cdlx-cut-card__product-link\" href=\"https:\/\/discarlux.es\/entrecot-vaca-seleccion?utm_source=carnesdeluxe&#038;utm_medium=editorial&#038;utm_campaign=cortes_vacuno_atlas&#038;utm_content=entrecot_card\" target=\"_blank\" rel=\"sponsored nofollow noopener\" data-cdlx-cta=\"atlas_entrecot_product\" data-cdlx-page-slug=\"cortes-de-vacuno\" data-cdlx-page-type=\"page\">Ver este corte en Discarlux<\/a><\/article><article class=\"cdlx-cut-card cdlx-cut-card--linked\"><header class=\"cdlx-cut-card__header\"><h4>Ribeye<\/h4><p>Marbling and juiciness.<\/p><\/header><dl class=\"cdlx-cut-card__facts\"><div><dt>Technique<\/dt><dd><span>Hot griddle<\/span><\/dd><\/div><div><dt>Ageing<\/dt><dd><span>Suitable<\/span><\/dd><\/div><\/dl><a class=\"cdlx-cut-card__product-link\" href=\"https:\/\/discarlux.es\/cabecero-rib-eye-25-seleccion-europea-3kg?utm_source=carnesdeluxe&#038;utm_medium=editorial&#038;utm_campaign=cortes_vacuno_atlas&#038;utm_content=ribeye_card\" target=\"_blank\" rel=\"sponsored nofollow noopener\" data-cdlx-cta=\"atlas_ribeye_product\" data-cdlx-page-slug=\"cortes-de-vacuno\" data-cdlx-page-type=\"page\">Ver este corte en Discarlux<\/a><\/article><article class=\"cdlx-cut-card cdlx-cut-card--linked\"><header class=\"cdlx-cut-card__header\"><h4>Bone-in rib steak<\/h4><p>An iconic cut for sharing.<\/p><\/header><dl class=\"cdlx-cut-card__facts\"><div><dt>Technique<\/dt><dd><span>Charcoal and resting<\/span><\/dd><\/div><div><dt>Ageing<\/dt><dd><span>Very suitable<\/span><\/dd><\/div><\/dl><a class=\"cdlx-cut-card__product-link\" href=\"https:\/\/discarlux.es\/chuleton-vaca-c-h-seleccion-to-1-kg?utm_source=carnesdeluxe&#038;utm_medium=editorial&#038;utm_campaign=cortes_vacuno_atlas&#038;utm_content=chuleton_card\" target=\"_blank\" rel=\"sponsored nofollow noopener\" data-cdlx-cta=\"atlas_chuleton_product\" data-cdlx-page-slug=\"cortes-de-vacuno\" data-cdlx-page-type=\"page\">Ver este corte en Discarlux<\/a><\/article><article class=\"cdlx-cut-card cdlx-cut-card--linked\"><header class=\"cdlx-cut-card__header\"><h4>Tomahawk steak<\/h4><p>Visual impact and a long bone.<\/p><\/header><dl class=\"cdlx-cut-card__facts\"><div><dt>Technique<\/dt><dd><span>Controlled grilling<\/span><\/dd><\/div><div><dt>Ageing<\/dt><dd><span>Suitable<\/span><\/dd><\/div><\/dl><a class=\"cdlx-cut-card__product-link\" href=\"https:\/\/discarlux.es\/tomahawk-vaca?utm_source=carnesdeluxe&#038;utm_medium=editorial&#038;utm_campaign=cortes_vacuno_atlas&#038;utm_content=tomahawk_card\" target=\"_blank\" rel=\"sponsored nofollow noopener\" data-cdlx-cta=\"atlas_tomahawk_product\" data-cdlx-page-slug=\"cortes-de-vacuno\" data-cdlx-page-type=\"page\">Ver este corte en Discarlux<\/a><\/article><article class=\"cdlx-cut-card\"><header class=\"cdlx-cut-card__header\"><h4>T-bone steak<\/h4><p>A T-shaped bone separating sirloin and fillet.<\/p><\/header><dl class=\"cdlx-cut-card__facts\"><div><dt>Technique<\/dt><dd><span>Grill<\/span><\/dd><\/div><div><dt>Ageing<\/dt><dd><span>Moderate<\/span><\/dd><\/div><\/dl><\/article><article class=\"cdlx-cut-card\"><header class=\"cdlx-cut-card__header\"><h4>Rib rack<\/h4><p>Bone-in joint for roasting.