Understanding the enchanting world of Argentine meat.

Here is a quick little guide with some translations that will help you enjoy the delicacy that is Argentine meat.

Aguja – Chuck Roast

Asado – Short Ribs, Roast Prime Rib

Asado De Tira – Chuck Ribs which are cross cut

Bife Ancho – Prime Rib, Rib Eye Roast, Boneless Rib Eye Steaks

Bife Angosto – Porterhouse or Strip Steak

Bife a la Rueda – Round Steak

Bife de Alcatra – Sirloin Steak

Bife de Costilla – T-Bone, Porterhouse Steaks

Bola de Lomo – Sirloin Tip, Knuckle

Colita de Cuadril – Rump Steak or end of the Rump Roast

Costillas - Rib Roast

Cuadrada – Bottom Round

Cuadril – Rump Roast or Rump Steak

Tapa de Cuadril – Top of Rump Roast

Entraña Fina – Skirt Steak

Entraña gruesa or centro de Entraña – Hanger Steak or thick Skirt Steak

Falda – Flank Steak

Matambre – Flank Steak

Nalga – Round

Tapa de Nalga – Top of Round Roast

Palomita – Shoulder Roast in Butterfly Cut

Peceto – Beef Round Steaks, Roast Eye of Round

Pecho – Brisket

Tapa de Asado – Rib Cap Roast

Tira de Asado - Short Ribs

Tripa – Tripe