Could somebody recommend a good butchers where you can buy good quality steaks,lamb chops etc.We are coming out soon and would like to maybe cook at home some evenings ?

Intermarche seems to have good quality.

Agree with guest, Janet. Had some good steak and chicken from Intermarche.
Used to use butcher in Lagoa..as you go out of town past the 'Nossa Senhora' statue..its on the right..least I think it was still there last September Especially good chicken. But Ive always found the chicken really good...yellow tinge..denoting 'corn fed' I think ..and lovely flavour

We have got good bread, cakes, meat, chicken etc. at the local market. Best to get there early.

Tried a cooked chicken from Intermarche last year, wasn't yellow as it was cooked but was very nice indeed. Mike

We had trouble identifying some cuts of meat last year. For example, either they didn't have or we misidentified beef tenderloin. It was anything but! Can anyone refer me to a glossary for Portuguese cuts?

Thanks.

I have a brilliant book identifying what different nationalities call different cuts of meat I shall look it out tomorrow.

Maddi

Thanks Maddi.
Janet

Thanks Maddi!

What's with the exclamation mark, is it because I haven't located it yet?

Still working on it.

No, not at all. Just wanted to add my thanks.

I have checked our Berlioz and Collins. They give words for various meats etc, even by region, but except for leg of pork and such, no cuts.

Thanks for anything you can turn up but don't worry if you don't and don't go to a lot of trouble. We can just experiment again.

all I know is the only cuts I buy are:

lombo da vaca: fillet of beef
lombo do porco: loin of pork
lombinho do porco: fillet of pork

(the above seems a bit inconsistent, but that’s the way it goes)

oh and
costeleta means cutlet (chop) easy to remember; so point at something you recognise like a rack of lamb and say o que e isto

Thanks Digger. That helps.

Still haven't found the book but have been entertaining as usual tonight - can find the one with the diference between english and french cuts but I don't suppose that is any use.

What I will add to the debate is that anywhere in europe "fillet" seems to simply mean no bone and that is a whole different thing to what we expect when we ask for a fillet steak in the UK!!!!!

Maddi

p.s. quarter past one so won't be looking anymore tonight, probably go to bed now but promise to keep looking tomorrow