English
- Spanish Meat Terminology* |
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bbq pork |
birria | ||||
bbq pork |
cochinita pibil (Yucatan) | ||||
beef & vegetable stew |
carne de res, carne de vaca | ||||
beef & vegetable stew |
cocida de carne | ||||
beef jerky |
machaca | ||||
beef stew meat |
pulpoa en trozo | ||||
beef tenderloin |
lomo de res | ||||
brisket |
pecha, carne para asar | ||||
cow |
vaca | ||||
cutlet |
una chuleta | ||||
filet mignon |
filet de res | ||||
flap meat |
(A) vacio | ||||
fried pork |
carnitas | ||||
grilled |
asado, a la parilla | ||||
ground beef |
molida de res | ||||
ground sirloin |
molida de sirloin | ||||
ham |
jamon | ||||
homemade |
casera | ||||
leg |
la pierna | ||||
liver |
el higado | ||||
marinated pork |
pastor | ||||
Medium (cooked) |
medio | ||||
Medium (cooked) |
medio | ||||
Medium rare (cooked) |
medio quarto | ||||
Medium well (cooked) |
medio bien | ||||
oxtail |
el rabo de buey | ||||
pig |
cerdo | ||||
pork |
carne de puerco | ||||
pork chops |
chuleta | ||||
pork roast |
pierna de cerdo | ||||
pork sausage |
chorizo | ||||
pork stew meat |
brochetas de cerdo | ||||
pork tenderloin |
filete de cerdo, lomo de puerco | ||||
pounded thin |
milanesa | ||||
rare (cooked) |
un quarto | ||||
rib-eye |
(A)bife de chorizo | ||||
ribs |
las costillas | ||||
roast (ed) |
rostizar (rostizado) | ||||
rump, shoulder |
el lomo | ||||
salted pork |
carne de cerdo salada | ||||
sausage |
salchica | ||||
short ribs |
asado de tira | ||||
shredded beef |
machaca | ||||
sirloin |
(A) churrasco, el sirloin | ||||
skewer |
el brocheta | ||||
skirt steak |
(A) arrachera, faldo de res (fajita meat) | ||||
smoked |
el ahumado | ||||
smoked pork chops |
chuleta ahumada | ||||
spareribs |
costilla | ||||
stew (ed) |
el guiso (guisado) | ||||
thinly sliced |
Revanados del Gado | ||||
tongue |
la lengua | ||||
veal |
terera | ||||
venison |
el venado | ||||
Well done (cooked) |
bien cocido | ||||
*Our thanks to local Chef Manuel Arredondo for sourcing this listing.
(A) = Argentina