I know the comprehensive BA thread (somewhere) had a post that showed the various cuts of beef (and other meats) by name. Does anyone have a link, or is it possible that someone can post a list here?

You gotta know all the variations on bifstek before you go to Argentina so you can try each and every one of them (so to speak)

Thanks in advance,
Rita

Check this:

http://www.laslilas.com/restaurant.php?resto=1


Carnes Cabaña Las Lilas
Ojo de Bife Rib Eye
Baby Beef 500gr. / 800gr.
Bife de Costilla Club Steak
Bife de Chorizo Rumpsteak
T Bone Steak
Medallón de Lomo Tenderloin
Asado de Tira Rib Strip
Tapa de Cuadril Cap of Rump
Colita de Cuadril Tail of Rump
Brochette de Lomo Tenderloin Brochette
Vacío Flank Steak
Entraña Thin Skirt
Matambre Tiernizado Rose Meat

BEEF - CARNE DE RES
Aguja - Chuck, Chuck Roast from immediately in back of neck (cogote)
Asado / Asado de Tira - Rib Roast, Short Rib Roast
Azotillo - a Shoulder cut
Bife Ancho - Rib Eye Steaks, Prime Rib, Rib Eye Roast,
Bife Angosto - Strip SteakPorterhouse Steak
Bife a la Rueda - Round Steak
Bife de Alcatra - Sirloin Steak
Bife de Costilla - T-Bone Steaks
Bife de Chorizo - like a Strip Steak
Bife de Lomo - Tenderloin / "filet mignon"
Bofe - Lungs
Bola de Lomo - Sirloin Tip Roast
Carnaza - Stewing Beef
Carne Picada - Ground Beef
Chinchulín - upper segment of the Small Intestine
Chorizo - Spicy Sausage
Cogote - Neck
Colita de Cuadril - Rump Steak
Corazón - Heart
Costilla - Rib
Criadilla - Testicle of young beef
Cuadrada - Bottom Round-Stewing or Strogonoff Beef
Cuadril - Rump Roast, Rump Steaks
Entraña - Skirt Steak
Escondido -
Falda - Skirt Steak (diaphragm)
Falda con hueso - Skirt steak with bone
Hígado - Liver
Lengua - Tongue
Lomo - Tenderloin
Marucha - Short Ribs
Matambre - Flank Steak
Milanesa - Minute Steak
Mollejas - Sweetbreads
Mondongo - one of the stomachs
Morcilla - Blood Sausage
Nalga - Round Stewing Beef, standing rump
Ojo de Bife - Ribeye
Ossobuco - Shin
Paleta - Shoulder Roast, blade steak
Palomita - Butterfly Cut near Shoulder Roast
Peceto - Round Steaks, Roast Eye of Round
Pecho - Brisket
Rabo - Oxtail
Riñones - Kidneys
"Ros Bif" - Roast Beef (you'll sometimes see on menus)
Sesos - Brains
Solomillo - Hanger Steak
Tapa de Asado - Rib Cap Roast
Tapa de Nalga - Cap of Round Roast
Tapa de Cuadríl - Cap of Rump Roast
Tortuguita - a portion of the Rump
Tripa Gorda - Large Intestine
Ubre - Udder
Vacío - Flank Steak

OTHER MEATS
Cabrito - Goat
Cerdo - Pork
Cordero - Lamb
Lechón or Lechoncito - Suckling Pig
Pato - Duck
Pollo - Chicken
Ternera - Veal

(Courtesy of JDiver IIRC)

Criadilla! Now there's a notion. I wonder if it's more tender than older beef.
Rita

Oh, by the way, thank you GUWonder.
Rita

Excellent thread to fish out of the larger master thread... :D ^

Excellent thread to fish out of the larger master thread... :D ^

Yup. Gotta keep the activity level high for this new forum! :)

Besides, it's something I really wanted to have, and when I went back looking for it, I couldn't find it.

