I've really appreciated your answer however I've seen somewhere that "terderloin" meant contra-filé, is that correct too? By the way would you know the meaning for "sirloin"? Can it be a synonym to "lombo"?
Butcher-wise, sirloin is one part of a 'lombo' (loin), take a look at some meat cuts chart (cow-cuts-diagram). The other part is the short loin. Strip loin is the our “contra-filé”. This way, if you have seen somewhere that tenderloin means ‘contra-filé’ don´t take their word for it.
Take heed of these details when you go to butcher´s! ================= Thus, the scheme is more or less this one: 1.Loin (Lombo em geral) 1.1 Sirloin 1.2 Short Loin (beef primals that feature cuts lowest in fat) a)Within the Sirloin a.1) Sirloin Steaks - bifes de lombo a.2) Top Sirloin - alcatra a.3) Terderloin - filé mignon a.4) Tri Trip - maminha a.5) Strips and Cubes - strips (Strip loin is contra-filé) e pedaços de carne. b)Within the Short Loin b.1) T-bone - corte com osso que reúne o contra-filé, com um pedacinho do do filé mignon. b.2) Porterhouse - corte com osso, também tem contra-filé e filé mignon, Mas é mais pedaçudo que o T-bone e tem um naco maior de filé. http://0001coisas.blogspot.com/2008/07/o-novo-mapa-do-bife.html
b.3) Club Steak - um T-bone sem o músculo do filé mignon nele, é um pequeno bife da parte posterior do lombo (dizem a maioria dos sites).
b.4) Tenderloin – filé mignon. b.5) Strip steaks – vi traduzido como bife de tiras (sendo às vezes bisteca) b.6) Strips and Cubes
Then you go to rib (area) where you find: Rib roast = Prime rib; Rib steaks; Rib eye (Delmonico); and Roast or steak.
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