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.
Ojo de Bife / Rib Eye
A familiar friend of marbling fat which gives it tons of flavor . It's a whacking great big chunky steak and comes from the best cut of the rib section. A personal fave.
Bife Angosto A.K.A Bife de Chorizo/ Sirloin or New York Strip (U.S.)
One of the best go to steaks for taste and quality, it's probably what more than one mozo (waiter) will steer you towards. Proper carnivore bliss, it comes with a satisfying edge of fat and is usually served in portions huge enough to share.
6. Asado / Short Ribs or Spare Ribs
Asado is the name of BBQ in Argentina but it also refers to the large section of the rib cage that produces succulent tasty morsels of short ribs or spare ribs. You want them a bit crispy on the outside to contrast with the tender meat inside. Pure salty goodness.
7. Vacio / Flank
Delicious and often overlooked flank from around the belly of the cow. You don't normally see this outside of Argentina, so take advantage of this best- cooked slowly strip which delivers on flavor and has an addictive crispy, fat, smothering exterior.
11. Matambre / Flank Steak
A mash-up of the words 'matar' and 'hambre' ('kill-hunger'), a very thin cut taken from between the skin and the ribs. It's served as steak but much more common as 'matambre relleno', a meat roll stuffed with a variation of carrots, peas and hard-boiled eggs depending on the province.
12. Entraña / Skirt Steak
Rich and juicy this Argentine beef cut is a good bet if you have time to branch out from the usual cuts.
13. Lomo / Fillet or Tenderloin
This famed cut is the fine dining of steak and is low in fat, tender and juicy. A must try!
ACHURAS/ OFFAL
Chorizo/Pork Sausage:
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!
Morcilla/Blood Sausage:
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.