Argentina is world-famous for its beef, and knowing the right cuts of steak (cortes de carne) will help you order like a local in Buenos Aires. 🇦🇷🥩
🥩 Essential Argentine Steak Cuts to Try #
1. Bife de Chorizo #
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Thick, juicy sirloin strip steak.
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One of the most popular cuts at parrillas (steakhouses).
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Comparable to New York strip, with great marbling.
2. Ojo de Bife #
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Ribeye steak.
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Rich, tender, and flavorful, often fattier than bife de chorizo.
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A favorite for steak lovers who like more marbling.
3. Lomo #
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Beef tenderloin / filet mignon.
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Extremely lean, very tender, mild flavor.
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Considered the most “refined” cut but less intense than ribeye.
4. Asado de Tira #
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Short ribs, cut across the bone.
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Chewy but very flavorful, often grilled slowly.
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Classic in a traditional asado (barbecue).
5. Vacío #
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Flank steak.
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Thin, long cut, with a chewy texture and strong beefy flavor.
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Beloved by Argentines for everyday grilling.
6. Entraña #
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Skirt steak.
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Thin, juicy, very flavorful cut, often grilled with chimichurri.
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Less fancy but highly authentic.
7. Matambre #
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Literally “hunger killer” — flank-style meat between the ribs and skin.
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Often stuffed and rolled (matambre arrollado) or grilled plain.
🍷 Pairing Tips #
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Order your steak with papas fritas (fries), puré (mashed potatoes), or ensalada mixta (simple tomato-lettuce-onion salad).
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Don’t miss pairing with a glass of Malbec — Argentina’s signature wine.
✅ Quick Takeaway:
If it’s your first parrilla visit:
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Go for bife de chorizo (classic, safe choice).
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If you love marbling, choose ojo de bife.
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If you prefer lean and tender, pick lomo.
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For an authentic Argentine experience, try vacío or entraña.
