Here is a quick little guide with some translations that will help you enjoy the delicacy that is Argentine meat.
Aguja – Chuck Roast
Asado – Short Ribs, Roast Prime Rib
Asado De Tira – Chuck Ribs which are cross cut
Bife Ancho – Prime Rib, Rib Eye Roast, Boneless Rib Eye Steaks
Bife Angosto – Porterhouse or Strip Steak
Bife a la Rueda – Round Steak
Bife de Alcatra – Sirloin Steak
Bife de Costilla – T-Bone, Porterhouse Steaks
Bola de Lomo – Sirloin Tip, Knuckle
Colita de Cuadril – Rump Steak or end of the Rump Roast
Costillas - Rib Roast
Cuadrada – Bottom Round
Cuadril – Rump Roast or Rump Steak
Tapa de Cuadril – Top of Rump Roast
Entraña Fina – Skirt Steak
Entraña gruesa or centro de Entraña – Hanger Steak or thick Skirt Steak
Falda – Flank Steak
Matambre – Flank Steak
Nalga – Round
Tapa de Nalga – Top of Round Roast
Palomita – Shoulder Roast in Butterfly Cut
Peceto – Beef Round Steaks, Roast Eye of Round
Pecho – Brisket
Tapa de Asado – Rib Cap Roast
Tira de Asado - Short Ribs
Tripa – Tripe