Salvadoran butcher shop items are confusing!
I kind of liked the look of the cosi de res, but just what part of the bull is this coming from? Is it a normal cut of meat? Same question about lomo de res, I don't recognize these cuts from Giant foods. I also saw palomila which looked like a flank steak, good for cutting into slices for fajitas or something, is that right?
Sorry for such basic questions, I greatly appreciate any help!
Thanks Sally, I think I will order a bit of the lomo de res today, wish I could grill it but the rain is pelting down!
Lomo de res in El Salvador is beef tenderloin. Costilla de res is beef rib or prime rib. You can buy lomo de res with or without the paleta which means bone in this instance. In El Salvador you will also hear lomo de res called lomo de aguja. Palomilla is a thinly sliced steak.