One of the most prized and expensive cuts of meat on the market is the tenderloin. In Argentina, the tenderloin is known as lomo. Tenderloin is a long tube-shaped cut of meat that runs along the spinal section. This muscle section of the cow does not get much of a workout, therefore the meat is extremely tender.
Lomo is a very lean cut of meat and therefore will end up dry, tough, and chewy if cooked for too long. Therefore, you should not cook lomo past a medium.
Short ribs are a cut of beef taken from the rib areas of beef cattle. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness. Short ribs are very popular in Argentine Asados. The cut is even called “Tira de asado” (Asado rack). When cook, it has to be crispy on the outside.
The strip steak is a cut of beef steaks from the short loin from a cow. It consists of a muscle that does little work, making the meat partcularly tender, although not as tender as tenderloin. Fat content of the strip is higher than tenderloin. This well-marbled boneless cut can be prepared as a roast, but is typically prepared into the popular Strip Steak
Also known as: Ribeye Roll Steak; Ribeye Steak, Bone-in; Ribeye Steak, Lip-On, Boneless The rib eye or “ribeye” was originally, as the name implies, the center best portion of the rib steak, without the bone. It is both flavorful and tender, coming from the lighty worked upper rib cage area. Its marbling of fat makes it very good for fast and hot cooking.
This is a cut of beef very popular in Brazil and nowadays also in Argentina. Always seal your Rump cap in a hot pan first, it’s a simple move that helps keep the juices in the meat, leaving it rosy and pink on the inside and golden and crunchy on the outside.