Walking into an Argentine asado restaurant and looking at the menu can be confusing. What on earth is a bife de chorizo? Why is entraña so popular right now? The truth is, you don't have to be an expert to enjoy a good parrillada; you just need to know what you like to eat.
Do you prefer tender meat that practically cuts itself? Or are you looking for that intense flavor that only a good piece of crispy fat can provide?
So you'll never be at a loss when looking at a menu again, here's the definitive guide to the most famous Argentine cuts of meat, explained in plain language.
The Cuts of Meat You Should Know About
1. Chorizo Steak (The classic that never disappoints)
- What it is in Spain: The classic entrecôte (boneless).
- What it's like: It is a tender, clean cut with a thick strip of fat on one side.
- The trick on the grill: That fat around the edge is the key. As it cooks, the fat melts and coats the meat, making it super flavorful. It’s best to order it «juicy» so it doesn’t lose its charm.
2. Ribeye (The kind that melts in your mouth)
- What it is in Spain: The center cut of the top loin (without the bone or the cap).
- What it's like: Unlike the chorizo steak, this cut has small streaks of fat scattered throughout inside of the meat.
- The trick on the grill: When it hits the heat, that little bit of fat inside melts completely. The result is incredibly tender, succulent meat with a buttery flavor that melts in your mouth.
3. Offal (Pure, intense flavor)
- What it is in Spain: The tripe (the animal's diaphragm). It is a long, thin strip.
- What it's like: It comes with a thin layer of fat that becomes crispy when cooked. It’s a cut of meat with distinct fibers and a very robust, authentic beefy flavor.
- The trick on the grill: Cook it over very high heat very quickly. A couple of minutes on each side, and it's done. If you overcook it, it gets as tough as a shoe sole.
4. Emptiness (For Those Who Are Patient)
- What it is in Spain: The hollow, the area on the side of the belly.
- What it's like: A cut with a layer of fat on the outside; somewhat stringy but juicy if prepared properly.
- The trick on the grill: You can't rush this one. It's cooked over low heat, allowing the fat to render slowly and the meat to become tender on the inside. If you're looking for something quick, this isn't the cut for you; if you're looking for flavor, it's worth every minute of the wait.
5. Sirloin (Pure Tenderness)
- What it is in Spain: The usual sirloin steak.
- What it's like: It's the muscle that moves the least, which means it's the most tender cut of meat of all. It has almost no fat.
- The trick on the grill: Since it doesn't have any fat to protect it, it dries out easily. You have to sear it over high heat to brown the outside and leave the center pink. It's perfect if you hate finding fat on your plate.
The Two Golden Rules at the Table
To make sure your experience isn't ruined, keep this in mind:
This point is non-negotiable: You shouldn't order good meat «well-done.» If you overcook it, the juices evaporate, the flavor disappears, and you end up chewing on cardboard. Order it juicy or medium-rare.
Let her breathe: When the meat comes off the grill, let it rest on the cutting board for two minutes before slicing it. If you cut into it right after taking it off the grill, all the juices will end up on the plate and the meat will be dry. Be patient.
You already know which one is tender, which one has the most flavor, and which one is cooked slowly. Reading about meat doesn't make you any less hungry.
Choose your shot, call your shot, and go for it.
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