Cortes de carne venezolanos y sus equivalencias en USA

Cortes de carne en USA y sus equivalencias en Venezuela
El cuadro anexo nos enseña los diferentes cortes en USA.

Por ejemplo tenemos que:

• Boneless chuck = Solomo abierto entero
• Boneless loin end = Ganso entero
• Bottom round = Muchacho cuadrado entero
• Boneless chuck = Solomo abierto entero
• Chop = Chuleta
• Chuck = Solomo abierto
• Chuck roast = Pulpa de solomo abierto
• English Cut for braising = Papelón
• Eye of the round = Muchacho redondo entero
• Flank steak (larger than in US) = Falda
• Ground beef = Carne molida
• Heel of round = Muchacho redondo
• Liver = Higado
• Liver, sliced = Bistec de higado
• Meat= Carne
• Meat, ground = Carne molida
• Meat, lean ground = Carne molida sin grasa
• Meat, tender = Carne blanda
• New York steak = Churrasco
• Prime rib = Solomo de cuerito
• Prime Rib with bones removed = Solomo de cuerito entero
• Roast Beef = Rosbif
• Rolled, String-Tied Roast Beef = Rosbif amarrado
• Rump Roast (top of the rump) = Punta de Trasera
• Prime Rib Roast = Solomo de Cuerito
• Standing Rib Roast = Solomo de cuerito entero con hueso
• Shank for soup or stew (with bone) = Lagarto con hueso
• Shank cut length-wise = Lagarto sin hueso (Preparation, boil until almost tender, separate meat fibers, add barbecue sauce and simmer.)
• Shoulder = Ganso de paleta
• Sirloin = Solomo
• Sirloin steak = Chuleta de res
• Sirloin tip (tip of the loin) = Chocozuela entera
• Sirloin for barbecuing = Bistec de solomo para parrilla
• Short ribs used for soups (sancocho-Venezuelan soup) = Costillas de res
• Ground round = Carne molida de pulpa negra
• Steak, Top round = Bistec de pulpa negra
• Steaks, very thin = Milanesa
• Stewing Meat = Carne para guisar
• Tenderloin = Lomito
• T-Bone = Solomo con lomito
• Tongue = Lengua
• Top sirloin = Ganso

(Tomado del siguiente link: http://www.captainwiki.com/index.php5?title=Meat_Cuts_Of_Venezuela
http://elfogondepolo.blogspot.com/2008/10/continuando-con-la-historia.html