I was recently in Argentina, home of Eva Perron, Tango, Malbec, and Beef. Lots and lots of beef. Now, before we get ahead of ourselves envisioning the endless pampas, infinitely better looking women, gauchos, bodegas, and milongas, … a brief caveat:

Don’t believe most of what you read in the travel media. In-flight magazines, TV shows,  and blogs alike all have an implicit mission to make you want to go somewhere. Buy shit. Believe the ridiculous dream that the pastures are greener elsewhere. I’ve even been guilty of it at times – the embellishing, the superlativizing, and the romanticizing.

That said, if you like ridiculously cheap grass fed beef freshly butchered, under-seasoned, and overcooked to destruction washed down with a bottle of overripe Malbec, I think Argentina is your kind of place. I ate steak almost every bloody day, and as long as I cooked it, it was fine. Otherwise, watch out.

If you’re looking for the best restaurant I went to while in Buenos Aires, go here to La Cabrera. It kicked ass, and I only had to pay out the ass for it. Figures right?

So, here is the definitive guide to buying and ordering beef in Argentina. The classification of cows is different, and the cuts are different as well.

From Moving to Argentina:

Age of Beef
The typical categories from youngest to oldest:
Peceto Ternera - veal round steak
Ternera - veal (the most tierna* or tender and usually the most expensive)
Vaquillona - slightly older
Novillito - young steer
Novillo - the most popular cut
Vaca - older beef

Guide to Cortes de Carne de Vaca* in Spanish and English
Aguja - Chuck Roast
Asado - Short Ribs, Roast Prime Rib
Bife Ancho - Prime Rib, Rib Eye Roast, Rib Eye Steaks
Bife Angosto - Porterhouse or Strip Steak
Bife a la Rueda - Round Steak
Bife de Alcatra - Sirloin Steak
Bife de Costilla (con lomo) -T-Bone Steaks
Bife de Chorizo  – Sirloin Rump Steaks
Bife de Vacio - Flank Steak
Bola de Lomo - Sirloin Tip
Carnaza - Stew Beef
Carne Picada Comun -  Ground Beef with Fat
Carne Picada Especial - Ground Beef with out Fat
Chinchulin - Lower Intestines
Chorizo -  Sausage
Churrasco de Paleta - Pot Roast
Cogote - Neck
Colita de Cuadril - Rump Steak
Corazon - Heart
Costillas - Rib Roast
Cuadrada - Bottom Round
Cuadril - Rump Roast or Rump Steak
Entrana - Skirt Steak
Falda - Flank Steak
Higado - Liver
Lengua - Tongue
Lomo - Tenderloin
Marucha - Short Ribs
Matambre - Flank Steak
Milanesa - Minute Steak
Mollejas - Sweetbreads
Morcilla - Blood Sausage
Nalga - Beef Round for Stew
Osobuso - Osso Busco
Paleta (see also Churrasco de Paleta) - Pot Roast
Palomita - Shoulder Roast in Butterfly Cut
Peceto - Beef Round Steaks, Roast Eye of Round
Pecho - Brisket
Rabo - Oxtail
Rinones - Kidneys
Ros Bif - Roast Beef
Sesos - Brains
Tapa de Asado - Rib Cap Roast
Tira de Asado - Short Ribs
Tapa de Nalga - Cap of Round Roast
Tapa de Cuadril - Cap of Rump Roast
Tripa Gorda - Tripe
Ubre - Udder
Vacio (see also Bife de Vacio) - Flank Steak