Chart of beef cuts in Panama

Cut’s of meat change names wherever you are. The names have very little similarity with the names in the US. But even if you think you know the cuts of meat in Spanish based on what they are called in Mexico, Spain or Argentina they are likely to be completely different in Panama.

I just discovered that Supermercado Rey have a great diagram and explanation of the various cuts:

Compare this to this US chart from West Wind Farms to give you an idea of what is what:

The best cuts in Panama for cheap tasty steaks are Filete (tenderloin) or Costillon (ribeye).

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