Ms Skinnyfat

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 Vacío (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

The Modern- La Carnicería

Thames 2367, Palermo Soho

Tel: +54 11 2071 7199

Tue-Sun: 8:00 pm – 12:00 am; Sat-Sun: 1:00 pm – 3:30 pm

Go to La Carnicería if you want something slightly more contemporary. Smoked cuts using cherry wood are served here and you get a wide choice of meats such as blood sausages, chorizo, sweetbreads etc. Do not miss their appetizer/dessert of fried cheese provoleta with pears. 

Fun Dates- Las Cabras
Fitz Roy 1795, Palermo Hollywood, CABA Argentina
Tel: +54 11 5197 5303
Daily: 12pm - 12am
Las Cabras is a fun place for a mix of steaks and other nothern specialities such as empanadas and humitas. I absolutely love the massive quesadillas which more than suffice as a meal for me while Jr struggled with his gargantuan slab of meat. Challenge yourself to the Gran Bife de Las Cabras which includes a sirloin steak, fried veggies, a slab of grilled provolone cheese, french fries, fried egg, rice and pumpkin.

Av. Alicia Moreau de Justo 516, 1107 CABA, Argentina

Tel: +54 11 4313 1336

Daily: 12pm - 12am

Back to the old days- Parrilla Peña

Rodríguez Pena 682, 1020 CABA, Argentina

Tel: +54 11 4371 5643
Mon - Sat: 12 - 4pm, 8pm - 12am

Wanna hang out with the locals? Then pop into the old school  Parrilla Peña in Recoleta. Who cares about the fancy stuff like mood lighting when you can have a good piece of steak. Learn all about the favorite Argentinian cuts with their parrilla completa, which has a mix of different grilled meats. Complete it with a delicious Malbec and homemade 

Timeless Dining- La Brigada

Estados Unidos 465, C1101AAJ CABA, Argentina

Tel: +54 11 4361-4685

Daily: 12–3pm, 8pm - 12am 
Another timeless steakhouse is La Brigada in the bohemian San Telmo. Steak and garlic fries, with mushroom/pepper sauce anyone? 

No longer Hole-in-the-wall- El Desnivel 

Tel: +54 11 4307 2489
Tue- Sun: 12pm - 12am

Mon: 7pm - 12am 

DO NOT MISS the highly sought after, no longer hole-in-the-wall parrilla El Desnivel in San Telmo. The long queue for the chorripan (chorizo sandwich), meat filled empanadas and juicy steaks is a clear indication of the popularity among locals and tourists. The early bird gets the steaks.