Meat cuts in Spain: Pork, Lamb and Beef

Hi Ray,

I've also used Alex's new'ish "Save" option from my phone, so that I have it to hand when I'm out shopping.  I know the cuts that we eat regularly, but I recently had Pork neck in a restaurant - it was soooooo tender - so it will be good to test out some other cuts we haven't tried before.

Buen provecho!  😀

Best wishes, 

Kim

Very useful as we are often confused at the Carniceria.

Thank you Kim, that is a very useful chart.

Thanks for the link Kim. So useful. 
Jackie x

Thank you this is very useful.One question there’s no mention of beef fillet? Do you know what this is in Spanish please.

Sue Hill.

Thanks Kim. Very informative.

Neil

Hi Sue,

Fillet steak comes from cut no. 9, "Lomo Bajo y Solomillo".   

In Spain, "Solomillo" refers to the whole Tenderloin, whereas Fillet steak only comes from the small end of the Tenderloin.  "Filete" refers to the small end, i.e. fillet, but I've often seen Spanish restaurants refer to fillet as Solomillo.  To avoid any confusion and to buy what we would know as fillet steak, I'd suggest asking for "Filete de Solomillo".

It's also common in Spain to eat Veal as well as Beef, so if you don't want Veal ("Ternera"), check that any labelling on pre-packaged meat says, "Carne de Vaca" (Beef). You can usually spot Veal by its' much paler colour.

Kind regards, 

Kim

Great post another bit of info from Marcliff

Beef Cuts in Spain by Marcliff

Firstly, topside and silverside. This is called round beef here (same as the USA). Ternera Redondo. The topside will be the generally square cut beef and the silverside will generally be the round joint. Both are called Redondo so look for the shape if you prefer topside to silverside. Silverside is a little tougher and will take longer to cook.
I find virtually all the redondo in Gama or Mas y Mas is the silverside part whereas Carrefour and Consum have both.

Next we have the loin or Lomo. Lomo Alta for loin of beef which the top part of the loin. Lomo Bajo for the bottom bit or sirloin as we call it. The bit in the middle is called the fillet to us but solomillo to the Spanish. The top loin is excellent for roast beef but a tad more expensive than Redondo.
(Just one thing, when I learned Spanish a long (long) time ago, ternera meant veal and beef was carne de vaca or vacuno and carne de buey was ox. Now it seems that all beef is called ternera and the fillet was called filet but has also changed to solomillo).

We then have ternera de tapas which is the rump and what we call stewing steak. Again, slow cooking recommended for these bits.

The best beef in Spain is Ternera de Gallego which is on a par with Aberdeen Angus. You can get this at Consum for one.
One of the best places to find all these joints is Carrefour fresh meat counter. They have both types of Redondo next to each other along with other cuts. They also have rib of beef but is a bit expensive as you are paying for the bones as well but is delicious as a joint (don't remove the bones before cooking as the bones help it maintain its juiciness) and Gama usually have this on offer all the time. Along from that in Carrefour they have prime rib (without the bone) which is probably the most delicious but is almost as expensive as fillet.

Finally, if you are looking for minced beef then don't go to the chiller cabinets in Carrefour. Go to the meat counter and ask for Ternera Picado. The lady behind the counter will cut off a piece as much as you want and weigh it. She will then cut the fat off if you wish and mince it for you. Much better quality and you know what you are getting. I also get this as a whole steak and cut it for stewing steak and is great in stews or curries and at 7 euro a kilo well worth it.
Just be aware that there won't be an exact comparison to the UK due to the different way the meat is cut and prepared but those descriptions above are as close as I can get.

Thanks, Willy, another useful piece for the puzzle - as Marcliff says, there isn't always a like for like comparison between English and Spanish cuts.  

The only part I would take issue with, is his comment, "Now it seems that all beef is called ternera and the fillet was called filet but has also changed to solomillo".  I've explained this is more detail in my reply to Sue's post, but, most important for me, is the difference between mature beef and veal, the latter of which I won't eat on moral grounds and which may be important to other members. 

Kind regards, 

Kim