Marbled, tender and flavourful
The Argentine loin or bife de chorizo is one of the most emblematic and appreciated cuts in Argentine cuisine. It is located in the upper part of the loin of the steer, in the dorsal region. It has a proportion of fat infiltrated in the muscle - marbling - that gives it an unmistakable tender texture. It also provides a robust flavour, which makes it a favourite for lovers of cuts with character.
Grass is the key
One of the reasons why Argentine cattle are so flavourful is the traditional grass-fed upbringing. This natural diet contributes to the development of the animals' musculature and provides a characteristic flavour to the meat, since the animals move freely throughout their extensive pampas eating fresh grass on demand during the season.
A perfect balance between fat and meat that improves even more on the grillAt Carnal Steakhouse we follow the Argentine tradition of the asado or parrilla (grill), allowing the bife de chorizo to cook slowly over our embers to enhance its flavour and maintain its juiciness. The external layer of fat melts during cooking, keeping the meat with a deep flavour and tender texture. We offer it in two formats: 250 and 350 grams, both perfect for sharing and trying other cuts. Book your table right here and come try it at Carnal Steakhouse, best steak restaurant in Barcelona.