Argentine Steak Cuts: A Guide to Ordering Beef Like a Local
You sit down at a Buenos Aires parrilla. The menu arrives. You recognise almost none of the cuts. You order something that sounds familiar and end up with something unexpected.
This guide fixes that. Here is every major cut you will find at an Argentine steakhouse, what it actually is, and how to order it properly.
Why Argentine Beef Is Different
Before the cuts, a word on the beef itself. Argentine cattle are grass-fed on the Pampas, which produces meat that is leaner and more mineral-rich than grain-fed beef. The flavour is deeper and more distinctly beefy. Fat marbling is lower than, say, a USDA prime ribeye, but the flavour more than compensates.
The cooking method also differs. Argentine parrilleros cook over wood or charcoal embers at lower heat for longer periods. Patience is part of the technique.
The Major Argentine Steak Cuts
Ojo de Bife (Ribeye)
The most popular cut at any parrilla and the one most visitors recognise. Ojo de bife is well-marbled, rich, and full of flavour. If you want one steak that represents Argentine beef at its best, this is it.
Order it: medium to medium-rare (a punto or jugoso).
Bife de Chorizo (Sirloin/New York Strip)
Despite the name, this has nothing to do with chorizo sausage. Bife de chorizo is a sirloin cut — leaner than ribeye but deeply flavourful with a firm, satisfying texture. It is Argentina's most beloved everyday cut.
Order it: medium-rare to medium (jugoso or a punto).
Colita de Cuadril (Tri-Tip)
A uniquely Argentine cut. Tri-tip is virtually unknown outside South America but it is one of the finest cuts on the parrilla when cooked properly. Lean, tender, and deeply beefy. At Betty and Marcelo's asado, this is one of the centrepiece cuts.
Order it: medium-rare (jugoso). It dries out quickly if overcooked.
Entraña (Skirt Steak)
Thin, intensely flavoured, and cooked hot and fast. Entraña has a looser grain than the other cuts and absorbs chimichurri beautifully. A local favourite that many visitors overlook.
Order it: medium-rare. It is already thin — a minute more than intended and it becomes tough.
Vacío (Flank Steak)
A classic parrilla cut with a distinctive fat cap that crisps and renders during cooking. Vacío is often slow-cooked for an hour or more at the edge of the fire. The result is tender, flavourful, and unlike anything you get from a quick sear.
Order it: medium (a punto). The slow cook takes care of most of the work.
Tira de Asado (Short Ribs)
Cut across the bone into thin strips rather than the thick cross-cut you might know. Tira de asado is quintessentially Argentine — fatty, rich, and cooked slowly until the meat pulls easily from the bone. Often one of the first cuts that comes off the parrilla.
Order it: it comes when it comes. This is not a cut you rush.
Matambrito (Pork Flank)
Not beef, but a staple of the Argentine asado. Matambrito is a thin cut of pork belly that cooks quickly on the grill and pairs well with chimichurri and salsa criolla. It typically arrives as an early course while the larger beef cuts are still cooking.
Provoleta (Not a Cut — but Order It Anyway)
A thick round of provolone cheese placed directly on the grill until it melts and chars at the edges. Non-negotiable as a starter at any serious asado. Order it.
How to Order Doneness in Spanish
Argentine steakhouses tend to cook meat more than visitors expect by default. Be specific.
| You want | Say | |---|---| | Rare | Muy jugoso | | Medium-rare | Jugoso | | Medium | A punto | | Medium-well | Bien cocido | | Well done | Muy bien cocido (not recommended) |
If you order a punto in Argentina, expect something closer to medium in most other countries. Adjust accordingly.
The Cuts at Betty and Marcelo's Asado
At our asado experience in Palermo Soho, you will taste several of these cuts in progression — starting with chorizo and matambrito, moving through colita de cuadril, and finishing with ojo de bife. Each cut arrives at the moment it is ready, the way a proper asado unfolds.
You sit right next to the parrilla and watch Marcelo work through the whole process. By the end of the evening, you will understand not just what each cut is but why it is cooked the way it is.
U$D 104.00 per guest, all wines included.
FAQ: Argentine Steak Cuts
What is the best cut at a Buenos Aires parrilla?
Ojo de bife (ribeye) is the crowd favourite and rarely disappoints. For something more distinctively Argentine, try colita de cuadril (tri-tip) — it is not something you will find easily outside Argentina and it is exceptional when cooked properly.
Why does Argentine beef taste different from beef at home?
Grass-fed cattle on the Pampas produce leaner, more mineral-rich beef with a deeper flavour profile. It is less marbled than grain-fed American beef but the flavour is more pronounced. The long, low-heat cooking method also brings out qualities that high-heat searing would destroy.
How do I ask for a steak without speaking Spanish?
Point to your item on the menu and say jugoso (medium-rare) or a punto (medium). Both words are easy to remember and both will get you a well-cooked steak. Avoid ordering without specifying doneness — the default at many parrillas runs closer to well-done than most visitors prefer.
Is Argentine beef expensive?
Compared to premium steakhouses in the US or Europe, no. A quality steak at a good Buenos Aires parrilla typically costs $20-40 USD. At neighbourhood parrillas it can be less. A private asado experience with multiple cuts, wines, and cultural storytelling costs $104 per guest — comparable to a mid-range restaurant in New York or London.
What is the difference between an asado and a parrilla restaurant?
A parrilla restaurant is where you order individual cuts from a menu at your own table. An asado is a social event where multiple cuts are served in progression, communal-style, with the host cooking in front of you. The asado gives you the full cultural context; the parrilla gives you more control over exactly what you eat.