nikad
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Re: Cuts of Meat
- Thread starter nikad
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What is the best thin steak to order? And by thin I mean about 1cm in height. I guess what we'd call a skirt steak in the States - really thin and a little crispy, but very juicy at the same time. And any suggestions on the best place to order it?
Davidglen77
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Skirt Steak is known as "entraña" (EN-TRAN-YA), I know this is WAY out of the expat zone, but there is a great butcher/grocery/fiambrería close to where I live in Villa Urquiza called "Pampa Libre" it's near the corner of Av. Triunvirato Y Av. Los Incas. The beef from there butcher section is top notch!
Bajo_cero2
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http://es.wikipedia.org/wiki/Shorthorn
En los Estados Unidos cruzándola con una raza de cebú, que dio a luz a la raza de Santa Gertrudis.
Probably was my mistake to generalize.
Probably an acceptable generalization is that is easy to get an excellent meat at a low price here. My experience in the US is that good meat is very expensive otherwise is tasteless. If you buy meet at a supermarket it is eatless (incomible).
The cattle is different in both countries, breading seems to be better here and we have developed our own different species. Even we have imported Aberdeen Angus, Hereford and shorton, they had been cruzadas with raza criolla Argentina cattle which had been brought by spaniards 500 years ago. This is one of the biggest differences.
http://es.answers.yahoo.com/question/index?qid=20090501142313AAM2UQO
We have public universities, so there are a lot of very specialized vets available for improving the cattle. The lack of enough specialist at a reasonable price is a big issue in the states and this applies for doctors, lawyers among others too.
Grass feeded is the standard here, it is not in the US.
We have breading with cebu in Chaco, nobody have pure cebu, it is used to make them stronger to survive in extreme weather.
Regards
En los Estados Unidos cruzándola con una raza de cebú, que dio a luz a la raza de Santa Gertrudis.
Probably was my mistake to generalize.
Probably an acceptable generalization is that is easy to get an excellent meat at a low price here. My experience in the US is that good meat is very expensive otherwise is tasteless. If you buy meet at a supermarket it is eatless (incomible).
The cattle is different in both countries, breading seems to be better here and we have developed our own different species. Even we have imported Aberdeen Angus, Hereford and shorton, they had been cruzadas with raza criolla Argentina cattle which had been brought by spaniards 500 years ago. This is one of the biggest differences.
http://es.answers.yahoo.com/question/index?qid=20090501142313AAM2UQO
We have public universities, so there are a lot of very specialized vets available for improving the cattle. The lack of enough specialist at a reasonable price is a big issue in the states and this applies for doctors, lawyers among others too.
Grass feeded is the standard here, it is not in the US.
We have breading with cebu in Chaco, nobody have pure cebu, it is used to make them stronger to survive in extreme weather.
Regards
