Cuts of meat in Chile (the country, not a recipe)

Mosca

The "Know your cuts" topic reminded of this. I hope some find it interesting.

Our daughter lives in Santiago. She and Felipe do a lot of outdoor grilling, but they use something more like a Santa Maria grill, charcoal with the pulleys to adjust grill height and heat. Family is everything in Chile, and on weekends during the summer (now) they frequently have a couple dozen people at one uncle's house or another, and grills covered with beef, chicken, fish, and vegetables. Nothing is very adventurous, but everything is served with gusto.

She, being young, and believing that her dad is a really good cook, frequently texts me asking cooking questions. And one thing we are always puzzling out is, "Just what the heck meat is this recipe trying to get me to cook?" They never heard of NAMP/IMPS down there, that's for sure. "Dad. It says lomo vetado. What the heck is that?" (Closest is a ribeye.) 

From what I've gathered it's a cultural thing. Chileans prefer leaner, grass fed beef, and they prefer Chilean beef to Argentinian beef. A common dish is the Chilean version of ropas viejas, made with flank steak, but Chileans might make it with huachalomo or even tapapecho (brisket)!

Recently Chile has become a producer of "Wagyu" beef, but most of it is exported. 

http://iachile.org/iac/wp-content/uploads/2015/05/El-Camino-Blane-Taylor-presentation-for-IAC-May-2015-Meatcuts-Chile-.pdf

http://eatingchile.blogspot.com/2009/12/eating-chilean-beef.html

bhedges1987

My wife's is from Brazil and her dad delivers meat for his job and loves to bbq Brazilian style. So I'm anxious to go there in a few months.