About this cut
Matambre, famously known as the 'hunger killer' of the Argentine asado, is a thin, wide sheet of beef found between the hide and the ribs. It is a lean, resilient cut prized for its versatility and unique ability to be stuffed and rolled into a traditional 'Matambre Arrollado.' While it has a fine grain, its texture is firm, demanding expert technique to achieve its characteristic succulence and deep cultural appeal.
Taste-DNA
Technically the cutaneous trunci muscle, this superficial layer lies along the flank and lower rib cage. Because it is a muscle used for skin movement rather than locomotion, it remains lean with a tight connective tissue structure that requires specific tenderization.
Preparation
Cooking Guide
For the best results, Matambre is often marinated in milk for several hours to break down its fibers before being stuffed, rolled, and poached or braised until tender. When grilling, it must be cooked over high heat to medium-rare or low-and-slow if not marinated, ensuring the thin profile doesn't dry out. Always carve against the grain at a bias to maximize tenderness and preserve the integrity of any filling.
Core Temperatures
Portions per Person
As a classic first course of an asado, pair a stuffed Matambre with a crisp, floral Torrontés from Salta or a youthful, fruit-forward Bonarda to balance its lean profile.