Cut · Hindquarter, lower part
Patinho
Patinho is a Brazilian cut from the hindquarter (traseiro), in the lower part of the animal. Wikipédia classifies it as a premium cut (corte nobre) and gives its English name as knuckle, with the AUS-MEAT code HAM 2070. Other sources describe the meat as lean and firm. In Brazilian kitchens it is used for bife, milanesa and ground beef.
At a glance
- Primal
- Hindquarter (traseiro), in the lower part of the animal
- What sets it apart
- A cut of its own, often confused with the coxão mole
- Texture
- Described as lean and firm; classified as a premium cut (corte nobre)
- Best cooked
- Used for bife, milanesa and ground beef
What patinho is
Patinho comes from the hindquarter (traseiro). Wikipédia places it in the lower part of the animal and classifies it as a premium cut (corte nobre). Other sources describe the meat as lean and firm (magro e firme).
It is a cut of its own, often confused with the coxão mole but not the same.
Names
The sources behind this entry list no other Portuguese names for patinho. In English, Wikipédia gives knuckle, with the AUS-MEAT (HAM) code 2070. This entry lists no IMPS code for it.
Patinho or coxão mole
The two are compared often, usually for the same jobs: Brazilian cooking articles set patinho against coxão mole for bife and milanesa. The difference is in where they sit. Coxão mole is the inner face of the thigh; patinho is in the lower part of the animal. Wikipédia classifies both as premium cuts, and the sources behind this entry name no winner between them.
How it is used
Brazilian cooking articles use patinho for bife, for example bife acebolado (steak with onions), for milanesa and as ground beef (carne moída).
This entry gives no times or temperatures: none of the sources behind it states them.
Keep reading
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Names around the world
4
The same muscle, named by language and by trade system.
| English | Patinho · knuckle |
| Português | Patinho |
Every cut's name, country by country →
Trade and national systems
| System | Name | Reference |
|---|---|---|
| Brazil | Patinho | Portaria 5/88 |
| Australia | Knuckle · HAM 2070 | Wikipédia pt (secundária) |
Frequently asked questions
What part of the cow is patinho?
The hindquarter (traseiro), in the lower part of the animal, according to Wikipédia. It is a cut of its own, separate from the coxão mole.
What are other names for patinho?
The sources behind this entry list no other Portuguese names for it. In English, Wikipédia gives knuckle, with the AUS-MEAT code HAM 2070.
How do you cook patinho?
Brazilian cooking articles use it for bife, milanesa and ground beef. Times and temperatures are not given here because no source behind this entry states them.
Patinho or coxão mole: what is the difference?
They are two separate cuts of the hindquarter that are often confused. Patinho is in the lower part of the animal; coxão mole is the inner face of the thigh. Both are classified as premium cuts and both are used for bife and milanesa.
Is patinho tender?
Patinho is described as lean and firm, and Wikipédia classifies it as a premium cut. The sources behind this entry give no tenderness rating.
Is patinho good for steak?
It is used for bife in Brazil, bife acebolado among them, as well as for milanesa. The sources behind this entry do not rank it against other cuts.
Another question about Patinho? Ask the butcher: write to us. Answers that help others are published here, with sources. hello@steakpedia.com or use the form: Contact →
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). Patinho (carne bovina). Secondary source. pt.wikipedia.org/wiki/Patinho_(carne_bovina)