{"id":138,"date":"2026-05-30T23:06:09","date_gmt":"2026-05-30T23:06:09","guid":{"rendered":"https:\/\/carnesdeluxe.com\/glosario\/"},"modified":"2026-08-28T04:29:50","modified_gmt":"2026-08-28T04:29:50","slug":"glosario","status":"publish","type":"page","link":"https:\/\/carnesdeluxe.com\/en\/glosario\/","title":{"rendered":"Glossary"},"content":{"rendered":"

Editorial guide<\/p>

Glossary of premium beef, ageing and beef cuts<\/h1>

A straightforward glossary of common terms to read before exploring guides, comparing cuts or buying online.<\/p>\n<\/div>

\"Glosario<\/figure><\/div><\/div><\/div>\n

Essential terms<\/h2>
Dry-aged beef<\/dt>
Beef aged without packaging in a controlled room, with moisture loss and aromatic development.<\/dd><\/div>
Wet-aged beef<\/dt>
Beef aged in vacuum packaging, providing a more protected and consistent process.<\/dd><\/div>
Marbling<\/dt>
Fat distributed within the muscle. It influences juiciness, texture and flavour.<\/dd><\/div>
Yield loss<\/dt>
Weight lost through dehydration and trimming during ageing.<\/dd><\/div>
Cold chain<\/dt>
Maintaining an appropriate temperature from the supplier until the product is received.<\/dd><\/div>
Picanha<\/dt>
The rump-cap cut, popular for grilling because of its external fat cap.<\/dd><\/div>
Skirt steak<\/dt>
A thin, flavourful cut from the flank and plate area, often cooked quickly on the grill.<\/dd><\/div>
Intramuscular fat<\/dt>
Visible seams of fat within the beef. They can help indicate likely juiciness and flavour, but do not replace information about the cut, storage or cooking.<\/dd><\/div>
External fat<\/dt>
The layer that protects certain cuts and may contribute flavour during cooking. It is distinct from marbling within the muscle.<\/dd><\/div>
Traceability<\/dt>
Information linking a product to its origin, batch, operator and commercial journey.<\/dd><\/div>
Vacuum packaging<\/dt>
A system that removes much of the air from the pack. The seal must remain intact, and the stated dates and storage instructions must always be followed.<\/dd><\/div>
Bone-in rib steak<\/dt>
A thick, bone-in loin cut commonly intended for sharing and for a cooking method suited to its thickness.<\/dd><\/div>
Entrec\u00f4te<\/dt>
A boneless loin cut. It is generally manageable on a griddle or grill and easy to portion.<\/dd><\/div>
Ribeye<\/dt>
An international name associated with the eye of the rib section. Trimming and format may vary by country and supplier.<\/dd><\/div>
Tomahawk steak<\/dt>
A thick bone-in rib steak with a long section of rib bone left attached. Its presentation is distinctive, but buyers should consider the actual thickness of the beef rather than the bone alone.<\/dd><\/div>
Fillet<\/dt>
A very tender, generally lean internal cut with a more delicate flavour than other loin cuts.<\/dd><\/div>
Resting<\/dt>
A brief pause after cooking and before slicing. It helps serve the cut with less immediate loss of juices.<\/dd><\/div>
Slice against the grain<\/dt>
Cutting perpendicular to the visible muscle fibres to make the beef easier to bite.<\/dd><\/div>
Searing<\/dt>
Browning the surface with heat. It adds colour and aromas, but does not make the cut watertight or guarantee the internal doneness.<\/dd><\/div><\/dl><\/div><\/div>\n

From term to practice<\/h2>

Ageing<\/span><\/p>

Understanding aged beef<\/a><\/h3>

Compare dry and wet ageing, intensity, yield loss and buying criteria.<\/p><\/article>

Cuts<\/span><\/p>

Locate each beef cut<\/a><\/h3>

Relate glossary terms to anatomical areas, uses and cooking techniques.<\/p><\/article>

Buying<\/span><\/p>

Receiving and storing beef<\/a><\/h3>

Apply cold-chain, vacuum-packaging, date and labelling information to a practical order check.<\/p><\/article><\/div><\/div><\/section>","protected":false},"excerpt":{"rendered":"

Gu\u00eda editorial Glosario de carne premium, maduraci\u00f3n y cortes de vacuno Un glosario sencillo para aclarar t\u00e9rminos habituales antes de leer gu\u00edas, comparar cortes o comprar online. T\u00e9rminos esenciales Dry aged Maduraci\u00f3n en seco en c\u00e1mara controlada, con p\u00e9rdida de humedad y desarrollo arom\u00e1tico. Wet aged Maduraci\u00f3n al vac\u00edo, m\u00e1s protegida y estable. Infiltraci\u00f3n Grasa […]<\/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-138","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\/138","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=138"}],"version-history":[{"count":2,"href":"https:\/\/carnesdeluxe.com\/en\/wp-json\/wp\/v2\/pages\/138\/revisions"}],"predecessor-version":[{"id":273,"href":"https:\/\/carnesdeluxe.com\/en\/wp-json\/wp\/v2\/pages\/138\/revisions\/273"}],"wp:attachment":[{"href":"https:\/\/carnesdeluxe.com\/en\/wp-json\/wp\/v2\/media?parent=138"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}