Suadero, in Mexican cuisine, is a thin cut of beef from the intermediate part of the cow between the belly and the leg. Suadero is noted for having a smooth texture rather than a muscle grain. Typically, suadero is fried and used as a taco filling. Suadero is also known as matambre, is a the name of a very thin cut of beef in Argentina, Paraguay and Uruguay, taken from between the skin and the ribs, a sort of flank steak.
- Froeb, Ian (January 24, 2008). "What Is Suadero? (Besides Tasty, That Is)". Riverfront Times. Retrieved April 5, 2014.
- Aeberhard, Danny, Andrew Benson, and Lucy Philips. The Rough Guide to Argentina, Second Edition. New York: The Penguin Group, 2005.
- Global Gourmet: Argentina. 2006. 24 January 2006
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