BMG
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Registered: 6-10-2007
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Beef, it's what's for dinner
Saw this chart of beef cuts in English and Spanish. Takes some of the confusion out of buying beef cuts. You can view a larger PDF file at: http://www.beefretail.org/markBeefCutCharts.aspx
I think the world is run by C- students.
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woody with a view
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Diesmillo makes the best tacos, BTW!
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BMG
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| Quote: | Originally posted by woody in ob
Diesmillo makes the best tacos, BTW! |
Surely you jest! Arrachera!!
I think the world is run by C- students.
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Baja Bernie
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Hi Steve
I would say that what ever meat is at hand makes the best taco for a truly hungry man!
Now, then the difference between 'flan' and a good Tequila liquor.....that is far different thing...it it not.
My smidgen of a claim to fame is that I have had so many really good friends. By Bernie Swaim December 2007
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CaboRon
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Thanks BMG ,
Very helpful and I have stored it in my computer.
CaboRon
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Price
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Thanx for the chart - very helpful - now I can tell them what I want instead of just pointing 
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BMG
Super Nomad
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| Quote: | Originally posted by Baja Bernie
I would say that what ever meat is at hand makes the best taco for a truly hungry man!
Now, then the difference between 'flan' and a good Tequila liquor.....that is far different thing...it it not. |
Reminds me of a really good friend Ana and I have who recently visited us here in La Paz. Every meal he eats is "...the best I've ever had." Only once
can I remember him not eating with gusto. His wife prepared a corned beef that seemed a little 'off'. We sat at the table and waited for him to start
eating. Mike remarked, "I've had better corned beef." We immediately cleared the table, trashed the beef and went out to eat.
While there is a difference between a great flan and a warming Tequila liquor, I am of the opinion that they can be enjoyed in concert with each
other. Even more so when shared with good company.
I think the world is run by C- students.
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rob
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BMG - thanks for that link! Once a year here at the ranch we buy a steer, feed him range grass and alfalfa for three months and then dispatch him
onwards.
I had never butchered a steer before living here (and frankly, there is still something about it that makes me uneasy) - but I bought a couple of DVDs
and watched them again and again. I was also surrounded by local vaqueros who have been doing this all their lives, and once they had stopped laughing
(and had been fed a Ballena or two), were pretty helpful.
The only thing missing here is a cold room. Most Baja beef gets ground - it's pretty tough stuff - but I want to try hanging the sides for 10 days at
35F - I am told it makes all the difference in the world. You don't need to fill them with all the cholesterol-laden crap they get at stockyards.
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Baja Bernie
`Normal` Nomad Correspondent
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21 days--is best
My smidgen of a claim to fame is that I have had so many really good friends. By Bernie Swaim December 2007
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