The picaña steak, also known as a culotte, is boneless and cut from the cap of the top sirloin. Hailing from Northern Argentina, it's lean yet amazingly flavorful, with a texture similar to sirloin.
Nov 4, 2019
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Jun 19, 2014 · It's served as a steak but much more common as 'matambre relleno', a meat roll stuffed with a variation of carrots, peppers and hard-boiled eggs ...
Popular on Argentina's Parrillas (grills), the Flank is a versatile cut that comes from below the cow's stomach. Low in fat, Flank is often tenderized, leading ...
Nov 17, 2023 · Bife de Chorizo (Sirloin Steak) · Asado (Short Ribs) · Ojo de Bife (Rib Eye) · Vacío (Flank Steak).
It usually includes beef and pork sausage (“chorizo”), black pudding (“morcilla”), kidney, chittlings, and different cuts of meat, such as short ribs, flank, ...
Bife de chorizo is an Argentinian beef cut equivalent to the US New York strip steak, strip steak, sirloin, and top loin traditionally used for asado.
Dec 5, 2021 · La tira de asado literally means “the strip of the grill.” This is the most traditional Argentine meat cut that there is. This one comes from la ...
Feb 2, 2010 · #5: Bife de lomo (tenderloin). This is the cut that most of us order the first time we're in a parrilla. · #4: Entraña (skirt steak) · #3: Asado ...
A Guide to Meat Cuts & How to Order Your Steak - Wander Argentina
wander-argentina.com › cuts-of-meat
Bife de Chorizo – Sirloin Steak, Argentina's most popular cut. Lomo – Tenderloin/filet mignon. This is the most expensive cut and has very little fat. Other ...
Mar 13, 2013 · Vacío – Flank Steak, but with more fat and flavor. It can be quite chewy. Bife Angosto – Porterhouse or Striploin Steak. Entraña – Skirt Steak.