← Back to blog
Guide to Argentine Asado Cuts: What to Order and How to Eat Each One
0%
Ordering at an Argentine parrilla for the first time can be a little confusing. The names do not match the ones used here, the same animal is butchered differently and there are cuts that simply do not exist in the same form in a Spanish butcher’s shop.
Here is the translation, cut by cut.
In Argentina, beef is butchered according to a different system from the one used in Europe. It is not simply a case of giving different names to the same pieces: the animal is divided in different places. That is why some Argentine cuts have no exact equivalent in Spanish and need to be explained rather than translated.
Add to that the fact that Argentines eat much more meat from the ribs and other areas that here would often be used for stews, while ageing and preferred doneness are different as well.
The most representative cut. It is the rib section cut crosswise into strips around two or three fingers wide, with the bone running through each piece.
It is bone-in meat with plenty of fat and flavour. It needs a long time over low heat, around two to three hours, so the fat can render and the bone can contribute its flavour. It is perfectly acceptable to eat it with your hands.
If you are going to order just one thing to understand what an asado is all about, order this.
A cut from the side of the animal, between the ribs and the hip. It is somewhat similar to flank or skirt, although it is not exactly the same.
It has a pronounced grain and a layer of fat on the outside that should be left on during cooking because it helps keep the meat juicy. It is cooked slowly and sliced against the grain.
For many people in Argentina, this is their favourite cut, even above more expensive pieces.
The diaphragm. A long, thin cut with a pronounced grain and an intense, almost mineral flavour.
Unlike almost everything else, entraña is cooked quickly over high heat. A few minutes on each side and then off the grill, keeping it juicy inside. Overcook it and it becomes tough.
It is a good entry point for someone who is not used to offal but wants something with more character than tenderloin.
It does not contain chorizo. It comes from the striploin, roughly equivalent to entrecôte and known in the English-speaking world as sirloin or New York strip.
A premium cut with a strip of fat along the edge and a tender texture. It is probably the most familiar cut for a European palate and the one many people order on their first visit.
The rib section, equivalent to ribeye. It has more marbling than bife de chorizo and therefore more flavour and juiciness. A good choice if you want something substantial.
The tip of the rump. A triangular cut that is relatively lean but very flavourful, usually cooked whole and then sliced.
It is related to Brazilian picanha, although the cut is not exactly the same.
A thin layer of meat taken from between the skin and the ribs. It can be grilled until crisp or stuffed and rolled, which is a classic preparation often served as a starter.
Chorizo and morcilla. They come off the grill first and are often eaten in bread. Argentine chorizo is milder and less smoky than Spanish chorizo.
Mollejas. Sweetbreads, golden on the outside and creamy inside, served with lemon. The cut that separates those who already know from those who are still learning.
Chinchulines. Intestines grilled until crisp. Intense. You either love them or never order them again.
Provoleta. Grilled provolone with oregano. Not meat, but practically essential.
Your first time at a parrilla: bife de chorizo or entraña. Familiar territory and relatively low risk.
You want to understand what asado is really about: tira de asado. It is the cut that explains the entire technique.
You care more about flavour than tenderness: vacío or entraña.
There are several of you and you want to try different cuts: a mixed platter. It is the logical way to eat this food, and asado is designed to be shared.
You like offal: start with mollejas.
In Argentina, meat is generally ordered jugoso, a punto or cocido. Jugoso is roughly equivalent to rare or medium rare, while a punto is the usual house standard.
One recommendation: with cuts containing plenty of marbling, such as bife ancho or tira de asado, ordering them very well done is a waste. The fat needs to render, but the meat does not need to dry out.
Coarse salt, chimichurri on the side and a full-bodied red wine. Malbec if you want to play it safe.
At Social Point, we cook these cuts over a wood-fired grill in Ibiza all year round. We explain the cuts available on our menu in more detail in our guide to premium meat cuts. You can see our menu or read how a real Argentine asado works if you want to understand what happens before the meat reaches the table. And once you know what you want, book your table.