Meat has always been expensive in Chile, especially beef. And for the most part, steaks are for important occasions.
Beef ground meat is ubiquitous and integral to the Pino de Carne, a mix of ground meat, onion, and Chilean seasonings. Pino is used on empanadas, pastel de choclo y papas, papas rellenas and more.
Other popular cuts are plateada (similar to brisket), choclillo (eye of round beef) and posta (top sirloin). They are not exact cut correspondence between the USA and Chile.
Pork, called cerdo or chancho in Chile, is popular. There is a celebration called Chancho Muerto that rescues the old tradition of killing a pig and sharing their meat and all their components in between neighbors and friends.
Other meats like rabbit and goat are an important part of regional dishes.
Visit also Chilean Poultry.
