Types of Meat Cuts in Latin America

Meat is a fundamental part of many culinary cultures around the world, and Latin America is no exception. This time, we’ll explore five exceptional meat cuts that will make you appreciate the diversity and quality of Latin American meats even more. From the robust Black Angus Flank to the juicy Rib Eye, these cuts are true culinary gems.

 

Black Angus Flank

Origin: Argentina and Uruguay

Black angus Flank is a cut that comes from the front part of the animal. It is characterized by its robust flavor and juicy texture. This cut is highly regarded in Argentina and Uruguay, where it is slow-grilled to highlight its unique taste. Its intramuscular marbling gives it unparalleled juiciness and flavor.

 

Beer Beef Shank

Origin: Brazil

Beer Beef Shank is a beef cut especially popular in Brazil. It comes from the top of the rump, and its flavor profile is impressive. Is typically grilled, where it develops a crispy outer layer of fat and tender, juicy meat inside. Its flavor is unmistakable and is considered one of the most iconic cuts in Brazilian cuisine.

 

Sirloin Steak

Origin: General Latin America

Sirloin Steak is a cut that spans several Latin American countries. It is taken from the rear part of the animal and is characterized by its balance between flavor and tenderness. Its versatility makes it ideal for grilling, roasting, or pan-frying. It’s a popular choice for those looking for lean yet flavorful meat.

 

Rib Eye

Origin: Various Latin American countries

Rib Eye is a cut widely appreciated worldwide and is also very popular in Latin America. It comes from the upper part of the loin and is characterized by its abundant marbling of fat, giving it an extraordinarily juicy and rich flavor. It grills wonderfully or can be cooked in a pan and is a favorite choice for meat lovers.

 

Kansas Steak

Origin: United States and Latin America

Kansas Steak is a cut with American influence that has also found its place in Latin America. It’s a lean and tender piece of meat that can be prepared on the grill or in a skillet. Its name is derived from its resemblance to the typical Kansas steak in the United States.

 

Now that you know a bit more about the types of meat cuts in Latin America, if you’re in Guadalajara and looking for a great steak restaurant, we invite you to visit Mantela at Plaza Andares, where you can try any of the cuts mentioned above. We look forward to welcoming you!

 

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