A good asado should include barbecued chicken. Actually it is not uncommon to have an asado with chicken instead of beef. Some people, for health reasons, can’t eat red meat. Some may just prefer chicken over red meat while others simply need a break.
The chicken is prepared either whole, halved, quartered, or as individual pieces. [...]

Bife ancho is similar to what is known as the rib eye steak and is offered boneless or bone-in. The meat is well marbled with fat and, thus, is a very tender and flavorful cut.

Buying:
Although many supermarkets carry packaged bife ancho steaks, custom slices from a butcher is recommended. Packaged slices are tend to [...]

Vacio is one of the more popular cuts of meat that can be found on the menus of even the tiniest parrilla restaurant. This cut is part of what is known as the flank steak in English, although it often also contains what is known as hanger steak, a somewhat tough cut not popular in [...]

Before I move on into detailed explanations about the various cuts of beef for asado, I’d like to mention a few notes about this meat and Argentina. Argentina has been widely recognized and prized for its grass-fed beef. Hundreds of thousands of tons of beef are exported each year to countries around the world. [...]

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, [...]