Argentinian Grilled Meat - Flavor, Tradition, and Fire

Picture this: It’s a sunny day. A cool breeze carries the smoky, mouthwatering aroma of meat on the grill. Laughter from friends and family fills the air as you hear that unmistakable sizzle: beef halfway through a perfect cook.

Then, someone finally asks the question you’ve been waiting for all morning: “What’s on the grill that smells so good?” Smiling, you roll up your sleeves and proudly walk your guests through each delicious cut searing over the grates.

Because, here’s the thing: when you’re making an Argentinian asado (both the social event and the grilled meat itself), the beef cut you put on the grill matters a lot.

Whether you’re a novice griller or a seasoned pro, understanding the importance of choosing the right cut is key to taking your asados to new heights. In this guide, we'll explore top meat cuts for your grill, share tips on Argentinian-style preparation, and provide the techniques you need to hit that flavorful sweet spot every time.

 

Argentinian Grilling Style

The traditional Argentinian BBQ style is called asado. However, asado is more than just a cooking method or grilled meat: it's a rich cultural tradition that captures the heart of Argentina's social life. 

At its core, an asado is a celebration of family, friends, and the shared joy of gathering around a fire. While it’s often a Sunday ritual, any occasion can become an excuse to fire up the grill and put some prime cuts on it: a soccer game, birthdays, a long-overdue family visit, or hosting guests from abroad.

The thing is that, for Argentines, asado is a point of national pride. We can’t imagine someone visiting our country without at least smelling the heavenly aroma of grilled meat drifting through the air. (If they’re vegetarian, we’ll gladly grill some vegetables to a flavorful char.)

Traditional asados typically feature a selection of meats, meticulously chosen for their flavors and textures, slow-cooked over hot embers using a parrilla. This is a type of grill designed for even, patient cooking that enhances every bite. 

Other techniques include cooking with a cruz, a vertical grill that holds the meat upright beside the fire (a Gaucho Life favorite), or hanging beef cuts from hooks over open flames for a more sophisticated approach. 

No matter the technique, the result will be an unparalleled culinary tradition, both simple and sophisticated, that draws deep, layered flavors and textures that other cooking styles simply can’t match. 

However, to truly make the most of it, choosing the right cuts is essential. Not every piece of meat—or vegetable—is made for the flames.

Let’s take a closer look at the must-have cuts that define a true Argentinian asado experience.

 

What Is the Best Cut of Meat for the Argentinian Grill? 

The Argentinian asado has its own hall of fame—and it’s filled with mouth-watering beef cuts. 

While this cooking style can turn a wide range of ingredients into something heavenly to the palate, certain cuts stand out for their exceptional flavor and texture. Here are some of the best Argentinian meat cuts for an authentic asado experience:

• Tira de asado (short ribs): Prized for their deep flavor, rich marbling, and tenderness, this cut comes from the upper part of the ribs. It has just the right amount of fat and has short, rounded bones that add more flavor to the meat.

• Vacío (flank steak): A juicy cut with a robust, beefy taste that pairs beautifully with chimichurri sauce. It comes from the lower abdominal area of the cow. This cut has a fat cap that keeps it moist and tender on the grill.

• Bife de chorizo (sirloin strip steak): Also known as entrecôte, this tender, beautifully marbled beef cut comes from just behind the ribs. It is an Argentinian favorite, typically served in hearty slices that make the most of its juiciness.

• Entraña (skirt steak): Skirt steak has become a grill master’s favorite thanks to its rich flavor and versatility. It’s covered by a thin membrane that should be removed before cooking.

• Matambre (flank or thin meat roll): While beef matambre certainly is flavorful, pork matambre steals the show when grilled Argentinian-style. It’s intensely savory, crispy on the outside, and tender within. 

• Ojo de bife (Ribeye): This rich, marbled cut is a top pick for asado enthusiasts. The fat melts during grilling, infusing the meat with a juicy, unforgettable flavor and ensuring mind-blowing levels of tenderness. Calling it a “life-changing experience” isn’t to exaggerate.

• Achuras (offals), chorizo, and morcilla (sausages): Offals like mollejas (sweetbreads), riñones (kidneys), and chinchulines (small intestine) are highly prized cuts in an Argentinian asado. Alongside these, spicy chorizo and savory morcilla (blood sausage) round out the experience.

Sweetbreads and chinchulines shine with just a squeeze of lemon. On the other hand, the flavor of riñones and chorizo pairs perfectly with a spoonful of chimichurri.

