Argentine Beef Cuts

Master every cut. From the classic bife de chorizo to the prized entraña, learn how to choose and cook Argentine beef like a pro.

Asado de Tira

Short Ribs

The quintessential asado cut. Cross-cut beef ribs with meat between the bones, perfect for slow cooking over wood fire.

Cooking:Indirect heat, 2-3 hours

Best for:Traditional asado, BBQ

Difficulty:Intermediate

Vacío

Flank Steak

A flavorful, thin cut from the belly. Has a distinctive grain and intense beefy taste. Essential for any parrillada.

Cooking:Direct heat, 15-20 min per side

Best for:Grilling, slicing against the grain

Difficulty:Easy

Bife de Chorizo

Strip Steak / NY Strip

Argentina's most popular steak. Cut from the short loin, it's well-marbled, tender, and full of flavor.

Cooking:High heat, 4-5 min per side

Best for:Grilling, pan-searing

Difficulty:Easy

Entraña

Skirt Steak

The diaphragm muscle. Incredibly flavorful with a loose texture that absorbs marinades beautifully. Cook it hot and fast.

Cooking:Very high heat, 3-4 min per side

Best for:Grilling, tacos, fajitas

Difficulty:Easy

Ojo de Bife

Ribeye

The king of steaks. Rich marbling throughout makes this the most tender and flavorful cut for steak lovers.

Cooking:High heat, 5-6 min per side

Best for:Grilling, special occasions

Difficulty:Easy

Cuadril

Rump

A lean, flavorful cut from the hindquarters. Versatile and economical, great for roasting or grilling.

Cooking:Medium heat, 20-30 min

Best for:Roasting, grilling

Difficulty:Intermediate

Matambre

Rose Meat / Flank Cover

A thin, flavorful cut between the skin and ribs. Often rolled with fillings for matambre relleno.

Cooking:Slow roast or grill, 1-2 hours

Best for:Rolling, stuffing, grilling thin

Difficulty:Advanced

Colita de Cuadril

Tri-Tip

A triangular cut from the bottom sirloin. Tender with great flavor, perfect for grilling whole then slicing.

Cooking:Medium heat, 25-30 min total

Best for:Grilling, roasting

Difficulty:Intermediate

Tapa de Asado

Rib Cap

A thin cut that covers the ribs. Very flavorful, often used for quick grilling or milanesas.

Cooking:High heat, 8-10 min per side

Best for:Quick grilling, milanesas

Difficulty:Easy

Lomo

Tenderloin / Filet Mignon

The most tender cut of beef. Lean and buttery, it melts in your mouth. Best served rare to medium-rare.

Cooking:High heat, 3-4 min per side

Best for:Special occasions, fine dining

Difficulty:Easy

Cut Comparison Guide

Find the equivalent cuts in your country and the best cooking method for each.

Argentine	US	UK	Best Method
Bife de Chorizo	Strip Steak	Sirloin	Grill
Ojo de Bife	Ribeye	Rib Eye	Grill
Lomo	Tenderloin	Fillet	Grill/Pan
Vacío	Flank Steak	Flank	Grill
Entraña	Skirt Steak	Skirt	Grill
Asado de Tira	Short Ribs	Short Ribs	Slow Cook
Cuadril	Rump	Rump	Roast/Grill
Colita de Cuadril	Tri-Tip	Rump Tail	Grill

Pro Tips for Cooking Argentine Beef

Salt Generously

Use coarse salt liberally. Argentine beef is typically seasoned only with salt—let the meat speak for itself.

Room Temperature

Always bring meat to room temperature before cooking. This ensures even cooking throughout.

Don't Flip Too Much

Flip your steak only once. Let it develop a proper crust before turning.

Rest Before Cutting

Let your meat rest for 5-10 minutes after cooking. This allows the juices to redistribute.