If you're not Cuban, you may be baffled by the many cuts of beef that show up in Cuban recipes or on the menu at your favorite Cuban restaurant. If you don't know a Cañada from a palomilla, the Three Guys From Miami present this simple guide that will quickly make you a Cuban beef expert.

What makes Cuban cuts of beef different? For one thing, Cubans have created many dishes that take advantage of cheaper cuts of meat. That's one of the reasons why Cuban steaks are almost always sliced very thin and either cooked very quickly, or slow cooked with plenty of liquid -- as in bistec rollito.

Although all of the steaks we list in our guide are always cut from the same parts of the cow, the quality can vary from "prime" to "choice" to "select." These are the three most common grades of beef purchased at retail in the United States.

Make sure you know what grade of meat you are buying. In some parts of the country, it's not unusual to find some butchers selling commercial and utility grades of beef. These grades are NOT recommended for your kitchen.

Select grades (as well as some of the cheaper cuts of beef) may also need some mechanical tenderizing. You can do this at home, or have your butcher run the steaks through a tenderizing machine. If you can, always choose choice or prime beef.

The Three Guys From Miami are lucky to have several good Cuban butchers available. Even Miami grocery chains like Publix and Sedano's do a very good job of cutting meat to order.

However, if you have a Non-Latin butcher shop or shop at a typical American grocery, it is still possible to obtain just about any of these Cuban cuts. (Cuban cows and American cows are exactly alike! OK, the American cows have probably never seen sugar cane, but that is just about the only difference.)

Just bring this guide to your butcher -- he or she can cut anything to order.

Bistec de bolla -- a type of round tip steak. This one is cut from a trimmed round tip roast. Before cut into steaks, this part of the cow looks like a very large ball -- although it's not perfectly round! (See bistec de sapito.) Always cut very thin and may be mechanically or manually tenderized.

Bistec de Cañada -- top round steak. Because this is a tougher cut, it needs to be sliced very thin and cooked quickly. May need mechanical or manual tenderization.

Bistec de churrasco -- The churrasco steak is a long flat cut of "skirt steak," cut from the "plate" of the cow. Skirt steak is actually the diaphragm muscle of the cow. This is the most popular churrasco cut sold in Miami Cuban restaurants.

Bistec de churrasco de vacio (flap meat churrasco) -- is cut from the internal flank plate. Many consider this cut a delicacy with a little more flavor than the standard churrasco.

Falda is sometimes confused with churrasco, which is cut from the plate of the cow. (See bistec de churrasco.)

Bistec de lomo (also called filete de lomo) -- is a steak cut from the tenderloin of beef, the most expensive part of any cow, Cuban or American. It's the same cut as the filet mignon.

Bistec de lomo de res -- is a rib steak cut from the small end of a rib roast, usually with the bone removed. Most cows have seven ribs, except cows named Adam...

Bistec de paleta de res -- is a chuck shoulder steak, sliced thin. In case you were wondering, these are usually cut from the neck and shoulders of the cow.

Bistec de palomilla -- beef loin sirloin, cut from the top butt, one of the two main muscles that make up the sirloin. Some places cut this from the bottom sirloin, a tougher cut of meat that needs to be run through a tenderizer.

Bistec de pecho sin hueso -- is a boneless blade cut chuck steak from the chuck primal of the cow. These are cut from a chuck roast.

Bistec de res -- is a bone-in chuck steak.

Select grades (as well as some of the cheaper cuts of beef) may also need some mechanical tenderizing.

Bistec de riñonada -- is sold by American butchers as a New York strip steak. It's cut from the center of the top loin, sometimes called the "strip loin."

Bistec de sapito -- is the same as a round tip steak. It is cut from the untrimmed round tip roast, a cut that's just one step below the sirloin. These steaks are best marinated overnight and done on the barbecue grill. (See bistec de bolla.)

Don't confuse this with a "round TRIP" roast, the one that comes back up the same way it went down. We've had one or two of those over the years!

Bistec de tipa de pierna -- called Swiss steak by most Anglo butchers, it is cut from the bottom round. Like all round steaks, this one comes from the top of the leg, or hind shank. This is the one to use in dishes that require long, slow cooking with plenty of liquid.

Carne Molida -- is ground beef, plain and simple.

Bistec de churrasco de cuadril -- unlike most churrascos, this one is cut from the bottom sirloin roast. It is typically the thickest of the churrasco cuts. Some butchers also cut this from a rump roast -- a much tougher proposition.

Bistec de falda -- flank steak. Cows evidently use these flank muscles a lot, resulting in a well exercised muscle that is full of flavor. Always cut cooked falda or flank steak against the grain for a very tender eating experience.

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