Asado cuts of beef and other meats are large and barely
trimmed of surrounding fat. Many differ from the
relatively clean cuts of meat used in every day
cooking. Meats come out juicy and full of flavor when
cooked the asado way. In asado cooking there are two
versions of flank steak: vacio and matambre. Both of
these cuts are usually offered in large pieces and
untrimmed of surrounding fat. Asado can also mean short
ribs, with two sub-cuts called ‘Tapa De Asado’, and
‘Tira De Asado’.
Bife Ancho
These steaks are part prime rib and part rib eye
Bife Angosto
Porterhouse and strip steak make up these cuts
Bife de Costilla
Typical T-bone steaks
Bife de Chorizo
Although Chorizo is part of the name, these steaks have
nothing to do with sausages; these steaks are sirloin
and rump steaks. New York and/or Kansas City Strip
steak is Bife de Chorizo
Bola de Lomo
These are usually prepared in fine strips or as large
cuts, and are from the same cut as sirloin strips
Cuadril
Rump roast, usually steaks and large cuts
Entrana
Skirt steak, and cut the same way
Lomo
Tenderloin, one of the most expensive cuts, cut like a
filet mignon
Marucha
A part of short ribs cut usually in a steak form with
the bone running along one side
Matambre
A very thin part of flank steak; these are usually
offered as very large cuts that are either grilled as is
or rolled and stuffed with a filling
Tapa De Asado
Thick cut of meat that is attached to ribs and is
usually prepared without any bones attached
Tira De Asado
Short Ribs usually prepared as long strips with or
without the bones attached
Tapa De Nalga
Top of the round roast prepared in different cut sizes
Vacio
Mostly flank steak, but many cuts include porterhouse
and sirloin; usually prepared in wide strips with a
thick layer of fat on both sides. London Broil is
another name for Vacio
