From the entrails to the goose chicken: these are the 33 cuts of meat typified in Chile

Fresh Whole Beef

Meat

Regulation & Compliances

Published Mar 29, 2024

Tridge summary

In Chile, the classification and regulation of beef cuts are governed by Law 19,162 and detailed in the Official Chilean Standard 1596, established in 1994. This framework categorizes 33 basic beef cuts into shoulder (16 cuts) and leg (17 cuts) sections, offering both bone-in and boneless options. The Agricultural and Livestock Service (SAG) enhances consumer knowledge by recommending appropriate cooking methods for each cut, particularly highlighting 15 cuts ideal for barbecuing, such as butcher roast, strip roast, and fillet. This system aims to assist consumers in making informed decisions when purchasing beef for various culinary uses.

Disclaimer: The above summary was generated by a state-of-the-art LLM model and is intended for informational purposes only. It is recommended that readers refer to the original article for more context.

Original content

Here's the scenario: you go to your local butcher shop and you don't know what to choose. For example? That in Chile cuts of beef are regulated by law. Let's see how things are. The classification of meat in Chile In 1994, Law 19,162 came into force, regulating many aspects of the meat industry. Take note: Here we are not going to review the 11 articles of the law. What interests us is the classification of meats. This classification is contained in a document called “Norma NCh.1596 Of. 99. Beef Cuts”, a standard prepared by the National Institute of Standardization (INN) and which costs almost 50 thousand pesos. Since we are not going to spend that money (how much meat can you buy with that amount?), let's review the summary guide produced on the matter by the Agricultural and Livestock Service (SAG). Its objective is only one: that the consumer—you, me—has the necessary information to buy the meat they want. How many cuts of meat are regulated in Chile? According to Official ...

Source: Agromeat