Does anyone know what the differences are of Spanish beef in Tenerife?

enfermera · 17th January 2007, 11:22

When I go to the supermarket, there are lots of different types of beef and the only difference I can see is the colour - some are paler than others. Now, I realise that the spanish like their beef at different ages - from a calf through to a more mature animal - but does anyone know what are the differences and names of the different levels

KirstyJay · 17th January 2007, 16:03

What are the spanish names of beef you need defining? My bloke is a chef. I'll ask him when he gets in.

Mike in Chayofa · 17th January 2007, 17:28

I have a problem with this too - the names seem to vary from shop to shop and don't really mean anything.

I just look at it and think 'that looks like whatever' - so far I haven't been wrong

enfermera · 19th January 2007, 09:56

There's Anojo - which seems to be older beef - the sort we would see in the UK. Its a darker red. But it seems better for stewing
Its the paler looking ones that I dont seem to understand. In the end i tend to buy south american steaks as they look like what I'm used to. But i would be interested to know what the others are and what they would be good for.

denise · 19th January 2007, 11:53

I believe that there are 3 primary names for "Beef" as we know it. The first is Vacuno/a - this means that it could be from either a cow or a bull or (in the case of mince) both. The next is Buey - this is from the bull. The 3rd is Carne de Vaca - this is from the cow. Ooh and theres also Ternero this is calf/pre adult and is usually used for steaks - hope this helps. I presumed you know the words for steaks.

but just in case - rump steak is filete de lomo de ternera and fillet is solomillo de ternera -

enfermera · 19th January 2007, 13:32

perfect. Thank you very much. Thats much clearer.

CVW · 19th January 2007, 21:51

The biggest problem with most continental cuts of meat is that they are cut on the cross grain opposite to an English cut of meat, which makes the meat a bit akward for a Brit to carve. Añojo is yearling so is a cut from a young cow and is tender not specially for stewing. Ternera lechal is the paler meat where the cow has only been fed on milk and is also tender. Solomillo is a tenderloin. Paletilla is a shoulder. There are other types of cuts maybe you could go to an English speaking butchers such as Euro carne out at Guargacho area or the Danish butchers next door to Supermarket Carolina in Los Cristianos.

KirstyJay · 20th January 2007, 11:46

Quote:

Originally Posted by CVW

Añojo is yearling so is a cut from a young cow and is tender not specially for stewing. Ternera lechal is the paler meat where the cow has only been fed on milk and is also tender. Solomillo is a tenderloin. Paletilla is a shoulder.

Actually, it's not just the spanish that have different names for different parts of the meat...

simba66 · 21st January 2007, 23:38

This is sooooo deep...i could really do with a pepperami

Serio.....muy interresante..can we ask for this stuff in a restaurant..or is the waiter and chef gonna be really unimpressed by my newly aquired knowledge?

enfermera · 22nd January 2007, 09:13

Thanks everyone, it wasnt the cuts so much as the different ages of meat.

Sorry - live in GC and we dont have an english butcher here that I know of.