A familiar friend full of marbling fat which gives it tons of flavour. The list below includes choice cuts as well as other more daring bits – offal and all – that you may or may not have the pelotas to try. 4. → Sign up for a trip to an estancia near Buenos Aires to ride horses and eat a delicious country-style asado lunch. It’s served as a steak but much more common as ‘matambre relleno’, a meat roll stuffed with a variation of carrots, peppers and hard-boiled eggs depending on the province. Lomo – Tenderloin/filet mignon. 8. Rise of Argentine Beef. Chuck ribs, flanken style (cross-cut). A cheaper cut taken from the neck, it’s best drowned in a tasty sauce and is often used for mince. It’s hard to find an Argentine chef that will cook steak this way, as they shy away from pink meat and tend to like their steak well done. One for the asado en casa. Until this agreement, Argentina only had access to China with frozen boneless beef, which are low price cuts, nevertheless represented 50% of Argentine beef exports. If you end up extending your trip, this is one to cook up at home. Rich and juicy this cheaper cut is a good bet if you’ve got time to branch out from the usual cuts. In Argentina, churrasco refers to any thin cut of boneless beef cooked at high heat. Argentine steaks are cut differently than in the rest of the world, and there's undeniable logic to it: the cuts are based on the texture of different parts of the cow. It’s a whacking great big chunky steak and comes from the best cut of the rib section. Morcilla / Blood Sausage You’re gonna love ‘em or hate ‘em. You must be of legal drinking age in the country where you access this site in order to enter. By entering this site you agree to our Terms of Use and to our Privacy Policy. Ribeye Steak 23,50 € (300gr) 39,10 € (500gr) Very tasty and tender, beautifully marbled meat. You don’t normally see this outside of Argentina, so take advantage of this best-cooked slowly strip which delivers on flavour and has an addictive crispy fat, smothering the exterior. Proper carnivore bliss, it comes with a satisfying edge of fat and is usually served in portions huge enough to share. Lean cut covered with a thin layer of fat, a classic from the Argentine grill. Argentine Beef Cuts. A good chori is a total pleasure. Parrilladas. Give or take a few steaks, Argentineans eat about 55kg of beef each a year. The Argentinian beef cuts also contribute to the meat’s superior flavor. Get ready to indulge in some serious, succulent, super-size steaks; photo by Sonja D’Cruze. While this disease poses no threat to humans, infected livestock legally cannot be sold and must be slaughtered to avoid spreading the highly contagious virus. The dish combines thinly sliced matambre with a variety of ingredients. Beef. A cheaper cut and versatile enough to smother a marinade over, which it soaks up like a thirsty campesino (countryman). See Wander-Argentina.org, • about us You soon get used to the smell of grilled beef that wafts from parrillas (steak restaurants) dotted on every corner and itʼs not unusual to see builders and shop keepers lovingly labouring over their make-shift grills during lunch breaks. BEEF. We never said Argies don’t have some quirky culinary habits! What Makes Argentine Steak So ... Social Gaming entrepreneur and Computer Science student at ORT Argentina. ! Beware, cheap cuts will have an indecent amount of fat on them. Jugoso — Order your meat ‘jugoso‘ if you want it red and juicy. Moist, fatty, meaty. 11. But hey! Beef Cutting Styles. Chimichurri is also a popular topping for a choripan, the sausage sandwiches that are sold on the street in places such as the Costanera Sur and are a traditional snack at football games. A personal fave. With most herds benefiting from purely grass-feed, this results in sublime taste and tenderness as well as brilliant textures that couldn’t be found in corn-fed cattle. It’s difficult to find this type of cut outside of Argentina, so flank steak is a common substitute. And you get a lot of it for your pesos. Steak. Vacío is a thin cut which features a thin layer of fat on both sides. The flat, central plains of Las Pampas are home to Argentinaʼs prized, grass-fed cattle. Visitors will find there is never a reason not to fire up the grill in Argentina, including birthday celebrations and even on holidays such as Easter and Christmas. Travel & Tours in Argentina, in Buenos Aires & Beyond. Book an evening or daytime estancia (ranch) or asado (barbecue) tour with Wander Argentina, to try the world’s best steak and learn about Argentine meat with local experts. Argentina brings to the world market a wide range of cuts of beef in a variety of different presentations, which allow consumers to savor the taste of the best beef. Something is wrong. But it should be, because this country is all about the carne. It’s impossible to overcook beef in Argentina, as the locals like it medium to well done.If the meat is good, they say, this is the best way to cook it: low and slow. An entire cut of tenderloin, called Lomo, for example. To help figure out all those cuts of meat on your Argentine menu, below are some common cuts of beef, as seen at restaurants, parillas and asados all over Argentina. If we talk about super premium, I would say that it would be Kobe, the richest Argentine beef that costs 120 dollars per kilo. If you want a heart attack on a plate, youʼve found it! Despite the great quality of the beef in Argentina, overcooking meat is a common culinary sin here. We are all about taste. Cut to Texture. The local version of the best meat in the world: the Kobe cut, the beef of the Japanese Wagyu ox. Coming from the well used Round Primal muscle, this cut will give your molars a work-out. So this is confusing. 2. Bife de costilla: T-bone or porterhouse steaks Bife de chorizo: strip steak, called NY strip in US • contributor guidelines Asado de Costillar (beef rib) – this is not a common cut in Argentine, but if you can find them, they are delicious! The basic ingredients of Argentine chimichurri are olive oil, vinegar, parsley, oregano, garlic and ají molido (red pepper flakes) or better yet, fresh chopped chili pepper. → Don’t miss out on Argentina’s famous meat! The acidity of the salsas cuts through the fat of the meat and spurs the production of stomach enzymes that help digest the huge portions of meat. Similar to black-pudding in the UK, they are made up of pig’s blood and ground up pieces of pork or offal and a few extra spices to make them taste less like pig’s blood. Argentines make up the second-largest consumer market for beef in the world, eating an average of 1.2 kilos per person per week, according to Argentina’s Chamber of Commerce. → Make like an Argentine and mitigate the effect of eating too much meat with a healthy yerba mate habit! Argentine grilling goes beyond hamburgers and hot dogs. Available in a wide range of different cuts, Argentine beef offers a variety of rich and sensational flavours. The asado is a traditional Argentine meal in which friends and family gather for the better part of a day to enjoy a marathon Barbeque. You can get it boneless or bone-in, which packs more flavour into an already tender, tasty and marbled cut. I’ve added a few extra favourites that aren’t on our cow jigsaw but are on the menu and should not be missed. Argentine Beef Cuts for Asados – in translation: Vacío – Flank. Okay, thatʼs not true. Asado is the name for BBQ in Argentina but it also refers to the large section of the rib cage that produces the finger-lickin’ tasty morsels of short or spare ribs. Rio Beef is an alliance formed by livestock producers, ... We process animals in modern and certified packing plants, to take our best beef to your table. Giant parrillas at Feria de Mataderos, a weekend gaucho folk market an hour from the centre of Buenos Aires; photo by Sonja D’cruze. This said grass results in leaner cuts than corn-reared breeds and the meat isnʼt aged. Best roasted rare, this super lean slice is super economical. •  privacy policy Ojo de Bife / Rib Eye She stayed, lured by a love of porteño life and its Castellano speaking people. Falling somewhere in flavour between bife de chorizo and ojo de bife, this is their not so meaty nor buttery hermano. 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