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Asado de tira often translated as short ribs, but also sold as long, thin strips of ribs. Chuck ribs, flanken style (cross-cut). Bife de costilla T-bone or porterhouse steaks Bife de chorizo strip steak, called NY strip in US Ojo de bife ribeye steak Bola de lomo eye of the round Chinchulín upper portion of small intestines Colita de cuadril
To increase sales in foreign countries and to improve the production and reliability of beef produced in Argentina, a public nongovernmental organization, the Instituto de Promoción de la Carne Vacuna Argentina— the Argentine Beef Promotion Institute (IPCVA) was founded in December 2001. Furthermore, the IPCVA is also concerned with ...
Chorizo de Cantimpalos is a protected geographical indication (PGI) of chorizo produced in the province of Segovia, Spain. Chorizo began to be produced on an industrial basis in the area of Cantimpalos c. 1900 , with instances of exports (including to Mexico) dating to 1928.
An asado usually consists of beef, pork, chicken, chorizo, and morcilla; all of which are cooked using an open fire or a grill, called a parrilla. Usually, red wine and side dishes such as salads accompany the main meats, which are prepared by a designated cook called the asador [ 2 ] or parrillero .
A rib steak (known as côte de bœuf or tomahawk steak in the UK) is a beefsteak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak is used for a rib steak with the bone removed; however, in some areas, and outside the US, the terms are often used interchangeably.
Chorizo de Bilbao, also known as Chorizo Bilbao, is a type of Philippine pork and beef dry sausage.It was originally produced by Spanish Filipino Vicente Genato of the Genato Commercial Corporation in Manila and the name is a genericized trademark originating from the branding coined by Genato from his family's original home city of Bilbao, Spain.
Chorizo de Cebu, also known as longganisa de Cebu, is a Filipino pork sausage originating from Cebu. It is a type of hamonada (sweet) longganisa . They are distinctively red in color due to the use of achuete seeds.
Choripán (plural: choripanes) is a type of asado sandwich with grilled chorizo.It is popular in Argentina, Chile, Uruguay, Paraguay, Peru, Ecuador, Bolivia and Venezuela.The name comes from the combination of the names of its ingredients: a grilled chorizo sausage and a crusty bread (Spanish: pan) such as a pan batido, baguette, or francés.