Argentina Steak Guide

Argentina is the beef capital of the world. The average intake of beef is almost 150 pounds per person per year, and in the past Argentines ate even more. Traditional barbecues are standard weekend and holiday events. The art of grilling beef has been perfected and usually involves cooking with coals and only using salt to prepare the meat. You will be shocked by the popularity of beef.


From the family tradition, commercial steak houses have opened. Parrilladas (mixed grill) serve a bit of everything including chorizo (beef or pork sausage), pollo (chicken), costillas (ribs), and carne (beef). As well as exotic items such as chinchulines (small intestines), tripa gorda (large intestine), molleja (thymus gland or sweetbreads), ubre (udder), rinones (kidneys), and morcilla (blood sausage). Steak houses adjust serving sizes according to the party’s size, making parrillada’s perfect for any group that wants to try a variety of Argentina’s cuisine.



Or skip the mixed grill and try a specific cut. There are too many cuts to mention, especially those from less traditional parts of the cow but here’s a guide to the Argentine meats you should look out for.


1) Bife de Costilla: T-bone, cut close to the bone, also called chuleta
2) Bife de lomo: Tenderloin, thinly cut and tender, often the most expensive cut
3) Bife de Chorizo: A thick, juicy, popular sirloin (has nothing to do with sausage)
4) Entrana: A thin, flavorful cut, that is a bit chewy, one of the least expensive cuts
5) Cuadril: A rump steak, often thinly cut
6) Ojo de bife: Ribeye, a choice smaller morsel
7) Tira de Asado: shortribs, thin strips of ribs and meat sliced crosswise
8) Vacío: Flank steak, textured and chewy
There are three great places to eat meat in Argentina:

1) Asado: A traditional Argentine barbeque where many unusual parts of the cow are cooked. This is the best way to get a taste of the local way of life while enjoy steak. If you get an invitation, don’t turn it down!
2) Restaurant: Not every establishment has the same quality, but even the fanciest restaurants do not charge a great deal for steak.
3) Home: Even from an average supermarket, steaks are thick, juicy, and fresh. Raw steak from the supermarket or butcher is about 40% less expensive than a cooked steak from a relatively expensive restaurant. Try to make it as good as the Argentines.

Ask for your steak to be cooked in one of the following ways, or expect to receive it medium.
Vuelta y vuelta or poco cocido: rare
Jugoso: medium rare
Punto: medium
Bien cocido: well done


This guide to great steaks in Argentina was written by a Argentina travel expert at Argentina For Less available to help you custom design your exciting and adventurous Argentina tours.

Source: http://latamforless.articlealley.com/argentina-steak-guide-2005239.html