The Exquisite Argentinean Cuts of Meat: Discover the Authentic Flavors of the Grill
The Exquisite Argentinean Cuts of Meat: Discover the Authentic Flavors of the Grill
A traditional asado in Argentina is a typical moment full of rituals. The first ritual is the choice of meat cuts. You may like some more than others, but it is very difficult for you to hate any of them or for groups of people to have two different asados. Most of the time they choose similar ones, and in this blog I am going to tell you which are the traditional asado cuts used. Are you ready to live this Argentine experience? Keep reading!
Matambre (flank steak) is a quintessentially Argentine cut—elongated, flat, and delicate. It lies between the ribs and the skin, known as the "leather." This lean cut is often used for stuffing and brings a unique flavor to the table.
Entraña (skirt steak) is found within the diaphragm, attached to the ribs. Weighing around 600 to 800 grams, it boasts a rich fatty component that makes it perfect for grilling. Trust us, Entraña sandwiches are an absolute delight!
Vacío, a juicy and fibrous meat, is sourced from the lateral region of the beef's rear quarter. Best cooked slowly as a whole piece on the grill, it promises succulent and tender bites.
Tapa de asado (rib cap) is a flavorful cut from the upper ribs, known for its juicy tenderness and rich marbling.
Tira de asado (short ribs) or Costillas are succulent and meaty, offering a mouthwatering combination of meat and bone that's perfect for grilling.
Ojo de bife, is a beef steak that is taken from the rib side, between ribs six and twelve. It is a very juicy and tender cut that can be grilled. It differs from the chorizo steak because the ojo de bife has more fat between the ribs and the chorizo steak has a layer of fat on the edge.
Cuadril (rump steak) or colita de cuadril is a versatile cut that delivers a balance of tenderness and robust flavor, making it a favorite for grilling.
Picaña (top sirloin cap) or tapa de cuadril is a prized cut known for its exceptional marbling and tenderness, resulting in a melt-in-your-mouth experience.
Chorizo: It is a sausage that combines pork meat and spices, such as paprika, garlic and other herbs, which give it its characteristic and delicious flavor. It is presented in the form of an elongated and thin sausage, perfect for grilling or enjoying in other dishes.
Morcilla: is a sausage made from pork blood, mixed with rice and spices. It is dark in color due to the blood, and its flavor is distinctive and appreciated by many. Morcilla is enjoyed both on the grill and in stews and other traditional dishes of Argentine cuisine.
These essential cuts are the basis of an authentic Argentinean asado. So if you want to live the experience of a traditional asado, choose the cuts you like the most and enjoy them. I usually recommend the ojo de bife, as what I like the most is that it has the right amount of fat and meat that keeps it always juicy. I also recommend combining this cut and all the others with Chimichurri by Nativo Spices. This will definitely make a difference in your meat meals. Now it's up to you to choose your favorite cut.
If you are going to invite your loved ones to try this experience, share this blog so they can choose the cuts they like the most. I'll be waiting for you in the next blog next Wednesday.
