A few frustrated VIP Members have emailed me over the years about “how difficult” it has been for them to find quality meats in Costa Rica.

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I cook for our family every single night, I LOVE to cook, we all love to BBQ and have never had a problem finding quality meats in Costa Rica and I think it’s simply because we’ve done more homework, maybe asked a few more questions and over the last 13 years we’ve tried and tested dozens of different cuts…

It’s actually doubly complicated for me because my wife is from Guatemala where they use different names for their cuts of meat.

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We met here in Costa Rica where her family owned the franchise for a well know chain of shoe stores and when we first visited Guatemala together, she raved about puyaso being her favourite cut of meat, how she could never find it in Costa Rica and I had no bloody idea what she was talking about…

Thanks to my favourite butcher shop (carnicería) Don Fernandos now you have an easy to use chart showing you the different cuts of meat in 15 countries.

As you can clearly see, a puyaso in Guatemala is a ‘sirloin cap‘ in the U.S. and a Punta de Solomo in Costa Rica.

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My wife is happy now that I can prepare her favourite steak at home. I’m happy because it’s actually quite an affordable cut of meat and while she enjoys her puyaso with chilmol and freshly made tortillas (although the store bought tortillas at Don Fernando’s are very good), I prefer my steak with a rich, garlicky chimichurri sauce.

Que rico!

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Written by Scott Oliver, author of 1: How To Buy Costa Rica Real Estate Without Losing Your Camisa, 2: Costa Rica’s Guide To Making Money Offshore and 3. ¿Cómo Comprar Bienes Raíces en Costa Rica, Sin Perder Su Camisa?

Scott Oliver's Four Books

Scott Oliver’s Four Books.

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