TOP SIRLOIN
Top sirloin is located in the hindquarter, being one of the finest and most tasty cuts for barbecue. The sirloin contains top sirloin cap, bottom sirloin butt (Tri-tip) and top sirloin butt (from where the baby beef comes). The sirloin should be grilled as it roasts quickly, being ready in 15 to 20 minutes. When using skewers, cut the beef into slices of 8 to 10 cm in length or into small cubes. Avoid thin cuts, because these tend to dry up quickly.

TOP SIRLOIN CAP
The favorite cut of Brazilians, top sirloin cap, is a traditional barbecue cut. It is easily recognizable for its triangular shape that is completely covered by a layer of fat that should not be removed during roasting, because it will alter the flavor and juiciness. Top sirloin cap varies between 1kg and 1.5kg. Pay attention if somebody tries to sell you one piece weighing more than 1.5 kg: larger pieces include a piece of outside round (flat). If the bottom part has ´nervures´ or silver ´peel´, remove it before you use salt and place it on the heat. To roast it on skewers, cut it into thick slices and place it on the skewer about four fingers distance apart. To grill it, cut it into thick pieces in order keep it rare inside, because top sirloin cap is not tender if it passes the point of being done. It should be served medium or rare.

BOTTOM SIRLOIN BUTT (Tri-tip)
Also known as “colita del cuadril”. This is a tasty and juicy cut. It should be prepared on skewers, so that it can be cut into thin slices. Clean it well before roasting, and just season it with coarse salt. It is also tasty when grilled. It should be served rare to medium, because taste can be altered if it is overcooked.

STRIP LOIN
Also known as ribeye or “bife de chorizo” (Argentina and Uruguay). It is tender, with accentuated flavor and a lot of juice. It should be served rare or medium, in thick steaks or sliced.

TENDERLOIN
Considered by many to be the finest of cuts, full tenderloin is characterized by its tenderness and sweetened flavor. It is not often used for barbecue, but it can give excellent results when grilled (always in large pieces or as a whole cut). It can also be served in kebobs, with other types of beef or with chicken, pork, sausage, bacon, onion, pepper, etc.

BACK RIBS
There are two versions of back ribs: inside skirt or plate and short or trimmed ribs. The inside skirt is from the inferior thoraxic box. It is made up of thinner bones and lots of cartilage, and is richer in fat and meat. Ideally, inside skirt should be bought from specialty barbecue stores so that it is cut to the right size and is very clean. The short or trimmed ribs is that part of the animal close to its dorsum. The bones are larger and the meat a little bit leaner. Both cuts should placed on the coals with the side of the bone facing the fire. Only after roasting for a long time should they be turned. They should be served medium. In Uruguay and in Argentina, it receives the name of “assado de tira” and is cut very thin, into portions with about 5 cm of bone.

FLAP OR FLANK STEAK
This is the area of the inside skirt cut. Always choose big pieces with fat, this indicates that the beef comes from a good quality animal. The fat should be removed at serving time. Always test during the roasting process because it can be very raw at one moment and then quickly overcook. The method is simple but you should be careful: stick the beef on the skewer with the larger part turned to the inner part of the skewer and the thinnest portion in the direction of the skewer top. Use plenty of coarse salt and roast on the barbecue grill with a medium flame. To serve it, hit the beef with the back of a knife, to eliminate the excess coarse salt, and cut it into slices. If it is to be cooked further use some table salt. It is very tasty; being considered one of the best cuts for barbecue, and should be cut into thick pieces.

BRISKET
Is beef from the chest, and it comes with bone and plenty of fat. It should be roasted with plenty of heat and for a long time. At serving time, you should take off the fat, which is generally a yellowish color.

STRIPLOIN STEAK
In the United States this cut is also known as T-Bone and in France as entrecote. It is very tasty with high marbling. It is excellent when cut into pieces about two fingers in thickness and seasoned with coarse salt, and placed in the grill with a distance of 20-25 cm from the brazier for about 15 to 20 minutes. To know the exact moment when the beef needs turning on the grill, wait until the beef juice comes to the surface, this happens in approximately 7 to 10 minutes. This is the moment to catch it with long tongs and to turn it.

HUMP

Is the group of muscular fibers with high marbling, found just behind the neck of the Zebu cattle. It has a characteristic and pleasant taste and should always be cooked slowly. Very common in barbecues, it can be roasted wrapped in several layers of special cooking cellophane that distributes the heat evenly and promotes cooking the beef in its own juices.

Mercosul Influence

PAMPLONA
Pamplona is a Uruguayan speciality dish, traditionally prepared with top sirloin butt or green seasoned top sirloin cap. Nowadays it is also prepared with pork loin or chicken steak.

“Bife del Chorizo”
This dish is very popular in Argentina. It is made from the strip loin of European cattle breeds. It is grilled in very hot embersand cut into thick pieces sprinkled with coarse salt.

“Asado del tira”
The dish “asado del tira” is well known in Argentina. The young steers’ meat is cut into pieces 8 cm in width. The meat is very soft and it takes only 20 to 30 min to cook on the grill.