When it comes to Argentine Asado, it’s not just about the fire, the friends, or the folklore—it’s also about the cuts of meat. While premium options like bife de chorizo or ojo de bife often steal the spotlight, there’s one humble, budget-friendly cut that’s gaining traction among grill masters and meat lovers alike: Falda.
Known in English as short rib or bone-in skirt steak, Falda is making waves across Argentina for its rich flavor, versatility, and affordability. But beyond its culinary appeal, Falda represents the spirit of asado: rustic, communal, and flavorful.
The Argentine Short Ribs, are often used in construction site BBQs, which generally happen once a week on Fridays, due to the cost effectiveness of the cut and taste! As you walk past construction sites around Buenos Aires on a Friday afternoon around 2-3pm, you will often see a plume of smoke come from the back, where the construction workers are gathered around a precarious grill, with a few cuts of falda, Argentine Short Ribs.
Falda comes from the underside of the cow, near the lower rib cage. It’s a section of the rib with a thin layer of meat and connective tissue running across the bones. Think of it as a rib cut with attitude—not as meaty as prime ribs, but loaded with flavor from the bone and fat.
In Argentina, it’s simply called Falda. But depending on where you are, it might go by other names:
Despite the names, the essence is the same: a flavorful, often overlooked cut that can transform any grill.
Where is Falda located on the cow?
The Falda is the lower section or end section of the ribs. Often known as short ribs, this is the lower end of the short ribs. These means the muscle is not used as much as the upper section of ribs, and contains more inter-muscular fat. Making it tasty, succulent, tender, and moist. In the picture below we have marked in red the location of the Falda at the end of rib section.
Falda wasn’t always cool. It was the kind of cut you’d find at the carnicería when you were trying to save a few pesos. But thanks to its intense beefy flavor, it’s been embraced by asadores across Argentina as a smart, crowd-pleasing option.
As meat prices soared, Falda’s popularity grew. It’s now common to see it sizzling over open flames next to pricier cuts. That’s because Falda performs like a champ with the right fire and technique.
What makes Falda shine is its ability to adapt:
Tira de Asado is cut across the ribs and typically thicker, meatier, and more marbled. Falda, on the other hand, is thinner and often leaner but packs a punch of flavor when cooked correctly.
Skirt steak in the U.S. is boneless and long, cut from the diaphragm. Falda is bone-in, more rustic, and arguably more flavorful thanks to its rib structure.
Flank steak is lean, boneless, and best for quick sears or stir-fries. Falda is slower to cook and benefits from the presence of bone and fat for moisture and taste.
The texture is chewy but satisfying, especially when grilled low and slow. The bones render fat into the meat, making it juicy and smoky.
Falda stretches. You can buy it in long slabs and portion it out easily, making it perfect for feeding a hungry crowd on a budget.
It’s often half the price of premium cuts. That means more meat, more friends, and more memories—without breaking the bank.
You don’t need to complicate things. Here’s the asador’s rule:
Slice against the grain and serve with a simple chimichurri. Pair with a Malbec or Fernet and Coke if you’re going full Argentine.
In stews like puchero or locro, Falda shines. It adds a rich base, tender texture, and nostalgic flavor that reminds many Argentines of their grandmother’s kitchen.
Falda is ideal for bone-based broths, where the collagen and marrow from the bones add depth to the flavor and richness to the texture.
Chimichurri brings acid and herbs, while salsa criolla adds crunch and sweetness. Together, they balance Falda’s richness perfectly.
Falda is moderately fatty, with high protein and collagen content, making it both hearty and nourishing. It’s not a lean cut, but it’s rich in flavor and satiating.
Compared to tenderloin or ribeye, Falda is denser and fattier, but when cooked right, it offers more complex flavor per bite.
For those with time, sous vide transforms Falda into a fall-apart delicacy. Just sear it afterward to crisp it up.
Roast Falda at 150°C (300°F) for 2–3 hours with garlic, herbs, and a splash of red wine. Perfect for rainy days when the grill is out of reach.
Many families grew up with Falda on the table, especially in the interior provinces where meat cuts were used economically and efficiently.
In Patagonia, it might be cooked a la cruz (cross-style on a vertical spit). In Buenos Aires, you’ll find it on nearly every parrilla menu, grilled to perfection.
Because it’s thin, it’s easy to dry out. Don’t blast it with high heat. Let the coals do the work.
Salt is crucial. Don’t be shy. The thicker the Falda, the more salt it can handle.
Falda isn’t just another cut of meat—it’s a celebration of Argentina’s grilling heritage. It’s the kind of meat that brings people together, tells stories through smoke, and proves that sometimes, the most underrated parts of the cow deliver the biggest flavor.
So next time you’re prepping for an Asado, skip the fancy cuts and reach for the Falda. You’ll be surprised by just how far it can take you—flavor-wise and culturally.
Falda is bone-in and comes from the cow’s belly or lower rib area. It’s thinner than most cuts but packed with flavor thanks to its fat and connective tissue.
Absolutely. Falda shines in stews, soups, and even sous vide. The bones release collagen and deepen the flavor with time.
Store in the fridge for up to 3 days, or freeze it in airtight bags for up to 3 months. Always defrost slowly in the fridge for best results.
A classic Argentine Malbec is perfect—bold, fruity, and tannic enough to handle the fat.
