Quick Guide To Argentinian Steak-sugus

Home / Quick Guide To Argentinian Steak-sugus

Food-and-Drink Cattle rearing was introduced in Argentina from 1536 by the Spanish Conquistadors. Ideal conditions in Argentina meant that cattle could be bred very quickly. With the invention of refrigerated ships and trains Argentinian steak gained immense popularity as exported items. Location of Argentina in the Southern Hemisphere meant that the Argentinian beef reached its prime at the right time of the year, as .pared to the beef in Northern Hemisphere. As Argentinian steak houses are proud of the beef they sell thus they attach a bar code, which can be scanned to know the full history of the animal you just ate. There are various cuts of originally imported, expertly cross-bred and specially selected cattle. Argentina is the beef capital of the world and the average intake of beef is almost 150 pounds per person every year. As traditional barbecues are standard dishes for weekend treats or holiday events, thus the Argentinians are masters in the art of grilling beef. Argentinian steak is grilled with coals and using little salt. As the steaks made from Argentinian beef have be.e very popular worldwide, so they are available in a large variety of choices. There are many reputed steak houses offering high quality Argentinian steak. You can get pollo (chicken), costillas (ribs), chorizo (beef or pork sausage) or carne (beef) at these steakhouses. Some of the exotic items such as tripa gorda (large intestine), chinchulines (small intestines), molleja (sweetbreads or thymus gland), rinones (kidneys), ubre (udder) and morcilla (blood sausage) are also available. Reputed steak houses have various sizes of steaks from Argentina, that will meet the needs of any party size. You can try a variety of delicacies from Argentina’s cuisine with the help of steaks from Argentina. Argentinian steak is available in a variety of cuts and these are used for different varieties of barbecues. There are a huge number of cuts from the traditional parts to the less known parts of the cow. Below is a guide on some of the cuts: Bife de Costilla: It is also called chuleta. It is a cut from the T-bone or a cut close to the bone. Bife de lomo: This is a thinly cut and tender meat which is one of the most expensive cuts to purchase. Bife de Chorizo: It is a popular sirloin meat which is thick and juicy. Entrana: It is a thin and flavourful cut. The meat is a bit chewy and it is one of the least expensive cuts. Cuadril: A thinly cut type of rump steak. Ojo de bife: This is a popular choice for small parties. Tira de Asado: These are thin strips of ribs with the meat sliced crosswise. Vaco: This is a type of flank steak, which is textured and chewy. With the help of this short guide on the variety of Argentinian steak you will be able to make a better choice of steak each time. About the Author: 相关的主题文章: