Cortes CUTS THE BULL
1 - Rump: meat tender and tasty, perfect to prepare a nice barbecue.
2 - loin: For steaks, roast beef and baked goods.
3 - Rib Steak: How has the toughest fibers, is used in barbecue or cooked with vegetables.
4 - Cover Steak: For stews and finely chopped, dishes, cooking longer.
5 - Termite: Characteristic of zebu cattle, used in barbecue, roasts and steaks to pan.
6 - Tail: For meats and stews, braised dishes in the cooking is long. It can be prepared in pieces, cutting a vertebra, or in one piece.
7 - Rump: How soft and flavorful, perfect for steaks.
8 - Filet Mignon: Its quality is the softness. Used in tournedos, scallops, steaks, roast beef, stroganoff and fondues.
9 - fore: Soft and tasty, gives good stew, chopped, cooked, steaks and meats to pot with sauce.
10 - Arm: Gives good sauces and stews, great for cooking meats and grind longer.
11 - Chest: Good stuff to cut and curl, giving also in soups and stews.
12 - Topside: Good for steaks and roasts pleats, ground beef and breaded steak.
13 - thigh Hard: For beef, braised stews and pleats. Ground, can be used for fillings, burgers, meatballs and croquettes.
14 - Tail of Rump: Ideal for well-done meat into roasts and barbecue or roast.
15 - Duckling: Give breaded steaks, stews or pot.
16 - Flap Steak: Beef lasts only be used after milled.
17 - Diaper: Good steaks to pan and baked.
18 - Needle Tip: A little more rigid, give it to soups, stews and casseroles.
19 - Muscle: Good for sauces, stews, soups, meats and baked pot.
20 - Neck: Great for dishes that require good sauces, like stews, cooked, chopped meat and pan.
21 - Lizard: To be cooked like beef with gravy and pot
Source: www.churrascariarodeo.com
Seafood and beer are a wonderful combination .. These dish that you see in the picture are clams steamed seasoned only with parsley. An important observation is that they must be fresh to be well cooked or frozen .. 
