Top 5 Argentine Cuts of Beef | WorldClass (2024)

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Top 5 Argentine Cuts of Beef | WorldClass? ›

Bife de Chorizo (Sirloin Steak)

The bife de chorizo, a cut that boasts a bold flavor and sumptuous marbling, reigns supreme in the realm of Argentine steaks. This sirloin cut, often confused with the spicy sausage it shares a name with, is a thick, juicy treasure.

Bife de Chorizo (Sirloin Steak)

The bife de chorizo, a cut that boasts a bold flavor and sumptuous marbling, reigns supreme in the realm of Argentine steaks. This sirloin cut, often confused with the spicy sausage it shares a name with, is a thick, juicy treasure.

Tira de asado (costillas) (short ribs): A short part of the rib bone, that can be cut thin (known as “banderita”) or thick (known as “asado”). The usual serving consists of three or four ribs, and it is the main cut chosen to make BBQs. Get ready to get your hands greasy (that's the local way to eat them!)

Grass-Fed on Las Pampas

The many breeds of cattle introduced to Argentina thrived in the pampas, grazing happily and often, resulting in leaner, more flavorful and nutritious beef. Whereas most American beef is grain fed, the bulk of Argentinian cattle feed on the plentiful grass, resulting in more omega-3 fatty acids.

The Tomahawk Steak, or "King of All Steaks", is cut from the entire rib portion and leaves the rib bone intact. Its long handle-like bone adds to its presentation and flavor when cooking.

Otherwise known as prime rib or rib eye roast, bife ancho is cut from the rib-eye roll and comes either boneless or bone-in. The bone-in option provides even more flavor in the already flavor-packed steak.

What meats are used in asado? ›

An asado usually consists of beef, pork, chicken, chorizo, and morcilla; all of which are cooked using an open fire or a grill, called a parrilla. Usually, red wine and side dishes such as salads accompany the main meats, which are prepared by a designated cook called the asador or parrillero.

The costillar is the Spanish way of saying “ribs” in Argentina. There are multiple ways of saying it such as “Asado de Costilla” “Costillar de Asado” “Tira de asado” these all mean the same thing ultimately which is the rack of ribs.

You have probably heard it many times already: don't eat too much red meat or processed foods. But research shows processed red meats, like bacon, hot dogs, and salami are the biggest problem.

While it can be unhealthy to eat too much fatty red meat, lean red meat doesn't raise your cholesterol and contains nutrients like protein, vitamin B12, iron, niacin, and zinc. Beef tenderloin is a lean, delicious -- and healthy -- way to go.

Begin with Argentina

Argentina's 50 million head of beef cattle are 85% English breeds — Angus and Hereford — and are raised in a temperate climate.

Argentina is known for its high-quality beef, and this is reflected in the cuts of meat served in Argentine steakhouses. Some of the most popular cuts include: Ojo de bife (ribeye) Bife de chorizo (top sirloin) Pincanha (rump steak)

A Brazilian favorite that's quickly gaining popularity worldwide, the picanha is a flavorful cut from the rump cap. Known for its distinctive fat cap, which renders during cooking to create an incredibly juicy and tender steak, the picanha is a must-try for adventurous carnivores.