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

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

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

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

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

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

Rump steak, a flavorful and lean cut, it's best cooked to medium rare and can be grilled or pan-fried.

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

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.

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

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

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

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

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

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

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

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

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