Look increase Argentina in the dictionary and the definition says, ʻsynonym of meatʼ. Okay, thatʼs not true. But it should be, since this nation is all about the carne. Give or take it a couple of steaks, Argentineans eat around 55kg of beef each a year. Thatʼs almost dual what north Americans placed away. Friend soon get used to the smell of grilled beef that wafts indigenous parrillas (steak restaurants) dotted ~ above every corner and also itʼs not unusual to check out builders and also shop keepers lovingly labouring over your make-shift grills throughout lunch breaks. Sundayʼs right here remain sacred too, as families get with each other for asados (BBQʼs) and feast the afternoon away with a party of Malbec and charla (chat). Beef right here is a source of national pride and also after tasting your first fork full, youʼll watch why.

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The flat, main plains of las Pampas are house to Argentinaʼs prized, grass-fed cattle. This stated grass results in leaner cuts 보다 corn-reared breeds and also the meat isnʼt aged. Some places may allow it rest for increase to two weeks, but itʼs usually not hung. The cows are reduced differently too, definition names might not it is in what youʼre used to, plus theyʼre in Spanish. One of two people way, come the untrained beef lover, decoding the parrilla menú have the right to leave you much more than a little bit bamboozled. So The genuine Argentina is here to guide you through what have the right to be one intimidating overload that dead cow. The list listed below includes selection cuts and other more daring bits – offal and all – the you might or might not have actually the pelotas to try. But hey! Youʼre in Argentina, so obtain ready come loosen her belt, eat a steak the size of your head and also fall straight right into carne coma heaven.

Illustration courtesy of large Iron.


1. Roast Beef / err…Roast BeefA cheaper cut taken from the neck, it’s finest drowned in a tasty sauce and also is often used for mince.

2. Ojo de Bife / Rib EyeA acquainted friend full of marbling fat which provides it loads of flavour. The a whacking an excellent big chunky steak and also comes indigenous the finest cut of the rib section. A an individual fave.

3. Bife Ancho / element Rib or Rib Eye RoastAkin to Ojo de Bife, ancho steaks are cut from the rib-eye roll. Girlfriend can get it boneless or bone-in, which packs an ext flavour into an already tender, tasty and marbled cut.

4. Bife Angosto A.K.A Bife de Chorizo / Sirloin or new York piece (U.S.)One that the finest go-to steaks because that taste and quality, it’s most likely what more than one mozo (waiter) will certainly steer you towards. Suitable carnivore bliss, it comes with a satisfying edge of fat and also is usually offered in portions huge enough come share. Beware, cheap cut will have actually an indecent amount of fat on them.

5. Cuadril / Rump SteakUsed because that everyday food preparation in Argentina, the classic rump is nothing to write home around but is nevertheless a thick, meaty reduced of reasonable quality. And also you acquire a the majority of it for her pesos. If you finish up prolonging your trip, this is one to chef up at home.

6. Asado / quick Ribs or spare RibsSo this is confusing. Asado is the name for BBQ in Argentina but it additionally refers come the big section the the rib cage the produces the finger-lickin’ tasty morsels of quick or preventive ribs. You desire them a little bit crispy on the exterior to contrast with the soft meat inside. Pure braided goodness.

7. Vacio / FlankDelicious and also often overlooked flank from about the ship of the cow. Girlfriend don’t normally see this external of Argentina, for this reason take advantage of this best-cooked progressively strip i beg your pardon delivers top top flavour and has one addictive crispy fat, smothering the exterior.

8. Colita de Cuadril / Tri-Tip or Sirloin RoastOften roasted but likewise grilled-up and minced. A cheaper cut and also versatile enough to smother a marinade over, which that soaks up prefer a thirsty campesino (countryman). Not memorable enough to order out.

9. Tapa de Asado / Rib CapFalling somewhere in flavour between bife de chorizo and ojo de bife, this is their not so meaty nor buttery hermano. It needs to be medium-rare pink. That too hard past that suggest but isn’t the tenderest selection to begin with. One because that the asado en casa.

