Cutranslator

What is mano de piedra?

Quick Answer

"mano de piedra" can map to more than one canonical beef cut in this dataset; open each hub below for the exact primal and location.

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What is mano de piedra?
"mano de piedra" may map to more than one canonical cut in this dataset—use the hub links on this page.

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Where does mano de piedra come from on the cow?
Open each linked canonical guide; primals differ when the name is ambiguous.

Translate it in another country

“mano de piedra” is a regional beef-cut name that maps to these canonical cuts: Eye Of Round, Outside Round.

This retail name can point to more than one canonical cut in our dataset—see the canonical guides below.

Global cut guide

Where it comes from

Eye Of Round: A small, tight-grained, very lean oval muscle embedded in the outside round. Uniform shape makes it ideal for roasting and slicing thin (roast beef deli meat). Can be tough if overcooked. (round, Small oval muscle within the outside round). Outside Round: From the outer thigh (biceps femoris). Leaner and less tender than inside round. Used for roasts, rouladen, and ground beef. Often sold as bottom round roast or eye of round. (round, Outer thigh of the hindquarter).

In menus and butcher shops it is often discussed next to Inside Round, and Outside Round.

What it's called in other countries

Cooking methods

Typical methods include high-heat searing or grilling for steaks, resting before slicing, and cutting across the grain when the muscle is fibrous. Because this cut sits on the round primal (Small oval muscle within the outside round), adjust time and temperature to thickness and marbling.

Translations across countries

Showing 40 of 8091 routes — more in the sitemap.

Popular comparisons

Related cuts

Regional translations · Compare mapped cuts

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How this information is generated

This information is for educational purposes only and may vary by region or butcher practices.