...they were worth no more that 2 to 4 pesos and very often they were killed to take the tallow and the hide; the rest was thrown out as almost useless, or else they cut the defatted meat in thin strips, and sold the sun dried strips under the name charqui. This entirely indigenous method of conserving meat, characteristic of dry and burning climates, has since spread, developed greatly, and has become one of the most fruitful industries of the country.
TÉCNICAS DEL BUEN ASADOR provides Chilean names for cuts of beef, along with photos of the cuts and cooking recommendations, in Spanish. For a computer translation, with some imaginative literal translations, see English version.
Beef Cuts is a chart put out by the Argentine government which gives names of beef cuts in
Argentina, Spain, Brazil, Chile, Portugal, USA/UK, France, Germany/ Switzerland, and . Italy