Before buying or grilling and Argentinian Steak Cut, you’d better know that they are stripped differently from traditional cuts in the US and the UK.
The Argentine beef primal cuts are just three, cut from what is called “media res” (half a carcass), a longitudinal separation of the carcass in two pieces cutting through the spine. The “media res” is the unit of reference in the Argentinian meat market, with weights from 80 to 130 kg; that is the raw material each butcher receives as input.
Argentinian Primal steak cuts 
The media res is then separated in three primal cuts: cuarto trasero, centro and cuarto delantero. More correctly, the cuarto delantero is technically separated into pecho (brisket) and paleta (shoulder).
From these four primal cuts, the main sections are stripped into the most popular Argentinian cuts as shown above.
Officially, there many more cuts, as displayed in the Beef Nomenclator defined by the SENASA (Animal Health Service) and the IPCVA (Beef Promotion Entity)
In the following sections, we will review the most relevant Argentina steak cuts and what is the best way to cook them.
As a reference, we will use the images and videos produced by “Locos X el Asado”, a popular beef lovers community that is working together with the IPCVA to promote beef consumption and best grilling practises.
Argentinian Steak Cuts from the Cuarto Trasero – Round & Rump
Picaña
Colita de Cuadril
Peceto Arañita
Cuadrada
Osobuco
Nalga
Bola de Lomo
Tortuguita
Argentinian Steak Cuts from Cuarto Delantero – Chuck
Marucha
Asado
Roast Beef
Paleta
Palomita
Aguja Cogotera
Espinazo
Brazuelo
Tapa de Paleta
Grano de Pecho
Palomita Azotillo Punta de Tapa de Asado
Azotillo
Top Argentinian Steak Cuts for grilling, Cortes Parrilleros
Best Argentinian steak cuts, Tren de Bifes
