What part of the cow is matambre?

[Ivan]

I read that it's the flank steak, but by looking at pictures, flank
steak looks more like 'vacio' than matambre..
Matambre is the part of meat between the ribs and the skin of the cow,
right?
How do I ask for it at the butchers?

[Andy]

Ivan said...

Ivan,

The skirt steak maybe?

http://en.wikipedia.org/wiki/Skirt_steak

Andy

[Ivan]

Hi..

I don't think it is skirt.. I think it's close to flank.. But not
quite.. Perhaps a particular cut of it..

[Donald Martinich]

In article <1160529704....@k70g2000cwa.googlegroups.com>,
"Ivan" <find...@gmail.com> wrote:

In Argentina, Matambre is a rolled, stuffed flank steak.

D.M.

--
George Bush is to the presidency as Thomas Kinkade is to fine art.

[Ivan]

Hi there..
In Argentina, most places will sell you the rolled, stuffed version of
matambre..
But if you go to the butchers you can also buy the actual meat which is
really nice grilled (asado).. Which is what I'm looking to do..

I heard that if, here in Australia, you go to the butchers and ask for
'matambre' they will know what you're asking for, so on Saturday I will
go and try it out..

[Victor Sack]

Ivan <find...@gmail.com> wrote:

According to some sources, matambre is rose meat or topside/topround inside.
Vacio is hindquarter falnk or thin flank. See
<http://www.gueldner.net/BEEF%20CUTS.pdf>.

For some other translations/definitions, some of them different, see
<http://www.asadoargentina.com/article/beef/>,
<http://www.circuloargentino.com/cortes%20de%20carne.htm>,
<http://www.coto.com.ar/Carnes/EXPORTACION/02carnesEXPORTACIONcortes2.htm>
and <http://www.brasmeat.com.br/ing_cortes_bovinos.asp>.

Victor