The best meat of all kinds
Roast fillets narrow cut (cut through the long bone) in strips one inch thick.
The Argentine barbecue is the most popular and representative dish gastronomy Argentina. It consists of pieces of meat (usually beef, but may also include parts of lamb or kid) grilled or heat from the fire at the hands of a person who called the grill or barbecue. What is the best cut of meat for roast? The Entraña, Punta Picana, Sobrecostilla, roast, loin smooth or vetoing, are some of them. There are cheaper options, such as roast Butcher, Sobrecostilla, Huachalomo, abastero and Tapabarriga, while considering cuts that are itching to go on the grill, as the entrails and levers.