Argentina’s Cuts Of Beef

Knowing all of Argentina’s cuts of beef is essential if you are going to dine in Buenos Aires. The Argentineans eat all sections of the animal, so often you’ll find delicacies on your plate which you’ll need to know the terminology for. There are also some important tips to ensure your steak arrives as you want it.

Argentina’s cuts of beef

Typical cuts of beef
Asado de tira / tira de asado – rack of ribs
Bife de chorizo – rump / sirloin
Bife de costilla – rib
Bife de lomo / lomo – tenderloin
Chimichurri – a tangy sauce for meat (made from olive oil, vinegar, garlic and parsley)
Choripan – spicy sausage sandwich
Chorizo – sausage
Chuleta – chop
Milanesa – breaded cutlet (normally sirloin flattened then breaded)
Milanesa neopolitana – cheese and tomato served on a breaded cutlet
Vacio - flank

I’ve tried all of Argentina’s cuts of beef but my personal favorite is ‘bife de lomo’ which is tenderloin. It’s the cut I always went back to, time after time and it never failed to deliver. Taste the succelent ‘Lomo’ and you will understand why its also the preferred cut of beef in Argentina.

Methods of cooking Argentina’s cuts of meat
Argentineans as a rule, like to have their beef well done and often they seem to over cook steaks. It is therefore essential that when ordering Argentina’s cuts of beef you order it to be cooked less than usual. I like my steak medium-rare so I always order my steak rare and 9 times of 10 it will actually be cooked medium rare.

Essential cooking terms
A la parrilla - grilled
Asado – barbecue / barbecued (find out more about asado restaurants)
Parrillada – small table grill
Parrillada mixta – an Argentinean mixed grill
Jugoso – rare
A punto – medium rare
Bien cocido – medium to well done
Muy bien cocido – well done to very tough

Meat cooking 'asado' style

Parrillada mixta – the typical Argentinean mixed grill
If you’re a meat lover, then treat yourself to an Argentinean mixed grill – this is- a must-do experience in Buenos Aires. A ‘parrillada mixta’ can be found on the menu at most parrilla and all asado restaurants. Just remember that they serve stacks of food so make sure you don’t eat for at least two days before hand!

Find out why Argentineans have two different types of steakhouses - the asado and parrilla restaurants and how they differ.

Argentines are not known for wasting their meat and the mixed grill is no exception. The ‘parrillada mixta’ comprises of a whole variety of different cuts of beef and almost every other part of the cow. It is all served up on a table grill, which keeps the meat warm – essential because it can take several hours to eat it all!

If you don’t have the stomach for the delicacies listed below don’t worry there are usually stacks of steaks served too and restaurants will often substitute the delicacies for other cuts if you ask them.

Listed below are some of the delicacies you might find with your ‘parrillada mixta’ (they are served along with the cuts of beef listed above):

Chorizo – sausage
Chinchulin – intestine
Entaña – entrail
Higado – liver
Lengua – tongue
Mondongo – tripe
Morcilla – blood sausage / black pudding
Molleja – sweetbread (the pancreas or thymus gland)
Riñones - kidneys
Pollo – chicken (just for a bit of variety)

A few tips when ordering Argentina’s cuts of beef

- It’s all meat, meat, meat and very little else. Most Argentineans order a salad to keep their steak company – there’s very little carbs in their evening meals. We always felt Buenos Aires was where Dr Atkins got the inspiration for his diet!

Choripan served in Buenos Aires note - this is not my picture and is in the public domain

- Ask for ‘chimichurri’ - an Argentinean tangy steak sauce made from olive oil, vinegar, garlic and parsley. It' s a great accompaniment to Argentine steak.

- If you are feeling really hungry or want to experience a traditional Argentine starter, order a portion of choripan or chorizo - this is a lovely sausage served with bread that is usually placed in the center of the table and shared by all. Not to be confused with ‘bife de chorizo’ which is rump/sirloin steak.

Mouth watering steaks at a Buenos Aires parrilla
Find out what’s on the menu at a fantastic Buenos Aires parrilla restaurant. Also discover how Argentines cook steak in the home using the traditional method of the gaucho and where the hottest grills in Buenos Aires are.

Find out why Argentina’s beef is so good
Argentina’s beef is so good it’s worth coming to Buenos Aires just to try it. Find out why it’s the world’s best beef and what to order in the hottest grills in town.

Argentinean Wine - the perfect accompaniment to beef
Argentina produces some fabulous red wines, most of which go perfectly with their favorite dish – steak. Find out the best wines to order to enjoy with your steak and why their wines are now world-beaters.

La Cabrera – my favorite parrilla in all Buenos Aires
La Cabrera is my favorite steak house in all Argentina. Find out a lot more about La Cabrera and why it’s my top choice…

Return from Argentina’s Beef to the Buenos Aires City Tourist Guide homepage