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 o Pollo Ganso (eye of round beef), Lomo Vetado (ribeye), Entraña (outside skirt), Asado de Tira (short ribs) and Posta (top sirloin). They are not exact cut correspondence between the USA and Chile. You can use this table developed by the US Department of Agriculture as a reference. The bottom table (new cuts) is more accurate.
Pork, called cerdo or chancho in Chile, is popular. An annual celebration called Chancho Muerto rescues the old tradition of killing a pig and sharing their meat and components between neighbors and friends.
Other meats like rabbit and goat are an essential part of regional dishes.
Visit also Chilean Poultry.