Argentine Cuts Explained — A Guide for Sydney Meat Lovers
If you've ever walked into Achura Meat Market and felt unsure about which cut to choose, you're not alone. Argentine butchery is a world of its own — and once you understand it, you'll never go back to a standard supermarket tray of meat again.
Here's your guide to the most popular Argentine cuts and what to do with them.
## Entraña (Skirt Steak)
Entraña is probably the most popular cut at Achura — and for good reason. It's a thin, flavourful cut from the diaphragm of the cow, known for its intense beefy flavour and tender texture when cooked correctly.
How to cook it: hot grill, 3-4 minutes each side, medium rare. Rest for a couple of minutes before slicing against the grain. Simple, fast and absolutely delicious.
## Vacío (Flank Steak)
Vacío is the cut that Argentines are most passionate about. It comes from the flank of the cow and has a beautiful layer of fat on top that bastes the meat as it cooks. In Argentina, no asado is complete without a vacío on the grill.
How to cook it: low and slow is the key here — 45 minutes to an hour on a medium grill, fat side up first. The result is a juicy, tender piece of meat with a crispy fat cap that your guests will fight over.
## Asado de Tira (Beef Short Ribs)
Asado de tira are beef short ribs cut across the bone in thin strips — the classic Argentine style. These are the centrepiece of any proper asado, cooked slowly over charcoal until the meat falls off the bone.
How to cook it: these need time. Put them on the grill bone side down first, low heat, for at least 45 minutes. Flip once and finish on the meat side. Season with nothing but coarse salt.
## Bife de Chorizo (Sirloin)
Don't be confused by the name — this has nothing to do with chorizo sausage. Bife de chorizo is a thick cut sirloin, the Argentine equivalent of a New York strip. It's rich, tender and full of flavour.
How to cook it: high heat, 4-5 minutes each side for medium rare. A good bife de chorizo needs nothing more than salt and fire.
## Ojo de Bife (Ribeye)
The ojo de bife is the Argentine ribeye — a well-marbled, rich cut that's prized for its tenderness and flavour. If you want to impress someone, this is the cut to choose.