Ratón ("Mouse" in English) was a Spanish fighting bull that was nicknamed el toro asesino (the killer bull), el sangriento toro (the bloody bull) and el terrible Ratón (the terrible Mouse) for killing three people in bullfighting rings in Spain between 2006–11[1] and injuring thirty more. The bull became legendary in Spain due to the large number of gorings for which he was responsible. Bullfighting fans regarded him as a star and traveled from across the country to see the morlaco (big bull) at his home at Sueca near Valencia. Matador Jesús Esteve said of Ratón: "He is a killer. He is lazy, he doesn't want to participate. He does his own thing, waiting for somebody to make a mistake. And then when he gets you, he wallops you, and he doesn't let up."

It started in the profession at age fourteen. It took the alternative in the Plaza de la Macarena Medellin, cutting two ears. During the seventies it comes to Spain and settled in Seville .

In the early seventies, the hand of Manuel Lozano Sevilla , is paired with the Catalan Alicia Thomas. The exotic beauty of Rosarito of Colombia and folk past Alicia Thomas made rivers of ink and filled front pages of the tabloids. In 1974 they spread the rumor that they were going to mount a becerrada in the lobby of the Hotel Melia Madrid on 28 November. Despite the high expectations, finally it did not take place.

In 1976, the entrepreneur Paco Rodriguez, formed a gang of women with known toreras The Algabeña, Alicia Thomas, Rosarito of Colombia, Mary Fortes and Lola Maya.

After fighting in important places like Bilbao, Salamanca, Pamplona and Madrid, dresses last light on July 25, 1981 in Las Ventas . Between 1974 and 1982 he fought an average of 26 heifers per season.

Concepción Cintrón Verrill, also known as Conchita Cintrón or La Diosa de Oro ('The Golden Goddess') (August 9, 1922 in Antofagasta – February 17, 2009 in Lisbon), was a Chilean-Peruvian torera (female bullfighter), perhaps the most famous in the history of bullfighting. In the ring Cintrón was said to display particular grace, style and bravado, a combination known as duende.

Eliana Hilda Tenorio Patino was born in Morelia , Michoacan , on June 11, 1986, daughter of Dr. Fernando Cabrera and Hilda Tenorio Patiño.

Since childhood he was interested in Bullfighting , after several months of practice, March 13, 2001 he had his first contact with a bull in the form of Calas at Cortijo "El Mirador" in San Miguel de Allende . His first action as becerrista was the May 30, 2001 in Salvatierra , Guanajuato , where alternate with Jose "Pepe" Lopez, Joselito Adame and Patricia Gómez, with bulls from the ranch of San Marcos .

He debuted as Novillera in the Plaza Mexico on October 10, 2003 where he cut off his ear. 19 of the same month, on the same stage, turns around the ring by a pair of banderillas of his invention, "two pair".

During the 2004 season, he fought in Ciudad Guzman on October 17; short ear in the Plaza Mexico late on 24 October (until then had added 30 novilladas); fighting bulls in Tlaxcala , on the afternoon of November 6; fighting bulls in Texcoco , on the afternoon of November 20; Short ear in Jiquilpan , on the afternoon of December 19.


Hilda Tenorio leaving the shoulders of the Plaza de toros Mexico

On Friday, December 3, participated in the Run to benefit the Foundation Telethon with steers Xajay , Sergio Rojas , Gómez Valle , San Martin and Los Ébanos , poster - resulting in a female the winner.

In 2005 season, he fights in Apizaco the afternoon of May 15; short ears in Puebla the afternoon of May 27; cut three ears and tail in Morelia pm July 1; Puebla fights in the afternoon of July 23; cut three ears in the Plaza Mexico on the afternoon of August 14; torea and knee is injured, preventing him from continuing the fight, in Plaza Mexico on the afternoon of September 4; torea and is wound, resenting his knee injury, preventing him from continuing the fight in Tlaxcala the afternoon of November 5.

