Foreword:

So far, I haven’t seen anyone write a similar article. I spent some effort to make this reference. I hope it will be helpful to everyone.

In addition, this article is limited to Chile! Outside of Chile, your name may not be right.

1. Cost-effective category:

Huachalomo

English: chuck eye roll

Chinese: upper brain/upper brain heart

Huachalomo is definitely a term unique to Chile. Foreigners can translate it in any way, and most people call it chuck eye roll, but I think the most accurate name should be chuck eye roll. In Chinese, it should be called shangnao (heart), beef neck. The most tender part of meat, it is known as the affordable version of the rib eye (the part next to the rib eye). Although it is not as good-looking as the rib eye, the price is very affordable. It is especially recommended if you eat it at home and don’t mind being a little fatter. In addition to grilling, it is suitable for frying and frying.

Asado carnicero:

English: chuck cover

Chinese: Beef shoulder

This part is not very thin and the shape is not Regular and often accompanied by fat and tendons, the appearance is not very good, but because of the fat, it tastes very good when grilled. If you shave off the excess fat, it is also suitable for cooking in other ways. It is the most cost-effective One of the beef cuts. The meat is tender and has tendons, so it’s good for making beef sauce or something like that.

Asado americano

English: Hard to say

Chinese: Does not exist

A new term that has become popular in recent years, probably because of the earlier They were all imported from the United States, hence the nondescript name. In fact, it is huachalomo+sobrecostilla, which in Chinese should be called upper brain+laminar tendon. Because it has tendons and fascia, it is slightly chewy when baked.

Punta paleta:

English: flat iron

Chinese: wing plate meat.

Also called chopper steak. As the saying goes in Chile, there are three B’s: good food, good looks, and good price. It has become popular in recent years and is said to be a severely underestimated cut. The meat is soft, lean, and a little sinewy. The meat is clean and tidy. It usually does not require special treatment. It is very suitable for frying or grilling. It tastes a bit like a crisper skirt steak. .

Punta picana

English: tri tip

Chinese: tri tip

A very special piece of meat, triangular, with moderate softness and hardness. , because it has some fat, it is suitable for grilling, but you need to pay attention to the heat when grilling. If you accidentally grill it, it will not be easy to bite.

2. The more expensive part:

Entra?a:

English: Skirt steak

Chinese: Skirt steak

My wife’s favorite part (small amount) every time. The meat is very tender, with a thin layer. It is more common in restaurants. If you grill it at home, it is suitable for appetizers. There are not many sold in supermarkets. If you order it in a restaurant, it is recommended to order locally produced. American skirt steak is sometimes too fatty. .

Lomo liso:

English: striploin, new york steak

Chinese: New Yorker!

Lomo liso is actually the legendary New Yorker. It has delicate meat and a fat tendon on one side, so it is usually easy to identify. The most common part of beef in Chilean barbecues and restaurants, it tastes fresh and tender, but because there is not much oil, it is recommended not to grill it too old, otherwise it will be wasted. . Of course, if you are a New Yorker who can buy Kobe beef at a high price, you don’t need to consider the heat. As long as it is not burnt, the taste will not be bad.

Lomo vetado

English: rib eye

Chinese: Ribe eye steak

The legendary rib eye steak is also used by most Chileans favorite.

Because the name and price are similar to lomo liso, many people can't tell the difference. The rib eye is not as good-looking as the New Yorker. It has no fat tendons, but the meat is fatter and more tender than the New Yorker. It has high fat, fine patterns and some spots in the middle. Fatty meat, so if you are not considering losing weight, I highly recommend it! No matter how you bake it, it won’t be bad.

Punta de ganso

English: top sirloin cap

Chinese: top sirloin cap (called Sharon in some places)

Let the translation software completely blind you. This actually has nothing to do with ganso. The reason why I recommend this piece of meat is mainly because it is firm and has a fat streak like its neighbor New Yorker, but it is chewier than New Yorker and has a lot of flavor when grilled. In addition, its relatives include pollo ganso, ganso, pollo barriga, etc., which have nothing to do with chickens and geese. Again, please do not refer to translation software when ordering.

Filete:

English: tenderloin

Chinese: beef tenderloin, filet mignon

Known as the most expensive part of steak, every The first 700 to 800 kilograms of cattle can only cut five or six kilograms of filete, an essential ingredient for the famous Wellington steak. The meat is delicate and soft, has a rich taste, and is very low in fat. It is very popular among Europeans, but it is also very low in fat and has no oil. It does not taste as enjoyable as the rib eye, so it is not suitable for feasting. If grilled, it is recommended 3- The medium-rare and well-cooked filets don't taste very good. .

Asado de tira

English: short ribs

Chinese: Cowboy ribs/beef short ribs

One of the most flavorful beef parts 1. It is suitable for grilling and stewing. The meat is delicate and slightly chewy. However, grilling is a test of grilling skills. If it is too bad, the flavor will be lost. If the grill is not cooked, it will sometimes be difficult to bite. If the fire is too high, it is likely that the inside is not cooked yet and the outside is already cooked. If it is charred, it is recommended to bake it slowly over medium heat for at least 40 minutes and an hour.

