I recently moved to Rio and while I've been doing lots of cooking and shopping in the markets, I'm still mystified by the butcher shops.
Can anyone point me to a website that explains the common Brazilian cuts of pork and beef and what their American equivalents are?
I realize that different countries break down animals in different ways, but even if there's not an equivalent cut, an explanation of what the cut is and how it's best prepared (quickly seared, slow braise, etc.) would be really helpful.
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