<\/p><\/header><dl class=\"cdlx-cut-card__facts\"><div><dt>Technique<\/dt><dd><span>Oven or charcoal<\/span><\/dd><\/div><div><dt>Ageing<\/dt><dd><span>Moderate<\/span><\/dd><\/div><\/dl><\/article><article class=\"cdlx-cut-card cdlx-cut-card--linked\"><header class=\"cdlx-cut-card__header\"><h4>Tataki preparation<\/h4><p>A preparation using a quick sear.<\/p><\/header><dl class=\"cdlx-cut-card__facts\"><div><dt>Technique<\/dt><dd><span>Sear and slice thinly<\/span><\/dd><\/div><div><dt>Ageing<\/dt><dd><span>Depends on the cut<\/span><\/dd><\/div><\/dl><a class=\"cdlx-cut-card__product-link\" href=\"https:\/\/discarlux.es\/tataki-vaca-seleccion?utm_source=carnesdeluxe&#038;utm_medium=editorial&#038;utm_campaign=cortes_vacuno_atlas&#038;utm_content=tataki_card\" target=\"_blank\" rel=\"sponsored nofollow noopener\" data-cdlx-cta=\"atlas_tataki_product\" data-cdlx-page-slug=\"cortes-de-vacuno\" data-cdlx-page-type=\"page\">Ver este corte en Discarlux<\/a><\/article><article class=\"cdlx-cut-card cdlx-cut-card--linked\"><header class=\"cdlx-cut-card__header\"><h4>Fillet<\/h4><p>Very tender with a delicate flavour.<\/p><\/header><dl class=\"cdlx-cut-card__facts\"><div><dt>Technique<\/dt><dd><span>Precise doneness<\/span><\/dd><\/div><div><dt>Ageing<\/dt><dd><span>Not always necessary<\/span><\/dd><\/div><\/dl><a class=\"cdlx-cut-card__product-link\" href=\"https:\/\/discarlux.es\/solomillo-de-vaca-entero-premium-3kg?utm_source=carnesdeluxe&#038;utm_medium=editorial&#038;utm_campaign=cortes_vacuno_atlas&#038;utm_content=solomillo_card\" target=\"_blank\" rel=\"sponsored nofollow noopener\" data-cdlx-cta=\"atlas_solomillo_product\" data-cdlx-page-slug=\"cortes-de-vacuno\" data-cdlx-page-type=\"page\">Ver este corte en Discarlux<\/a><\/article><article class=\"cdlx-cut-card\"><header class=\"cdlx-cut-card__header\"><h4>Onglet (hanger steak)<\/h4><p>Intense, with a pronounced grain.<\/p><\/header><dl class=\"cdlx-cut-card__facts\"><div><dt>Technique<\/dt><dd><span>Quick grilling<\/span><\/dd><\/div><div><dt>Ageing<\/dt><dd><span>Short or moderate<\/span><\/dd><\/div><\/dl><\/article><\/div><\/details><details id=\"atlas-pierna\" class=\"cdlx-atlas__zone\"><summary class=\"cdlx-atlas__zone-header\"><span class=\"cdlx-atlas__zone-copy\"><span class=\"cdlx-atlas__zone-eyebrow\">Zona 03<\/span><span class=\"cdlx-atlas__zone-title\" role=\"heading\" aria-level=\"3\">Hindquarter<\/span><span class=\"cdlx-atlas__zone-description\">A broad area with lean cuts and pieces of considerable character.<\/span><\/span><span class=\"cdlx-atlas__zone-count\">12 cortes<\/span><\/summary><div class=\"cdlx-cut-grid\"><article class=\"cdlx-cut-card\"><header class=\"cdlx-cut-card__header\"><h4>Topside<\/h4><p>Lean and consistent.<\/p><\/header><dl class=\"cdlx-cut-card__facts\"><div><dt>Technique<\/dt><dd><span>Sliced into steaks<\/span><\/dd><\/div><div><dt>Ageing<\/dt><dd><span>Not a priority<\/span><\/dd><\/div><\/dl><\/article><article class=\"cdlx-cut-card\"><header class=\"cdlx-cut-card__header\"><h4>Eye of round<\/h4><p>Lean and uniform.<\/p><\/header><dl class=\"cdlx-cut-card__facts\"><div><dt>Technique<\/dt><dd><span>Roast or larded<\/span><\/dd><\/div><div><dt>Ageing<\/dt><dd><span>Not a priority<\/span><\/dd><\/div><\/dl><\/article><article class=\"cdlx-cut-card\"><header class=\"cdlx-cut-card__header\"><h4>Knuckle (thick flank)<\/h4><p>Practical and versatile.