Looking for information on the beef cuts of meat in Argentina? We run you through some of the more common cuts used for meals or BBQs.
Argentina loves its meat and numero uno on their list is beef. The country is famous for the quantity and quality of beef is produces, so it is no surprise that the people have become experts in cutting and cooking the stuff. Anyone travelling to the country will be greeted with a surprising range of dishes and ways of cooking.
“Asado” is a term used to describe cuts of meat which are cooked on a grill (parrilla) or open fire. Asado is not exclusively and Argentine thing but is also popular in Paraguay, Uruguay, Chile and the Southern States of Brazil.
An asado in Argentina asado usually has a sequence of meats presented by the asador (the cook). First come the chorizos, morcillas (black pudding), chinchulines (chitterlings), mollejas (sweetbread) and other organs, often accompanied by provoleta, a grilled cheese dish. Next the costillas or asado de tira (ribs) are served followed by vacío (flank steak), matambre and possibly chicken and chivito (baby goat).
The following is a list of beef cuts and terminology used when referring to asado in Argentina.
Bife Ancho – A steak from the prime rib and part rib eye
Bife de Costilla – A normal T-bone steak
Bife de Chorizo – Sirloin and rump
Bola de Lomo – Fine strips or large cuts – the same cut as sirloin strips
Chinchulin – The lower intestines
Colita de Cuadril – The tail of the rump roast
Cuadril – Rump roast
Lomo – Tenderloin
Marucha – A part of short ribs
Matambre – A very thin part of the flank steak.
Mollejas – Sweetbreads
Rinones – Kidneys
Tira de Asado -These are short ribs usually sold as long strips with or without the bones attached.
Ubre -The udder
