In Argentina, the asado is not just a meal, it’s a tradition. Since the Spaniards brought cattle in the 16th century, the Argentine pampas became the ideal place to raise cattle. Thanks to grazing on natural pastures, Argentine meat is famous for its flavor and quality. The grass-fed technique makes the meat tender and tasty, different from other countries that use feedlots.Today, Argentina is one of the world’s largest beef exporters. The meat industry not only drives the economy but is also starting to adopt more sustainable practices. However, what really matters in a barbecue is the quality of the cuts.
Most Popular Cuts of Meat
Asado de Tira: Ribs cut into crosswise strips. A classic in any barbecue.
Bife de Chorizo: A thick cut from the loin, similar to "sirloin" elsewhere. Very popular in restaurants.
Lomo: Also known as "filet" or "tenderloin". It is one of the most tender and lean cuts.
Vacío: A juicy cut from the lower part of the beef, between the ribs and the hip.
Entraña: A thin cut from the diaphragm. Very flavorful and usually grilled.
Matambre: A thin cut between the skin and the ribs. Can be grilled, baked, or stuffed.
Bife Ancho: Also called "ribeye". Juicy with a good balance of meat and fat.
Cuadril: A lean and tender cut from the rear of the beef, similar to "rump steak".
Colita de Cuadril: A small triangular cut from the top of the rump, known for its tenderness.
Gastronomic Experiences
The range of restaurants and grills in the country is extensive. You can find the best dishes without going far from the hotel, apartment, or wherever you are staying. Whether in San Telmo, Palermo, or the city center, cuisine appears like magic on every corner. On the other hand, it’s always good to have a recommendation to compare quality, price, and comfort. That’s why we present our 5 selected places: