beef cut

Question 1

basically muscle and heavily exercised area ( contains a great deal of connective tissue and collagen which melts during cooking

Answer 1

beef chuck ( batok or pamaypay)

Question 2

is seperated from the brisket on or about the shank knuckle bones

Answer 2

foreshank (kinchi sa unahan)

Question 3

is portion remaining after chuck and foreshank are removed (used for corned beef)

Answer 3

brisket (punta y pecho)

Question 4

is seperated from the round on or about the style joint

Answer 4

hindi shank (kinchi sa hulihan)

Question 5

seperated from round by a straight cut perpendicular to the outer skin surface

Answer 5

rump (tapadera)

Question 6

short loin

Answer 6

cadera

Question 7

short ribs

Answer 7

liempo

Question 8

short plate

Answer 8

kabilugan

Question 9

flank

Answer 9

camto

Question 10

round

Answer 10

pierna corta

Question 11

ribs

Answer 11

costillas