Annex C - Canada-Chile Comparative Beef Cut Nomenclature Table

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Chile - Cuarto delantero
Cortes sin Hueso
Canada - Forequarter - Boneless Cuts
1. Malaya 1. Subcutaneous muscle
2. Plateada 2. Short Plate
3. Sobrecostilla 3. Chuck
4. Tapapecho 4. Brisket
5. Cogote 5. Neck
6. Huachalomo 6. Chuck Roll
7. Choclillo 7. Chuck Tender
8. Punta de paleta 8. Shoulder Clod
9. Asado del carnicero 9. Top Blade
10. Posta de paleta 10. Shoulder clod
11. Lagarto 11. Shank meat
12. Lomo vetado 12. Rib Eye Roll
13. Entraña 13. Skirt (diaphragm)
Chile - Cuarto delantero - Cortes con Hueso Canada – Forequarter - Cuts with bone
1. Asado de tira 1. Short ribs
2. Costillas arqueadas 2. Back ribs
3. Aletillas 3. Sternum ribs
4. Osobuco de mano 4. Foreshank
Chile - Cuarto Trasero (pierna)
Cortes sin Hueso
Canada - Hindquarter - Boneless cuts
1. Lomo liso 1. Striploin
2. Filete 2. Tenderloin
3. Punta de ganso 3. Outside Round/Outside Round Flat
4. Ganso 4. Outside Round Gooseneck
5. PolIo ganso 5. Eye of Round
6. Posta negra 6. Beef Round, Inside Round
7. Posta rosada 7. Sirloin Tip
8. Asiento 8. Top Sirloin
9. Punta de picana 9. Bottom Sirloin Tri - tip
10. Tapabarriga 10. Flank
11. Palanca 11. Flank steak
12. Pollo barriga 12. Hanging Tender
13. Abastero 13. Outside Round Heel
Chile - Cuarto Trasero (pierna) - Cortes con Hueso Canada - Hindquarter - Cuts with bone
1. Coluda 1. Ribs steak
2. Osobuco de pierna 2. Shank
3. Cola 3. Tail
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