Rose meat (thin flank layer)
Rose meat (thin flank layer) is called Matambre in Brazil, Argentina and Uruguay; Suadero in Mexico; and Malaya in Chile.
Thin sheet of meat between the hide and the ribs/belly. Rolled and stuffed, or grilled. The belly. Thin, grainy cuts built for marinades and the grill.
Some names on this page are still being checked against published sources.
Rose meat (thin flank layer) around the world
| Where | What butchers call it |
|---|---|
| United States | SuaderoSold under its Mexican name in Mexican markets. Regional names: Northeast: often not cut separately; Midwest: often not cut separately; West Coast: often not cut separately. |
| Mexico | SuaderoSlow-cooked in fat for tacos de suadero |
| Central America | No common local name recorded |
| Colombia | No common local name recorded |
| Venezuela | No common local name recorded |
| Brazil | Matambre |
| Argentina | MatambreGrilled, or rolled with eggs and vegetables |
| Uruguay | Matambre |
| Chile | Malaya |
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