Argentine cuts of beef: a guide for the gourmet traveler

When the smoke from the grill begins to spread through the streets of Buenos Aires, the landscape transforms completely. It is not just the aroma; it is a statement of intent, as this city moves to the rhythm of meat, with a naturalness that surprises anyone who comes to visit. 

For the traveler setting foot in the city for the first time, the options can be overwhelming. On every corner, there is a restaurant or a food cart that, just by looking at it, makes your mouth water, and the asado is experienced almost as if it were a religion.

That is why understanding the different cuts is not a mere whim, because when you know exactly what to order, where to get it, and what the cooking point is, your casual dinner transforms into a memorable experience. So stay tuned and stick with this guide, which reviews the essence of the local grill, where knowing how to eat is an art learned in the heat of the embers.

The four cuts that make the difference

The tradition of the Argentine asado was born in the countryside, around makeshift fires built by the gauchos. Over time, this rural practice migrated to the neighborhoods of Buenos Aires and became more sophisticated. Today, restaurants in Palermo, Recoleta, or Puerto Madero keep that essence intact with grass-fed animals, a pure wood-fired flame, and an unnegotiable patience in front of the coals.

All of this evolution is noticeable in the refinement of the execution; “whatever is available” is no longer thrown on the grill, as Angus and Hereford breed specimens with certified traceability are now meticulously chosen. Dry-aging techniques are applied, which previously happened accidentally.

The good thing is that all this technique hasn't killed the soul of the grill; on the contrary, it has turned it into a national sport at any gathering with family and friends, the act of arguing whether the meat comes out medium, juicy, or well done.

And although the country exports more than 600,000 tons of meat a year, eating it directly here is what makes it special, since it is not just about eating; here the asado is a ritual bordering on the sacred, whether in the backyard of a house or in trendy restaurants.

Sirloin steak: the foolproof cut

For many, the bife de chorizo is the quintessential ambassador of the Argentine grill. It comes from the outer part of the beef striploin, features a generous layer of external fat that, upon contact with the fire, gives it that unmistakable flavor and texture. Its perfect doneness is juicy, with a pink center and a well-browned crust.

At Don Julio Grill, it is offered in two versions—both wide and narrow—and both cuts undergo a dry-aging process of up to 28 days in climate-controlled chambers. During cooking, the V-shaped grill prevents fat from dripping onto the coals and spoiling the flavor.

The result is a steak with clean meat, without excessive smoke flavor and with a tenderness that makes it easy to cut. From my point of view, it is the ideal choice for those visiting Buenos Aires for the first time and who do not want to go wrong with their meal. 

Ribeye steak: the classic of classics

You could say that the ojo de bife is the equivalent of the American rib-eye. This cut comes from the center of the loin and is characterized by that intramuscular fat marbling that slowly melts during cooking, giving it a tenderness that other cuts simply can’t match. It’s a generous and very impressive cut that works just as well for sharing as it does for a single diner with an insatiable appetite.

When you go to Cabaña Las Lilas steakhouse, they prepare it with a heavy Angus steer and serve it with their distinctive cow-shaped pin, which indicates the doneness you chose. When you cut it, the magic happens as the fat melts the moment it touches your palate, without leaving that oily sensation. This is one of those cuts that calls for a good glass of Malbec.

Tripe: a favorite among connoisseurs

Skirt steak is a flat and very fibrous cut, derived from the beef diaphragm, yet it turns out to be the favorite of those who understand meat from start to finish. At La Cabrera, this dish arrives at the table escorted by a battalion of sauces and small pots that accompany it without stealing the spotlight from the main star.

But let's take a moment here, because if this is your first time and you want to tackle this barbecue like a true local, you should order it medium-rare—if it's overcooked, it gets as tough as a shoe sole. So trust the grill master's instinct; it never fails.

And the secret to enjoying it to the fullest is to always cut it against the grain, into slices no thicker than your finger. So don't forget: a well-cooked skirt steak is a dish that needs no extra sauces; its intense flavor, with a hint of sweetness, speaks for itself.

