Asado cuts as a diagram (not a celebrity grill)
A geometric map of cuts you will actually see on an Argentine asado menu — bife de chorizo, vacío, entraña, asado de tira. Original motion graphics, not a scraped video.
Menus in Spanish-speaking parrillas assume you already know the animal. Most visitors do not. This page is a map of names, not a cooking class and not a portrait of anyone on television.
How to use the player
Each callout is a region, not a steak on a plate. Order by the name on this carta. A “bife” in one house is a “bife de chorizo”; in another it is a different slice with the same swagger.
Safe sentences:
- Vacío carries a fat cap and likes a slower fire.
- Entraña is fast; waiting makes it chewy.
- Asado de tira is about thickness, not a thumbnail from a tourist grill.
Unsafe sentences: quoting a celebrity asador, inventing a “best cut in Spain”, or treating this diagram as USDA labelling.
Next
If you want a neighbourhood table rather than a spectacle, start with a city list and ignore anyone selling a personality. The diagram is original geometry on purpose.