<\/p><\/header><dl class=\"cdlx-cut-card__facts\"><div><dt>Technique<\/dt><dd><span>Steaks or braise<\/span><\/dd><\/div><div><dt>Ageing<\/dt><dd><span>Low<\/span><\/dd><\/div><\/dl><\/article><article class=\"cdlx-cut-card\"><header class=\"cdlx-cut-card__header\"><h4>Femur bone<\/h4><p>Marrow and depth.<\/p><\/header><dl class=\"cdlx-cut-card__facts\"><div><dt>Technique<\/dt><dd><span>Oven or stock<\/span><\/dd><\/div><div><dt>Ageing<\/dt><dd><span>Not applicable<\/span><\/dd><\/div><\/dl><\/article><article class=\"cdlx-cut-card cdlx-cut-card--linked\"><header class=\"cdlx-cut-card__header\"><h4>Picanha<\/h4><p>This rump-cap cut is defined by its fat cap and performs especially well on the grill.<\/p><\/header><dl class=\"cdlx-cut-card__facts\"><div><dt>Technique<\/dt><dd><span>Barbecue<\/span><\/dd><\/div><div><dt>Ageing<\/dt><dd><span>Moderate<\/span><\/dd><\/div><\/dl><a class=\"cdlx-cut-card__product-link\" href=\"https:\/\/discarlux.es\/tapilla-picana-fresca-3-kgs-aprox?utm_source=carnesdeluxe&#038;utm_medium=editorial&#038;utm_campaign=cortes_vacuno_atlas&#038;utm_content=picana_card\" target=\"_blank\" rel=\"sponsored nofollow noopener\" data-cdlx-cta=\"atlas_picana_product\" data-cdlx-page-slug=\"cortes-de-vacuno\" data-cdlx-page-type=\"page\">Ver este corte en Discarlux<\/a><\/article><article class=\"cdlx-cut-card\"><header class=\"cdlx-cut-card__header\"><h4>Rump<\/h4><p>Clean and versatile.<\/p><\/header><dl class=\"cdlx-cut-card__facts\"><div><dt>Technique<\/dt><dd><span>Griddle or roast<\/span><\/dd><\/div><div><dt>Ageing<\/dt><dd><span>Moderate<\/span><\/dd><\/div><\/dl><\/article><article class=\"cdlx-cut-card\"><header class=\"cdlx-cut-card__header\"><h4>Rump tail<\/h4><p>Flavourful and compact.<\/p><\/header><dl class=\"cdlx-cut-card__facts\"><div><dt>Technique<\/dt><dd><span>Roast<\/span><\/dd><\/div><div><dt>Ageing<\/dt><dd><span>Low<\/span><\/dd><\/div><\/dl><\/article><article class=\"cdlx-cut-card\"><header class=\"cdlx-cut-card__header\"><h4>Hind shin<\/h4><p>Gelatine and bone.<\/p><\/header><dl class=\"cdlx-cut-card__facts\"><div><dt>Technique<\/dt><dd><span>Braise<\/span><\/dd><\/div><div><dt>Ageing<\/dt><dd><span>Not a priority<\/span><\/dd><\/div><\/dl><\/article><article class=\"cdlx-cut-card\"><header class=\"cdlx-cut-card__header\"><h4>Oxtail<\/h4><p>Deep gelatine-rich character.<\/p><\/header><dl class=\"cdlx-cut-card__facts\"><div><dt>Technique<\/dt><dd><span>Long cooking<\/span><\/dd><\/div><div><dt>Ageing<\/dt><dd><span>Not a priority<\/span><\/dd><\/div><\/dl><\/article><article class=\"cdlx-cut-card\"><header class=\"cdlx-cut-card__header\"><h4>Bavette<\/h4><p>Grain and flavour.<\/p><\/header><dl class=\"cdlx-cut-card__facts\"><div><dt>Technique<\/dt><dd><span>Grill<\/span><\/dd><\/div><div><dt>Ageing<\/dt><dd><span>Moderate<\/span><\/dd><\/div><\/dl><\/article><article class=\"cdlx-cut-card\"><header class=\"cdlx-cut-card__header\"><h4>Culata de contra (hindquarter cut)<\/h4><p>A lean cut with varied uses.<\/p><\/header><dl class=\"cdlx-cut-card__facts\"><div><dt>Technique<\/dt><dd><span>Braise or roast<\/span><\/dd><\/div><div><dt>Ageing<\/dt><dd><span>Not a priority<\/span><\/dd><\/div><\/dl><\/article><article class=\"cdlx-cut-card\"><header class=\"cdlx-cut-card__header\"><h4>Silverside<\/h4><p>Lean and firm.