Seems like a very easy question because you know what meats you like right?
But, you will find you are wrong, but in a good way! The world of Spanish *meat* is much broader than you are used to if you are coming from the USA or the UK.
The Spanish love their food – since moving to Spain we have been amazed on a daily basis by the incredible quality of food, restaurants and dining culture. I’m more of a fish eater but occasionally hanker for a beautifully cooked steak. The range of meats and styles of cooking can seem daunting so let’s try to break it down.
Understanding the different cuts of meat in Spain can be a bit tricky, especially since they often differ from those in other countries.
Here’s a quick guide to help you navigate:
Common Cuts of Beef in Spain
- Solomillo: Known as fillet mignon or tenderloin, this is one of the most tender cuts.
- Lomo Bajo: Equivalent to sirloin or striploin, great for grilling.
- Lomo Alto: Similar to prime rib, perfect for roasting.
- Chuletón: Rib roast or large end, often served as a thick, juicy steak.
- Chuleta de Lomo Bajo con Solomillo: T-Bone steak, combining tenderloin and sirloin.
- Cadera: Rump, a versatile cut for roasting or grilling.
- Babilla: Tail of rump or thick flank, good for slow cooking.
- Contra: Silverside, often used for roasting.
- Redondo: Eye of round, lean and best for slow cooking.
- Aguja: Chuck, great for stews.
- Pez: Chuck tender, another good option for slow cooking.
- Aleta: Bavette, a flavorful cut for grilling.
- Pecho: Brisket, ideal for slow cooking.
- Carrillada: Cheek, very tender when braised.
- Costillar: Rib, often used for barbecuing.
- Entraña: Thin skirt, known for its rich flavor.
- Falda: Flank, best marinated and grilled.
- Pescuezo: Neck, used in stews.
- Rabo: Oxtail, perfect for slow-cooked dishes.
- Morcillo: Shank, great for soups and stews.
- Tapa: Topside, a lean cut for roasting.
How to Order
When ordering meat in Spain, it’s best to visit a carnicería (butcher shop) or a pollería (poulterer’s shop). Here are some tips:
- Know the Cut: Use the names listed above to specify the cut you want.
- Specify the Weight: Meat is usually sold by weight, so be clear about how much you need.
- Ask for Recommendations: Butchers are knowledgeable and can suggest the best cuts for your recipe.
- Cooking Method: Mention how you plan to cook the meat. For example, “Voy a asar esto” (I’m going to roast this) or “Voy a hacer un guiso” (I’m making a stew).
Example Phrases
- “Quisiera un kilo de solomillo, por favor.” (I would like a kilo of tenderloin, please.)
- “¿Qué corte recomienda para asar?” (What cut do you recommend for roasting?)
- “Voy a hacer un guiso, ¿qué me sugiere?” (I’m making a stew, what do you suggest?)
Enjoy exploring the delicious world of Spanish meats!