vandenberg
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Beef cut question
I believe a diezmillo cut is similar to our chuck.
This morning I was looking at a great looking strip of meat that was marketed as "Punta de Diezmillo" and it looks more like a hefty fillet than a
chuck.
Anyone knows what cut we're talking about?....and how to prepare it?
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rts551
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Diezmillo: Chuck (Braise or stew)
This is the topmost part of the forequarter, used for chuck roasts, both boneless and bone-in. The upper part of the chuck, directly behind the head,
is called the pescuezo (neck), used for making the fortified beef broth called jugo de res. The paleta (shoulder) is used for chuck steaks and pot
roasts. The rest of this cut is simply called diezmillo. Cross rib pot roast, also called boneless English roast, comes from the bottom part of this
cut, while blade roasts and steaks come from the upper portion. Since these are not common cuts in Mexico, order ahead (the diagram should help) or
chances are that they will have been cut for milanesas, bisteces, or carne para guisar (stew meat.)
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rts551
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[img] [/img]
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Udo
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Terrific Spanish visual demonstration.
I have the same thing in English
Udo
Youth is wasted on the young!
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vandenberg
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Doesn't answer my question. I know what diezmillo looks like, the way it is usually packaged in the market. Like I stated, this cut looks more like a
fillet and has no similarity to the usual diezmillo.
Found it in the Aramburo market on Forjadores. Looks great and will give it a try. Can always make it into a potroast.lol, but by its looks should
make into tasty steaks, I hope.
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woody with a view
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It makes great tacos as well since it has good marbling.
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bajabuddha
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If it is a chuck steak, it's as tasty a cut as a rib steak, only you have to fight with some gristle. Chuck is my second-favorite cut. If it's thick
enough to make 'pot roast' (2" or more), I braise with a pat of butter enough to sear it pretty brown on both sides, add 2 cups water, cover and
stove-top it for at least 3 hours, adding quartered spuds (cut lengthwise), cut carrots and onion for the last 30-45 minutes, then make a cornstarch
gravy from the stock.
If steaks, they should be rich enough to grill on the Barbee, unless it's extremely lean. Then i'd pan-fry (butter... REAL butter) with mushrooms.
A little more work, but we eat as much chuck as ribeye if not more now with the cost of beef. Here in Baja, New Mexico the ribeye is at least $12.oo
lb. average if not more. Chuck roast this morning was about $5.50 lb.
I don't have a BUCKET LIST, but I do have a F***- IT LIST a mile long!
86 - 45*
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vandenberg
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Buddha,
even in Baja meat prices have skyrocketed. Boneless rib eye steaks were 299 pesos a kilo We;re getting reasonable beef here in Loreto, but it's
regional and overall pretty good. So, we eat lots of pollo and cerdo, which suits me fine.
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bajabuddha
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Quote: Originally posted by vandenberg  | Buddha,
even in Baja meat prices have skyrocketed. Boneless rib eye steaks were 299 pesos a kilo We;re getting reasonable beef here in Loreto, but it's
regional and overall pretty good. So, we eat lots of pollo and cerdo, which suits me fine. |
If I lived in Loreto I'd go broke eating at Nido's ! 
(Combinacion a Pierna de Ranas y Gordoniz y un vino rojo)
I don't have a BUCKET LIST, but I do have a F***- IT LIST a mile long!
86 - 45*
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Pompano
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I always marveled at the meat markets in Sta. Rosalia back in the day...everything/anything came out to be about 58 cents a pound. Sometimes we could
cut our own T-bones or New Yorks.
We bought a certain amount of rough cut to make into our homemade jerky. Really chewy delicious, we must have made a ton for boat snacks... labeled
'non-inspected' naturally. Could be made by hanging in an open oven or later on with a food hydrator. Mine is a Golden Harvest model and makes about
100 peices at a time. The neat thing about making jerky is that you can use any of the various cuts.
[Edited on 4-16-2015 by Pompano]
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danaeb
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Since we're on the subject of names for cuts of meat, what is the name of a pork shoulder/butt roast?
Experience enables you to recognize a mistake every time you repeat it.
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Udo
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Literally translated, pork shoulder would be espalda de cerdo.
Udo
Youth is wasted on the young!
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Udo
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I have seen the description before, and seen the cut of meat. To me it looked like "flap meat" or in some cases "flank steak."
Makes great carne asada because of the generous marbling.
| Quote: Originally posted by vandenberg | I believe a diezmillo cut is similar to our chuck.
This morning I was looking at a great looking strip of meat that was marketed as "Punta de Diezmillo" and it looks more like a hefty fillet than a
chuck.
Anyone knows what cut we're talking about?....and how to prepare it? |
Udo
Youth is wasted on the young!
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Udo
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As far as the preparation is concerned, the best one is a very quick sear on a very hot plancha or cast iron griddle. About 1-½ to two minutes per
side. Season with salt and pepper.
Or if you really want to get fancy...take two onions and put them in some foil. Add a little olive oil, salt and pepper, then seal it. Do the same
with as many green peppers you can find. Bake in a 425 degree oven for 45 minutes. Let them cool. Then put the seasoned meat in a large plastic bag.
Add the cooked veg as a marinade. Marinate for one to two days, then cook as instructed above.
| Quote: Originally posted by vandenberg | I believe a diezmillo cut is similar to our chuck.
This morning I was looking at a great looking strip of meat that was marketed as "Punta de Diezmillo" and it looks more like a hefty fillet than a
chuck.
Anyone knows what cut we're talking about?....and how to prepare it? |
Udo
Youth is wasted on the young!
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vandenberg
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| Quote: Originally posted by Pompano | I always marveled at the meat markets in Sta. Rosalia back in the day...everything/anything came
We bought a certain amount to make into our homemade jerky. Really chewy...and we labeled it 'non-inspected'.
] |
Been making jerky out of regional beef forever. Just get big chunk of whatever, marinate it properly, put it in the dryer and you end up with better
jerky than you buy anywhere.
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durrelllrobert
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| Quote: Originally posted by vandenberg | Buddha,
even in Baja meat prices have skyrocketed. Boneless rib eye steaks were 299 pesos a kilo We;re getting reasonable beef here in Loreto, but it's
regional and overall pretty good. So, we eat lots of pollo and cerdo, which suits me fine. |
$299/kilo = $11.32/pound at 15:1.
I just bought 3 Sirloin steaks at Albertson's in the states that were on sale at buy 1 get 2 free. Total weight = 2.7 pounds; total price = $12.45
($4.61/lb).
Bob Durrell
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