The mystery of beef cuts
Anywhere in the world a steak is a steak. Not in Argentina. A steak or bife can be different things:
Bife de lomo is sirloin.
Bife de chorizo is a steak cut off the rib.
Bife de costilla is a T-bone steak.
After the bife de chorizo, the most popular cut in a parrilla (steakhouse) is the tira de asado, a thin strip of rib, usually grilled. A proper parrillada starts with chorizo, a thick, rather fat, tasty sausage and morcilla, a blood sausage which is a delicate morsel despite its looks. Vacío is another must in a parrillada, it's flavorsome and juicy though not always tender.
If you like your beef rare, ask for it jugoso; if medium, ask for it a punto and if you like it well-done, say bien cocido.
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