Grill cuts
Flank cover
Matambre
FromGs. 62.000/ kg
Typical piece: pieza ~1.8 kg · Gs. 111.600
Matambre is the thin, wide muscle covering the outside of the ribs. Cook it on the grill, rolled and stuffed with egg and vegetables, or 'matambre a la pizza' (with mozzarella and tomato).
- Typical weight
- 1.5–2 kg
- Aging
- 7–10 days wet
Cut origin
Origin and aging
- Region
- Paraguarí, Paraguay
- Harvest lot
- Lot code on the package
- Aging
- 7–10 days · Wet
Quick cooking reference
Method
Slow grill or oven
Internal temperature
65 °C
Time
Grill: 25 min fat-side + 15 min meat. Oven: 45 min at 160°C
Rest
10 min
Doneness
Medium
Cut-specific notes
Stuffed version: stuff, tie firmly, sear in pan, then finish in oven.
Nutrition profile (per 100 g)
- Calories
- 210 kcal
- Protein
- 22.5 g
- Total fat
- 13 g
- Saturated fat
- 5.4 g
- Omega-3
- 105 mg
Source: USDA FoodData Central + grass-fed meta-analysis
Values are approximate. They vary by animal, cut, and cook.
Storage
- Fridge
- Up to 3 days at 0–4 °C
- Freezer
- Up to 6 months frozen at -18 °C
- Thaw
- In the fridge, 24 h. Never at room temperature.
Pairing and sides
Stuffed: russian salad and bread. Grilled: chimichurri and potatoes. Pizza-style: fresh oregano.
