Meats for BBQ

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BBQ is a typical dish in several Latin American countries, especially in Argentina, Brazil, Chile, Paraguay, and Uruguay, although its preparation may vary by region. Below are some of the most common meats used for BBQ:

  • Steak: A cut of beef obtained from the upper part of the leg, very popular for grilling and BBQ.

  • Ribeye (Tira de Asado): A beef cut obtained from the ribs, sliced transversely along the bone and prepared in strips.

  • Flank Steak (Entraña): A beef cut from the diaphragm area, very popular in Argentina and Uruguay.

  • Picanha: A beef cut obtained from the top of the hindquarter, very popular in Brazil.

  • Short Ribs (Asado de Tira): A beef cut from the ribs, sliced along the bones and prepared in strips.

These are just a few cuts of meat that can be used for BBQ, but other cuts like flank, skirt steak, and tenderloin can also be used. The key is that the meat is of good quality and is prepared with the right seasonings and techniques to achieve a delicious result.