International Meat Cuts: Latin America, Korea, Japan, and Brazil

International Meat Cuts: Latin America, Korea, Japan, and Brazil
The way meat is butchered and named varies significantly across different cultures, often reflecting traditional cooking methods and culinary preferences. This guide explores some of the most popular and distinctive meat cuts from Latin America, Korea, Japan, and Brazil.

I. Latin American Meat Cuts

Latin American butchery, particularly in countries like Argentina and Uruguay, is heavily influenced by the tradition of asado (barbecue). Cuts are often designed to be grilled and shared.

Ojo de Bife (Argentina) / Bife Ancho (Argentina) / Rib Eye (US Equivalent): A highly prized cut from the rib section, known for its excellent marbling and rich flavor. It’s often cut thick for grilling.
Bife de Chorizo (Argentina) / Sirloin or New York Strip (US Equivalent): A thick, juicy steak with a satisfying fat cap, popular for its balance of tenderness and flavor. A staple for asado.
Vacio (Argentina) / Flank Steak (US Equivalent): A flavorful cut from the belly area, often overlooked outside of Argentina. It’s best cooked slowly on the grill, developing a crispy exterior and tender interior.
Asado (Argentina) / Short Ribs or Spare Ribs (US Equivalent): This term refers both to the barbecue tradition and the large section of the rib cage. These ribs are grilled until tender with a crispy outside.
Colita de Cuadril (Argentina) / Tri-Tip or Sirloin Roast (US Equivalent): Often roasted or grilled, this versatile cut from the sirloin is known for soaking up marinades well.
Matambre (Argentina) / Flank or Sides (US Equivalent): A thinly sliced cut from the flank, often stuffed with vegetables and herbs, rolled, and then roasted or grilled. The name means “hunger killer.”
Peceto (Argentina) / Eye of Round (US Equivalent): A very lean cut from the round, best roasted rare. It’s economical but can be tough if overcooked.
Lomo (Argentina) / Tenderloin or Filet Mignon (US Equivalent): A very tender, lean cut, often served as a steak.

II. Korean Meat Cuts

Korean cuisine, especially Korean BBQ (Gogi-gui), features specific cuts designed for grilling at the table, often with marinades or dipping sauces.

Samgyeopsal (삼겹살) / Pork Belly: Arguably the most popular Korean BBQ cut. It consists of thick, unmarinated slices of pork belly, grilled until crispy and juicy. It’s typically eaten wrapped in lettuce with ssamjang (spicy dipping sauce), garlic, and kimchi.
Galbi (갈비) / Short Ribs (Beef or Pork): A classic favorite, these ribs (beef or pork) are often marinated in a sweet and savory soy-based sauce. Beef galbi is typically cut “LA style” (across the bone) for quicker cooking.
Bulgogi (불고기) / Thinly Sliced Sirloin or Ribeye: Meaning “fire meat,” bulgogi consists of very thin slices of beef (sirloin or ribeye) marinated in a sweet and savory sauce. It cooks quickly and is incredibly tender.
Chadolbaegi (차돌박이) / Beef Brisket (Paper-thin slices): Unmarinated, paper-thin slices of beef brisket that curl and crisp up quickly on the grill. They are typically dipped in a sesame oil sauce with salt and pepper.
Moksal (목살) / Pork Collar/Shoulder: A leaner pork cut from the neck/shoulder area, with good marbling that keeps it tender when grilled. It offers a meatier alternative to samgyeopsal.
Hangjeongsal (항정살) / Pork Jowl: A highly marbled and tender cut from the pig’s neck/jowl area, known for its rich flavor and unique texture. It’s often grilled until slightly crispy.
Deungsim (등심) / Sirloin Steak: A premium beef cut known for its juicy tenderness and leaner profile, often grilled simply with salt to highlight its natural flavor.
Ahnchangsal (안창살) / Outside Skirt Steak: A flavorful beef cut from the diaphragm, often grilled quickly.

III. Japanese Meat Cuts

Japanese meat culture, particularly with Wagyu beef, emphasizes marbling (shimofuri) and delicate textures. Cuts are often thinly sliced for hot pots or small portions for grilling.

