Beef cuts in Argentina
Here are the names butchers in Argentina use for 38 cuts and organs, next to the standard US name for each.
Some names on this page are still being checked against published sources.
| US name | In Argentina | Part |
|---|---|---|
| Beef cheek | No common local name recorded | Head |
| Neck | Cogote | Neck |
| Chuck roll / chuck roast | Aguja | Chuck |
| Flat iron (top blade) | MaruchaGrilled whole at the asado | Chuck |
| Ribeye | Ojo de bife | Rib |
| Bone-in ribeye | Bife anchoUsually means the rib steak with bone | Rib |
| Ribeye cap (spinalis) | Tapa de asadoCovers the rib section; braised or grilled slowly | Rib |
| Strip steak | Bife de chorizo | Short loin |
| T-bone / Porterhouse | Bife de costilla'T-bone' is also widely used | Short loin |
| Tenderloin | Lomo | Short loin |
| Top sirloin | Cuadril | Sirloin |
| Top sirloin cap | Tapa de cuadril'Picaña' is also common | Sirloin |
| Tri-tip | Colita de cuadril | Sirloin |
| Bottom sirloin flap | VacíoVacío takes in the whole flap-and-flank section, cooked whole | Sirloin |
| Top round | Nalga | Round |
| Bottom round | Cuadrada | Round |
| Eye of round | Peceto | Round |
| Knuckle (sirloin tip) | Bola de lomo | Round |
| Brisket | Pecho | Brisket |
| Short ribs | Asado de tira | Plate |
| Skirt steak | Entraña | Plate |
| Flank steak | Vacío | Flank |
| Hanger steak | No common local name recorded | Flank |
| Rose meat (thin flank layer) | MatambreGrilled, or rolled with eggs and vegetables | Flank |
| Shank | Osobuco | Fore shank |
| Hump | Not usually cut separately | Hump |
| Oxtail | Cola | Tail |
| Brains | Sesos | Organs & offal |
| Eyes | No common local name recorded | Organs & offal |
| Beef tongue | LenguaServed cold 'a la vinagreta' | Organs & offal |
| Sweetbreads | MollejasA must at the parrilla, grilled crisp with lemon | Organs & offal |
| Lungs | Bofe | Organs & offal |
| Beef heart | Corazón | Organs & offal |
| Beef liver | Hígado | Organs & offal |
| Tripe (blanket & honeycomb) | Mondongo | Organs & offal |
| Book tripe (omasum) | Librillo | Organs & offal |
| Abomasum | No common local name recorded | Organs & offal |
| Beef kidney | RiñónGrilled whole at the asado | Organs & offal |
| Small intestine | ChinchulinesBraided or grilled until crisp | Organs & offal |
| Large intestine | Tripa gorda | Organs & offal |
| Testicles | Criadillas | Organs & offal |
| Cow feet | Pata | Organs & offal |
| Marrow bones | Caracú | Organs & offal |
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