Asado Academy – Chapter 04

Understanding the Cuts

Every cut has its own character – its tenderness, its intensity, its right moment on the fire. Here you'll learn what makes each of our cuts special.
  • Filet / Lomo – Tenderness: Very tender · Flavor: Mild, delicate · Price range: Premium · Best preparation: Short, hot, medium-rare
  • Ribeye / Bife Ancho – Tenderness: Tender · Flavor: Intense, marbled · Price range: High · Best preparation: Classic on the grill
  • Roastbeef / Bife Angosto – Tenderness: Medium · Flavor: Robust · Price range: Medium · Best preparation: Versatile, oven too
  • Picaña – Tenderness: Tender (with fat cap) · Flavor: Intense · Price range: Medium-high · Best preparation: Whole on the spit/grill
  • Entraña – Tenderness: Very tender · Flavor: Very intense · Price range: Entry-level · Best preparation: Very hot, quick

See how we cut and grill Filet / Lomo → @maquibeef on Instagram · Filet / Lomo in the shop

See how we cut and grill Ribeye / Bife Ancho → @maquibeef on Instagram · Ribeye / Bife Ancho in the shop

See how we cut and grill Roastbeef / Bife Angosto → @maquibeef on Instagram · Roastbeef / Bife Angosto in the shop

See how we cut and grill Picaña → @maquibeef on Instagram · Picaña in the shop

See how we cut and grill Entraña → @maquibeef on Instagram · Entraña in the shop

365 Days Grass-fed Black Angus Beef Cuts