🥩 How to order Argentine beef cuts in Spain
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The asado argentino is much more than a meal: it's a tradition, a ritual and a way of coming together around the grill.
Those of us living in Europe know that, when we get to the butcher's, the names of the cuts often change, and that can cause confusion.
In this article we show you how to order in Spain some of the most typical cuts of the Argentine grill and kitchen. And if you don't want to go to the trouble of searching butcher shops, at Talho Argentino we already have all the cuts ready, portioned and vacuum-packed, with delivery in 24h throughout the peninsula and 48h to the Balearic Islands and France.
📖 Why do the names of the cuts change?
Every country has its own way of butchering beef.
In Argentina, cuts are separated with the grill in mind (bife de chorizo, vacío, entraña…), while in Spain butchers usually cut the meat differently, geared towards stews or fillets.
That's why it's key to know the equivalences.
👉 Even so, you don't need to rely on the local butcher to see whether they have what you're looking for: at Talho Argentino you'll always find all the authentic Argentine cuts, fresh and ready for your grill.
🔑 Argentina–Spain equivalence table
| 🇦🇷 Argentine cut | 🇪🇸 Name in Spain | 👉 Recommended use |
|---|---|---|
| Bife de chorizo | Lomo bajo / Entrecot | Grill, juicy |
| Ojo de bife | Lomo alto / Rib eye | Grill, griddle |
| Lomo | Solomillo | Very tender, quick sear |
| Vacío | Falda (entera) | Slow grill, juicy |
| Tira de asado | Costillar en tiras | Classic asado |
| Colita de cuadril | Rabillo de cadera | Grill or oven |
| Entraña | Entraña o Diafragma | Grill, quick sear |
| Matambre | Matambre o Falda fina | Matambre a la pizza or rolled |
| Nalga (para milanesas) | Contra o tapilla de cadera | Breaded cutlets, escalopes |
| Peceto | Redondo de ternera | Vitello tonnato, oven, cutlets |
| Picaña / Tapa de cuadril | Tapilla | Grill, juicy |
🍷 Tips for ordering in Spain
1. Explain how you'll cook it: saying it's for the “grill” or “barbecue” helps a lot.
2. Ask for the whole cut: in Spain they tend to cut it up too much.
3. Visit specialist butchers: although they don't always have stock.
4. Show photos: it makes explaining easier.
👉 Or, easier still: save yourself the trip to the butcher and order directly at talhoargentino.es. We already have it vacuum-packed, cut to the exact size, and you get it at home in 24h in the peninsula or 48h in the Balearic Islands and France.
🇦🇷 Keeping the asado culture alive
Even if the names change, what matters is keeping the custom alive: lighting the fire, gathering the family and enjoying the meat the way we do in Argentina.
At Talho Argentino we work every day so that the traditional cuts are available in Europe too. No need to improvise with equivalences: we already have them ready for you, with the same quality as always and fast delivery to your home.