I personally like the Argentine beef much better than much of our American beef - the beef is more flavourful, which I suspect is from grass feeding south, vs. the practice of finishing beef by corn-feeding in feedlots in the USA. IMO, more flavour, fewer antibiotics perhaps, and a cut that goes better with a nice Malbec (a nice one, not a cheap plonky one,) than US beef.
Originally Posted by Gaucho100K
On the topic of serious beef.... sirloin & tenderloin are the usual suspect cuts but for the real carnivore, when in EZE make sure to try the Asado de Tira, Vacio and Matambrito. These cuts are all about flavor, so dont expect an extra tender experience.
I can't recall where I got this (some years ago,) but a guide to many cuts of beef you will see available in Argentina (I'm pretty sure the only thing Argentines don't use from beef cattle in cuisine is the "moo.") (Gaucho100K, I seem to be misisng a couple here... feel free to chime in or correct.)
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
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
If you go to a true gaucho outing / competition / fair, you will possibly see all of the above beef cuts, as well as some chicken and more, on the charcoal. I don't recall seeing too many vegetarians at these events; IMO, they would definitely be uncomfortable and hungry (later.) You'll see fewer cuts, but still have plenty to choose from, at a parrilla ("pah-REE-yah") or grill, like Las Nazarenas in Bs As, or asadór.