Bife de chorizo is an Argentinian beef cut equivalent to the US New York strip steak, strip steak, sirloin, and top loin traditionally used for asado. It is a thick, juicy steak with a sizable layer of fat on top. It comes in several varieties, namely the bife de chorizo angosto (thin sirloin) and the bife de chorizo mariposa (butterflied sirloin).
And if you want to judge the quality of someone’s barbecue or the quality of a barbecue place, ask for this steak. Also, if you get one with more than a generous amount of fat, know you've been served a cheap and bad-quality one.
Vacío is an Argentinian beef cut that comes from the flank of the cow. The outer layer has fat, unlike the inside one, and turns incredibly crispy when cooked. This cut is a rare find outside of Argentina and benefits from long and slow cooking.
The cut can be divided into a thick, meaty part usually served in a sandwich called vaciopán, and a thin, fatty part called matambre, which can be prepared in many ways, either grilled, stuffed and rolled, or topped with tomato sauce and cheese similar to pizza.
MAIN INGREDIENTS
Colita de cuadril is an Argentinian beef cut that is equivalent to the US tri-tip, bottom sirloin, and tip roast cut. It’s a very versatile piece of meat, and it can be grilled, smoked, braised, and roasted and used to make a variety of dishes, like hamburgers, stir-fries, and kebabs.
Also, it soaks up any spices and marinades extremely well and is very, very affordable. Prior to preparation, the meat should be well trimmed, but not in the sense that everything has to be removed, as it will benefit from a little self-basting during grilling.
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