Comments on: Kalitiran http://www.marketmanila.com/archives/kalitiran A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Sun, 12 Feb 2012 01:11:37 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Nina http://www.marketmanila.com/archives/kalitiran/comment-page-1#comment-32477 Nina Thu, 22 Mar 2007 04:30:51 +0000 http://www.marketmanila.com/archives/kalitiran#comment-32477 Kalitiran is called "gravy beef" in Australia (at least in Sydney where I live). I use it in mechado and in steak and mushroom pie. It's so good after braising for a long time or pressure cooking for 1 hour. The cartilage (or tendon?) melts in the mouth like butter. Kalitiran is called “gravy beef” in Australia (at least in Sydney where I live). I use it in mechado and in steak and mushroom pie. It’s so good after braising for a long time or pressure cooking for 1 hour. The cartilage (or tendon?) melts in the mouth like butter.

]]> By: Mandy http://www.marketmanila.com/archives/kalitiran/comment-page-1#comment-32306 Mandy Tue, 20 Mar 2007 14:13:36 +0000 http://www.marketmanila.com/archives/kalitiran#comment-32306 kalitiran definitely is a prettier, less ickier looking replaecement for ox-tongue. i remember the post about eating lengua but not attempting to cook it because of the ick factor. kalitiran definitely is a prettier, less ickier looking replaecement for ox-tongue. i remember the post about eating lengua but not attempting to cook it because of the ick factor.

]]> By: tulip http://www.marketmanila.com/archives/kalitiran/comment-page-1#comment-32268 tulip Tue, 20 Mar 2007 06:10:23 +0000 http://www.marketmanila.com/archives/kalitiran#comment-32268 Ah, sorry jules. You're absolutely right that kalitiran is part of the shoulder which I initially said in my first comment. I already asked my mother about the cuts, I did got confused. Sorry, my bad. And true that local names are quite few and general unlike that of US cuts or the more specific cuts of UK/Australia. Ah, sorry jules. You’re absolutely right that kalitiran is part of the shoulder which I initially said in my first comment. I already asked my mother about the cuts, I did got confused. Sorry, my bad. And true that local names are quite few and general unlike that of US cuts or the more specific cuts of UK/Australia.

]]> By: jules winnfield http://www.marketmanila.com/archives/kalitiran/comment-page-1#comment-32258 jules winnfield Tue, 20 Mar 2007 04:33:44 +0000 http://www.marketmanila.com/archives/kalitiran#comment-32258 ok let's put things into perspective. the cows have shanks--> foreshanks and hindshanks. in humans, thats our arms and our shins (below the knees), respectively. the foreshanks are connected to the shoulderblade, so that's equivalent to both our forearms and upper arms being connected to our shoulders. so tulip, you are right when you say the kalitiran is from the fore part, not necessarily the foreshank though. the kalitiran is connected to the spatula-like or fan-shaped bone (shoulder blade) in our upper back. the shin or kenchie in cows are located within their foreshanks, not on their shoulders. there is a cute tiny little shin/kenchie in the lower shank (forearms in humans), and a regular sized shin/kenchie in the upper shank (upper arms in humans). the shin is more accurately our bicep. but this is the thing about tagalog meat cut names. you may have different names for the same meat cut (twalya, goto for tripe) and same names for different meat cuts (lomo for tenderloin, striploin, ribeye). it also depends on what province you are in. if we include some visayan meat terms that have made its way into mainstream tagalog, then that's another list altogether. ok let’s put things into perspective. the cows have shanks–> foreshanks and hindshanks. in humans, thats our arms and our shins (below the knees), respectively.

the foreshanks are connected to the shoulderblade, so that’s equivalent to both our forearms and upper arms being connected to our shoulders. so tulip, you are right when you say the kalitiran is from the fore part, not necessarily the foreshank though. the kalitiran is connected to the spatula-like or fan-shaped bone (shoulder blade) in our upper back.

the shin or kenchie in cows are located within their foreshanks, not on their shoulders. there is a cute tiny little shin/kenchie in the lower shank (forearms in humans), and a regular sized shin/kenchie in the upper shank (upper arms in humans). the shin is more accurately our bicep.

but this is the thing about tagalog meat cut names. you may have different names for the same meat cut (twalya, goto for tripe) and same names for different meat cuts (lomo for tenderloin, striploin, ribeye). it also depends on what province you are in. if we include some visayan meat terms that have made its way into mainstream tagalog, then that’s another list altogether.

]]> By: tulip http://www.marketmanila.com/archives/kalitiran/comment-page-1#comment-32250 tulip Tue, 20 Mar 2007 03:13:50 +0000 http://www.marketmanila.com/archives/kalitiran#comment-32250 As for the blade which is used for those steaks, I think that is a part of beef chuck (connected to the batok)locally. As for the blade which is used for those steaks, I think that is a part of beef chuck (connected to the batok)locally.

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