Argentine Beef Cuts Guide: Picanha, Entraña, Vacio & More

Argentine steakhouses don't use the same cut names as a US butcher counter, and that trips people up. This is a working guide to the cuts Bolzico Beef actually sells in Manila, what they're called in Argentina, and how each one behaves on the grill or pan.

Picanha

Picanha is the top sirloin cap: a triangular cut with a thick fat cap left on top. It's one of the most popular cuts in Argentine and Brazilian grilling, because that fat cap bastes the meat as it renders, keeping the steak moist through a hot, fast sear. It's a forgiving cut for home cooking and one of the best entry points if you're new to Argentine beef.

Tenderloin (Lomo)

Called lomo in Argentina, tenderloin sits beneath the ribs next to the backbone. It does the least work of any muscle on the animal, which is why it's the most buttery and tender cut available, even though it's milder in flavor than fattier cuts like picanha or bife de chorizo.

Entraña (Skirt)

Entraña, or skirt steak, comes from the diaphragm muscles. It's thin, cooks in minutes, and carries an intense, beefy flavor that holds up well to a simple char and coarse salt. It's a staple of any real asado.

Vacio (Flank)

Vacio, or flank, comes from the lower abdominal section — a thicker cut than entraña, and better suited to slower asado-style grilling rather than a quick sear. Where entraña rewards speed, vacio rewards patience.

Bife de Chorizo (Striploin)

Bife de chorizo is the Argentine name for a bone-in striploin — despite the name, there's no sausage involved. It's a thick, well-marbled steak cut, classic asado fare, and one of the more forgiving cuts to cook to a proper medium-rare.

Ribeye (Ojo de Bife)

Bone-in ribeye carries more marbling than the leaner cuts above, with the bone left in for extra flavor as it cooks. It's the closest cut here to what a USDA steakhouse regular would recognize, just with the leaner, more pronounced flavor that comes from pasture-raised Argentine Angus rather than grain-finishing.

How this beef is raised

Every cut above comes from the same source: pasture-raised, naturally raised, hormone-free Argentine Angus. That's a different starting point than most grain-finished beef sold in Manila, and it's why these cuts taste leaner and more pronounced rather than heavily fatty. Read more on what pasture-raised Argentine Angus means.

Where to eat these cuts

All of these cuts are on the menu at both Chingolo locations. See why Chingolo is named among the best Argentinian steak in Manila, or start from the beginning with the story behind Bolzico Beef and Chingolo.