Also called
Bife de chorizo is a thick, boneless cut from the strip loin, one of the most popular and iconic steaks in Argentina. Despite the confusing name it contains no chorizo — the word refers to the thick, cylindrical shape of the cut. It has a fat cap on one side, good marbling, and a robust beefy flavor. It is a centerpiece of the Argentine asado.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Strip steak | |
| 🇦🇷Argentina | Bife de chorizoprimary | The quintessential Argentine steakhouse cut, typically served 400–600g and cooked on the parrilla |
| 🇪🇸Spain | Lomo alto | |
| 🇧🇷Brazil | Bife de chorizo | Well known in Brazil through Argentine influence |
| 🇩🇪Germany | Roastbeef (Bife de chorizo) | Same anatomical cut as German 'Roastbeef' (the strip loin). |
Find Bife de chorizo near you
In the US, this cut is usually sold as Strip steak — ask your butcher for that. It's most likely to be stocked by an Argentine or Latin American butcher.
Find an Argentine or Latin American butcher near youOpens Google Maps at your location. Availability varies by shop — call ahead for specialty cuts.
