Matambre is a thin, flat cut of beef taken from between the skin and the ribs of the cow. The name literally means 'hunger killer' in Spanish. It is uniquely popular in Argentina and Uruguay. It can be grilled directly over the fire, stuffed and rolled (matambre relleno), or served at room temperature as a starter. It has a fine texture and absorbs marinades well.
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Thin flank | |
| 🇬🇧United Kingdom | Thin flank | |
| 🇲🇽Mexico | Matambre | Known in some Mexican markets through Argentine influence |
| 🇦🇷Argentina | Matambreprimary | An Argentine asado classic, often the first cut placed on the grill |