chuleta

A thicker-cut steak is sometimes called a chuleta, while the bistec is usually cut thinly.

Choice Cut Or Mystery Meat? A Guide To Mexican Butcher Shops: Part I - Beef 2008

A thicker-cut steak is sometimes called a chuleta, while the bistec is usually cut thinly.

Choice Cut Or Mystery Meat? A Guide To Mexican Butcher Shops: Part I - Beef 2008

A sirloin steak will often go by the same name in Mexico, especially in the supermarkets, but may also be called a chuleta de aguayón or a chuleta de aguayón solomillo.

Choice Cut Or Mystery Meat? A Guide To Mexican Butcher Shops: Part I - Beef 2008

A sirloin steak will often go by the same name in Mexico, especially in the supermarkets, but may also be called a chuleta de aguayón or a chuleta de aguayón solomillo.

Choice Cut Or Mystery Meat? A Guide To Mexican Butcher Shops: Part I - Beef 2008

This cut also yields the T-bone steaks (the same in both languages), a cut commonly found in Mexican supermarkets, as well as porterhouse steak, called chuleta de dos lomos.

Choice Cut Or Mystery Meat? A Guide To Mexican Butcher Shops: Part I - Beef 2008

A lamb chop is chuleta de carnero or chuleta de cordero.

A Guide to Mexican Butcher Shops Part II: Pork and Lamb 2008

The later two are not prepared much in Mexico, but if you want a whole roast from this cut, ask for chuleta en trozo.

A Guide to Mexican Butcher Shops Part II: Pork and Lamb 2008

From this cut come back ribs (costillas) and chops (chuletas) as well as rib roast (chuleta en trozo.)

A Guide to Mexican Butcher Shops Part II: Pork and Lamb 2008

A lamb chop is chuleta de carnero or chuleta de cordero.

A Guide to Mexican Butcher Shops Part II: Pork and Lamb 2008

From this cut come back ribs (costillas) and chops (chuletas) as well as rib roast (chuleta en trozo.)

A Guide to Mexican Butcher Shops Part II: Pork and Lamb 2008