<\/p><\/header><dl class=\"cdlx-cut-card__facts\"><div><dt>Technique<\/dt><dd><span>Steaks or roast<\/span><\/dd><\/div><div><dt>Ageing<\/dt><dd><span>Not a priority<\/span><\/dd><\/div><\/dl><\/article><\/div><\/details><details id=\"atlas-falda\" class=\"cdlx-atlas__zone\"><summary class=\"cdlx-atlas__zone-header\"><span class=\"cdlx-atlas__zone-copy\"><span class=\"cdlx-atlas__zone-eyebrow\">Zona 04<\/span><span class=\"cdlx-atlas__zone-title\" role=\"heading\" aria-level=\"3\">Flank<\/span><span class=\"cdlx-atlas__zone-description\">Grain, fat and flavour for charcoal and slow cooking.<\/span><\/span><span class=\"cdlx-atlas__zone-count\">5 cortes<\/span><\/summary><div class=\"cdlx-cut-grid\"><article class=\"cdlx-cut-card\"><header class=\"cdlx-cut-card__header\"><h4>Vac\u00edo (flank cut)<\/h4><p>Long grain and deep flavour.<\/p><\/header><dl class=\"cdlx-cut-card__facts\"><div><dt>Technique<\/dt><dd><span>Charcoal and slicing against the grain<\/span><\/dd><\/div><div><dt>Ageing<\/dt><dd><span>Moderate<\/span><\/dd><\/div><\/dl><\/article><article class=\"cdlx-cut-card\"><header class=\"cdlx-cut-card__header\"><h4>Skirt steak<\/h4><p>Thin, intense and rewarding.<\/p><\/header><dl class=\"cdlx-cut-card__facts\"><div><dt>Technique<\/dt><dd><span>Hot grill<\/span><\/dd><\/div><div><dt>Ageing<\/dt><dd><span>Short<\/span><\/dd><\/div><\/dl><\/article><article class=\"cdlx-cut-card\"><header class=\"cdlx-cut-card__header\"><h4>Rib<\/h4><p>Bone, fat and power.<\/p><\/header><dl class=\"cdlx-cut-card__facts\"><div><dt>Technique<\/dt><dd><span>Slow barbecue<\/span><\/dd><\/div><div><dt>Ageing<\/dt><dd><span>Depends on format<\/span><\/dd><\/div><\/dl><\/article><article class=\"cdlx-cut-card\"><header class=\"cdlx-cut-card__header\"><h4>Cross-cut short ribs<\/h4><p>Cross-cut section with bone.<\/p><\/header><dl class=\"cdlx-cut-card__facts\"><div><dt>Technique<\/dt><dd><span>Charcoal<\/span><\/dd><\/div><div><dt>Ageing<\/dt><dd><span>Not a priority<\/span><\/dd><\/div><\/dl><\/article><article class=\"cdlx-cut-card\"><header class=\"cdlx-cut-card__header\"><h4>Fillet tail<\/h4><p>A small, flavourful piece.<\/p><\/header><dl class=\"cdlx-cut-card__facts\"><div><dt>Technique<\/dt><dd><span>Griddle or saut\u00e9<\/span><\/dd><\/div><div><dt>Ageing<\/dt><dd><span>Not a priority<\/span><\/dd><\/div><\/dl><\/article><\/div><\/details><\/div><\/div><\/div>\n<aside class=\"wp-block-group alignwide cdlx-myth-block has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\"><h3>A common mistake<\/h3><div><p class=\"cdlx-myth__label\">Mito<\/p><p>Choosing a cut only for its fame or price.<\/p><\/div><div><p class=\"cdlx-myth__label\">Criterion<\/p><p>First decide the use, number of diners, technique and desired doneness. Then choose the cut.<\/p><\/div><\/aside>\n<section class=\"wp-block-group alignfull cdlx-section cdlx-section--compact has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\" id=\"faq\"><div class=\"alignwide\"><h2>Frequently asked questions<\/h2><div class=\"cdlx-faq cdlx-faq-accordion\"><details><summary>Which cuts should I choose for the grill?<\/summary><p>Bone-in rib steak, tomahawk steak, picanha, vac\u00edo and skirt steak can all work very well when thickness, grain and resting are respected.