A MEAT-LOVER’S GUIDE TO BEEF CUTS IN ARGENTINA
Look up Argentina in the dictionary and the definition says, ‘synonym of meat’. Okay, that’s not true. But it should be, because this country is all about the carne. Give or take a few steaks, Argentineans eat about 55kg of beef each a year — almost double what North Americans consume. You soon get used to the smell of grilled beef wafting from parrillas (steak restaurants) dotted on every corner. It’s common to see builders and shopkeepers lovingly tending their makeshift grills during lunch breaks. Sundays remain sacred too, as families gather for asados (BBQs), Malbec, and charla (chat). Beef here is a source of national pride — and after your first bite, you’ll understand why.
The flat, central plains of Las Pampas are home to Argentina’s prized, grass-fed cattle. This grass diet results in leaner cuts compared to corn-fed breeds, and the meat usually isn’t aged. The butchery is different too, with unfamiliar names — all in Spanish. So when you read a parrilla menú, it can feel like a meaty maze. This guide will help you navigate through Argentina’s best beef cuts and daring offal options, so get ready to loosen your belt and dive into steak heaven.
The Beef Cuts
1. Roast Beef – A cheaper cut from the neck. Best cooked with a savory sauce or used for ground beef.
2. Ojo de Bife / Rib Eye – A marbled, flavorful, chunky steak from the rib section. A top-tier favorite.
3. Bife Ancho / Prime Rib – Cut from the rib-eye roll, often bone-in. Rich, tender, and juicy.
4. Bife Angosto aka Bife de Chorizo / Sirloin – A popular choice with great flavor and generous fat. A carnivore’s dream.
5. Cuadril / Rump Steak – Common for everyday cooking. Thick, meaty, and cost-effective.
6. Asado / Short or Spare Ribs – The staple BBQ cut. Crispy outside, juicy inside. Argentina’s pride.
7. Vacio / Flank – From the belly, this cut is flavorful with crispy fat. Rare outside Argentina.
8. Colita de Cuadril / Tri-Tip – Economical and great for marinades. Often roasted or minced.
9. Tapa de Asado / Rib Cap – Between sirloin and rib eye in flavor. Must be medium-rare.
10. Peceto / Eye of Round – Lean, budget-friendly, and best served rare. A bit chewy.
11. Matambre / Flank Steak – Very thin and usually stuffed (matambre relleno) with veggies and eggs.
12. Entraña / Skirt Steak – Juicy and rich. Best not overcooked to avoid chewiness.
13. Lomo / Tenderloin – The fine dining cut. Soft, low in fat, and very tender.
14. Tapa de Nalga / Topside Cap – Tough and better for slow cooking than grilling.
Achuras / Offal
Off the cow’s beaten path, these specialties add depth to any asado.
Chorizo / Sausage – Juicy and rich, especially in choripán (chorizo + bread). Add chimichurri for perfection.
Morcilla / Blood Sausage – Like black pudding. Made from blood, pork, and spices. A love-or-hate dish.
Pamplona – A Uruguayan roll of veal, chicken, or pork filled with cheese, ham, and veggies. Indulgent!
Mollejas / Sweetbreads – These thymus glands are soft, rich, and beloved by locals.
Chinchulín / Small Intestines – Crunchy when done right. Squeeze lemon generously on top.
How to Order the Perfect Steak in Argentina
Argentines prefer their beef well done — a shock for pink-meat lovers. To help you get the doneness you want, here’s your cheat sheet:
- Vuelta Vuelta: Blue rare. Just a kiss on the grill.
- Jugoso: Rare to medium-rare.
- A Punto: Medium.
- Pasado de Punto: Medium-well.
- Cocido: Well done.
- Bien Cocido: Very well done (if you must!).
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Source: By Sonja D’cruze. Originally published at therealargentina.com