3. Expensive, but more flavorful bone-in beef:

If you have plenty of money and are confident in your barbecue skills, it is recommended to try the following:

lomo vetado con hueso/costeleta vetada

English: tomahawk/prime rib

Chinese: The famous tomahawk steak!

My personal favorite, it looks like an axe, looks pleasing to the eye, and tastes delicious. Rich in oil, bold taste, each piece weighs about one kilogram, which is enough to satisfy any gourmand’s craving for delicious and juicy food. Steak cravings.

But after all, it is actually a bone-in rib eye steak, and usually a long bone is added, which is more expensive than a bone-free rib eye, but for those who like to eat large pieces of meat It is still the best choice for high-rollers who drink heavily.

In addition, the long bone is called tomahawk, the short bone is called caveman steak, and the shorter bone is called prime rib. .

Chuleton/lomo liso con hueso/chuleta de lomo liso

English: Bone in newyork strik steak

It is not common, it is actually a New Yorker with bones. , because it has bones and fat tendons, it tastes more delicious when grilled. I recommend it to friends who like to chew bones.

Entrecot

English/Tbone/porter house

Chinese: T-bone steak

A T-shaped bone with a fillet on one side On the other hand, there are New Yorkers who can enjoy two kinds of beef with different flavors at the same time. Why not?

Many people can’t tell the difference between entrecot and porter house. Usually porter house is the largest part of the T-bone of a cow, and there are more parts of filet mignon when it is cut, so it can also be used. Understood as five-star T-bone, it is also called Red House Steak in China.

4. How to select:

Look at the place of origin:

Japanese Wagyu/Australian Wagyu. . . Don’t even think about these, they are generally hard to buy in Chile.

United States:

American beef is divided into eight grades according to the degree of oil distribution. The top grade is prime, followed by choice, and the worse grade is select. Chile’s imported U.S. beef usually comes with choice and selection, which is usually written on the packaging bag. Most are frozen and vacuum packed. The price is similar to local beef.

Chile:

Chilean beef is divided into six grades, V, A, C, U, N, O, according to age groups. The beef sold on the market is all V-grade calves, which are ordinary The quality of Chile’s own beef is actually not very good, not even as good as that of its “good neighbors” Argentina, Brazil, Uruguay, etc. The main reason is that 75% of Chile’s farmed cattle are used for dual purposes of producing milk and meat, unlike neighboring countries where more than 80% It's beef cattle. But in recent years, Chile has also begun to extensively breed Angus angus, Wagyu, Hereford and other varieties. The meat quality of these varieties is much better, and you can buy fresh ones in butcher shops.

Argentina/Brazil/Uruguay/Paraguay, etc.

Most of them are large beef-producing countries, and the quality is relatively guaranteed. However, most of the products on the market are vacuum-packed and sold The price is often cheaper than Chilean meat.

Packaging:

Fresh beef is good, but vacuum-packed beef is not bad either. The meat sealed in the vacuum package is also slowly undergoing wet aging, which affects the quality of the beef. The flavor won’t be affected much. Besides, compared to accidentally picking up spoiled fresh beef, vacuum packaging is sometimes more reliable. . Perhaps because of the frequent purchases, I picked up spoiled fresh beef at Jumbo at least three times. It was not visible on the outside. When I took it home, I discovered that the part covered by the bottom of the box had turned black. This is true for jumbo, not to mention lider and tottus. Please pay attention when buying.

Oil flakes:

This is actually the key. A good steak should have a marble-like distribution of snowflakes, although it does not mean that the more oil flakes, the better (not everyone Everyone likes A5 Wagyu beef that melts in your mouth), but most of the time the fat ratio determines the quality and price of a piece of steak, so when choosing, try to choose meat with more and even distribution of fat.

Matured:

In some places, you can buy dry-aged steaks, which are marked dry-aged, which usually refers to beef that has been hung and dried in a special way for several weeks. With the loss of water, the freshness of the meat is greatly improved, the meat becomes softer and more tender, and the roasted flavor becomes more intense. Of course, because the procedure is relatively cumbersome and aging causes the beef to lose a large proportion of its moisture, the price will naturally be much higher.

5. Pairing

Good meat must be paired with good wine. The best companion for a good steak is naturally a bottle of good red wine. The tannins in red wine can make the steak taste more tender. At the same time, the protein and crude fiber texture in the beef can soften the tannins in the wine, making the red wine drink smoother and softer, and appear less astringent.

We hereby solemnly recommend our Verdi Aguila Family Reserve Cabernet Sauvignon: it is as beautiful as a beautiful waltz, with a bright and attractive deep ruby ??color, exuding layers of plums, cherries and other red fruits. The aroma slowly overflows with ripe flavors such as licorice, figs, chocolate, and pepper. The tannins are plump and round, the taste is fresh and pure, the wine is robust, thick yet youthful and energetic, with rich layers. It has a wonderful aftertaste that lasts a long time, making it the perfect accompaniment to your barbecue.

Ps: The winery is currently not open to the public and does not accept visits or inquiries.