  

Beef Cut	How To?	Grill Time	Best With
Tira de asado (Short Ribs)	Grill over indirect heat, covered with a lid, for a melt-in-your-mouth experience.	Cook 40 minutes on the bone side. Flip and grill for 20 minutes more.	Simply rub with salt, pepper, and garlic.
Vacío (Flank Steak)	Cook over low heat and slice against the grain for maximum tenderness.	Grill first on the fat side for 1 hour. Turn over, and cook 30 minutes more.	A light marinade, rubbing it with butter, or a sprinkle of black pepper brings out its natural flavor.
Bife de Chorizo (Sirloin Strip Steak)	Grill it over medium heat. You can season it with Chimichurri when you put the meat on the grill.	Start by cooking it fat-side down for 1 hour. Flip it and grill for another 25 minutes until perfectly done.	Season with salt, rosemary, and pepper to enhance its strong flavor.
Entraña (Skirt Steak)	The grill should be piping hot. Cook quickly to ensure the meat stays juicy and tender.	Grill 7 minutes (approximately) until juices pool on the top. Turn over and cook 5 minutes more.	Season with garlic, parsley, olive oil, and a splash of lemon.
Matambre (Flank)	Leave some of the fat cap on while grilling over high heat for added juiciness and tenderness.	Cook over the fat cap, for 15-20 minutes. Flip and cook 10-15 minutes more, depending on thickness.	A simple seasoning of lemon juice and salt is all it needs.
Ojo de bife (Ribeye)	Cook over medium-low heat to achieve a delicious crust and a tender interior.	Grill over the fat cap for 30-40 minutes. Turn over and cook for 30 minutes more.	Season generously with salt and rosemary. That’s all it needs!

  

Although it’s key to ensuring your asado is a feast of unforgettable flavors, at Gaucho Life, we know that choosing the best Argentinian meat cuts alone does not guarantee ideal results. The meat’s quality, as well as the cooking technique employed, are equally important.

So, in the spirit of order, let’s dig into some practical tips for selecting top-quality meat.

 

How to Choose the Best Meat for Asado

Argentinians take great pride in our beef, which is renowned worldwide for its quality. While you can find Argentine or Uruguayan cuts at specialty butchers or online meat suppliers, sourcing the right beef for your asado doesn’t always require imported meat.

To select the best meat cuts for your asado locally, it’s advisable to go to a trusted butcher, known for high-quality products, and who is willing to cut to your specifications.

Additionally, keep these tips in mind when selecting your meat:

• Avoid cuts with darker spots or a strong smell, as these are signs the meat hasn’t been properly stored.

• Look for bright red beef or pink pork. Fat streaks and caps should be white and firm.

• Consistent marbling (thin streaks of fat throughout the muscle) is a sign of great flavor and tenderness.

• Generous fat caps are ideal for grilling as they help develop a crispy, golden crust while keeping the meat juicy and full of flavor.

As you’ve probably noticed, Argentinian meat cuts often go by different names. To avoid confusion when placing your order, consult asado-themed blogs (like ours) or charts that show how cuts are labeled and located in different countries. It’ll help you know exactly what to ask for, as well as what to expect.

 

Argentine Beef Cut	What to Ask For?
Bife de chorizo	Sirloin Strip Steak
Chinchulín	Small Intestine
Chorizo	Chorizo sausage
Colita de cuadril	Try-Tip
Entraña	Skirt Steak
Lomo	Tenderloin
Matambre	Thin Meat Roll or Flank
Molleja	Sweetbread
Morcilla	Blood Sausage
Ojo de bife	Ribeye
Riñón	Kidney
Tira de asado	Short Ribs
Vacío	Flank Steak

    

Finding the ideal meat cut for an asado can be a challenge. But trust us: it’s worth it. Especially if you can get your hands on beef from Argentinian breeds. Speaking of which, have you ever wondered what makes our beef drop-dead-delicious? Read on to find out!

Why Is Argentinian Meat So Good?

Argentina is widely known for its legendary soccer players, endless Pampas, political drama, Gaucho Life’s grills, and, of course, its award-winning beef. The unique flavor and texture of Argentinian meat are tied to deep-rooted tradition and a rich terroir, creating the perfect conditions for producing premium-quality beef.

So, why is Argentinian meat so good? Well, it all comes down to cattle breeds and farming practices. Let’s break it down:

• In Argentina, the cattle are grass-fed. Cows graze freely on the Pampas, feeding on natural pastures that grow in a mineral-rich soil. This results in:

• A clean, mild taste that accounts for a flavorful result and shines with just simple seasoning.

• Healthier fat profiles, lower in saturated fat and higher in omega-3s compared to grain-fed beef.

• Lean yet tender meat, thanks to a natural diet and room to roam.

• Most cattle in Argentina are raised without growth hormones, allowing for better meat development. Besides, they’re slaughtered at their prime, ensuring the perfect balance between flavor and texture. 

• Argentinian beef primarily comes from Hereford and Angus cattle. These breeds are celebrated for their superior marbling, tenderness, and deep flavor. These qualities are amplified by low-intervention farming practices, such as Argentina’s.

• To make the most of that natural quality, Argentina’s butchering style favors whole muscles and bone-in cuts. These are better for fat and moisture retention, making them ideal for grilling.

In short, the reasons behind Argentinian beef's premium quality are a combination of thoughtful farming, nutrient-rich soil, heritage breeds, and a meat-cutting tradition designed to preserve flavor and juiciness. After all, in the land of asado, producing great beef isn’t just a profession—it’s a matter of national pride.