10. Peceto / Eye the RoundBest roasted rare, this at sight lean slice is supervisor economical. Comes from the well offered Round Primal muscle, this cut will provide your molars a work-out.

11. Matambre / Flank SteakA mash-up that the indigenous ‘matar’ and ‘hambre’ (‘kill-hunger’), a an extremely thin reduced taken from in between the skin and also the ribs. It’s offered as a steak yet much much more common together ‘matambre relleno’, a meat roll stuffed through a sport of carrots, peppers and hard-boiled eggs depending upon the province.

12. Entraña / skirt SteakRich and also juicy this cheaper cut is a good bet if you’ve acquired time to branch the end from the normal cuts. It have the right to need a bit of chew if overdone.

13. Lomo / Fillet or TenderloinThis famed cut is the well dining the steak and also comes v the heftiest price tag. Waiter’s in ~ La Brigada (San Telmo) love to make a present of this meat star by cut it through a spoon at her table. Low in fat, it’s no going to be a guilty satisfied pig the end or complete of the finest flavour, yet it’s tender and juicy and has to be tried.

14. Tapa de Nalga / Topside CapThese miscellaneous cuts are relatively tough and much better left for a slow food preparation pot than any kind of parrilla.


I’ve added a few extra favourites the aren’t on our cow jigsaw yet are ~ above the menu and also should no be missed.

Chorizo / SausageMoist, fatty, meaty. A an excellent chori is a full pleasure. Support it in a bread roll and it becomes the humble feast that kings well-known as the choripán from the chori-zo (sausage) and also pan (bread). Pile on the common local spicy chimichurri sauce and you’re good to go.

Chori anyone? gigantic parrillas in ~ Feria de Mataderos, a weekend gaucho folk market one hour from the center of Buenos Aires; photograph by Sonja D’cruze.

Morcilla / Blood SausageYou’re gonna love ‘em or dislike ‘em. Comparable to black-pudding in the UK, castle are consisted of of pig’s blood and ground up piece of pork or offal and also a couple of extra spices to do them taste less like pig’s blood. A much softer sausage than the chorizo.

PamplonaNo translate in exists because that this common Uruguayan meat feast that veal, chicken or pork enveloped around a stick of cheese wrapped in ham and topped off through tomatoes, pancetta and also peppers. If you desire a heart assault on a plate, youʼve discovered it! For few of the ideal head to El Pobre luis in Belgrano.

The proud parrilleros of El Pobre louis stand in prior of a invited parrilla alongside Liber Acuna (far left), the son of founder, Luis. The parrilleros butcher the meat themselves and say the takes years of training; picture by Sonja D’cruze.

Mollejas / Sweetbreads or Thymus GlandsNot because that the squeamish, mollejas’ distinct gusto comes down to them being glands and also not muscle tissue. Soft and delicate in texture, the same, similar thing pork ~ above the taste buds.

Chinchulin / tiny IntestinesAs you will do expect, it looks gross and also tastes…well the pretty certain and hard to explain so you’re just gonna have to trust me and try them. They should be well cooked and crunchy but never chewy, that method you obtained a dud plate. Squeeze abundant amounts of new lemon juice ~ above top.

How to ask because that the perfect cooked steak

Weirdly, in a country where cow is king, that perturbs me that most locals, gauchos and all, operation for the hills in ~ the vision of pink meat. Me, Iʼm a bit an ext of the opinion the if an animal has died for mine appetite, it need to be served practically still flipping ~ above the plate. Nothingʼs sadder 보다 an overcooked steak. To protect against that happening…hereʼs her true and tested overview to ordering it the method you favor it.

VUELTA VUELTA: The meat has barely kissed the pan. Nice and blue and bloody.

JUGOSO: officially this method medium-rare in Argentina, but it often tends to be more on the tool side for most parrilleros (the grill chefs).

A PUNTO: Medium, quiet a little pink in the middle however not therefore juicy.

PASADO DE PUNTO: tool to fine done.

COCIDO: well done. Well dead.

BIEN COCIDO: Why would certainly you? yet plenty that Argentineans do.

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Get prepared to indulge in some serious, succulent, super-size steaks; photograph by Sonja D’Cruze.