Picanha is a fresh cut of beef that's especially popular and highly prized in Brazil. In the US, it's called sirloin cap, and in the UK, it's known as the rump cap. Picanha is situated on the back side of the animal, above the butt, where it sits on a fat cap.

It's mostly used for churrasco – the meat is first grilled, then sliced off of a skewer. This cut holds very little fat in the meat, so it must be cooked perfectly in order not to make it tough. In Brazil, every churrasco has picanha, and all of the best churrascarias feature picanha on their menus. 

Considered an epitome of Argentinean gastronomy and culture, asado (lit. roast; roasted) is much more than merely a meal. In Argentina, Chile, Uruguay, Paraguay, and in a number of other South American countries, it is both a culinary and social event attended by friends and family to share the joy of outdoor cooking.

Asado traditionally features a wide selection of grilled meats, mainly beef, which Argentina is most known for. The meat is cooked on a special brick-built grill called la parrilla, and the fire can either be made with charcoal (parrilla al carbón) or wood (parrilla a leña) which is more typical for the countryside and known as asado criollo, a term that indicates a more rustic, traditional style of grilling. 

Lechona is a traditional dish consisting of a roasted pig stuffed with onions, peas, fresh herbs, and various spices. The pig is roasted for a long time until the meat is tender and succulent. The dish is usually prepared for celebrations and festivities since one lechona can produce as many as 100 servings.

This unique Colombian delicacy can be found in numerous restaurants throughout the country's largest cities.

Fraldinha is a meat cut that's traditionally used for churrasco and is made up of part flank, part short loin, and part bottom sirloin. This beef cut is long and thin, full of connective tissue. This strong marbling is the reason why the meat is traditionally cut against the grain before it's grilled.

The name fraldinha is a diminutive for fralda, meaning flap or diaper in Portuguese. When prepared for churrasco, it usually has a browned crust at the edges, while the middle remains pink. It's recommended to top this meat cut with a sharp and vinegary salsa.

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.

Pollo a la brasa is a popular Peruvian dish consisting of crunchy and juicy charcoal-grilled chicken that is traditionally served with French fries and salads. Today, it is one of the most consumed meals in Peru, so much that 27 million Peruvians eat it daily.

The dish was first invented in Lima in the 1950s, when it was seasoned only with salt, but nowadays the chicken is often marinated in a special combination of ingredients, usually consisting of vinegar, salt, pepper, rosemary, chili, and dark beer.

Considered probably the most popular and "noble" Brazilian beef cut, maminha is a beef cut from Brazil that best corresponds to the mix of the US flank and bottom sirloin. However, some sources will also say it corresponds to the US tri-tip cut.

In any case, it is a very versatile cut, and in Brazil and South American countries, it is typically barbecued but can also be roasted whole, cubed and stewed, or cut into steaks and pan-fried. Also, besides being versatile, it is one of the leanest beef cuts as well, which is why it got the title "the filé mignon for the grill", meaning it's lean and tender as the filé but suitable for grilling.

Maminha should be grilled only until medium done, or it will turn tough. 

Milanesa napolitana is a traditional Argentine dish originating from Buenos Aires. It consists of a milanesa steak that's breaded, fried, then topped with a slice of ham, tangy tomato sauce, and thick slices of mozzarella, which will melt under the broiler.

It is typically served with french fries on the side. If there are any leftovers, they can be used to make delicious sandwiches called sánguche de milanesa. Milanesa napolitana was supposedly invented in the 1930s or 1940s in a restaurant called Nápoli, hence the name.

In the American, French, German, Brazilian, and Korean systems of primal beef cuts, the tenderloin is a cut from the loin, which is located towards the back of the cow, nestled under the ribs, next to the backbone. It spans two primal cuts: the short loin and the sirloin.

The tenderloin is one of the most tender cuts of beef as it comes from a muscle that doesn't get much exercise. It is also one of the most highly prized and correspondingly expensive cuts of beef, due to its tenderness and flavor. Given the tenderness of this cut, the tenderloin is often cooked quickly over high heat, with methods such as grilling or broiling.