Pescoço is a beef cut that comes from the neck area of the animal and is typically a tougher and more muscular cut of meat. It would correspond most to the neck or nape beef cut in the US. Due to its composition, it's often used for slow-cooking methods like braising, stewing, or making stocks and broths.

These methods help break down the tough connective tissues and fibers, resulting in tender and flavorful dishes. In Brazilian cuisine, pescoço might be used in hearty stews, soups, and traditional dishes that require long cooking times to develop rich flavors and tender textures.

In Brazilian cuisine, lagarto refers to a specific cut of beef known as the eye of round roast in English. Lagarto translates to "lizard" in Portuguese, and the cut gets its name because of its shape, which is somewhat elongated and tapers at one end, resembling a lizard's tail.

The lagarto comes from the hind leg of the animal and is a relatively lean and tough cut of meat. It's often used in Brazilian cooking for dishes that involve slow-cooking, braising, or marinating to break down the toughness and enhance its flavor.

Due to its lean nature, lagarto can become tender and flavorful when cooked using methods that require longer cooking times. 

In Brazilian cuisine, açém refers to a specific cut of beef that comes from the shoulder area of the animal. It's often used for a variety of dishes, including stews, braises, and ground beef. The açém cut includes a mix of lean meat and connective tissue, which makes it suitable for slow-cooking methods.

It's known for its rich flavor and ability to become tender when cooked for an extended period. In Brazilian barbecue culture (churrasco), açém might be used for skewers or other grilled preparations. While not as tender as premium cuts like filet mignon or ribeye, açém is valued for its affordability and versatility. 

Brazilian beef cut peito can loosely translate as a specific cut of beef known as the brisket in the US; however, it does not completely correlate to the brisket as it is known in American or other cuisines. Peito comes from the chest or breast area of the animal and is a tough, heavily worked muscle.

It's known for its connective tissues and collagen, which require longer cooking times to become tender. Due to its composition, peito is often used for slow-cooking methods such as braising, roasting, or smoking. In Brazilian cuisine, peito is commonly used to make pastrami or carne de panela, which are slow-cooked and braised dishes that take advantage of the cut's natural flavors and the breakdown of connective tissues during cooking. 

In Brazilian cuisine, paleta refers to a specific cut of beef that, in the US, is known as the shoulder or shoulder clod. Paleta comes from the shoulder area of the animal and is a versatile cut that can be used in various culinary preparations.

It's typically a tougher cut with some marbling, and it benefits from slow cooking to achieve tenderness and develop rich flavors. In Brazilian cooking, paleta can be used for pot roasts, stews, braises, and other dishes that require longer cooking times. 

In Brazilian cuisine, coxão mole refers to a specific cut of beef known as the sirloin tip or bottom sirloin in English. Coxão mole translates to "soft thigh" in Portuguese, indicating that this cut is relatively tender compared to other cuts from the hindquarters.

The coxão mole is located near the hip joint of the animal's hind leg. It's a lean and flavorful cut that's less tough than some other cuts from the same region. It's valued for its tenderness and versatility in cooking. In Brazilian barbecue (churrasco), coxão mole can be prepared as skewers or thin slices for grilling.