beef cuts in Portugal

Beef Cuts in Portugal

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What are the different beef cuts in Portugal? 🐄
Beef is cut in many different ways around the world, and Portuguese beef cuts can be quite different from those you may know in English-speaking countries. In this lesson, we’ll look at the most common cuts of beef used in Portugal and their approximate equivalents in English.

Before you jump into it, keep in mind that Portuguese butchery does not always match the same areas of the cow used in other countries. Because of this, there are not always direct translations for each cut, and some names may refer to slightly different parts depending on the butcher or region.

If you enjoy learning about Portuguese food and ingredients, you might also enjoy our guides to:

Table Of Contents
  1. Why learn Portuguese beef cuts?
  2. 1. Cahaço | Neck
  3. 2. Acém | Chuck and part of the rib cuts
  4. 3. PĂĄ | Shoulder
  5. 4. Maçã do Peito | Brisket or Clod
  6. 5. Peito | part of the plate / thick rib and flank cuts
  7. 6. ChambĂŁo | Shank / Leg
  8. 7. MĂŁo | Foot
  9. 8. Lombo | Short Loin and Sirloin
  10. 9. Vazia | Short Loin, Top Loin, Tenderloin, Rib
  11. 10. Prego do Peito | Short Loin and Bottom Loin
  12. 11. Aba | Flank
  13. 12. Alcatra | Rump
  14. 13. ChĂŁ de Fora | Flat / Silverside / Round
  15. 14. Rabadilha | Thick Flank / Bottom Sirloin
  16. 15. Pojadouro | Topside / Round

Why learn Portuguese beef cuts?

If you live in Portugal, learning the names of Portuguese beef cuts can be very helpful when shopping at a butcher or ordering meat at a restaurant. Many cuts, such as acĂ©m, alcatra, or vazia, don’t have exact translations in English, so understanding the Portuguese terms will make it much easier to cook traditional Portuguese recipes and communicate with local butchers.

Portuguese beef cuts diagram showing the names of beef cuts used in Portugal
Portuguese beef cuts diagram highlighting different parts of the cow for culinary reference.

For a Portuguese translation and reading practice sheet, please click here. For a video with the pronunciation, please watch below.

1. Cahaço | Neck

Is best when stewed, braised, boiled or fried. It is excellent for broths, and it’s also suitable for minced meat, boneless, of course!

Cachaço

Cachaço beef cut in Portugal – neck cut of the cow
Cachaço beef cut in Portugal

2. Acém | Chuck and part of the rib cuts

Is best when: fried, braised, roasted or grilled. Even though they have a higher fat content, the steaks are very tender, juicy and tasty.

Acém

AcĂ©m beef cut in Portugal – chuck and rib area
Acém beef cut in Portugal

3. PĂĄ | Shoulder

Best when sautĂ©ed or grilled. The meat is very tender and, after being thoroughly cleaned, it makes excellent steaks. It’s a piece that’s recommended for meat concentrates.

PĂĄ

Pá beef cut in Portugal – shoulder cut of the cow
PĂĄ beef cut in Portugal

4. Maçã do Peito | Brisket or Clod

Best when: braised, boiled or stewed. Very tasty, especially recommended for stews, minces and broths.

Maçã do Peito

Maçã do peito beef cut in Portugal – brisket area
Maçã do peito beef cut in Portugal

5. Peito | part of the plate / thick rib and flank cuts

Best when roasted, braised or stewed. A boned plate and a good marinade are great in the oven or rolled up.

Peito

Peito beef cut in Portugal – plate and rib area
Peito beef cut in Portugal

6. ChambĂŁo | Shank / Leg

It is best when boiled, stewed, or braised. It is very gelatinous meat and tasty, but requires prolonged cooking. Perfect for broths.

ChambĂŁo

Chambão beef cut in Portugal – shank or leg cut
ChambĂŁo beef cut in Portugal

7. MĂŁo | Foot

MĂŁo means “hand” in English, but in terms of beef cuts, it’s the “foot”. It is best when boiled, braised, or stewed. The meat is very soft and gelatinous. It is the best meat to braise with pasta and is suitable for stews.

mĂŁo

Mão beef cut in Portugal – foot cut used in stews
MĂŁo beef cut in Portugal

8. Lombo | Short Loin and Sirloin

It is best when grilled or roasted. This is the most tender, juicy and flavourful piece of the cow that makes the best of steaks. The chateau Briand, Filet-mignon and tournedos or medallions are removed from the loin.

Lombo

Lombo beef cut in Portugal – loin cut used for steaks
Lombo beef cut in Portugal

9. Vazia | Short Loin, Top Loin, Tenderloin, Rib

Best when: roasted, grilled or fried. The steaks in this cut are tender and must be almost fat-free, tall and heavy.

Vazia

Vazia beef cut in Portugal – loin and rib steak cut
Vazia beef cut in Portugal

10. Prego do Peito | Short Loin and Bottom Loin

It’s best when stewed or boiled, as it is tougher meat.

Prego do Peito

Prego do peito beef cut in Portugal – tougher chest cut
Prego do peito beef cut in Portugal

11. Aba | Flank

It is best when braised or boiled. We have the thick and the thin flank. The first is more suitable for boiling and is very tasty when braised. The second is more suitable for broths.

Aba

Aba beef cut in Portugal – flank cut
Aba beef cut in Portugal

12. Alcatra | Rump

It is best when roasted, stewed, grilled or cooked. It is considered first-class meat, normally used in the preparation of stews, roasts, steaks, stews and also chopped steaks.

Alcatra

Alcatra beef cut in Portugal – rump cut used for steaks and roasts
Alcatra beef cut in Portugal

13. ChĂŁ de Fora | Flat / Silverside / Round

It is best when roasted, stewed or braised. It is connected to the rump, thick flank and shank. Because this meat is dry, it should be larded with bacon.

ChĂŁ de Fora

Chã de fora beef cut in Portugal – silverside or round cut
ChĂŁ de fora beef cut in Portugal

14. Rabadilha | Thick Flank / Bottom Sirloin

It makes good steaks, stews and roasts. It is very good boiled too.

Rabadilha

Pojadouro beef cut in Portugal – topside round cut
Pojadouro beef cut in Portugal

15. Pojadouro | Topside / Round

It is best when grilled, stewed or braised. The inner part of the ox’s thigh. Very juicy, and great for steaks with sauce.

pojadouro

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