Entering a parrilla steakhouse or carniceria (butcher) in Buenos Aires can be a little overwhelming if you are not accustomed to the wide selection of cuts (cortes) of meat available in Argentina. On our food tours in Buenos Aires we’ll give you a lesson on what the cuts are, but here’s also an abbreviated guide to our favorite cuts of steak in Argentina! Note that the quality of even the same cuts varies greatly from restaurant to restaurant.
Bife de Lomo (tenderloin) – Bife de Lomo is one of the tenderest cuts of steak available in Argentina. While it is extremely tender and juicy when cooked properly, it doesn’t have a lot of flavor compared to fattier cuts.
Bife de Chorizo (sirloin) – Probably my personal favorite, the bife de chorizo steak can be pretty amazing if it’s high quality meat. It can be easily identified by the piece of fat on one side that adds an incredible amount of flavor.
Entraña (skirt steak) – Long thought of as a low quality cut, entraña has been rediscovered at Buenos Aires steakhouses and many famous restaurants are now having trouble keeping up with demand. While thinner and less tender than some cuts, the big flavor makes it a top pick.
Ojo de Bife (rib eye) – This is another great steak choice. While nearly as tender as bife de lomo, the rib eye has significantly more flavor because of a better marbling of fat. If you like meat more done than medium it probably isn’t a good choice since it gets tough past that point.
Also, make sure to read our guide to ordering meat in Argentina so your steak is cooked the way you like it!