On 28 February 2010, he received the alternative in the Plaza Mexico , from the hands of capital matador Manolo Mejia and the testimony of the Spanish Ruiz Manuel , dealing cattle ranching Autrique , cutting off his ear the second bull of his lot, "Juanito "with a superb volapié . In this way, Hilda becomes the first woman in history to take the alternative in the Plaza Mexico . Similarly, it is the first doctorate in michoacano in the plaza, and it is the first killer touch in cutting hair in the Monumental de Mexico. The Spanish right - handed Cristina Sanchez and Mari Paz Vega have been presented earlier in this square, uncut trophies.


The TORO alternative Hilda Tenorio, a bull with a full beard.
As of March 5, 2010, it is empowered by José San Martin and the matador Francisco Santoyo.

On May 8, 2010 was presented in Saltillo , Coahuila , with an important win against bulls livestock San Martin . Regarding his performance, the renowned bullfighting journalist Jose Mata, sentenced in the program Toros and Toreros of the National Polytechnic Institute - "Hilda Tenorio is the most important bullfighting Bullfighting Universal History" .

On September 5, 2010 he appeared in Zacatecas , in the first run of the FENAZA 2010. With two master tasks in the espuerta, ears and tail in reward for his work, he left shoulder of the square after winning the pardon of his second enemy. He alternated his compatriots Alfredo Rios "El Conde" (which cut off his ear), Fabian Barba and Jorge Delijorge.

Hilda, without yet reaching a year of its alternative, has fought in places of Mexico with matadors recognized as Rafael Ortega , Uriel Moreno "El Zapata" , Ignacio Garibay , Fermín Spinola , Fabian Barba , Israel Tellez , the Spanish Pedro Gutierrez Lorenzo " the Capea "among others.

The sirloin steak is cut from the back of the animal.

In a common U.S. butchery, the steak is cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut. The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name. The bottom sirloin, which is less tender and much larger, is typically marked for sale simply as "sirloin steak". The bottom sirloin in turn connects to the sirloin tip roast.

In a common British, South African, and Australian butchery, the word sirloin refers to cuts of meat from the upper middle of the animal, similar to the American short loin, while the American sirloin is called the rump. Because of this difference in terminology, in these countries, the T-bone steak is regarded as a cut of the sirloin.

The chuck is the source of bone-in chuck steaks and roasts (arm or blade), and boneless clod steaks and roasts, most commonly. The trimmings and some whole boneless chucks are ground for hamburgers.

The beef shank is the shank (or leg) portion of a steer or heifer. In Britain the corresponding cuts of beef are the shin (the foreshank), and the leg (the hindshank).

Due to the constant use of this muscle by the animal it tends to be tough, dry, and sinewy, so is best when cooked for a long time in moist heat. It is an ideal cut to use for beef bourguignon. As it is very lean, it is widely used to prepare very low-fat ground beef. Due to its lack of sales, it is not often seen in shops. Although, if found in retail, it is very cheap and a low-cost ingredient for beef stock. Beef shank is a common ingredient in soups.[1]

In Australia it is commonly sold from butchers as gravy beef for bone-less shanks or as osso buco with bone-in.

In US butchery, the plate of beef (also known as the short plate) is a forequarter cut from the belly of the cow, just below the rib cut. It is typically a cheap, tough and fatty meat. In UK butchery, this cut is considered part of the brisket.

It is used for two kinds of steak: skirt steak, used for fajitas, and the hanger steak.

The beef navel is the ventral part of the plate, and is commonly used to make pastrami.

The remainder is usually used for ground beef.

The flank is used mostly for grinding, except for the long and flat flank steak, best known for use in London broil, and the inside skirt steak, also used for fajitas. Flank steaks were once one of the most affordable steaks, because they are substantially tougher than the more desirable loin and rib steaks. Many modern recipes for flank steak use marinades or moist cooking methods, such as braising, to improve the tenderness and flavor. This, combined with a new interest in these cuts' natural leanness, has increased the price of the flank steak.

Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue.

According to the Random House Dictionary of the English Language, Second Edition, the term derives from the Middle English brusket which comes from the earlier Old Norse brjósk, meaning cartilage. The cut overlies the sternum, ribs and connecting costal cartilages.