Matambre
Stuffed and rolled beef, sliced to show a colorful filling
Matambre is a thin cut of beef from between the skin and ribs of cattle, popular in Argentina, Uruguay, and Paraguay. The dish most often means a beef roll filled with vegetables, eggs, ham, and herbs, then cooked and sliced. It can be served hot or cold, sometimes with chimichurri sauce, and is known for its striking cross-section.
- Matambre is a thin beef cut from under the skin along the cow's side
- The dish is usually a rolled beef stuffed with vegetables, eggs, and ham
- It is served sliced, showing a spiral of colorful fillings
- Matambre can be eaten hot or cold, often with chimichurri sauce
- Uruguay has a version baked in milk with eggs and cheese
What is Matambre?
Matambre refers to both a special thin beef cut and a dish made from it. The meat comes from just under the skin along the cow’s side and is sometimes called the 'fly shaker' muscle. For the dish, the beef is spread out, covered with fillings like carrots, eggs, ham, herbs, and black pepper, then rolled up. When sliced, each piece reveals a spiral of colorful ingredients. It is often fatty and can be served hot or cold, sometimes with a tangy chimichurri sauce.
Where does Matambre come from?
The name matambre blends the Spanish words for 'kill' and 'hunger', hinting at its reputation as a hearty meal. The cut is well known in Argentina, Uruguay, and Paraguay, and is not the same as the U.S. flank steak. The muscle, called cutaneous trunci, is used by cattle to twitch their skin and shoo away insects. Over time, cooks in these countries developed ways to stuff and roll the meat, making it a staple of local home cooking.
How is Matambre made?
To prepare matambre, the thin beef sheet is laid flat and covered with fillings such as whole carrots, hard-boiled eggs, ham, herbs, and plenty of pepper. The meat is then rolled up tightly and secured with pins or sewn shut. It can be simmered in milk or water, or roasted in the oven. Once cooked and cooled, it is sliced into rounds that display the fillings inside. Some versions use pork instead of beef.
How and when is Matambre eaten?
Matambre is commonly eaten at lunch or dinner, either as a main dish or sliced for sandwiches. It can be served hot from the oven or cold after chilling. Slices are sometimes placed in a toasted French roll with mayonnaise and chimichurri, an herby Argentine sauce. The dish is often paired with vegetables and is a familiar part of everyday meals in Argentina and Uruguay.
Kinds of Matambre
In Argentina, the classic version is rolled and stuffed, but in some regions it is served flat as a steak. Uruguay has a style called 'matambre a la leche', where the beef is marinated in milk, baked flat, and finished with eggs and cheese. Another variation, 'matambre a la pizza', is topped with tomato sauce and cheese before baking, echoing pizza flavors. Pork matambre is also made.
What Matambre means
Matambre is a familiar sight at family gatherings and weekend meals in Argentina, Uruguay, and Paraguay. Its name, meaning 'hunger killer', reflects its role as a filling dish. The colorful slices are often shared at the table, and the dish is linked to local pride in beef and home cooking. It is not tied to specific holidays or religious events, but is a staple of everyday life.
Questions people ask about Matambre
What is matambre made of?
Matambre is made from a thin beef cut taken from between the skin and ribs of cattle. The dish is typically filled with vegetables, hard-boiled eggs, ham, herbs, and black pepper, then rolled and cooked.
Where does matambre come from?
Matambre is traditional in Argentina, Uruguay, and Paraguay, where it is a common part of home cooking and gatherings.
How is matambre served?
It is usually sliced to show the fillings inside and can be served hot or cold. Slices may be eaten on their own or in sandwiches, sometimes with chimichurri sauce.
Are there different versions of matambre?
Yes, some regions serve it flat with cheese and eggs, or topped with tomato sauce and cheese. Pork matambre is also made.
What does the name matambre mean?
The name combines Spanish words for 'kill' and 'hunger', reflecting its reputation as a satisfying, filling dish.
Good reading and sources
The facts on this page come from the Wikipedia article "Matambre", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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