Meat for an asado with friends
Cuts, offal and sausages to build an asado with plenty to go round. We pick it, cut it and send it to you refrigerated.
How much meat to buy
The rule we use at the counter: 400 to 500 g of meat per adult for a long asado, the kind you eat slowly. If there are lots of sides, salads or kids at the table, 300 g per person is enough.
And it isn't only meat. An asado that works is built in three parts:
- 60% meat — tira de asado, vacío, entraña, matambre.
- 20% sausages — chorizo criollo and morcilla, which come off first and keep everyone happy while they wait.
- 20% offal and provoleta — chinchulines, mollejas, and a provoleta that never goes spare.
For eight people that works out at roughly 3.5 kg of meat, 8 chorizos, 4 morcillas and one provoleta. If you'd rather skip the maths, the bundles below are already put together by number of guests.
Asado bundles
Already worked out by number of people. The quick option.
Which cuts, depending on how much time you have
Quick asado, under 30 minutes. High heat and thin cuts: entraña, bife de chorizo, bife de vacío, chorizo and provoleta. Ideal for a Saturday that came together at the last minute.
Long asado, an hour or more. Gentle embers and patience: tira de asado, whole vacío, matambre, colita de cuadril. This is the Sunday asado, the one you start at midday and eat when it's ready.
If there are a lot of you, combine the two: the quick cuts and the sausages come off first while the vacío and the tira stay on the grill.
Cuts for the grill
To build it your way, cut by cut.
To round off the asado
Chimichurri, grilling salt and everything you shouldn't forget.
Looking for something else?
Everything we have for the asado in one place, with filters by cut, cooking time and origin.
See everything for the asado in the shop