About this cut
The Colita de Cuadril is a centerpiece of Argentine asado, celebrated for its iconic triangular shape and lean yet robust flavor profile. While it possesses less intramuscular fat than a ribeye, its fine grain and dense texture provide a sophisticated, clean bite when prepared with precision. This cut strikes a perfect balance between beefy intensity and versatility, making it a prized choice for both traditional roasting and high-heat grilling.
Taste-DNA
This cut consists of the Tensor fasciae latae muscle, located at the bottom of the sirloin primal. Its position near the hip means it performs moderate work, resulting in a lean structure that demands careful temperature management to preserve its natural tenderness.
Preparation
Cooking Guide
To maximize tenderness, sear the exterior over high heat to develop a rich Maillard crust, then transition to indirect heat until a core temperature of 52-54°C (125-130°F) is achieved for medium-rare. Overcooking is the most common mistake, as the lean fibers can quickly become tough. Crucially, allow the meat to rest for at least 10 minutes and always slice against the grain to ensure a melt-in-the-mouth experience.
Core Temperatures
Portions per Person
Reflecting its dual heritage in Argentine asado and California BBQ, pair this cut with a jammy Central Coast Zinfandel or a structured Mendoza Malbec to complement its savory depth.