Cut · Hindquarter, outer thigh
Coxão duro
Coxão duro is the Brazilian cut from the outer face of the thigh, in the hindquarter (traseiro). Wikipédia gives its English names as silverside and outside flat, with the AUS-MEAT code HAM 2050. It is described as firmer than the coxão mole, with more collagen, and as a cut that needs longer cooking, as in stews and the pressure cooker.
At a glance
- Primal
- Hindquarter (traseiro), outer face of the thigh
- What sets it apart
- The “hard” counterpart of the coxão mole, which sits on the inner face of the same thigh
- Texture
- Described as having more collagen and longer, stiffer fibers
- Best cooked
- Long cooking: boiled dishes, stews, pressure cooker
What coxão duro is
Coxão duro comes from the outer face of the thigh, in the hindquarter (traseiro). Its name (“hard”) sets it against the coxão mole (“soft”), which sits on the inner face of the same region.
Wikipédia files it as a second-category cut (corte de segunda).
Names, and what it is not
Other names listed for it are coxão de fora and chã de fora. In English, Wikipédia gives silverside and outside flat, the British and Australian terms, and the AUS-MEAT (HAM) code 2050.
It is not the lagarto. Wikipédia lists lagarto as a separate cut, and Steakpedia treats it as one, under eye of round.
Coxão duro or coxão mole
Both sit in the thigh: coxão duro on the outer face, coxão mole on the inner. Coxão duro is described as having much more collagen than coxão mole, and longer, stiffer fibers. It is the one of the pair that needs longer cooking. Wikipédia classifies coxão mole as a premium cut (corte nobre) and coxão duro as second-category.
How it is cooked
Brazilian recipes use coxão duro in boiled dishes (cozidos), in stews (ensopados) and in the pressure cooker (panela de pressão), methods that suit a cut described as needing longer cooking.
This entry gives no times or temperatures: none of the sources behind it states them.
Keep reading
- Cut · Round, a name for a methodLondon broil (top round)A method that became a label: top round marinated, broiled hot and sliced thin across the grain.
- Cut · Chuck, the shoulderChuck roast & chuck steakThe shoulder, sold whole or sliced: marbled, full of collagen, braised for hours until it pulls apart.
- Buying guide · BrazilBrazilian beef cutsPicanha, maminha, fraldinha, cupim and more: each Brazilian cut, its US name and the page to read next.
- Cut · Hindquarter, inner thighCoxão moleBrazil’s inner-thigh cut: coxão de dentro, chã de dentro, topside in English. Not the coxão duro.
Names around the world
6
The same muscle, named by language and by trade system.
| English | Coxão duro · coxão de fora · chã de fora · silverside · outside flat |
| Português | Coxão duro · coxão de fora · chã de fora |
Every cut's name, country by country →
Trade and national systems
| System | Name | Reference |
|---|---|---|
| Brazil | Coxão duro | Portaria 5/88 |
| Brazil (other names) | Coxão de fora · chã de fora | Wikipédia pt (secundária) |
| United Kingdom | Silverside | Wikipédia pt (secundária) |
| Australia | Silverside (outside flat) · HAM 2050 | Wikipédia pt (secundária) |
Frequently asked questions
What part of the cow is coxão duro?
The outer face of the thigh, in the hindquarter (traseiro). The inner face is the coxão mole.
What are other names for coxão duro?
Coxão de fora and chã de fora. In English, Wikipédia lists silverside and outside flat (HAM 2050). Lagarto is not another name for it: that is a different cut.
How do you cook coxão duro?
With long cooking: Brazilian recipes use it in boiled dishes, stews and the pressure cooker. Times and temperatures are not given here because no source behind this entry states them.
What is the difference between coxão duro and coxão mole?
Coxão duro is the outer face of the thigh, with more collagen and longer, stiffer fibers, and it needs longer cooking. Coxão mole is the inner face, described as short-fibered with less collagen. Wikipédia classifies the first as second-category and the second as a premium cut.
Is coxão duro the same as chã de fora?
Yes. Chã de fora, like coxão de fora, is another name for coxão duro.
Is coxão duro the same as lagarto?
No. Lagarto (eye of round) is a separate cut, with its own entry on Steakpedia.
What is coxão duro in English?
Silverside or outside flat, according to Wikipédia, which also gives the AUS-MEAT code HAM 2050. Silverside is the British and Australian term.
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Sources
2
- Brasil, Ministério da Agricultura, SIPA. Portaria nº 5, de 8 de novembro de 1988 — Padronização de cortes de carne bovina.
- Wikipédia (in Portuguese). Coxão duro. Secondary source. pt.wikipedia.org/wiki/Cox%C3%A3o_duro