Rita

Check this:

http://www.laslilas.com/restaurant.php?resto=1


Mmmmmm.... Las Lilas..... Think I'll be going there a few times this week.... :D

I dont agree with the above classification of Chorizo as spicy sausage. This error is probably related to the fact that Spanish Chorizo is many times seasoned with pimenton, which may be spicy (its a relative of paprika). However, in Argentina, chorizo is never spicy (in the hot spicy sense). Chorizo is available in many styles and recipes, the only of which may be spicy is the Chorizo Colorado variety.

In a parrilla, if you order chorizo, it will never be spicy.

Another observation. Milanesa is not minute steak. Milanesa is more like a Schnitzel... it involves a more or less thinly sliced slab of meat thats covered with breadcrumbs and then either fried or baked. Minute steak would be more like a churrasco.

Another observation. Milanesa is not minute steak. Milanesa is more like a Schnitzel... it involves a more or less thinly sliced slab of meat thats covered with breadcrumbs and then either fried or baked. Minute steak would be more like a churrasco.

I am of the same opinion about chorizo and certainly Milanesa. (All Milanesa meat/poultry dishes I've ever ordered are breaded.)

I always tell my Chef & Restauranteur friends that Argentina must start inventing fancy French-style names for the different internal organs that are part of our asado culture. I say this because Im tired of listening to many foreign visitors (most of which are from North America) refuse to eat Sweetbreads, Kidney, Tounge, Brain, Intestines, etc. only to then hear about fantastic meals they had in Europe that contain exactly the same ingredients they refuse to eat in Buenos Aires.

I always tell my Chef & Restauranteur friends that Argentina must start inventing fancy French-style names for the different internal organs that are part of our asado culture. I say this because Im tired of listening to many foreign visitors (most of which are from North America) refuse to eat Sweetbreads, Kidney, Tounge, Brain, Intestines, etc. only to then hear about fantastic meals they had in Europe that contain exactly the same ingredients they refuse to eat in Buenos Aires.

Um... I admit to being overly sensitive when it comes to the idea of particular cuts of beef. Apologies, but I can't get over it. I've tried. Lord knows I've tried.

Meanwhile, did anyone see the recent installment of The Amazing Race where the contestants had to eat cow lips? The funniest/grossest part was that teeth were still attached, as were whiskers. Oh, lord.

Gaucho would you try Cow Lips as described?
Rita

Hi Rita.

I dont think I would eat many things as part of one of these TV shows, as I think thats just a modern version of the Roman Circus.

However, I think that trying dishes in different places of the globe is another matter entirely. A local dish from a place remote to home, a dish that has a tradition and the heritage behind those who make it, is something that is part of a culture that one is trying to learn about when one visits... (at least thats my thinking).

Its completely different when you are trying one of these local delicacies (even if they include some weird part of an animal), its in an entirely different context.

If I dont eat something that may be considered gross on a TV show, maybe I lose that part of the game... however, when you refuse to even try some local dishes in many places of the world, some locals find this very offensive. Luckily, this is hardly ever the case in Argentina (or South America in general), but in some Asian or African countries that Ive visited, dismissing local delicacies can be a huge paux-pas.

One more for the cuts of beef dictionary....

Hanger Steak = Solomillo

I am planning a trip to BA. I enjoy eating my steak medium rare. How do they serve it in BA?

I am planning a trip to BA. I enjoy eating my steak medium rare. How do they serve it in BA?

Whichever way you ask: "bien cocido" for well done, "a punto" for medium rare, or "jugosa" for rare (literally "juicy"), or "muy jugosa" for very rare (literally very juicy"). [Elsewhere I hear people saying "bien hecho", "poco hecho", etc., but I don't do that.]

The above definitions are right on.... one small detail I would add is that sometimes the only way to properly calibrate how to order your steak is to become a regular at a certain parrilla.... and also, by all means, if you ordered it medium rare and its overdone, then please do send it back.

(bump)

For the more advanced carnivore.... here are some advanced cuts I would suggest folks sample (there are local style cuts):

- Asado de Tira (short-ribs)
- Entraña (similar to Mexican Arrachera)
- Vacio
- Matambre

...and you might also want to consider

- Ubre

...and you might also want to consider

- Ubre

Udder? No thanks, I think I'll pass- there's plenty of other parts that will do just fine :)