If there is a country in the world where grilling meat is almost a religion, surely we will all think of Argentina. There the meat is roasted with mastery, they are organized roasts for any celebration and use, -at least as they say-, the best meat in the world. If you want to organize a good meeting around the embers, in addition to our tips for a perfect barbecue, these are the cuts that you should ask your butcher to make your barbecue more Argentinian.
Argentine cuts of meat and how to use them
There are many Argentine cuts of meat, but I have chosen the most characteristic to be able to enjoy a good barbecue or barbecue cooking the meat on the grill. In addition to the description, I will tell you what piece it is equivalent to in our butcher shops, since the names are different.
1. Strip of asado or churrasco
The strip roast or churrasco, also called strip roast and it is one of the classic cuts in all Argentine asado. It consists of transverse cuts of the rib of the beef, so that instead of separating each cutlet, the meat is cut transversely, forming strips that have five or six bones inside.
It should be roasted facing the bones to the embers and then he turns around and finishes doing. It can be taken as is or bathed in a garlic and parsley mash or with the classic Argentine chimichurri.
2. Gang cap
It’s also called picanha in its Brazilian denomination, and in Spain it is known as tapilla. It is a very tender triangular cut, covered by a layer of fat that helps it stay very juicy after being grilled. It is advisable to grill the whole piece and after roasting, filleting to the taste and demand of the diners.
3. Chorizo steak
Chorizo steaks are the Argentine name for thick fillets of beef or beef loin. The call chorizo steak It has nothing to do with said sausage, despite the name. They are equivalent to our high loin steaks, a very juicy part ideal for grilling.
It is a thin and flat piece that is normally used for filling and roasting in the oven. The matambre roll is cut into slices that show its filling. It can also be cooked on the grill or barbecue that will give it the smoky touch of the embers, which is, without a doubt, an extra flavor that everyone will appreciate.
It is a classic Argentine cut that is already perfectly found in many supermarkets in our country and in online butcher shops. Is a meat that is covered by a strip of fiber or leather, which can be removed before grilling or can be roasted with it until crisp. In this second case, it is advisable to give a few small cuts to that layer so that it does not deform the entrails when shrinking by the heat of the embers.
The void is a cut of meat located between the ribs and the hollows of the hip. Is a very juicy meat although it is somewhat tough because it has a lot of fiber. This cut is very tasty even if it is not very tender, but cut into thin portions it is great to start the barbecue, after going through the embers or the grill.
7. Narrow steak
The narrow steak is corresponds to our cut of low loin steaks, which can be grilled with the bone, -our steaks- or without it, -our entrecots-. Its meat is very tender, due to its high content of infiltrated fat.
You can grill the whole piece and then cut the entrecots or cut them first and grill them already filleted. If you are going to grill the whole piece and then cut it, it is more convenient to order them without the bone. The flavor of this cut is quite pronounced so they will be a success.
8. Trowel or Popcorn
The popcorn, which in Spain is called Llana, is a small cut, located in the forequarters of calves and cows. It is located near the shoulder, covering the humerus. This cut is rectangular in shape, and is sold covered with a whitish skin film that is removed before putting on the coals so that the meat does not shrink.
9. Creole sausages
Finally, remember that in an Argentine barbecue, in addition to the aforementioned cuts of meat that I have told you about, It is essential that you also make the so-called Creole sausages or Argentine sausages with a spicy touch and similar in color to our sausages since they do not have paprika like our sausages.
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