Argentine Beef Cuts vs American Beef Cuts

If any of you have ever lived in, been to or at least heard about Argentina, you will be aware of the famously high quality steak. The steak cuts are slightly different to what you will come across in your favorite BBQ house in the States! Although the quality of the meat may not differ too much from meat of a Texas BBQ, but Argentines’ really have it down to a T the art of how to grill and salt a steak.

Steak House in the USA

A classic style steak house in the United States can’t be beaten by much. But if you should come down to Argentina, getting to a parilla out of the city or even a parrilla in the city is a must do. (However, please don’t confuse this with a traditional Argentine asado, which is not to be found anywhere in the city for visitors, it only happens at the homes of Argentines).

La Cabrera is a well known ‘parrilla’or steakhouse in Buenos Aires.

Below is a picture highlighting the cuts of beef used generally in the US and other regions such as the UK.

As you can see, the area around the neck is divided into more parts.

The (roughly and most common) five different types of steaks you will see in Argentina are Bife de Lomo (tenderloin). Entrana (skirt steak), Asado de tira (short ribs), Vacio (flank steak) and Bife de chorizo (sirloin). There are several other beef cuts that we will write about over the coming days and months, but these are the principal players.

The Bife de Lomo is the most expensive cut, it’s big, tender and juicy. Lomo is a must try at least once, but can often lack a bit of flavour. It is also, ironically, the absolute least Argentine cut of beef. You will basically never find this at any real Argentine asado specifically because it is rather flavorless. Where you will find it is in “milanesas” which is schnitzel or “chicken fried steak”, which is a very common lunch and dinner food in Argentina. It is also a cut that is considered beef for children since it is soft and easy to cut and chew. How ironic!

 

La Entraña

The Entrana is not as large as lomo or bife de chorizo, so is a great choice if you don’t think you’ll finish off a larger option. This is a favorite among the Argentines’ and is a more flavorful, thinner cut of meat. Not the most tender of cuts, between a lomo and a matambre.

The Asado de tira, or ribs, is where you will also see another main difference to the states. In Argentina, the ribs are cut a lot shorter. They are packed full with flavour and are nice and crispy. This is *the* cut of Argentine beef, and can be found at our little Steak events that we do here in Buenos Aires.

The Vacio, or flank steak, probably won’t be found outside of Argentina/Uruguay. This cut will have a coating of fat on the outside, but none on the inside. When cooked to perfection the fat goes crispy and keeps the inside tender and juicy.

The Bife de Chorizo is big a juicy with tasty exterior fat. Just make sure you get it in a good place. as a cheap Bife de Chorizo will be fatty and not so worth it.

A Matambre is another Argentine meat that is popular in Argentina. However is renowned for it’s toughness. So get your jaw prepared!

No matter which cut of Argentine beef you choose, it will certainly be a memorable experience!

 

Argentina Steak: Tira de Asado in Buenos Aires

The most coveted beef cut amongst Argentines, tira de asado, has made a name for itself simply because it is so full of flavor. These short ribs, also commonly known as “flaken-style” ribs, are quite the contrast to how ribs are found in the United States. They cut the rack transversally as opposed to cutting along the bone and keeping it intact. This produces a larger, thin cut of rib meat with bits of bone within. Therefore, the tira de asado can be cooked quickly and very hot, as they like to do in an Argentine asado (Argentine steak dinner), without making the meat tough and chewy. Instead, the beef becomes flavorful and pleasantly crispy.

This method seems to trump that of the United States which requires an abundant amount of basting only to be followed by a very long and slow cooking time in order to retain its succulence. Another positive to ordering tira de asado at a Buenos Aires parrilla (Buenos Aires steakhouse) is that it remains relatively inexpensive for such a nice cut of Argentine steak.

If you are looking to attempt your own Argentine asado, tira de asado, much like entrana (skirt steak), can be served before the rest of the steaks have finished due to its quick cook time, or you can save it for the main dish. In Buenos Aires, short ribs are given an ample amount of salt before being placed on the parrilla (grill). Once it is on the grates, the tira de asado is left to 10-15 minutes of high-heat charring. If you are cooking it yourself, you will find that these ribs emit an appetizing aroma from the roasting of the bone chunks that provide this cut of beef with all of its flavor. If you require a little more zest to your steak that a simple salt rub cannot fulfill, the addition of the original Argentine chimichurri sauce will provide what you are looking for. Also recommended to complement your tira de asado are some grilled plantain and coconut rice.

Buen provecho!