The Argentines feel justifiably proud of the tender and lean
meat producing livestock fed with abundant pasture in the La
Pampa. But although the quality of their meat is recognized
abroad and Argentina was once among the largest exporters
of

The Argentines feel justifiably proud of the tender and
lean meat producing livestock fed with abundant pasture
in the La Pampa. But although the quality of their meat is
recognized abroad and Argentina was once among the
largest exporters of beef in the world.

Aguja: Chuck, Chuck roast
Asado: Short ribs, Roast prime ribs
Bifes de chorizos: Rump steak
Bifes de costilla: T-bone steaks
Bola de lomo: Shin of beef
Carnaza: Stewing beef
Cogote: Neck
Colita de cuadril: Tail of rump
Cuadrada: Bottom round, Stewing beef
Cuadril: Rump roast, Rump steaks
Entraña: Thin skirt
Falda: Skirt steak
Falda con hueso: Skirt steak with bone
Lomo: Tenderloin
Matambre: Flank steak
Nalga: Standing rump
Ossobuco: Shin
Paleta: Blade steak
Palomita: Butterfly cut
Peceto: Round steaks, Roast eye of round
Tortuguita: Flat
Vacío: Flank steak