Top 5 Argentine Cuts of Beef

Have you ever found yourself stumped while peering at a menu in a steakhouse? You ask yourself what the difference is between cuts of beef, hoping not to commit some unforgivable faux pas? We get it.  

At WorldClass, it's our mission to source the best beef in the world from the ranches of Argentina. So, we thought we'd create this handy guide featuring 5 of our favorite cuts and where to find them, to help you next time you are staring at a steak menu at your local fine dining restaurant.

RIBEYE (Bife Ancho)

Rich, succulent, juicy; these are a few ways to describe Ribeye. Due to the lack of strain against this muscle, the meat remains soft and highly marbled. Marbling is the white streaks of fat found in raw steak and heavily contributes to the result. Ribeye is known for having the highest marbling of any major cut. If this sounds good, order the Chicharrón de Ribeye from Chico Malo in Downtown Phoenix, AZ.

FLANK (Vacio)

Popular on Argentina's Parrillas (grills), the Flank is a versatile cut that comes from below the cow's stomach. Low in fat, Flank is often tenderized, leading chefs to create a flavorful cut of beef using ingredients like citrus, soy sauce, or wine. You can expect the presentation to be pre-cut against the grain in thin strips. Think fajitas and stir fry.

STRIPLOIN (Bife Angosto)

Known for its flavor and tenderness, the Striploin (NY Strip) is a classic cut of beef that offers diners a balance between the highly marbled Ribeye and the leaner, softer Tenderloin. Found just below the ribcage, Striploin still carries much of the marbling that Ribeye does but more evenly spread. Compare Ribeye and Striploin at Buenos Aires Café in Austin, TX.  

SKIRT (Entraña)

Like Flank, Skirt is prized for its flavor over its tenderness. Unlike Flank, Skirt is thinner and longer with less tightly wound muscle fibers, allowing for easy marinating. Found in a multitude of dishes, the skirt cut is adaptable to any cuisine, making it a favorite for chefs like our friend Dante Liporace of El Mercado de Liniers, one of the top restaurants in Buenos Aires.

TENDERLOIN (Lomo)

Given its name, the best adjective for this cut is tender. There is little more that you need to know other than that each bite of Tenderloin, when done right, will practically melt in your mouth. If you want to see for yourself, we encourage you to try the Filet Mignon dish options at Mancuso's Restaurant in Phoenix, AZ.

Whether going to a restaurant or heading to the butcher, we hope this guide offers some insight into the best cut of beef for your next steak dinner! Be sure to follow us on your social media of choice for more info about how we source the best products from around the world.