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1. Suzu :miku_happy: (suzu@varishangout.net)'s status on Monday, 25-Sep-2023 10:53:22 JST Suzu :miku_happy:

   in reply to
   @LoliHat @SnugSmug @luithe Yeah, I was checking here, and I think I got the cut you're mentioning.
   As I said, our meat cuts are different, and we split the chuck between what would be the "neck" (pescoço, in Portuguese) and something we call "acém", which is the part directly in front of the ribs.
   
   Acém is a very popular and cheap cut for making good ground beef around here, or for braising, but isn't as good for making steaks. The neck, on the other hand, is very tough and not as good, and as I understand, you treat both as the same cut.