ARGENTINA MEAT CUTS
1 – OJO DE BIFE / ENTRECOTE / RIB EYE
This cut is considered one of the best for roasting, with excellent flavor, tender and marbled meat. It is served without the bone.
2 – CHORIZO STEAK / EMPTY / SIRLOIN
This cut is probably the tastiest, the muscle it comes from is partially used by the animal when walking.
3 – TAPA DE CUADRIL / PICANHA / RUMP STEAK
This is a thick, meaty, high-quality, triangular-shaped cut from the oxtail area. It is normally grilled, but can also be baked in the oven, preserving its texture and flavor.
4 – INTAKE / FINE ENTRY – DIAPHRAGM / SKIRT STEAK~
Rich and juicy, this cut comes from the animal's ribs. It is a tender and very tasty meat, as it has a lot of fat and fiber, ideal for grilling medium rare.
5 – LOMO / LOIN / FILET MIGNON
Like the name itself, the animal's loin, being its most tender part. Low in fat, it is certainly not the most sinful or delicious meat. But it is soft and juicy, worth tasting.
6 – CORAZON DE CUADRIL / CORAÇÃO DE ALCATRA / HEART OF RUMP
The Hip Heart is the most delicate part of the leg, it is characterized by having very little fat and at the same time being very tender meat.
7 - EMPTY
From vacuum cutting, vacuum lung and vacuum steak pieces are cut. The vacuum lung is a strand of thick, flat-cut fibers cut from the sloping internal abdominal muscle under the chest. A piece of beef abdomen is called a vacuum steak.
The thin muscular tissue that surrounds the abdominal cavity is called matambre (also called belly, vacuum or vacuum steak).
9 - COLITA DE CUADRIL / RUMP'S TAIL
This is a classic Argentine cut. It has a triangular shape covered with a layer of fat on one side and comes from an elongated muscle taken from the lower external part of the hindquarter of the beef. It is a small, lean and boneless cut, but with enough fat to give it a lot of flavor. It is ideal for grilling and baking in the oven, in one piece or with different fillings.