bisteca is a relative of the american cut known as t-bone steak and the french entrecote - it is a highly tasty, soft meat laced with streaks of fat, and it is often cut into pieces that are around two fingers thick and covered in coarse salt before being cooked for around 15-20 minutes - at the point that the juice starts exuding from the meat (7-10 minutes) it should be flipped.

cupim is a set of muscle fibers, interspersed with fat, with a distinctive and pleasurable flavor, and it is the cut located directly behind the neck of the animal - for optimum flavor and texture, it should be cooked slowly - when roasted it is often wrapped in special culinary cellophane to distribute the heat evenly over the cut and enable it to simmer in its own juices.

bife de  horizo - chorizo steak is a soft meat with a sharp flavor, usually cut from european breeds of tenderloin - a thin layer of fat keeps the moisture in the meat - it is ideal for steaks, stroganoff, grilled, roast beef, baked, or for a barbecue, and before preparing on the grill it is cut into thick steaks and sprinkled with coarse salt.