Where`s The Beef ?

Thanks! Will check out Nucha. Can anyone compare Nucha vs Piaf? Those seem to be the top 2 suggestions on here. Which one is better?
 
syngirl said:
I wouldn't buy any of those cuts! Chorizo... hmmmmm maybe. But yeah, I don't like any of those. The best and easiest cut to cook that always turns out tender (unless you are doing something insanely wrong) is entrana (skirt steak). Cook WITH the silverside on and then remove before eating. For tenderizing beef, just coarse salt -- best overnight in the fridge. You could do coarse salt + herbs if you prefer. The other cut we use often is vacio (cook slowly, low heat if you are using your oven) and I like asado (tira de asado). Always cook your meat in the brolier portion of your oven, but the whole cooking it for 2 seconds for a rare cut does not produce a tender steak here. Argentine beef is not aged the same way it is in the States, you're trying to cook a different product the same way you would an American steak. I've gotten used to my beef "a punto" rather than under, and it does have better flavour -- my husband likes to cook his until dry, I still find that horrible.
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Entraña is the best.
 
[background=#fff]Did any one notice ... or is it only me?

For the past 3 or 4 month meat quality has been extraordinarily exquisite. Knife go through it like butter. [/background][background=#fff](not a single time I was disappointed)[/background]
[background=#fff]Also prices nudged down a notch.

I'm not doing any thing special or different .. same beef de chorizo or beef angosto.
I don't even go to Mercado Del Progreso, .. just Carrefour Paseo al Corte or Vecinte Lopez.

Some Argentine told me they are NOT exporting as much nowadays cause of the Dollar exchange.

Is this true?[/background]
 
I don't know really - for me the meat here has always been good - its one of my favourite things about the place :)
 
If you want to eat some very tasty beef, get yourself " colita de cuadril " or " picanha " grilled or roasted is awesome! It goes for around 70$ per kilo.
 
nikad said:
If you want to eat some very tasty beef, get yourself " colita de cuadril " or " picanha " grilled or roasted is awesome! It goes for around 70$ per kilo.
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Next time I'll look for " colita de cuadril " and " picanha " and "Entrana". Something new.

Mundane creature of habit ... always buying the same cuts .. .. need to step outside my comfort zone ..
 
Carve a Druxy's corned beef sandwich on rye beard with pickles & mustard.

Did any one manage to home make corned beef? which cut ? how to treat it?
 
khairyexpat said:
Carve a Druxy's corned beef sandwich on rye beard with pickles & mustard.

Did any one manage to home make corned beef? which cut ? how to treat it?
Click to expand...

http://www.asadoargentina.com/cuts-table/

if lazy, go to El Ciervo de Oro in Villa Crespo and buy some real thick hot pastrami to take away :)
 
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