THE CUTS- A Meat-Lovers Guide to Beef Cuts in Argentina
Give or take a few steaks, Argentineans eat about 55kg of beef each year. You soon get used to the smell of grilled beef that wafts from the parillas (steak restaurants) dotted on every corner. Sunday's here remain sacred too, as families get together for asados (BBQ's) and feast the afternoon away with a bottle of Malbec and charla (chat). Beef here is a source of national pride and after tasting your first forkful, you'll see why.
Malbec Boutique Steakhouse is proud to serve USDA Prime Grade A meat, and below are our most popular Argetinian-styled cuts of beef. Seasonal and/or Market Prices, Specials and Availabilities may apply- please ask your server for our weekend specials and/or for more details.
Moist, fatty, meaty, a good chori is a total pleasure. Eat it as a choripan from the chori, (sausage) and the pan (bread), pile on our homemade spicy chimichurri sauce and you're good to go!
Similar to the black pudding in the UK, but with a few added spices, it is a much softer sausage than chorizo.
Mollejas/Sweetbreads or Thymus Glands:
Mollejas' unique gusto comes down to them being glands and not muscle tissue. Soft and delicate in texture, resembling pork on the taste buds.
How To Ask For The Perfectly Cooked Argentine-Style Steak:
DINE LIKE ARGENTINE
VUELTA VUELTA: The meat has barely kissed the pan. Nice and blue and bloody.
JUGOSO: Officially this means medium-rare in Argentina, but it tends to be more on the medium side for parrilleros (the grill chefs).
A PUNTO: Medium, still a bit of pink in the middle but not so juicy.
PASADO DE PUNTO: Medium to well done.
COCIDO: Well done.
BIEN COCIDO: Most popular selection in Argentina.