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What is Argentine Steak Cuts Explained about?

This document describes the most traditional cuts of beef in Argentina for grilling, including the bife de chorizo, the tira de asado, the vacío, the lomo, and the matambre. It also explains cuts like the paleta, the palomita de paleta, the falda con hueso, and the aguja that are commonly used in "red meat" dishes. Finally, it offers tips on how to tell if the meat is fresh by looking at its color, tenderness, and aroma.

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