the best meat

guest (janet) · Post by **guest (janet)** » Fri Feb 06, 2004 5:50 pm

Could somebody recommend a good butchers where you can buy good quality steaks,lamb chops etc.We are coming out soon and would like to maybe cook at home some evenings ?

Guest · Post by **Guest** » Fri Feb 06, 2004 6:49 pm

Intermarche seems to have good quality.

Ellie · Post by **Ellie** » Fri Feb 06, 2004 7:21 pm

Agree with guest, Janet. Had some good steak and chicken from Intermarche.
Used to use butcher in Lagoa..as you go out of town past the 'Nossa Senhora' statue..its on the right..least I think it was still there last September

Especially good chicken. But Ive always found the chicken really good...yellow tinge..denoting 'corn fed' I think ..and lovely flavour

Guest · Post by **Guest** » Fri Feb 06, 2004 7:24 pm

We have got good bread, cakes, meat, chicken etc. at the local market. Best to get there early.

Guest · Post by **Guest** » Fri Feb 06, 2004 7:43 pm

Tried a cooked chicken from Intermarche last year, wasn't yellow as it was cooked but was very nice indeed. Mike

SHOWWWY · Post by **SHOWWWY** » Fri Feb 06, 2004 11:33 pm

We had trouble identifying some cuts of meat last year. For example, either they didn't have or we misidentified beef tenderloin. It was anything but! Can anyone refer me to a glossary for Portuguese cuts?

Thanks.

maddi · Post by **maddi** » Sat Feb 07, 2004 1:28 am

I have a brilliant book identifying what different nationalities call different cuts of meat I shall look it out tomorrow.

Maddi

guest (janet) · Post by **guest (janet)** » Sat Feb 07, 2004 10:09 am

Thanks Maddi.
Janet

SHOWWY · Post by **SHOWWY** » Sat Feb 07, 2004 4:39 pm

Thanks Maddi!

maddi · Post by **maddi** » Sat Feb 07, 2004 5:32 pm

What's with the exclamation mark, is it because I haven't located it yet?

Still working on it.

SHOWWY · Post by **SHOWWY** » Sat Feb 07, 2004 8:44 pm

No, not at all. Just wanted to add my thanks.

I have checked our Berlioz and Collins. They give words for various meats etc, even by region, but except for leg of pork and such, no cuts.

Thanks for anything you can turn up but don't worry if you don't and don't go to a lot of trouble. We can just experiment again.

digger · Post by **digger** » Sat Feb 07, 2004 10:17 pm

all I know is the only cuts I buy are:

lombo da vaca: fillet of beef
lombo do porco: loin of pork
lombinho do porco: fillet of pork

(the above seems a bit inconsistent, but that’s the way it goes)

digger · Post by **digger** » Sat Feb 07, 2004 10:26 pm

oh and
costeleta means cutlet (chop) easy to remember; so point at something you recognise like a rack of lamb and say o que e isto

SHOWWY · Post by **SHOWWY** » Sat Feb 07, 2004 11:21 pm

Thanks Digger. That helps.

maddi · Post by **maddi** » Sun Feb 08, 2004 2:16 am

Still haven't found the book but have been entertaining as usual tonight - can find the one with the diference between english and french cuts but I don't suppose that is any use.

What I will add to the debate is that anywhere in europe "fillet" seems to simply mean no bone and that is a whole different thing to what we expect when we ask for a fillet steak in the UK!!!!!

Maddi

p.s. quarter past one so won't be looking anymore tonight, probably go to bed now but promise to keep looking tomorrow