Good grief! I never knew there were so many parts to a cow. EJLarson and I were just discussing the Argentine & American names for some cuts, like entraña (skirt steak) and vacio (flank steak). I’ve always been a little unsure about bife de chorizo. Which I e seen translated as NY strip, sirloin, and even t-bone. Ed clarified that it is NY strip.
Anyway, I still prefer bife de lomo, though if anyone ever marinated, undercooked and thin sliced vacio, I’d follow them home.
