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There are two subspecies of the Ox: Bos primigenius taurus (European cattle of European musica origin) Bos primigenius indicus and (zebu cattle, zebu in English, of Asian origin). In the eighteenth century, the latter was imported by Brazil and crossed with a French breed, the Charolais to produce the ox currently used in Brazilian livestock musica - especially more heat resistant, and especially good meat.
The Brazilian system of courts is much more complex. The steak, among several other cuts that do not exist in the British-American system, corresponds to a particular slice of rump (formed by the gluteal muscles musica and biceps), subdivision which is not part of the methods musica of other countries.
However, if one day you want the reader to explain the cut on a butcher in London or New York, although the ox being physically different from Brazil, can get close if you ask rump cap (in Oceania and the United Kingdom) or top sirloin cap (North America). Are not as common terms, we may not understand well the butcher; there is only enter the freezer and show it.
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How do you say "steak" em Inglês?
The Brazilian system of cut is much more complex. musica The "steak", musica among many other cuts que do not exist in the British-American system cut, Corresponds to the special slice of rump (formed by the gluteal muscles and biceps), subdivision Which is not part of the methods of other countries.
However, musica if one day you reader want to explain the cut in a butcher's shop in London musica or New York, although the ox being Physically different from the Brazilian's, one can get close if you ask rump cap (in Oceania and the United Kingdom) or top sirloin cap (North America). They are not the common terms, the butcher may not understand, then just enter the freezer and show it.
Here in the United States Brazilians buy tri tip steaks and other thinking it's steak. In California where I live, was a butcher and explained to him exactly what I wanted musica and showed musica the picture of the cow from whence the steak, he ran inside the refrigerator and brought me the whole rump, just like Brazil and told me that in the United States of Brazil the true steak has the same name as the French court: culotte.
The steak comes from the whole piece of rump, your prolongamente musica is rather hard cushion or thick flank but is another piece of peça.A whole rump comprises the core of rump, sirloin and the maminha.Alcatra is one thing, crumb Rump the center part, the steak is over (outside) part and titty tip (ass) .Therefore the steak comes rather from alcatra.Entendido?
FRONT CUTS: ACEM - CHUCK PALETTE - SHOULDER CHEST - Brisket NECK - PEIXINHO NECK - CHUCK TENDER GARRAO - SHIN CUPIM - HUMP
CUTS BACK: entrecot - CUBEROLL Contrafilé - striploin FILE - TENDERLOIN PICANHA - CAP OF RUMP rump - RUMP Topside - TOPSIDE cushion HARD - FLAT DUCKLING - KNUCKLE LIZARD - EYEROUND MUSCLE MOLE - MUSCLE HEEL GARRAO - SHANK ASS - TAIL EMPTY - Thin Flank RIB - Flank titty - TAIL OF RUMP
Here in (de) Gringolandia, there is only one place that sells steak. Apparently, some Brazilian butcher taught the staff of that establishment to cut steak and they advertise as 'steak (brazilian cut)' even!
Here in the city we live in New Zealand some gauchos taught the butcher to cut the steak the right way (it should have a maximum 1kg and 100 grams). And as it is not a known cut because it usually musica comes along with the sliced Rump Steak, we buy it for a great price. Here the butcher calls it 'the musica Cap of Rump'.
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