Visiting an authentic steakhouse for the first time is an unforgettable gastronomic experience, but facing the menu can generate doubts if you are not familiar with the terminology. Terms like «vacío», «ojo de bife» or «mollejas» sound delicious, but which one is right for your palate?
If you are wondering what meat to order in a grill, you've come to the right place. In this guide, designed by our master grillers, we will explain everything you need to know about the argentine beef cuts to make your next visit a resounding success.
Why is Argentine beef different?
The worldwide fame of the argentine barbecue is not a coincidence or a simple marketing strategy. It is based on three fundamental pillars that make the difference in every bite:
- Grass feeding: Historically, cattle in Argentina are raised on extensive plains (the Pampas region) and fed on natural pastures. This results in leaner meat, with a much deeper and more authentic flavor profile.
- Ripeness and tenderness: Care in the maturation process breaks down the muscle fibers naturally, ensuring that the meat arrives on your plate with a texture that melts in your mouth.
- The cooking technique: In a real grill there is no hurry. The grill manages the timing and the embers (wood or charcoal) to perfection, sealing the juices on the inside while forming a golden and slightly smoky crust on the outside.
The 5 cuts you should know
To make your choice easier, we have selected the undisputed stars of the embers. These are the cuts that will turn you into an expert the next time you visit us at Bacacay restaurant:
1. Chorizo criollo: the perfect starter
Before moving on to the larger cuts, the ritual calls for a good starter. Our chorizo, juicy and made with a balanced mix of meat and spices, is ideal to whet the appetite and share at the table while the engines are warming up.
2. Bife de chorizo: the infallible classic
Do not confuse it with sausage. The bife de chorizo (equivalent to the low loin or New York Strip) is a boneless cut, characterized by an outer layer of fat that, when melting on the grill, bathes the meat, giving it an intense flavor. It is tender, generous and the safest choice for your first time.
3. Steak eye: the king of marbling
If you are looking for texture and extreme juiciness, this is the cut for you. Taken from the center of the high loin (Ribeye), the ojo de bife stands out for its «marbling» (the fat infiltrated between the muscle fibers). When cooked, this fat melts internally, creating an unparalleled explosion of flavor.
4. Empty: the favorite of the locals
A very traditional cut in Argentinean houses. The vacuum is located in the lateral area of the cow's hindquarter. It has a slightly more fibrous texture, but it makes up for it with a powerful and slightly smoky flavor that makes it irresistible.
5. Sweetbreads: the jewel for adventurers
Considered the «caviar of the grill», sweetbreads are a true delicacy. They have a crunchy texture on the outside and extremely creamy on the inside, with a citrusy touch if you accompany them with a little lemon. Ours are incredible and a must for curious palates!
How to order your meat «al punto»?
The point of cooking is very personal, but in the Argentine tradition there are specific terms that will help you communicate with the waiter to receive your meat exactly as you imagine it:
- Juicy (undercooked): Sealed on the outside, with red center and abundant juice. Ideal for thick cuts such as steak eye.
- A punto (To the point): The perfect balance. Pink in the center, preserving the tenderness and natural juices of the meat.
- Cooked (well done): Brown meat in its entirety, without pink traces. Although tradition suggests undercooked points, the good parrillero knows how to do it without drying the cut.
The advice of our grill master: «Don't hesitate to ask us. At Bacacay we will advise you on the ideal point according to the thickness and fat level of the cut you have chosen, so that the experience is perfect.»
Express pairing: which Argentine wine goes with which cut of meat
The experience is not complete without a glass in hand. To elevate the flavors of your choice, here are three quick pairing suggestions:
- For the Bife de Chorizo (Malbec): Argentina's flagship red wine. Its red fruit notes and soft tannins perfectly balance the intensity of the meat.
- For the Vacuum (Bonarda): A pleasant wine, with good fruit and medium body, ideal to accompany the powerful and rustic flavor of this cut.
- For Empanadas and starters (Torrontés): If you prefer white wine to start with, Torrontés, fresh and very aromatic, cleanses the palate preparing it for meats.
Ready to give it a try? We are waiting for you at Bacacay
Now that you know the secrets of the embers, you are ready to live the complete experience. If you are looking for the best argentine grill Alicante, In our lounge you will find the atmosphere, the attention and, above all, the taste of Buenos Aires in every dish.
Take the step from apprentice to expert today. * Reserve your table by WhatsApp: 34641509395
- Visit us at: Carrer Poeta Campos Vasallo, 31, 03004 Alicante, Alicante, Spain
- Our schedules: 1- 4 PM, 7- 11 PM
We are waiting for you at Bacacay to share our passion for good barbecue!
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