Beef is synonymous with Argentina. The county has been raising cows since the 16th century and Argentines are the second-highest consumers of beef in the world (after Uruguay, and ahead of Hong Kong). The steaks are high when it comes to picking a Parrilla (steakhouse) to dine at because of limited calories and the fear of gout. To prevent any mis-steak, here are some tips on how to order your meats, and where to enjoy them in Buenos Aires.
Bife 101
You will not find steaks on the menu, only Bife (“Bee-fay”). The most popular cut in Argentina is Bife de chorizo (sirloin). Next would be VacÃo (flank steak, around the belly), a cut is rarely served outside of Argentina. Asado de tira (short ribs) and Entraña (skirt steak) are the next popular cuts.
The Argentines prefer to have their meats slow smoked over briquettes, also known as the asado style. Thus, it is wiser to have a slice with more fats, hence the popularity of sirloin. Ojo de bite (ribeye) could work too. Or if you really must, the bife de lomo (filet mignon).
Degree of over-doneness
Argentina meats are more often than not, over cooked. I really like my meat medium rare and it has been suggested that you order it jugoso (juicy). However, the chefs often have different ideas on what jugoso means. Well, in most cases, blue (vuelta y vuelta) will turn out medium rare, and medium (a punto) will come medium well or well done (bien cocida). You could always try bien jugoso or rosado con y bien jugoso for a medium rare steak; and a punto pero todavia jugoso for medium.
10 Best Parrillas in Buenos Aires
Most upmarket- La Cabrera
José Antonio Cabrera 5099
Tel: +54 11 4832 5754
La Cabrera is tipped as Buenos Aires top steakhouse. Make sure you make your reservation and dress to the nines if you intend to dine in this trendy Palermo restaurant. Rosemary-flavored steaks are served in 200g or 400g portions (yes they are massive), accompanied by delicious sides. Try your luck at the sister restaurant La Cabrera Norte if you can't score a table.