Where’s the beef? And what else is meat? How do names used in Argentina compare with those used in, for example, Mexico or Spain? I'll give this a try, and add suggestions, etc. to this post.

Argentinos use everything, possibly excepting the moo or squeal, so the nomenclature is extensive – and may differ from that used elsewhere, as Castilian Spanish has adapted to many different locales and cultures. Argentine beef tends toward more flavorful and perhaps less tender, as the beef is grass-fed, not grain-fed.

The tools:

• Asadór – roasting pit, or a style of restaurant offering roast and grilled meat
• Parrilla – the grill, high altar of Argentine gaucho barbecue / grilled meat cooking, presided over by the parrillero
• Ruedo – camp style grill, coals in the middle, spread carcass or half around the fire (al asadór)

The meats and nomenclature: (See illustration: "Carne Argentina.)

• Achuras – organ meats or intestine, of which there are several varieties
• Asado – roast
• Asado de tira - short ribs roast
• Bife – beef steak
• Bife (rés some places) – beef steak (different uses in Spain)
• Bife con lomo - T-bone steak
• Bife de chorizo – sirloin steak without bone, New York steak, contre filet
• Bife de Costilla – T-bone steak
• Bife de lomo – fillet steak, solomillo (Esp.) or filet mignon
• Carré – loin, e.g. carré de cerdo, pork loin
• Cerdo – pork
• Chinchulines – chitterlings, chit'lins, intestine
• Chivito, chivo – goat
• Chorizo, not the sausage – sirloin (as in bife de chorizo, sirloin steak)
• Cola or rabo – tail
• Cordero – lamb (cordero Patagónico is yummy Patagonian lamb)
• Costilla – rib
• Costilla con lomo – Porterhouse steak
• Cuadril – rump, rump steak
• Entraña – hanger or skirt steak, the diaphragm (arrachera, Mx.)
• Higado - liver
• Jamón – ham, generically speaking
• Jamón cocido – cooked ham
• Jamón crudo – prosciutto style ham
• Jamón serrano – Spanish style air dried ham, many varieties exist
• Lechón – suckling pig
• Lengua – tongue
• Lomo – literally, loin; means tenderloin
• Matambre – “kills hunger” - breast cuts, basically
• Milanesa - cutlet
• Mollejas – sweetbreads (pancreas, thymus glands)
• Mondongo - tripe, tripa
• Morcilla – black (blood) sausage
• Ojo – eye (as in ojo de bife, ribeye steak, entrecôte)
• Pieza – the whole piece, as in pieza de lomo, the entire loin strip
• Pollo – chicken, though some Argentines may claim this is not meat at all
• Riñon – kidney
• Salchicha (embutidos) – sausage (of which there are many varieties, including chorizo, longaniza, etc.)
• Seso – brain
• Tapa – cap, e.g. tapa de Costilla, rib cap
• Ternera – veal
• Tira – strip (e.g. of ribs)
• Ubre – udder
• Vacío – flank