Beef cuts in Mexico
Here are the names butchers in Mexico use for 37 cuts and organs, next to the standard US name for each.
Some names on this page are still being checked against published sources.
| US name | In Mexico | Part |
|---|---|---|
| Beef cheek | CacheteSlow-steamed for barbacoa and tacos de cabeza | Head |
| Neck | Pescuezo | Neck |
| Chuck roll / chuck roast | Diezmillo | Chuck |
| Flat iron (top blade) | Paleta | Chuck |
| Ribeye | Rib eyeThe English name is standard at Mexican butchers | Rib |
| Bone-in ribeye | Tomahawk / rib eye con hueso | Rib |
| Ribeye cap (spinalis) | No common local name recorded | Rib |
| Strip steak | New YorkUS name used at the counter; 'lomo' in older charts | Short loin |
| T-bone / Porterhouse | T-bone | Short loin |
| Tenderloin | Filete | Short loin |
| Top sirloin | Aguayón | Sirloin |
| Top sirloin cap | Picaña | Sirloin |
| Tri-tip | Tri-tipUsed in norteño steakhouses | Sirloin |
| Bottom sirloin flap | No common local name recorded | Sirloin |
| Top round | Pulpa negra | Round |
| Bottom round | No common local name recorded | Round |
| Eye of round | Cuete | Round |
| Knuckle (sirloin tip) | Pulpa bola | Round |
| Brisket | Pecho | Brisket |
| Short ribs | AgujasNorteño: thin rib strips grilled for carne asada | Plate |
| Skirt steak | Arrachera | Plate |
| Flank steak | Falda | Flank |
| Hanger steak | No common local name recorded | Flank |
| Rose meat (thin flank layer) | SuaderoSlow-cooked in fat for tacos de suadero | Flank |
| Shank | Chambarete | Fore shank |
| Hump | Not usually cut separately | Hump |
| Oxtail | Cola de res | Tail |
| Brains | SesosQuesadillas and tacos de sesos | Organs & offal |
| Eyes | OjoTacos de ojo, from the steamed head | Organs & offal |
| Beef tongue | LenguaTacos de lengua | Organs & offal |
| Sweetbreads | MollejasIn Mexico 'mollejas' can also mean chicken gizzards | Organs & offal |
| Lungs | Bofe | Organs & offal |
| Beef heart | Corazón | Organs & offal |
| Beef liver | Hígado | Organs & offal |
| Tripe (blanket & honeycomb) | PanzaSimmered for menudo or pancita | Organs & offal |
| Book tripe (omasum) | Libro | Organs & offal |
| Abomasum | CuajoTacos de cuajo | Organs & offal |
| Beef kidney | Riñón | Organs & offal |
| Small intestine | TripaTacos de tripa, fried until crunchy | Organs & offal |
| Large intestine | No common local name recorded | Organs & offal |
| Testicles | Criadillas | Organs & offal |
| Cow feet | Pata de resPickled as pata en vinagre, or on tostadas | Organs & offal |
| Marrow bones | TuétanoRoasted and scooped into tacos | Organs & offal |
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