Confused by all those cuts of meat on your Argentine menu?

Here are 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: Sausages & Organ Meats

Chorizo – Sausage

Mollejas – Sweetbreads (thymus glands)

Morcilla – Blood Sausage

Higado – Liver

Lengua – Tongue

Chinchulin – Lower Intestines

Riñones – Kidneys

• Book an evening or daytime asado (barbecue) tour with Wander Argentina, and learn about Argentine meat with local experts