Emptiness: The Cut That Takes Time

Although it lacks the glamour of the bife de chorizo or the popularity of the ojo de bife, the vacío is one of the cuts that defines the Argentine barbecue with equal authority. 

This cut is located in the lower part of the rib section; it is long and flat, with an outer membrane that must definitely be left intact. It is cooked over low heat, with the membrane facing down, which allows it to develop a texture so tender that it melts in your mouth.

At Fervor restaurant (Recoleta), they’ve named it “vacío del fino” and serve it medium-rare, making the most of the thinnest part of the cut. 

It's no secret that this dish requires patience, since on a traditional grill, it can take at least an hour—or a little longer—over low coals, absorbing that unmistakable flavor of the countryside and wood fire. So go ahead and give it a try—you won't regret it!

Where to Try Them in CABA and AMBA

The city has a wide range of steakhouses to suit every budget; but let's be honest, not all of them prepare the meat with the same care. For a traveler with a discerning palate who’s looking for consistent quality, the options are limited. So here are the steakhouses that are currently the most popular.

Don Julio, Palermo

Founded in 1999, Don Julio is the true benchmark of Argentine barbecue. It boasts one Michelin star (traditional) and a green star for its commitment to sustainability, as well as an enviable wine cellar that houses vintages dating back more than half a century. Under the direction of Executive Chef Guido Tassi, the restaurant works exclusively with grass-fed young steers and offers a menu that adapts to the seasons.

Their distinctive V-shaped grills are a legacy detail that makes a difference in the flavor. Thanks to those and other details, making a reservation here is a must, but in the end you will be rewarded with quality service and a product that will leave you delighted and eager to return.

La Cabrera, Palermo

This steakhouse opened in 2002 on José Antonio Cabrera Avenue and, over time, became a classic without losing an ounce of its freshness. Its creator, Chef Gastón Riveira, designed a menu that successfully blends tradition and innovation, standing out for its Argentine Wagyu beef and its unmistakable array of side dishes that vary with the seasons.

The dining room has that rustic elegance of weathered wood and soft lighting that invites you to linger. The signature dish is the hanger steak, and one bite reveals the mastery behind the grill. So, if you’re looking for a grill with personality, this place definitely has it.

Las Lilas Cabin, Puerto Madero

Open since 1995, this steakhouse has become a local institution. Its specialty is heavy Angus steers, and it features a traceability system available for diners to consult. 

The visiting card here is the ribeye steak presented on an imposing, generous dish and crowned with the now-famous cow-shaped pin that indicates the meat's doneness.

I'll be completely honest with you: dining with a view of the river adds a special touch, making it the perfect place to wrap up your day if you're visiting as a tourist or to host a business dinner. You’ll find that the service meets the standards of high-end dining establishments, but with the warmth of a neighborhood restaurant.

Corte Comedor, Belgrano

The Corte Comedor restaurant is one of the few that also guarantees the traceability of its cuts—but with their own specific names. Here, you can find out the breed, origin, and diet of the animal you’re about to taste. Although this approach may sound too modern, the grilled dishes retain their traditional elements.

The dishes are served on handcrafted ceramic plates, and the atmosphere blends industrial style with warm touches. It’s the ideal destination for those who are already familiar with the classic dishes and are looking to explore their flavors and presentations in greater depth. 

Parrilla Peña, San Nicolás

Since 1983, this neighborhood tavern is the perfect definition of the traditional steakhouse, without updates or extravagant twists. Here you won't find a Michelin star to back it up, but its ribeye is, for many, one of the best in the city. 

The atmosphere has a nostalgic feel, with its marble accents, dark wood, and professional waiters who know the cuts by heart. The truth is, this is the place you turn to when you just want an excellent asado in a genuine, unpretentious setting.

Fogón Asado, Palermo

El Fogón Asado transforms the art of grilling over charcoal into a nine-course dining experience that includes wine pairings. It’s the perfect choice for those who want to explore Argentina’s meat-eating culture.

Each step of the tour covers everything from off-cuts to prime cuts, all under the guidance and expertise of the master grill chef, who explains everything in a very friendly manner. 

