When going to the wet market it’s sometimes difficult to identify the beef cuts specially if their using Filipino terms. Some terms maybe familiar to you while others might sound foreign to you. We decided to make a simple guide for you so that you’ll get familiarize with the Filipino terms next time you visit the wet market.
Here’s our guide to Filipino beef cuts!
| TAGALOG TERM: | ENGLISH/ COMMON NAME: | BEST USED FOR: |
| Paypay | Chuck | Nilagang Baka |
| Kadera | Chuck Rib | Kaldereta |
| Pecho | Brisket | Beef Pares, Corned Beef |
| Bulalo | Shank | Bulalo |
| Kalitiran | Blade Clod | Beef Mechado |
| Kenchi | Fore/Hind Shank | Sizzling Bulalo, Kare-Kare |
| Tagiliran | Short Ribs | Crispy Tadyang, Sinigang |
| Tapandera | Sirloin | Tapa, Bistek |
| Solomiylyo | Tenderloin | Tenderloin Steak |
| Camto | Flank | Beef Mami |
| Kabilugan | Kabilugan | Morcon |
Here are some succulent beef recipes you can try and enjoy!
Get the recipe here
Get the recipe here
Get the recipe here
Get the recipe here
Get the recipe here
We also have a guide on Filipino pork cuts to help you on your next market day!
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