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 […]

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. […]

Skirt Steak – Entraña »

One of the least expensive cuts of meat used in an asado, entraña is what many know as the skirt steak. The cuts are exactly the same. The meat is rich in flavor and extremely juicy, but can be at times be rather chewy and tough. If you are familiar with skirt steak then you […]

Bife Ancho – Rib Eye »

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 […]