Mapa do BoiMapa do BoiCuts 5, 6, 7 · Portuguese
The Portuguese peito is the underside of the forequarter, the muscles over the lower third of the ribs and the breastbone. Cheap, fatty and fibrous, it is meat for cozido and stews.
Beef cuts on a map: where each cut is, what other countries call it and how to cook it.