Argentine Cuts of Meat
Confused by all those cuts of meat on your Argentine menu? Here’s some common cuts of beef, as seen at restaurants, parillas and asados all over Argentina.
Most common cuts served in restaurants
Vacio – Flank, but with a layer of fat which adds flavor when cooked.
Bife de Chorizo – Sirloin Rump Steaks
Lomo – Tenderloin
Other cuts/asado cuts
Aguja – Chuck Roast
Asado – Short Ribs, Roast Prime Rib (the name given to ribs, not to be confused with the other meaning of the word, which refers to the Argentine style of cooking meat over a grill.)
Asado De Tira – chuck ribs, cross cut
Bife Ancho – Prime Rib, Rib Eye Roast, Boneless Rib Eye Steaks
Bife Angosto – Porterhouse or Strip Steak
Bife a la Rueda – Round Steak
Bife de Alcatra – Sirloin Steak
Bife de Costilla – T-Bone/Porterhouse Steaks
Bola de Lomo – Sirloin Tip/Knuckle
Colita de Cuadril – Rump Steak (tail of the rump roast)
Costillas - Rib Roast
Cuadrada – Bottom Round
Cuadril – Rump Roast or Rump SteakTapa de Cuadril – Top of Rump Roast
Entraña Fina – Skirt Steak
Entraña gruesa or centro de Entraña – Hanger steak/thick skirt steak
Falda – Flank Steak
Matambre – Flank Steak
Nalga – Round
Tapa de Nalga – Top of Round Roast
Palomita – Shoulder Roast in Butterfly Cut
Peceto – Beef Round Steaks, Roast Eye of Round
Pecho – Brisket
Tapa de Asado – Rib Cap Roast
Tira de Asado - Short Ribs
Tripa – Tripe
Additional Asado Favorites
Chorizo – Sausage
Mollejas – Sweetbreads (thymus glands)
Morcilla – Blood Sausage
Higado - Liver
Lengua – Tongue
Chinchulin – Lower Intestines
Riñones – Kidneys