As for the space, it’s more intimate, with just a few seats and a counter that places you right in front of the coals. You don’t come here to rush through dinner; you have to sit down, listen, and let the fire do its work.

How to Order Like a Local

• Order your meat juicy or medium-rare. The term “well-done” here is a mistake that comes at a high cost in terms of loss of texture and flavor.
• You'll have to resist the temptation to douse your plate in sauce as soon as it arrives at the table. Take the time to take your first bite of the meat on its own; only then will you be able to appreciate the technique and craftsmanship that went into preparing it.
• Order the sweetbreads and offal as an appetizer and not as a main course. Pay attention to the sweetbreads (mainly the heart sweetbread); if it arrives whole, with a well-crisped crust and a creamy interior, the grill master is top-class.
• Bet on the signature dishes. That means, for example, if you are at La Cabrera, order the skirt steak; even if it isn't the most expensive option on the menu, it encapsulates the flavor of the city. At Don Julio, you go for the bife de chorizo in its two versions (ribeye and strip loin) so you can compare the balance between fat and muscle.

• They say out there that patience is a virtue, so do not rush the timing of the asado, since, for the reasons indicated for each type of meat, this is non-negotiable.
• Order cuts to share, like flank steak, since an 800-gram portion can easily feed two people, and this dish also tastes better with a good conversation along the way.

Tips for building the perfect grill

• To make a successful barbecue with premium quality, you can buy your cuts at Don Julio's butcher shop and Corte Comedor's, since they sell the same meat they serve in their restaurants.
• Coal is something we always use, but firewood is what separates a decent barbecue from a truly memorable one. In fact, white quebracho is the standard for the best grills, because it generates excellent embers and also provides a very subtle and clean smoke that does not overpower the flavor of the beef.
• Cook the sirloin steak over high heat, two minutes per side, and let it rest for five minutes before cutting.
• Both the strip loin and the ribeye require strong embers to achieve a good outer sear. You just need to pay special attention to the ribeye, as its abundant intramuscular fat can cause some quick flare-ups.
• Cooking skirt steak requires faster cooking over high heat. And when serving it, the secret to avoid too much chewing is to slice it against the grain.
• The final touch for a perfect piece of meat is that, once removed from the heat, you let it rest for about five minutes before cutting it. This allows the juices to redistribute and guarantees a much more delicious bite.

Questions every gourmet traveler asks

What Argentine steak cut is the best for a first-timer?

Without a doubt, it is the sirloin steak, since it is tender, has an excellent flavor, and doesn't need much fuss when serving it.

How much does a Premium steakhouse cost in Buenos Aires?

At places like Don Julio or Cabaña Las Lilas, the price per person is around $90,000 pesos, not including wine. However, at steakhouses like República del Fuego, which has a Bib Gourmand rating, they offer a very good dining experience at half the price.

What is dry aging and why is it so important?

It is the process of preserving meat carried out in refrigerated chambers with controlled temperatures for days or weeks. Its purpose is to evaporate moisture from the meat, thereby concentrating the flavors and natural enzymes that tenderize the tissue.

Can you order well-done meat at an Argentine steakhouse?

Of course you can, but it is not recommended, since Argentine beef is characterized by having less intramuscular fat, so if it is overcooked, it dries out and loses its tenderness.

What are achuras and are they worth it?

These are the offal and what are known as “menudencias”—that is, sweetbreads, tripe, kidney, chorizo, and blood sausage. These cuts of beef are worth trying if the grill has a good reputation for preparing them. The sweetbreads, in particular, are an indicator of the restaurant’s quality. If they’re done right, the rest of the menu is top-notch.

Useful links

• Don Julio: www.parrilladonjulio.com.ar
• La Cabrera www.lacabrera.com.ar
• Cabaña Las Lilas: www.cabanalaslilas.com
• Michelin Guide Buenos Aires: www.guide.michelin.com/ar/es/ciudad-autonoma-de-buenos-aires
• Fogón Asado: www.fogonasado.com