Cortes de carne venezolanos y sus equivalencias en USA

Hoy le voy a comentarles sobre los cortes de carne en USA y sus equivalencias a nuestros cortes 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 = Papelon
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

Fuente:http://elfogondepolo.blogspot.com/2008/10/continuando-con-la-historia.html
http://www.captainwiki.com/index.php5?title=Meat_Cuts_Of_Venezuela