One of the biggest challenges when preparing an international barbecue is that the same cut of meat can have different names depending on the country … or simply not exist in other places! In this guide, we'll tell you about the most common cuts of meat in Argentina, Spain, and other countries, so you know what to order or how to adapt wherever you are.
🇦🇷 Argentina: the temple of the asado
- Ribs: ribs cut crosswise. A classic must-have.
- Vacío: a tasty cut that is cooked over a slow fire.
- Matambre: thin, ideal for grilling or stuffing.
- Skirt steak: juicy, with a strong flavor and quick cooking time.
- Ribeye steak: similar to entrecote, very tender.
- Rump tail: lean meat, ideal for roasting whole.
🇪🇸 Spain: tradition of grilling and T-bone steak
- Ribeye steak: a thick cut with bone, very popular in the north.
- Entrecot: boneless meat from the rib or sirloin.
- Iberian secret: made from pork, juicy and very tasty.
- Iberian pork shoulder: another cut of Iberian pork, with a lot of fat infiltration.
- Sirloin: the most tender part of the animal, both beef and pork.
🇺🇸 United States: BBQ style grilling
- Ribeye: equivalent to the Argentine chorizo steak.
- T-Bone and Porterhouse: T-shaped bone cuts, combining sirloin and loin.
- Brisket: beef breast, ideal for smoking for hours.
- Short ribs: similar to short ribs, but thicker and cooked slowly.
- Flank steak: similar to a flank steak, ideal for marinating.
🇧🇷 Brazil: flavor and show on the grill
- Picanha: star cut, with its characteristic layer of fat.
- Fraldinha: similar to skirt steak, very tasty.
- Cupim: zebu hump, slow cooking, typical of the center of the country.
- Alcatra: lean meat, used in various cuts within the churrasco.
🥩 What if you can't find the cut you're looking for?
Not all countries cut meat the same way. If you live in Europe and want to prepare an Argentinian asado, the ideal way is:
- Look for specialist butcher shops.
- Learn the equivalents. For example: the “empty” in Spain is found as “flank” or “side skirt”.
- Talk to your butcher : many are open to cutting to order if you bring them a reference or a drawing.
🔥 The cut matters, but so does the barbecue
Good meat needs a good grill. Our cast iron barbecues are built to handle all types of cuts and cooking styles, from Spanish ribeye to Argentinian flank steak.
👉 What's your favorite cut? Do you grill it over charcoal or wood?
