Annex C - Canada-Chile Comparative Beef Cut Nomenclature Table
| 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 |
- Date modified: