Have you ever looked at the menu of an Argentine steakhouse and felt overwhelmed? Chorizo, chorizo steak, vacuum, sweetbreads... Names that sound like music, but may raise doubts if it's your first time.
Relax. At Bacacay, We know that choosing the perfect cut is part of the experience. That's why we've created this simple guide so you can order with confidence, enjoy it to the fullest and, above all, come back for more.
Why is Argentine beef different?
Before going into cuts, it is worth understanding what makes Argentine beef special:
🐄 Grass feeding: Our cattle are raised in open fields, with a natural diet. This generates a tastier meat, with intramuscular fat (marbling) that provides juiciness and flavor.
🔥 Grilling with wood and charcoal: A plancha is not the same as an Argentinean grill. The slow fire, the constant ember and the patience of the griller make the difference between «cooked meat» and «meat with soul».
🧂 Only coarse salt: In Argentina, we rely on the product. That is why most of the cuts are seasoned only with coarse salt, to enhance the natural flavor without masking it.
At Bacacay, we respect this tradition. Each cut arrives at your table after a careful process that begins with the selection of the product and ends at the exact point you indicate.
The 5 cuts you need to know (and how to order them)
🥩 Chorizo
It is not a sausage: In Argentina, «chorizo» is a cut of meat, not a sausage. It comes from the loin area and is characterized by its elongated shape and juiciness.
✅ Ideal for: Those looking for a tender cut, easy to eat and perfect for sharing ✅. Recommended point: Juicy or on the point.✅ Grill Tip: «Ask for it to start. It's smooth, flavorful and whets the appetite for what's to come.».
🥩 Sausage steak
The classic must-have: A low loin cut, with a fatty edge that becomes crispy on the grill. It is tender, juicy and with an intense flavor that makes you fall in love at first sight.
✅ Ideal for: First time in an Argentinean grill. It does not fail ✅ Recommended point: Medium rare (not too red, not too cooked).✅ Grill Tip: «Let the fat brown nicely. It's the tastiest part.».
👁️ Beef eye
The king of marbling: It comes from the high loin and is recognized by its perfect marbling. This internal fat melts during cooking, hydrating the meat from the inside.
✅ Ideal for: Lovers of texture and deep flavor.✅ Recommended point: Juicy to make the most of the natural juiciness.✅ Grill Tip: «Slice it into thin strips and enjoy each bite slowly.».
🥩 Vacuum
The favorite of the locals: A cut from the side of the animal, with smoky flavor and firm texture. It requires a little more patience on the grill, but the result is worth every minute.
✅ Ideal for: Those who seek authenticity and are not afraid of intense flavors ✅. Recommended point: To the point or slightly overcooked to soften the fibers.✅ Grill Tip: «Ask for it to share. Cut in strips, it is perfect to accompany with chimichurri».
🍖 Sweetbreads
The jewel for adventurers: They are not muscle meat, but glands. Soft on the inside, crunchy on the outside, with a delicate flavor that surprises even the most skeptical.
✅ Ideal for: Those who want to try something unique and authentic ✅. Recommended point: Well browned on the outside, tender on the inside ✅. Grill Tip: «Try them with a drop of lemon. The contrast is spectacular.
💡 At Bacacay, our barbecue man is always available to advise you. Don't hesitate to ask, «What do you recommend today?» It's the best way to discover your new favorite cut.
How to order your meat «al punto»?
In Argentina, the point of the meat is a matter of respect for the product and for the diner. Here we explain the most common terms:
| Term | Description | Ideal for |
| Juicy | Hot red center, very tender | Cuts with marbling (steak eye) |
| About to | Pink, juicy but firm center | The most balanced and popular option |
| Stew | Grayish, firm and less juicy center | Those who prefer more cooked meat |
✨ Bacacay Council: When in doubt, ask for «a punto». It is the middle ground that best respects the texture and flavor of our cuts.
Express pairing: which Argentine wine goes with which cut of meat
Argentine beef calls for Argentine wine. This is not a rule, it is a tradition. Here are three infallible combinations:
🍷 Malbec + Sausage steakThe Malbec, with its soft tannins and notes of black fruit, balances the intensity of the steak without overshadowing it. It is the classic pairing for a reason: it works.
🍷 Bonarda + VacuumBonarda is lighter and fruitier than Malbec. Its natural acidity cuts the fat from the vacuum, cleansing the palate between bites.
🍷 Torrontés + EmpanadasBefore the meat, the empanadas. And before the red wine, a fresh white wine. Torrontés, with its floral aroma and citrus finish, is the perfect aperitif.
🍇 At Bacacay, our Argentine wine list is personally selected by Alejandro. Ask for our recommendation of the month: there's always a surprise waiting.
Ready to give it a try? We are waiting for you at Bacacay
Now that you know the cuts, the points and the wines, only one detail is missing: reserve your table.
📍 Where: 31 Poeta Campos Vasallo Street, Alicante (2 minutes from the Central Market)
📱 Easy booking: Write us by WhatsApp to 641 509 395
⏰ Schedule: Open every day, without weekly break
Because at Bacacay, every cut tells a story. And we'd love for the next one to be yours.
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