Chuck Tender – Chingolo/Palomita »

Chuck Tender - Chingolo/Palomita Chingolo or Palomita (chuck tender in the U.S.), is a cut of beef that consists of the entire supraspinatus muscle which lies laterally to the shoulder blade bone. Contrary to what you may be thinking about a cut with tender as part of its name, chuck tender is anything but tender. Slow cooking, as with many other cuts from the chuck, is needed in order to turn that toughness into tenderness. For this cut, braising or stewing is typically the cooking method of choice due to the low amount of fat. However, when properly cooked on a parrilla you will be rewarded with a delicious chunk of meat full of rich beefy flavor.

Aguja Sin Hueso- Boneless Chuck Roast »

Aguja - Chuck Roast Like how there is chuck and chuck, there is aguja and aguja. Huh? Let me explain. There is chuck the primal cut which comes from the shoulder area with some of the neck and ribs included and, from this primal cut, there is a section of muscles that form what is called the chuck roll cut. (This section runs above the shoulders, along the back, from part of the neck to where the rib eye cut begins. From the chuck roll you get the roasts or steaks known as chuck eye, chuck, tender, and under blade. At times the chuck roll and its various cuts are simply truncated down to chuck steaks or chuck roasts. The same can happen to other cuts within the chuck primal cut but more often than not they are labeled as their proper names such as blade roast, cross-rib roast, 7-bone roast, etc. Confusing, right?

Finding Good Beef »

For those in the U.S. and Canada looking for humanely-treated bovine products from start to finish and grass-fed beef, I found this great resource via Serious Eats via The Kitchn’s Good Beef: How to Find Local Meat. Eatwild Directory of Farms has an extensive list of farms that is, according to them, “the most comprehensive [...]

Ojo De Bife – Rib Eye »

Grab yourself a chunk of bife ancho. Have it? Good. Now slice off the spinalis dorsi, longissimus costarum, and multifidus dorsi. Please be careful with the spinalis dorsi, that’s special. Ask any beef aficionado and they’ll tell you that it is one of “the” most tender muscles off of our beloved beef providers. Now, if [...]

Bife De Chorizo – Sirloin Strip Steak (Top Loin) »

(Cooked for about 25 minutes per side over a medium fire.) If it were not for travel guides, acquaintances, or menu translations, I wonder how many first time visitors to Argentina would bypass bife de chorizo thinking it to be some sort of Argentinean sausage version of the hamburger steak. Instead, moving on to other [...]

Colita De Cuadril (Tail of Rump) – Tri-Tip »

Colita De Cuadril is known in English as tri-tip, sirloin bottom, or tip roast. The exact same thing, not one of those cuts that are similar yet cut differently like vacio and flank steak. You can roast it, grill it, or smoke it. Slice it up for stir-fry. Grind it up for hamburger meat. Cube [...]

The Matambre Challenge: Round Two »

Click Here For The Matambre Challenge Overview Reminder Remember this is half fun and half research. The results of this challenge may not be indicative of whether or not these methods of preparation do what they are supposed to do. Sometimes you just get a poor quality cut of meat that nothing can defeat yet [...]

The Matambre Challenge: Round One »

Click Here For The Matambre Challenge Overview Reminder Remember this is half fun and half research. The results of this challenge may not be indicative of whether or not these methods of preparation do what they are supposed to do. Sometimes you just get a poor quality cut of meat that nothing can defeat yet [...]

The Matambre Challenge »

Matambre translated into English means shoe leather. Some, however, might try to convince you that it is a word mash up of matar (to kill) and hambre (hunger) to equal matambre (hunger killer). Pay no attention to them. I imagine hunger killer was chosen because your jaw will be in so much pain after eating [...]

Lomo – Tenderloin »

One of the most prized and expensive cuts of meat on the market is the tenderloin. In Argentina, the tenderloin is known as lomo. Pork tenderloin is called lomo de cerdo but for beef it is simply lomo; beef country remember. Tenderloin is a long tube-shaped cut of meat that runs along the spinal section. [...]

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