 

From the Parrilla to the Plate 

Now that you know how to choose the best cuts for your asado, it’s time to make the most of them. Let’s break down, step by step, how to grill in Argentinian BBQ style.

Step one: Build the fire. Asados are typically cooked over wood embers or charcoal. The fire should be built near the grill, not under it, so you can continuously feed it and produce fresh embers as needed. You can use an iron brasero (fire basket) for superior efficiency.

In Argentina, we often use dense hardwood logs, such as quebracho or algarrobo (carob wood), as firewood for an asado. However, in the U.S., we fuel our Gaucho Life parrillas with oak and hickory since they make excellent substitutes. 

Step two: Prep the meat. So, while someone keeps an eye on the fire, you can start preparing the meat. Each beef cut has different preparation requirements. However, some general prep tips are:

1. Let the meat come to room temperature for at least 30 minutes before grilling. This is key to ensure even cooking.

2. Leave some fat on the cuts. This will act as a natural barrier, keeping the meat moist while infusing it with a rich, decadent flavor.

3. Salt the meat before grilling for a more intense flavor and better moisture retention. Use medium salt to ensure adequate salt absorption without compromising the moisture. 

Once the embers are white-hot, move them beneath the grill using an iron shovel or tongs. Allow the grill to preheat for 15 minutes to prevent sticking. Keep in mind that thicker, slower-cooking cuts (like flank or sirloin strip steak) should go on first, for timely serving.

Step three: Cooking times & grill temperature. Although many things can make an asado a success, understanding the right timing for each cut of meat is key:

• Lean cuts are best cooked at medium heat so they retain their juices and flavor. 

• Cuts with a thick fat cape, a rich marbling, or with bones can handle longer cooking times since the fat and bones help keep them juicy and flavorful.

• Thin cuts, such as skirt steak or flank, are grilled for 7-10 minutes per side over high heat. 

• Thicker cuts, like short ribs, are typically better cooked slowly (1 hour at least) over medium heat. 

To test grill temperature, place your hand 2 inches above the grates. If you can hold it for 5-6 seconds, it’s high. If the heat is medium, you’ll be able to hold it for 8-9 seconds. If you can leave your hand for 10-12 seconds, the heat is low.

Using a Santa Maria Grill will allow you to dynamically manage fire temperature by lowering or raising the grill—a true asset for every asador in the making. You can also lower or raise the temperature by arranging the embers, but it may be trickier.

Remember, once the meat is done, it’s critical to let it rest for some 10-15 minutes before slicing (as hard as it can be to resist the urge). This allows juices to redistribute, making for a more flavorful and tender bite.

Step five: Presentation. Asado is about more than just grilling—it’s about experience and ritual. Proper presentation and ambiance are as much a part of an asado as the meat cuts. At  Gaucho Life, that’s what we believe.

To truly capture the essence of an argentinian grill, you can start by arranging the grilled meats on a rustic wooden platter. Don’t serve it with heavy sauces, but with a sprinkle of salt and lemon and some chimichurri for those who favor a spicier finish.

As you can see, mastering the art of Argentinian grilling goes beyond simply choosing the right meats for grilling. It also requires a keen understanding of essential techniques and tips to achieve a grill so perfect that your guests will take part in the ultimate Argentinian asado tradition: breaking into applause with a shout of ‘Un aplauso para el asador’.

 

FAQs: Argentinian Grilled Meat 

Let’s go through some of the most common questions people ask us at Gaucho Life about Argentinian grilled meat.

What is the famous meat in Argentina?

Argentina is famous for its beef. The high quality of the soil, as well as the use of more natural farming practices, produces a unique, worldwide-renowned meat.

What is a meal of grilled meat called in Argentina?

In Argentina, grilled meat is called ‘asado’. Typically, asados are cooked outdoors using a grill and firewood. Argentinians favor beef over other types of meat for these grilled meals.

What is the best cut of beef for an Argentinian asado?

Cuts of beef that produce mouth-watering results when used in an asado include typical Argentinian cuts, such as: 

• Tira de asado (short ribs). 

• Vacío (flank steak).

• Bife de chorizo (sirloin strip steak).

• Entraña (skirt steak).

• Matambre (flank or thin meat roll).

• Ojo de bife (Ribeye).

The Asado Experience in Your Backyard

Argentina is a land rich in tradition, but few are as deeply rooted and proudly upheld as the asado. Mastering this BBQ style is a point of national pride. Sharing it, one of our greatest pleasures.

In this article, we’ve covered everything you need to know to create a grill experience worthy of the name, from choosing the best cuts to serving them right. Now, it’s your turn to give it a try. 

Keep in mind: choosing the right meat is the hardest part—once that’s done, the rest should come together naturally, especially with the right tools by your side. And if you're still missing a few, we've got your back!

At Gaucho Life, we specialize in top-quality tools designed to bring the full asado experience into your home, sharing the flavors of the Pampas with every grill. Explore our website to discover our products and find some helpful tips to elevate your grilling game.

Asado is more than just grilled meat—it's a way of life. Start enjoying the experience with Gaucho Life.