Argentina’s Cuts Of Beef For Asado

For those who have never experienced an asado nor eaten at an Argentinean steakhouse it may come as a surprise to see the enormous cuts of meats laid upon the grill. You might wonder if someone just made a few cuts to a whole slab of beef and tossed them on the grill. Heck, you might wonder if there is a whole cow on there. The cuts of meat used for an asado are large and hardly trimmed of the surrounding fat. Many differ from the clean cuts that are used in every day cooking. The reason for this is the the meats will come out juicy and full of flavor. If that is not your style, then don’t worry because typical steaks are grilled too. However, one steak might look like it can feed a family of four.

Some cuts of meat in Argentina, as well as other countries in South America, are quite different than what you may find in Europe and North America particularly those used for asado. For example, there are two versions of flank steak; vacio and matambre. Both of these cuts are usually offered in large pieces and untrimmed of the surrounding fat. Also, porterhouse and prime rib are usually not offered the same way as in other countries but are instead parts of other cuts. However, due to the increase in demand and change of tastes these days, those specific cuts are becoming more popular in Argentinean restaurants. If some of this sounds confusing, don’t worry. More will be explained later.

Popular Cuts Used For Asado

Asado

Wait! Isn’t that the term for barbecuing? Yes, and as I have mentioned before, there are different meanings applied to the usage. In this case we’re talking about short ribs. These are usually sold in super long and super thick strips with the the huge layers of fat still attached. There are two sub-cuts called Tapa De Asado and Tira De Asado.

Bife Ancho

These steaks are part prime rib and part rib eye

Bife Angosto

Porterhouse and strip steak make up these cuts.

Bife de Costilla

Your typical T-bone steaks

Bife de Chorizo

Although chorizo is part of the name, these steaks have nothing to do with sausages. These are sirloin and rump.

Bola de Lomo

These are usually sold in fine strips or as large cuts and is the same cut as sirloin strips.

Chinchulin

These are the lower intestines.

Colita de Cuadril

Tri-tip. The tail of the rump roast.

Cuadril

Rump roast. You can usually find these as both steaks and large cuts.

Entrana

These are the same as skirt steak and are cut in the same way.

Lomo

Tenderloin. One of the best and most expensive cuts in Argentina. They are usually cut in the same was a filet mignon.

Marucha

A part of short ribs. Most of the time they are cut in a steak form with the bone running along one side.

Matambre

A very thin part of the flank steak. These are usually offered as very large cuts that are either grilled as is or rolled and stuffed with a filling.

Mollejas

Sweetbreads. These are usually sold whole and need a bit of cleaning before cooking.

Rinones

Kidneys

Tapa de Asado

This is the thick cut of meat that is attached to the ribs and is usually sold without any bones attached

Tira de Asado

These are short ribs usually sold as long strips with or without the bones attached.

Tapa de Nalga

Top of the round roast. These are sold in different cut sizes

Vacio

Although mostly flank steak, many cuts include porterhouse and sirloin. They are usually sold in large wide strips with a thick layer of fat on both sides.

Ubre

Udder