What cut of meat do I use for a good roast beef dinner?

[erian]

I have been picking the brains of my Argentine father in law (bloody good asador) but can't tell me exactly the cut that we use in Ireland.

In Ireland we generally use Top Rib. It can be on the bone or off. You can use sirloin too (bife de chorizo) but i prefer Top Rib.

Anyone out there have an idea what the equivalent cut is here? And it's not the cut Roast Beef that they sell here. It appears too fatty and is quite a cheap cut

Cheers!!

 

[Aleina Dee]

Does this help you ?
http://baexpats.org/food-drink/20998-argentine-beef-cuts-how-cook-them.html

I would use peceto but that is silverside ( I think)

http://www.sitiosargentina.com.ar/imagenes-2009/cortes-carne.jpg

 

[surfing]

http://www.grassfedlivestock.org/10-09 presentations/Argentine Beef Cuts.pdf

Aguja (and Aguja con Cojote: chuck & neck) is the chuck roast or roast beef (it is frequently labeled "Roast Beef" in the supermarkets. This is the best cut for a traditional braised roast beef.

Pecho which is the brisket is another good alternative.

 

[ndcj]

Have you tried colita de cuadril? For me, that is the best cut to cook in the oven. It's the cut known as tri-tip in the US or tail of rump most other parts of the world.

 

[erian]

Cheers I will give a couple of them cuts a look. That list is pretty handy cheers!

 

[argcalif2010]

Hii, I think bife de chorizo, is New York steak (U.S.A.) , I would recommend colita de cuadril, in the oven, it is great!!!!