Argentina Steak Help
Hello, have an upcoming trip to BA and looking forward to going to lots of parrillas! I have been doing alot of research and the 2 most popular cutes seem to be bife de lomo which is like filet mignon and bife de chorizo which is like a NY Strip Steak. My question is the locals seem to prefer the chorizo bife and tourists seem to lean lomo. How fatty is the bife de chorizo generally? I hate cutting around all the fat to just get a little bit of beef though. The lomo seems to be the more meatier cut though. What is generally considered the best? the photos of the bife de chrizo I have seen have different amounts of fat in it. Can someone break down the differences of cuts you will find in BA and what I should be ordering when I go?