1️⃣ Ribeye (Entrecôte)

Location: Taken from the rib section, between the chuck and the loin. Characteristics: Known for its rich marbling, making it one of the most flavorful and juicy cuts. The perfect balance of fat and meat creates a tender, melt-in-your-mouth texture. Traditional Uses: Ideal for grilling or pan-searing, often served as a premium steak.

2️⃣ Beef Fillet (Filet Mignon)

Location: Found in the lower back, near the spine, in a muscle that does little work. Characteristics: The most tender cut of beef, very lean with a delicate texture and mild flavor. Traditional Uses: Best suited for quick searing over high heat, used for dishes like filet mignon or beef tartare.

3️⃣ Chorizo Sausages

Location: Typically made from a mix of shoulder, neck, and intramuscular fat. Characteristics: Juicy and flavorful sausages, often seasoned with spices for a smoky or spicy taste. Traditional Uses: A staple in South American barbecue, great for grilling, roasting, or incorporating into stews and soups.

4️⃣ Lamb Chops

Location: Taken from the front part of the lamb’s back, near the spine. Characteristics: Rich in fat, delivering deep flavor and a crispy outer texture when cooked. Traditional Uses: Popular in Argentine grilling, oven-roasted with herbs, or slow-cooked for enhanced tenderness.

5️⃣ Lamb T-Bone

Location: The rear back section of the lamb, with a T-shaped bone connecting the sirloin and fillet. Characteristics: A perfect combination of tenderness and juiciness due to the presence of both sirloin and fillet meat. Traditional Uses: Best for quick grilling or pan-searing to retain its natural juices.

6️⃣ Smoked Asado (Short Ribs)

Location: From the lower rib section of the cow, part of the brisket and plate. Characteristics: Rich in connective tissue, requiring slow cooking to achieve a soft, fall-off-the-bone texture. Traditional Uses: A signature dish in Argentine barbecue, ideal for smoking, roasting, or slow braising.

7️⃣ Veal Schnitzel

Location: Typically taken from the thigh or rib section of veal. Characteristics: Thin and delicate meat, easily absorbent of flavors and coatings. Traditional Uses: Fried for the classic Viennese schnitzel or pan-seared with light sauces.

8️⃣ Smoked Brisket

Location: Found in the lower chest, a muscle used frequently, making it tough but flavorful. Characteristics: High in fat content, which breaks down during slow smoking to create an incredibly tender texture. Traditional Uses: A staple in American barbecue, also used for corned beef and slow-braised dishes.

9️⃣ Smoked Lamb Spare Ribs

Location: Sourced from the back ribs of the lamb. Characteristics: Firm yet tender meat with natural fat that enhances flavor when grilled or smoked. Traditional Uses: Ideal for slow smoking, high-heat grilling, or oven roasting with rich marinades.