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Cross-cut beef ribs, typically grilled slowly over an open flame.

Small intestine of the cow, often braided and grilled, with a chewy texture.

A thick-cut strip steak from the sirloin, it's usually grilled over high heat to develop a crust while keeping the inside juicy.

Skirt steak, it has a rich flavor and is best cooked quickly over high heat; often served with chimichurri sauce.

Short plate cut, which includes some of the belly, best slow-cooked for tenderness or used for stewing.

A thin cut that comes from between the skin and the ribs, it is often stuffed and rolled before cooking.

Flank steak, a flavorful and meaty cut that's best marinated and cooked over slow heat on the grill.

These are the short ribs, cut parallel to the bone and individual ribs are often cut in 3 to 4-inch lengths.

Tenderloin steak, considered one of the most tender and flavorful cuts, best cooked quickly over high heat.

Beef ribs, either in short or long cuts, they are often slow-cooked over low heat on the grill.

Udder, not a meat cut but sometimes included in asado, it's grilled until crisp.

Butterfly steak, taken from the shoulder blade, it's thin and cooks quickly on the grill.

Blood sausage, a flavorful and rich sausage that's often a staple in asado.

Tail of rump, it's a triangular tip of the rump best cooked over high heat to medium rare.

Chuck steak, a flavorful cut with connective tissue that's best cooked slowly.

Rib cap, a large and flavorful cut that covers the ribs and is best cooked by slow roasting or grilling.

Kidneys, often cut in half and grilled, have a strong flavor and are considered an acquired taste.

Sweetbreads, which are the thymus glands of the animal, are often grilled after being soaked in milk.

Brisket, best cooked by braising or slow grilling to break down the connective tissues.