Shimofuri (霜降り) / Marbling: This isn’t a cut itself, but the intricate marbling of fat within the muscle fibers is a defining characteristic of high-quality Japanese beef (Wagyu). Cuts are often evaluated and named based on their shimofuri.
Rosu (ロース) / Loin/Dorsal Cuts: A general term for cuts from the back, including:
- Kata Rosu (肩ロース) / Chuck Roll: From the shoulder/neck area, can be well-marbled and tender, suitable for sukiyaki or yakiniku.
- Ribu Rosu (リブロース) / Rib Roast/Ribeye: From the rib section, known for intense marbling and rich flavor, often used for yakiniku or steak.
- Saroin (サーロイン) / Sirloin: A tender and flavorful cut.
Hire (ヒレ) / Tenderloin: The most tender beef cut, often served in thicker slices for yakiniku or as Chateaubriand.
Bara (バラ) / Belly/Plate:
- Tomobara (トモバラ) / Short Plate: Includes cuts like Karubi (カルビ), which refers to boneless short ribs, a very popular and juicy yakiniku cut.
- Harami (ハラミ) / Skirt Steak: Technically an “innard” (diaphragm muscle) but highly prized for its rich flavor in yakiniku.
Misuji (ミスジ) / Top Blade: A rare cut from the shoulder blade, known for its melt-in-your-mouth texture and beautiful marbling, often used for yakiniku.
Zabuton (ザブトン) / Chuck Flap: A highly marbled cut from the chuck, resembling a cushion, prized for its tenderness and flavor, often used for steak or yakiniku.
Thin Slices for Hot Pots: Many cuts, especially from the loin and chuck, are prepared in very thin slices for dishes like sukiyaki (sweet soy broth hot pot) and shabu-shabu (lightly boiled meat and vegetables).

IV. Brazilian Meat Cuts

Brazilian meat culture is synonymous with churrasco (barbecue), where large cuts are skewered and slow-roasted over open flames, then sliced directly onto the plate.

Picanha (Sirloin Cap / Rump Cap): The undisputed “crown jewel” of Brazilian churrasco. This triangular cut from the top sirloin is easily recognized by its thick, uniform fat cap, which renders during cooking, infusing the lean meat with incredible flavor and juiciness. It’s typically skewered and grilled.
Alcatra (Top Sirloin): A large, lean, and tender cut of top sirloin, prized for its succulence and hearty beef flavor. It’s a versatile cut often served as part of churrasco.
Fraldinha (Bottom Sirloin / Flank Steak): A flavorful cut from the lower rear part, known for its visible fibers and good marbling. It’s ideal for churrasco, often developing a browned crust while remaining pink in the middle.
Maminha (Tri-Tip / Bottom Sirloin): Considered a “noble” Brazilian beef cut, it corresponds to a mix of flank and bottom sirloin (or tri-tip). It’s tender with a delicate flavor, making it versatile for grilling, roasting, or use in dishes with sauces.
Costela (Beef Ribs): Brazilian ribs differ from American-style ribs, encompassing both traditional ribs and plate ribs. They are a popular and essential component of churrasco, often slow-cooked over an open flame after being liberally salted.
Contrafilé (Striploin / Sirloin): Also known as striploin or sirloin, this cut is valued for its balance of tenderness and flavor. It comes from the upper region of the animal and is widely used for grilling and steaks.
Filé Mignon (Tenderloin): The most tender beef cut, with fine fibers and low-fat content. It’s often used in sophisticated recipes and served as medallions.
Cupim (Beef Hump): A unique cut primarily found in Brazilian cuisine, coming from the hump of Zebu cattle. It’s tender, rich, and marbled, usually stewed or roasted in churrascos.

Understanding these regional differences not only helps in ordering at restaurants but also in adapting recipes and appreciating the global diversity of culinary arts!

Frequently Asked Questions (FAQ)

Q: What is picanha? A: Picanha is a cut of beef also known as the top sirloin cap. It’s famous in Brazil for its thick fat cap, which melts during grilling to make the meat incredibly juicy and flavorful.

Q: Why is Wagyu beef so expensive? A: Wagyu beef comes from specific Japanese cattle breeds that are genetically predisposed to have a high level of intramuscular fat. This creates the signature marbling that results in its rich, buttery texture. The strict grading system and special care of the cattle also contribute to its premium price.

Q: What is the main difference between Korean galbi and typical American short ribs? A: The primary difference is the cut. Korean galbi uses a flanken-style cut, which slices the ribs into thin strips across the bone. American short ribs are typically cut thicker and between the bones. This thin cut allows the galbi marinade to penetrate the meat more effectively.

Q: What is asado? Is it just a meal? A: While asado is a type of barbecue, it’s considered a cultural tradition in Latin America, particularly Argentina. It’s a social event that brings family and friends together for a slow, communal cooking and eating experience that often lasts for several hours.

Q: What is a “do-follow” link? A: A “do-follow” link is a standard HTML link that tells search engines to follow the link to the destination page. This passes along “link equity,” which can help improve the linked-to page’s ranking in search results.

Internal Resources

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External Resources

Picanha Recipe: For a traditional Brazilian picanha recipe, check out this excellent guide on how to grill picanha.
Wagyu Cuts: Understand the different grades and cuts of this premium beef with this detailed guide from Lux Wagyu House.
Galbi Marinade: Learn how to make a classic Korean BBQ marinade for short ribs with this popular recipe from My Korean Kitchen.
Asado Techniques: Dive into the tradition of the Argentine asado and the cuts used with this guide from South America Wine Guide.

Now that you’ve learned about these amazing international meat cuts, which one are you most excited to try? Do you have a favorite international grilling tradition we didn’t mention? Share your thoughts and grilling photos with us in the comments below! And be sure to check out our other Guides & Tutorials for more ways to level up your cooking.