<\/p><\/details><details><summary>Which cut is easiest for a beginner?<\/summary><p>Entrec\u00f4te and ribeye are generally more manageable than a large bone-in cut.<\/p><\/details><details><summary>Is fillet always the best cut?<\/summary><p>No. It is very tender, but does not have the fatty intensity of other cuts.<\/p><\/details><\/div><\/div><\/section>\n<section class=\"wp-block-group alignfull cdlx-section\"><div class=\"alignwide cdlx-premium-cta has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\"><h2>Would you like to apply a discount code?<\/h2><p class=\"wp-block-paragraph\">Check the available discount and the step-by-step instructions before opening the store.<\/p>\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\"><div class=\"wp-block-button cdlx-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"\/en\/proveedor-recomendado\/\">View the code and instructions<\/a><\/div><\/div>\n<\/div><\/section>\n<section class=\"wp-block-group alignfull cdlx-section cdlx-section--compact has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\" id=\"ver-tambien\"><div class=\"alignwide\"><h2>See also<\/h2><div class=\"cdlx-related-articles\"><article><p class=\"cdlx-card__meta\"><span>Bone-in rib steak<\/span><\/p><h3><a href=\"\/en\/como-elegir-un-buen-chuleton\/\">How to choose a good bone-in rib steak<\/a><\/h3><p>Fat, thickness, ageing and common mistakes.<\/p><\/article><article><p class=\"cdlx-card__meta\"><span>Ageing<\/span><\/p><h3><a href=\"\/en\/carne-madurada\/\">Aged beef<\/a><\/h3><p>Understanding ageing times, controlled rooms, yield loss and flavour.<\/p><\/article><article><p class=\"cdlx-card__meta\"><span>Glossary<\/span><\/p><h3><a href=\"\/en\/glosario\/\">Premium beef glossary<\/a><\/h3><p>Essential terms for reading product pages with confidence.<\/p><\/article><\/div><\/div><\/section>","protected":false},"excerpt":{"rendered":"<p>Cortes Gu\u00eda de cortes de vacuno: del chulet\u00f3n a la pica\u00f1a Un atlas editorial para entender delantero, lomo, pierna y falda, y elegir mejor seg\u00fan parrilla, plancha, guiso, maduraci\u00f3n o compra online. Actualizado: junio 2026Tiempo de lectura: 14 min Esta gu\u00eda es editorial. Si incluye enlaces externos, aparecen identificados y con UTM de medici\u00f3n. Los [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-wide","meta":{"footnotes":""},"class_list":["post-135","page","type-page","status-publish","hentry"],"_hostinger_reach_plugin_has_subscription_block":false,"_hostinger_reach_plugin_is_elementor":false,"_links":{"self":[{"href":"https:\/\/carnesdeluxe.com\/en\/wp-json\/wp\/v2\/pages\/135","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/carnesdeluxe.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/carnesdeluxe.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/carnesdeluxe.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/carnesdeluxe.com\/en\/wp-json\/wp\/v2\/comments?post=135"}],"version-history":[{"count":4,"href":"https:\/\/carnesdeluxe.com\/en\/wp-json\/wp\/v2\/pages\/135\/revisions"}],"predecessor-version":[{"id":270,"href":"https:\/\/carnesdeluxe.com\/en\/wp-json\/wp\/v2\/pages\/135\/revisions\/270"}],"wp:attachment":[{"href":"https:\/\/carnesdeluxe.com\/en\/wp-json\/wp\/v2\/media?parent=135"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}