Grill cuts
Short rib, picanha, flank, skirt, flank cover, tri-tip. The cuts that make a Paraguayan asado.
The classic cuts of Rioplatense and Paraguayan asado. Each one wants its own technique, hot and fast for skirt, low and slow for matambre, patience for picanha. All grass-finished, all ready for the wood-fired grill.
Showing 6 of 6 cuts
Short rib (cross-cut)
Asado de tira
The foundational cut of Paraguayan and Argentine asado. Rib bones cross-cut into strips.
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Picanha
Picaña / Rump cap
The iconic Brazilian churrasco cut. Rump cap with its intact fat layer.
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Flank (bavette)
Vacío
Long-grained, full-flavored cut from the belly. Patience rewarded.
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Skirt
Entraña
Diaphragm cut, intensely flavored, fast on the grill.
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Flank cover
Matambre
Thin outer flank cut. Versatile, grill, oven, stuffed-rolled.
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Tri-tip
Colita de cuadril
Triangular sirloin cut, lean but juicy. California BBQ favorite, Argentine classic.
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