"J Krugman" > wrote in message
...
>
>
> I want to make a braised beef recipe that I got from a Cuban friend.
> This recipe calls for a cut that Cubans call "boliche", but that
> probably has no perfect equivalent in the US, since the animal is
> cut differently in the two countries. Does anybody know what part
> of the animal "boliche" comes from? And what's the American cut
> that's closest to boliche?
>
> Thanks!
>
> Jill
>

Eye Round, not to be confused with that Asian term of endearment "Round
Eye".

Jack Biff